by Levana Kirschenbaum
Although the flavors are rich and complex, this soup is ready in about 15 minutes–no joke. Miso adds its intriguing fermented flavor and a bulky, but not starchy texture to the broth. It is important to add the Swiss chard at the very end of the cooking process, so that it retains […]

by Levana Kirschenbaum
With kosher meat, the smaller the item you buy, the saltier it is likely to be. That’s why I recommend soaking these tiny birds before cooking them took to release any excess salt. When roasted, the birds turn a beautiful mahogany color. Lapsang souchong tea has an intriguing pungent, smoky, “tarry” taste. […]

by Levana Kirschenbaum
Buttermilk makes chocolate cakes very tender and moist. I make a perfect nondairy substitute for buttermilk by mixing soy milk and lemon juice. I am not suggesting you enjoy this mixture as a drink on its own, but it will do wonders for your baking. I’ve heard from hundreds of people that […]

by Levana Kirschenbaum
I was never overweight, but for about five years, I lugged around a pesky 10 pounds, I couldn’t shake off. Ten unwanted pounds was too much to look my best, but too little to do anything radical about it. So I decided to do the equivalent of dropping the daily penny in […]

by Levana Kirschenbaum
A great cut of meat hardly requires any flourishes. Case in point–this recipe here. After you’re done cooking the London broil, all you really need is some salt and pepper to taste. But for Shabat, feel free to dress it up with this simple olive sauce to add a more exotic flavor.
For the […]

by Levana Kirschenbaum
I just love tilapia–delicious, economical, widely available, lean, nutritious. What more should we ask for? It’s wonderful on its own with a spray of oil and a sprinkle of your favorite spices. But if you want to add a kick, serve it along with some Harissa sauce. It’s for hot food lovers only! […]

by Levana Kirschenbaum
This salad is amazingly like its dairy counterpart using mozzarella or goat cheese, thanks to the capacity of the tofu to absorb the marinade flavors so thoroughly.
Ingredients:
1 pound extra-firm tofu, cut in 1-inch cubes
3 firm, ripe tomatoes, or 6 plum tomatoes, seeded and cut in wedges
1 cup sun-dried tomatoes, briefly soaked in […]

by Levana Kirschenbaum
French cooking uses escarole lettuce quite often, not just in salads, but cooked, which highlights its pleasant bitterness and pairs beautifully with milder ingredients such as peas and zucchini. Peas and mit have a natural affinity. This soup is luscious, even if it sounds unpretentious. Do not hesitate to serve it to distinguished […]

by Levana Kirschenbaum
After sharing this recipe and all its variations with you, I’m sure that all of you chocolate lovers will think of me very kindly. They look as professional and taste as delicious as if you had bought them in the best boutique. But these are dairy free. Serve them at the end […]

by Levana Kirschenbaum
Whenever there is an opportunity to save cooking or prepping time and still eat well with minimal or no loss of nutrition, I am the first to take it. Every so often, I play devil’s advocate, bring home the latest manufactured creations and let them face off against my own from-scratch ones, just […]