Toffee Chocolate Matzoh: ‘Matzo Crack’ is easy to make, impossible to resist
Life is What HappensBy Lisa Zaslow Segelman Passover starts this Saturday, April 12, at sundown, which means by now the cleaning, cooking, shopping and schlepping are in full swing. Maybe you prepped and froze some dishes on a cold and rainy early spring day and now...
Pass it down: My grandmom’s chopped liver recipe will have your guests singing ‘Dayenu’ and your praises
Life is What HappensBy Lisa Zaslow Segelman “Dayenu” means “it would have been enough” in Hebrew and is the refrain of a lively Passover song. It lists blessings God bestowed on the Israelites, emphasizing that each act alone would have sufficed, yet God did more....
Gnocchi: ‘Little pillows of heaven’
By Chef Joseph Massaglia I love gnocchi! Made properly, these little, light, airy dumplings usually made with potatoes are, as a friend says, “little pillows of heaven.” It’s believed gnocchi originated in Northern Italy. The name came from the word “nocca,”...
Cheese and spinach pie
By Chef Joseph Massaglia Easter is just around the corner and I wanted to share a favorite dish of mine, Cheese and Spinach Pie, which celebrates both Easter and spring. Also known as Torta Pasqualina, it was traditionally made with 33 layers of phyllo dough (the...
Bake up some love with puff pastry hearts
Let It Grow By Tammy Thornton Looking for an easy Valentine’s or Galentine’s dessert? Using only a few ingredients, these flaky puff pastry hearts will impress the special people in your life. While you can make this dessert any time of year with different shapes and...
