Category: Brunch

Tahini Scones

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

Related Recipes:

halva krembos with sesame cookies
halva and ricotta stuffed figs
tahini frappuccino
tahini puppy chow 

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Roasted Eggplant Shakshuka

If you’ve been following me for a while, you know I’ve got a thing for stuffing roasted eggplant halves. I’ve made it a bunch of different ways – in fact – I had so many variations that I wanted to put into my cookbook, Millennial Kosher, that I almost wanted to do a stuffed eggplant chapter! Alas, we had to nix this shakshuka recipe because I already had 2 other stuffed recipes in the book (fully loaded stuffed eggplants and lamb moussaka eggplant boats).

It was a hard decision because this recipe is just THAT good. But the great part about being a food blogger is that I knew I could eventually just post it on the blog, and this seems like the perfect week! With the Nine Days upon us (a period of mourning in which observant Jews abstain from eating meat), we’re all looking for light and healthy vegetarian fare, and this fits the bill.

If you’re a fan of shakshuka, I’ve got lots of other variations available on the blog too, like this Mexican Quinoa Shakshuka, the beet, kale and goat cheese version that WhatJewWannaEat guest posted for me when I was on maternity leave,  this fun zoodle version, one with garbanzo beans and labneh, another one with spaghetti squash and spinach, and even a stuffed portobello one. Can you tell I have a thing for runny eggs in spicy tomato sauce??

All the above versions are kinda great – but I’m partial to the ramen shakshuka in my cookbook, and this incredible variation. The silky fire roasted eggplant with the runny egg and the spicy tomato sauce marry so well together, it’s a wonder no one came up with this before!

If you’re a fan of stuffed roasted eggplants, you can also try these other ideas: roasted eggplant parmesan, roasted eggplant parmesan with fetastuffed roasted eggplant, and sous vide stuffed eggplant with dukkah and pomegranate.  I wasn’t kidding. I heart stuffed eggplant. Almost as much as shakshuka. Ok as much as shakshuka.

Related Recipes:

Mexican quinoa shakshuka,
beet, kale and goat cheese shakshuka
zoodle shakshuka,
garbanzo bean shakshuka with labneh
spaghetti squash shakshuka
stuffed portobello shakshuka

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Grilled Chicken Fattoush with Za’atar Ranch

Reunited (with my camera) and it feels SO good! I haven’t picked up my equipment to photograph food since I shot my cookbook months ago and I thought I might be a little rusty but by George I think I’ve still got it!

Shooting food today reminded me just how much I love what I do and I’ve missed it! Recipe development, food photography and food styling give me SO much joy, and I am legit the luckiest girl in the world to get to do it for a living. As a food blogger, it’s easy to get caught up in the world of social media – keeping up with the ever changing algorithms, apps and platforms – you almost forget why you got into it in the first place and coming back after a long break is just so good for the blogger soul.

It’s funny because when my book went to print in March, I took a sigh of relief that my schedule would finally ease up and I’d be able to take a breather, but the exact opposite happened. I had a book launch to plan, interviews, book signings and demos that followed in quick succession. It’s all been a roller coaster ride and I’ve been wanting so badly to come up for some air – until I finally did this week, and you know what I realized? I don’t even know how to relax. So I went back to what I know and that’s food. And my camera. And even though you could look at it as work – it was exactly what I needed. I had no deadline. It wasn’t for a book, or a magazine, or even the blog. It was for me.

The food: cuz lets face it, it’s always about the food! Lemon Sumac Grilled Pargiot to be precise. I’m a total pargiot convert. I can’t go back to dry grilled chicken breasts, they’re just so, blah! But pargiot? – so. darn. tasty. And they never dry out! This lemon sumac version is so light and fresh for summer, with a hint of sweetness from the silan. The perfect marriage.

The chicken is a great topping for the summery fattoush – a fresh salad of tomatoes, cucumbers and fried bread (in this case pita chips). I paired it with a lip-smacking za’atar ranch because that’s just how I roll. This is your new summer salad, and you can thank me later.

Related Recipes:

farro grain bowl
grilled chicken shawarma salad
grilled marinated chicken

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Poke Bowls

Move over sushi salad, poke bowls are in the house! The Hawaiian raw fish dish has become a popular food trend and poke’ bars are popping over all over the place! I recently had a delicious make-your-own-bowl at Bravo Kosher Pizza in New York City and I’ve been wanting to recreate it ever since.

There’s nothing not to love about this light, fresh, quick and easy bowl of goodness, unless of course you don’t like raw fish! In that case, go ahead and use some mock crab (kani), or add some flaked cooked salmon. The possibilities are endless, so make it your own.

Related Recipes:

sushi burrito
sushi salad
tuna sashimi with herbed crema
kani salad

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Marzipan Biscotti


I don’t know what took me so long to blog about my love of Molly Yeh’s cookbook, Molly on the Range. Well, actually I do. It’s been a crazy hectic year since baby #5 was born and I’ve been trying to keep my head above water and maintain my sanity while I manage food (blogging) and family. It’s been months since I fangirled Molly at her book release party and I’ve read her book cover to cover and tried quite a number of her cookbook recipes since!
**GIVEAWAY DETAILS BELOW**

Molly’s blog, mynameisyeh, has been a huge inspiration to me as a blogger. First off, her beautiful photography always pushed me to take my own photography to the next level, and the way that she elevates Middle Eastern food is everything to me. We share a love of tahini and marzipan and I secretly dream about the day that I will open a bread and breakfast on my own little farm in Upstate New York (I may have even called a couple of places that had a for sale sign up this summer!).

Every time I think about the urge to redesign my blog (“because that’s what bloggers do”), I’m reminded that Molly became one of the most popular bloggers on the web without ever redesigning hers. You don’t need a fancy lifestyle blog with a gazillion sections to be successful. You just need delicious food, beautiful photography, and a really awesome personality (which is why I actually READ Molly’s entire cookbook cover to cover, instead of just looking at the pictures like I normally do).

I love how Molly on the Range is part autobiography, part cookbook. It’s an awesome and hysterical journey of a true foodie finding love in both the kitchen and her personal life. In true Molly style, she sent out review copies along with her own sprinkle mix, adorable tatoos and a handwritten note. And she put some of that panache in the book too – with a coloring page, shnitzel costume instructions and fun illustrations throughout the book.

The recipes range from Midwestern favorites like hot dishes to popular Middle Eastern foods like bourekas, hummus and malabi. Molly shares recipes from both her Asian and Jewish heritage, including matzo brei, latkes and fusion dishes like shnitzel bao buns and scallion pancake challah. Of course I’ve marked all the Israeli dishes in the book, especially the tahini and marzipan ones, including this delicious biscotti/mandel bread.

The idea of folding in chunks of store bought marzipan is a brilliant one, and not the least bit overwhelming. The almond flavor is surprisingly subtle, and when I served these up for my daughters birthday recently, everyone loved them, marzipan lovers and haters alike.

Speaking of my daughter’s birthday, I attempted my very first marzipan covered cake for her cake smash recently and it was a huge success! I’ve been drooling over Molly’s marzipan coated cakes for the longest time and I was so excited to work with it.  I can’t wait to share the results in an upcoming post.

I’m also super excited to be giving away a copy of Molly on the Range to one lucky reader! To enter to win the giveaway,

1. Leave a comment below letting me know which BIB recipe you’ve been enjoying this summer.
2. For an extra entry, tag a friend on the giveaway post on Facebook or Instagram.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Sunday, August 13th, 2017.

Other Marzipan Recipes:

marzipan date truffles
marzipan apple crisp
3-layer rainbow cookie cake
date and almond hamantaschen

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