MAINS

MAINS

PISSALADIERE

Serves 8-10 This dish probably dates from ancient Roman times, when coastal people found a way to use decaying salted fish, by using it as

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COLD ROAST BEEF

What is the appeal of making a massive cut of meat and then serving it cold? Oh so much is right about this. Firstly cold

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Broccoli Quiche

To me, the idea of quiche seemed so foreign, seemingly an attainable convergence of French elegance and American abundance that had nothing to do with

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THE BIG CHICKEN SALAD

Adapted from Bon Appetite *Dressing can be made 1 day ahead. Cover and refrigerate. **Kabanos topping can be made 1 day ahead, cover and refrigerate,

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APRICOT CHICKEN SCALOPPINE

Apricot chicken was hugely popular in the 1970s and like many chicken dishes made its way into the repertoire of many Jewish cooks. With time

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CHICKEN PANZANELLA

(adapted from cooks illustrated) *When cutting the tomatoes, cut in quarters and then use a sharp knife to scoop out the core and remove the

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SAVTAS KUBEH

Kubeh Shell: 750g (12 ounces) fine burghul 120g (4 ounces) plain flour 1 tablespoon vegetable oil Salt Filling: 1 small onion, finely chopped 2 tablespoons

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CHERMOLA HARRISA MEATBALLS

TIPS *A short-cut to shaping meatballs; make your meatball mix, then scrape the mixture out of the bowl and onto a clean cutting board. Flatten

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CHICKEN WRAP

This is one of those great comfort foods on the go, it combines the sweet hit of onion jam, the carbs from the wrap or

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Sweet and Sour Meatballs

One of the many flavor profiles that come across in old-world Ashkenazi recipes is the sweet and sour combination found in fish, meats, and vegetables.

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