Busy in Brooklyn – Modernizing traditional food, one dish at a time.

I love me a wedge salad, because iceberg just doesn’t get the love it deserves. Am I right? It’s all about the kale these days! But let me tell you what kale doesn’t have – crunch! And I’m all about the crrrunncchh!

I especially love throwing this salad together when I have leftover chicken on hand, because everything is better with a little shredded chicken. And when there are leftover shifka peppers in the fridge, I have to make my delicious creamy hot pepper dressing that is so incredibly delicious! My dad would always eat them growing up and they were a staple in our pantry, but I always found them too spicy. But when you remove the veins and seeds and blend them up with mayo and garlic – pure magic happens!

Oh and lets not forget that chickpea crumble! Talk about texture, the stuff is a dream! When larger crispy bits and crunchy chickpea dust come together – you get the most incredible combo for topping a salad.

So try these components together, or on their own – they’ll be your new favorite salad toppers!

Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

1 head iceberg lettuce, quartered
1 cup grape tomatoes, sliced
2 cups leftover rotisserie chicken, shredded
1 bunch chives, chopped

Hot Pepper Dressing:
3 canned shifka hot peppers, veins and seeds removed
1 clove garlic
1 cup mayonnaise
2 tsp lemon juice
kosher salt, to taste

Blend in a food processor until creamy.

Smoky Chickpea Crumble:
1 can garbanzo beans, rinsed and drained
1 tbsp smoked paprika
kosher salt, to taste
1 1/2 tbsp extra virgin olive oil

Preheat oven to 425 degrees. Place the chickpeas onto a parchment lined baking sheet and mash with a potato masher so that you have some larger and some smaller pieces. Mix with smoked paprika, salt and oil and bake until crispy, about 20 minutes, stirring once.

To assemble the salad, place a wedge of lettuce onto a plate, drizzle with dressing and top with chicken, tomatoes, chives and chickpea crumble. Finish with more dressing.

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Upside Down Apricot Olive Oil Cake

On June 25, 2025

by chanie

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If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Upside Down Apricot Olive Oil Cake

1/4 cup apricot jam
8 fresh apricots, halved and pitted
1 ⅓ cups all-purpose flour
1 cup sugar
1 teaspoon kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup extra virgin olive oil
3/4 cup full fat coconut or creamy almond Milk
2 large eggs
1 tablespoon orange zest
3 tablespoons orange juice

Method:

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray and line with parchment paper. Brush the apricot jam over the parchment paper and arrange the apricots cut-side-down on top of the jam.

In a large bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a second bowl, combine the olive oil, milk, eggs, orange zest and juice. Pour the wet batter into the dry batter and mix until creamy. Pour the batter over the apricots.

Bake for 1 hour or until a toothpick inserted comes out clean. Allow cake to cool for 10 minutes and then turn it over onto a cake tray. Allow cake to cool completely before serving.

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Not your Bubby’s Cucumber Salad

On June 19, 2025June 19, 2025

by chanie

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I’ve been on a bit of a cucumber kick lately, with the weather warming up and pretty sticky and muggy out, all I want is something fresh and crunchy! It’s definitely not the cucumber salad I grew up with – you know what I’m talking about – the pickled kind with vinegar and onions – it’s oh so much better!

Not your Bubby’s Cucumber Salad

3 Persian cucumbers, sliced
2 scallions, chopped
2 tbsp chili crisp (or more, to taste)
1 tsp soy sauce or coconut aminos
juice of 1/2 lime
kosher salt, to taste
1 tbsp toasted sesame seeds

Method:

Mix and munch!

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Sheet Pan Shawarma Bake

On June 12, 2025June 12, 2025

by chanie

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Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.

It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-

Sheet Pan Shawarma Bake

6-8 boneless skinless chicken thighs
1 red onion, thinly sliced
1 can chickpeas, rinsed and drained
1 pint grape tomatoes
1 heaping tbsp shawarma spice
zest and juice of 1/2 lemon
2 tbsp extra virgin olive oil
1-2 tbsp silan (depending how sweet you like it)
kosher salt, to taste

Method:

Preheat oven to 425 degrees. Spread the chicken out on a baking sheet. Top with onions, chickpeas and grape tomatoes. Season with shawarma spice, lemon, oil, silan and salt. Using your hands, gently toss the toppings with the spices and spread over the chicken. Bake for 25-35 minutes, until chicken is cooked through and the vegetables are caramelized.

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Strawberry Rhubarb Sauce & Graham Cracker Streusel

On May 29, 2025May 29, 2025

by chanie

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Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.

Strawberry Rhubarb Sauce

5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup pomegranate juice
1 cinnamon stick
pinch of nutmeg

Method:

Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot with juice, sugar and nutmeg. Cover and bring to a boil, lower heat, and simmer, uncovered for about 20 minutes, until the fruit softens. Use a masher or fork to mash the fruit to desired consistency (I like it a bit chunky). Cool, trasnfer to jars and refrigerate until ready to serve (it will thicken as it cools).

Graham Cracker Streusel

1 sleeve graham crackers (about 9), crushed
5 tbsp butter, melted
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
pinch of salt

Method:

Line a sheet pan with parchment paper and preheat oven to 350 degrees. Mix the ingredients directly on the sheet tray until incorporated. Spread it out evenly and bake for 8-10 minutes, olden golden and crisp. Transfer to an airtight container.

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