Apricot chicken was hugely popular in the 1970s and like many chicken dishes made its way into the repertoire of many Jewish cooks. With time
(adapted from cooks illustrated) *When cutting the tomatoes, cut in quarters and then use a sharp knife to scoop out the core and remove the
This is one of those great comfort foods on the go, it combines the sweet hit of onion jam, the carbs from the wrap or
Adapted from the New York Times Passover cookbook and inspired by my childhood! Here is the funny thing, this is one of those recipes that
I’m a massive fan of Purim, it’s a Jewish holiday like no other. It is about celebrations and giving, about feasting and fasting. As we
Serves 6-8 depending on the size of the chicken (but we are making this a super festive so consider going big!) For Roast Chicken: 1
The way I feel about chicken soup is the way people feel about a much loved always worn sweater, the moment you put it on
2 chickens, cut into eighths, skin on Salt and pepper to taste 1 tablespoon vegetable oil 1 onion, peeled and finely chopped 6 cloves garlic,
Adapted from John Gregory-Smith’s Orange Blossom & Honey (If you don’t have a pestle and mortar, follow the directions at the end of the recipe
We will never spam you.
All Rights Reserved © 2022 Ta’amim