Busy in Brooklyn – Modernizing traditional food, one dish at a time.

Can I dedicate an entire blog to chicken salads? probably. And who doesn’t have some leftover grilled chicken after Shabbos, right? Especially in the summer. I got you babes!

Smashed Cherry Chicken Salad

5 oz arugula
2 grilled dark meat cutlets, diced
1/2 cup cherries, smashed
1/2 small red onions, sliced into half moons
1/4 cup sliced dried apricots
handful of chopped honey glazed pecans

1/3 cup grapeseed oil
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 clove minced garlic
2 tbsp silan
salt and pepper, to taste
pinch red pepper flakes

You know what to do!

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Strawberry Shortcake Birthday Cake!

On July 5, 2026

by chanie

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If you follow me, you probably already know that I’m not much of a baker. If given the choice, I’d almost always rather cook than bake. But there’s one occasion that you’ll always find me mixing cake batter: my kids’ birthdays.

For as long as I can remember, I’ve been making some version of this birthday cake. It’s become one of those family traditions that means more to me with each passing year. It doesn’t have to look bakery-perfect, and it certainly isn’t fancy. What matters is that it’s homemade and made with love.

You may remember that for the first few years after my daughter was born, I did a birthday cake smash shoot with a homemade cake. Those messy little fingers covered in frosting and the huge smiles (plus the gorgeous photos!!) are memories I’ll treasure forever. She’s long outgrown those days, but she’ll always be my baby.

Now that she’s older, making her birthday cake has become less about the photos and more about the tradition. It’s my way of celebrating her and reminding her just how loved she is.

Summer birthdays can be a little tricky. Friends are away at camp or on vacation, school isn’t in session, and celebrations don’t always happen on the actual day. Because of that, I’ve always tried to make birthdays feel extra special at home. Even if the party is small or postponed, a homemade cake says, “Today is your day, and it’s worth celebrating.”

I hope that years from now, my kids won’t remember whether the frosting was perfectly smooth or whether the decorations matched a Pinterest board. I hope they’ll remember that every birthday there was a homemade cake waiting for them, made by a mom who isn’t a professional baker but believed that some traditions are worth keeping.

Easy Strawberry Shortcake

3 cups all-purpose flour
2 cups granulated sugar
1 tbsp baking powder
4 eggs
1 cup canola oil
1 cup orange juice
2 tsp vanilla extract
1 16oz container whip topping, thawed
1 container strawberries
1 heaping tbsp sugar
1/3 cup strawberry jam

Method:

In a large bowl, mix the flour, sugar and baking powder. Whisk the eggs lighty in a small bowl and add to the flour mixture along with the oil, orange juice and vanilla. Stir to combine the batter. Pour into 2 greased 8-9″ round pans. Bake at 350 degrees until toothpick inserted comes out clean (about 50 minutes – 1 hour).

For whip cream, beat with a hand mixer until stiff peaks form, refrigerate until ready to assemble.

For the strawberries, hull and slice and mix with sugar, set aside to macerate while the cake bakes.

When the cake has cooled, place one of the cakes on the serving plate or cake stand, trim with a bread knife until you have a perfectly flat surface. Spread jam over the cake and top with whipped cream. Top with strawberries. Trim the second cake and spread a layer of jam over it, place it jam-side down over the filling, top with more whipped cream and decorate with strawberries, as desired.

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BLUE: Bubby’s Blueberry Pie!

On July 2, 2026

by chanie

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Welcome back to my Red, White, and Blue Series, where I’m celebrating July 4th with recipes inspired by each color of the American flag. For the blue installment, I’m sharing a recipe that couldn’t be more fitting: my Bubby’s Blueberry Pie Cake.

This recipe is deeply nostalgic for me because it comes straight from my family’s kitchen. Growing up, this was one of those desserts that appeared at family gatherings, summer celebrations, and of course, the Shabbos morning breakfast table. It’s the kind of recipe that’s been passed down through generations, not because it’s fancy or complicated, but because it’s delicious, dependable, and always brings people together.

This year, making the recipe was especially meaningful because I had a very special guest helping me. My sister was visiting from Australia to celebrate our mom’s birthday, and we filmed this reel together. Living on opposite sides of the world means we don’t get many opportunities to cook side by side anymore, so spending time together in the kitchen recreating a beloved family recipe felt incredibly special.

As fifth-generation Americans, we often talk about the recipes that have become part of our family’s story. While our traditions are rooted in our heritage, we’ve also embraced the classic American dishes that have found a permanent place on our tables. And it doesn’t get much more American than blueberry pie.

Of course, true to Bubby’s style, this recipe takes a shortcut with canned blueberry pie filling. That’s exactly how she made it, and honestly, I wouldn’t change a thing. There’s something wonderfully nostalgic about those familiar ingredients and the simple, unfussy approach to baking that defined so many family recipes of her generation.

The result is a dessert that’s exactly what Bubby promised, as she always used to say: it’s as easy as pie. With a tender cake-like base that comes together with a spoon and sweet blueberry filling, it’s the perfect combination of comfort, nostalgia, and summer flavor.

As we celebrate Independence Day, I’m proud to share a recipe that represents both family tradition and the American experience. Food has a way of connecting generations, preserving memories, and bringing people together around the table. This Blueberry Pie Cake has done exactly that in our family for years, and I’m honored to pass it along to yours.

From my family’s kitchen to yours, I hope you enjoy this simple, nostalgic dessert and find an opportunity to create some sweet memories of your own. Happy Fourth of July!

Bubby’s Blueberry Pie
YIELD: 2 9″ pies

3 eggs, beaten
¾ cup canola oil
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp baking powder
3 cups all purpose flour
21oz. can blueberry pie filling

Method:

Preheat oven to 350 degrees. Grease 2 9” pans with cooking spray.
In a mixing bowl, combine the eggs, oil, sugar, vanilla, baking powder and flour. Mix with a spoon until a dough forms. Freeze the dough for 20 minutes.

Remove the dough from the freezer and divide it in two. Working with one batch at a time, place half of the dough on the bottom of the pan, spreading out a thin layer over the bottom and a bit up the sides. Top with half of the pie filling. Divide the remaining half of the dough into 6 balls, roll them into strips and form a lattice over the pie filling. Repeat with the second pie.

Bake for 45-50 minutes until the cake is golden and starting to brown.

VARIATION: You can use any canned pie filling of your choice including cherry, apple, strawberry or peach, or combine 2 or 3 flavors in different sections of the pie.

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WHITE: Almond Granita!

On July 1, 2026

by chanie

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Welcome back to my Red, White, and Blue Series, where I’m sharing a collection of summer recipes inspired by the colors of the American flag. For the white installment, I’m taking you straight to Sicily with one of my favorite discoveries from my recent trip: authentic Sicilian Almond Granita.

Before visiting Sicily, I thought granita was simply a flavored shaved ice. What I quickly learned is that true Sicilian granita is something entirely different. The texture is smoother and creamier—almost like an icy sorbet, and they serve it alongside a soft brioche bun called a brioche col tuppo. The bun is named for the small round knob of dough baked on top. To eat it, you pull off the top, scoop up the granita, and enjoy the two together. I love any country that’s on board with eating ice cream for breakfast!

Almond granita is one of Sicily’s most beloved flavors, and it’s easy to understand why. Made from fresh almonds blended with water and sugar, it has a rich marzipan-like flavor that tastes both luxurious and refreshing at the same time. When you blanch and peel the almonds before making it, the finished granita becomes almost pure white in color, looking remarkably similar to a scoop of vanilla ice cream, and making it perfect for the WHITE part of this series.

For the next installment of the Red, White, and Blue Series, stay tuned for the blue recipe.

Almond Granita (Granita di Mandorla)
YIELD: 4 cups

12 oz raw blanched almonds (can use whole, sliced or slivered)
3½ cups water
3/4 cup sugar
Pinch of salt
1/2 tsp almond extract

Method:

Place the almonds and water in a high-speed blender. Blend for several minutes until completely smooth and milky.
Pour through a fine-mesh sieve or cheesecloth into a saucepan, pressing firmly to extract as much liquid as possible.
Add the sugar and salt and cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly and coats the back of a spoon (do not less it boil agressively). Remove from the heat, cool and pour into a shallow pan.

Freezing options:

Freeze for about 2 hours, until icicles begin to form and use a fork to scrape/mash it. Return to the freezer and do this again every 1-2 hours until flaky.

Alternatively, freeze for 6–8 hours or overnight. Break the frozen mixture into chunks.
Transfer to a food processor or blender and pulse until the texture becomes smooth, fluffy, and creamy, like a soft sorbet.

Serve immediately, or freeze for another 15–20 minutes if needed to firm up slightly.

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RED: Strawberry Sago!

On June 30, 2026

by chanie

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Strawberry Sago! the perfect recipe to kick off my Red, White, and Blue Series for July 4th! Over the next few posts, I’ll be sharing recipes inspired by each color of the American flag—celebrating summer with refreshing desserts that are as beautiful as they are delicious!

Last summer, I was fixated on creating a bowl of sago that was kosher. It popped up on my Instagram feed one day, and I just had to have it! The ice cold bowl of creamy coconut milk, fresh fruit, chewy pearls, and refreshing textures looked too good to be true on a hot summer day. It reminded me of my Bubby’s ambrosia, only less cloyingly sweet, and a lot “cleaner”.

This year, I wanted to give another fruit a try, so I swapped the mango for sweet summer strawberries. The result is this Strawberry Sago: creamy, fruity, refreshing, and surprisingly simple to make.

What I love most about this dessert is the contrast of textures. The tender tapioca pearls add a satisfying chew, the strawberries bring freshness and sweetness, and the creamy base ties everything together into something that feels both indulgent and light. It’s the kind of dessert that’s perfect for a hot summer day when you want something cool and refreshing without turning on the oven.

Strawberry Sago

1/4 cup small tapioca pearls (such as @bobsredmill )
1/3 cup strawberry popping boba
1 pint strawberries, sliced
13.5oz can full fat coconut milk (unsweetened)
1/4 cup sweetened condensed milk, or more, to taste
1/4-1/2 cup coconut water, optional

Bring 4 cups of water to a boil and add the tapioca pearls, cook for 20 minutes, uncovered, stirring every few minutes so it doesn’t stick together. Cover the pot and rest for 10 minutes or until the tapioca is translucent. Drain and rinse in cold water to remove the gelatinous coating.

In a blender, blend 1 heaping cup strawberries with coconut milk and sweetened condensed milk. Freeze until ice cold.

To a large bowl, add the remaining strawberries, boba and tapioca pearls. Stir in the coconut mixture until fully incorporated. If the mixture is too thick, thin it out with some coconut water until desired consistency. If the mixture is too tart, add more sweetened condensed milk.

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