by Levana Kirschenbaum
I wouldn’t presume to wax nutritionist–there are many qualified people for that. Rather, since a whole lifetime of cooking and eating has somehow kept me and all mine healthy and trim, G-d bless, I decided I must be doing something right, and I would like to share some of my practices with you.
1. […]

by Levana Kirschenbaum
Ingredients:
8 servings of chicken, 16 pieces total: legs, thighs, cutlets
1 large onion, chopped
4 large cloves garlic, chopped
3 red bell peppers, cut in thin strips
3 large tomatoes, seeded and diced
1 cup dry white wine
Good pinch saffron
5 bay leaves
¼ cup basil leaves, packed
Freshly ground pepper to taste
Directions:
1. Sauté the chicken on all sides for […]

Too pooped to cook? Relax.
Let Divine to Go do the heavy lifting. This new division of upscale caterer Simply Divine, which is under the strict kosher supervision of Rabbi Aaron D. Mehlman, can have a four-star meal delivered to you by Friday.
Bfruitfull.com readers get 10% off with their first order. There’s a minimum of $250, […]

by Levana Kirschenbaum
Romaine lettuce hearts are very tender and crisp. They cost a little more than whole heads of romaine, buut they are worth it, especially because no leaves get discarded. This is the salad of choice in my home, and romaine hearts are the only salad greens I ever cut with a knife because […]

by Levana Kirschenbaum
A meal in a package! That’s what this simple fish dish is. Enclosing it with its toppings in foil or parchment seals in all its flavors. Papillote is a cute French word that means curl, flutter or blink. In the food world, it refers to the frill that tented paper forms around […]

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 […]