Makes 2 medium or 1 very large pie. For roast chicken and vegetables: 2 whole chickens, cleaned and trimmed 6 tablespoons olive oil, divided Salt
This is one of those dishes I’m inordinately proud of. I grew up on basic chicken, you know the kind, some salt, paprika, and pepper
Cauliflower is a super versatile vegetable and never more so than in this recipe, where grated cauliflower is turned into ‘couscous’ and then roasted.Since the
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
6 tablespoons extra-virgin olive oil 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups) 2 teaspoons ground cumin Salt and pepper
1 whole chicken, 3 to 4 pounds, cut into 8 pieces ½ tsp table salt ¼ tsp ground black pepper 1 tbs olive oil 1
This is a family favourite, my guys at home love this simply seasoned with salt, pepper and parsley, but feel free to add seasonings and
2 bone-in, skin-on chicken breast halves 4 bone-in, skin on chicken legs Salt and pepper to taste 2 tablespoons vegetable oil 400 g white button
Ta’amim are delighted to make both of our seasonal recipe books for the High Holy Days available for download, featuring food inspired by sweet, seasonal, stuffed foods and the Simanim, the significant foods eaten at Rosh Hashana and throughout the month of Tishrei as signifiers and good omens for a sweet, abundant, fruitful year ahead. These recipe booklets are packed with tasty, simple, showstopping dishes to elevate your Yom Tov table over Rosh Hashana, Sukkot and Simchat Torah, as well as food for thought to share with your guests as you ruminate.
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