Tomato Coconut Curry Soup

Watercourse Foods, an amazing vegetarian restaurant in Denver made a delicious Tomato Coconut Curry Soup that was totally addictive. It had just the right amount of spiciness and sweetness and was full of veggies that melted in your mouth and a broth that was creamy and full of body. I tried to replicate it for years and this version seems to finally be right on!
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Whole Roasted Lemon Chicken

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Sometimes on a wintery Hanukah night, as the candles burn inside it’s nice to sit around the table with family and friends and eat a simple and homey roasted chicken. This whole roasted chicken, with some extra bright flavor from lemons squeezed over the top, will hit the spot this Hanukah. I cook the chicken along with onions, carrots and potatoes, in one large roasting dish, so that all you have to do is carve it up and your whole meal is ready! (Inspired by Julia Child’s Roast Lemon Chicken)
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Zucchini Latkes with Lemon Zest Cream

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These are latkes with a twist, in this case a twist of lemon. Fried zucchini is always delicious, and this latke recipe takes zucchini and scallions and fries them up latke style. The real pop in this recipe comes from the amazing lemon zest cream, which has double lemon, in zest and juice form, as well as fresh garlic. Eat the hot and crispy zucchini fritters along with the cool and refreshing sauce.
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Traditional Potato Latkes with Homemade Applesauce

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It doesn’t feel like Hanukah until I’ve had homemade latkes and the smell fills the house. When I was first married, my husband made his mom’s latkes for me and they were truly the best! Now he is stuck making these every year. When you bite into a latke, you want crunch on the outside and a smooth potato flavor on the inside, with just enough salt. These traditional latkes will not disappoint. It is worth going the extra step of wringing out latke batter in cheesecloth to ensure that they are the crispiest latkes they can be! Serve them with homemade applesauce for an extra special Hanukah treat.
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Easy Roasted Broccoli

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For a great last minute side dish, try this broccoli. The method here ensures that the broccoli will be cooked through and also carmelized. Not only does this roasted broccoli have more flavor than steamed, there’s also less cleanup. Simply recycle the foil or parchment and you are done!
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Smothered Hamburgers and Onions

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This is hamburgers like you’ve never before had them – unless you are a member of my husband’s larger family, in which case, I am revealing to the public one of their family’s treasured recipes. These are hamburgers browned in a sauté pan and then slowly simmered with tons of thinly sliced, browned sweet onions. Serve these with mashed potatoes and steamed or roasted broccoli you will have a very happy family….
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Farfalle with Garlic, Spinach and Breadcrumbs

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Sometimes the best pasta dishes are the simple ones, with a few powerful ingredients. This dish uses anchovies, which impart a deep (but not fishy flavor) and lots of garlic and some pepper flakes for a kick. The spinach and the breadcrumbs add some additional brightness and crunch. And the best thing is, you can throw this pasta dinner together in the last minute.
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Roasted Shisito Peppers

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Shisito peppers seem to have replaced edamame as a favorite appetizer at trendy Asian restaurants these days. But, you don’t have to eat out to enjoy these delicious sweet and spicy treats. I make these for parties all the time and guests flock to them. The best part is, they could not be easier to throw together in the last minute!
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Mini Latke Trio

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These little latkes are a great Hanukah finger food for your next party. Each latke comes with its own sauce that you can put on top. Try the traditional latkes with homemade applesauce, the zucchini latkes with lemon zest cream or the sweet potatoe latkes with sriracha aioli. If you make them all, have a taste test to see which ones your guests like best!
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Pickled Salmon Bites

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Whenever I make this recipe, people think I have slaved in the kitchen to produce these delicious pickled salmon bites. The truth is they are delicious but, the only thing that is hard about this recipe is waiting the few days until you can dig in! Serve this as a first course with crackers or as finger food at your next party. (Adapted from Joyce Goldstein as seen in New York Times)
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