This Passover peach kugel is my mom’s specialty. I remember the first year she made it, everyone raved about it and has demanded it since. It is sweet and delicious, and its large peach slices make it a colorful alternative to the more ubiquitous (but equally as delicious) potato kugel. Until making the peach kugel myself, I always thought it had noodles in it. Nope- all matzah! The matzah is softened and combined with many eggs, so when it bakes, … Continue reading
I am quite fond of the brined pork chops I usually make, but these chops, accented with earthy pumpkin seeds and vibrant cilantro, are a whole different treat. They would be bright and tasty in the warmer months paired with a salad, but they are perfect for cooler weather with roasted squash. It also makes a very pretty and colorful plate. To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into … Continue reading
This weekend, I drove from spring to winter. It was very unusual. One moment, I was walking Stella in 60 degree weather, and three hours later, Stella was playing in falling snow. This strange weather pattern means only one thing: time is running out to enjoy fresh squash. So make these stuffed shells soon! I made them using a butternut squash, but if you do miss the end of winter, they would also be great with canned pumpkin purée. These … Continue reading