

Chicken Cutlets...or How to Turn One Chicken Breast into Two!
This recipe is more of a process and can also be used for boneless chicken thighs, pork, or beef. For every chicken breast, you will need: ¼ cup flour 1 egg beaten with ½ tsp water ½ cup panko bread crumbs 3 TBS Parmigiano reggiano, grated Salt, pepper and garlic powder 1 – 2 TBS olive oil Set up a dredging station: 1) In one baking pan or casserole dish, add the flour. 2) In the second pan, add the beaten egg and water. 3) In the third pan, add the pa


Mafe...Ma Favorite!
Mafe (mah-fay) is a West African root vegetable stew thickened with peanut butter. It’s spicy, delicious, and versatile for vegetarians, meat-eaters, and everyone in between. You’ll find as many variations as there are people cooking it, so my recipe takes a few flavor cues from Indian and Thai cuisines. It’s also incredibly economical but because it’s so flavorful, you would never know it. I actually prepared it for two different dinner parties, and now I have family and


A Warm Bowl of Cholent
Cholent is a beef and barley stew that is often eaten on the Jewish Sabbath. All of the ingredients are put into a slow cooker and a hot and somewhat mushy gut buster of a meal is ready by dinner time. Even though I made a basic vegetarian version of cholent, I was not a big fan...until I developed these recipes! Instead of sticking all of the ingredients into a slow cooker, I brown them first and then cook them in the oven. The flavors meld together without turning to mu