Posts Tagged “roasted vegetables”
This recipe and story first appeared in the March 18, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine. I was a year out of seminary when the first of my high school friends got engaged, and I quickly became acquainted with the exciting world of l’chaims, vorts, bridal showers, and [...]
This recipe and story first appeared in the Oct. 22, 2012 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine. When I think back to all the tofu and brown rice that I ate as a kid, it’s a wonder I never tasted wheat berries until age 25. Wheat berries – those [...]
This wraps up the series of posts on Things I Cooked and Baked ‘Cuz My Friend Gave Birth. (Part 1: Intense cookies for the shalom zachar. Part 2: Cake pop truffles for the bris. Part 3: Bringing over dinner. Read on.) Apparently, it’s common to bring chicken as a chesed meal. I guess it makes sense. [...]
Anyone else feeling the pre-Rosh Hashanah crunch? I started cooking 15 days in advance, and I still feel like I’m way in over my head. It’s not Rosh Hashanah, per se. It’s everything, all at once. There are deadlines at work, and laundry and dishes at home (fortunately, there’s also my husband at home). There are [...]
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