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

Sweet Heat & Herbs Chicken

On July 30, 2026

It’s been a busy week here so no words of wisdom, just a delicious pan of chicken! Love y’all!

Sweet Heat & Herbs Chicken

6 pieces bone-in chicken
Salt and pepper, to taste
1 cup honey
2-3 tbsp harissa
2 tbsp tomato paste
1 tsp sweet paprika
2 cloves garlic, minced
Zest and juice of 1/2 lemon
1/4 cup capers
1/4 cup cilantro, chopped
1/4 cup parsley, chopped

Method:

Read the oven to 375°. Place the chicken in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.

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Fennel Fig & Feta Salad

On July 27, 2026

by chanie

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You know I love me a little alliteration! But seriously that only happened by mistake! This recipe came together in the supermarket aisle – which is really how I like to build my salads – seeing what’s available and springboarding off of that!

The shelves were freshly stocked with beautiful figs, and I can never resist them, so I decided to make a salad for Shabbat to showcases them. I walked down the aisles for inspiration and I first saw the fennel. The licorice flavor would pair wonderfully, I thought, so I grabbed some. Then for some greens, bitter arugula seemed like the perfect pairing, so I added a container to my cart. Next, some alliums, and red onion is always the obvious choice.

I loaded my cart, stocked my fridge, and Shabbos morning, I started to play! I sorted through my pantry, grabbed some sunflower seeds for crunch, and toasted sesame for the nutty flavor. I spotted fig jam in the pantry so I decided to go fully on figgy and add it the salad dressing! The salad was devoured at the table, but as soon as I took a bite, I knew I had to make it again with feta cheese (our Shabbos meal was meat, so adding dairy wasn’t an option!). So I made it again on Sunday for lunch and it was salad perfection!

Fennel Fig & Feta Salad

5 oz. arugula
1 bulb fennel, thinly sliced
1/2 red onion, thinly sliced into half moons
4 figs, sliced
2 tbsp sunflower seeds
1 tbsp toasted sesame seeds

Dressing:
1/3 cup grapeseed oil
3 tbsp balsamic vinegar
3 tbsp fig jam
2 tsp silan
2 tsp dijon mustard
salt and pepper, to taste

Method:

You know what to do!

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Old School Macaroni Salad

On July 23, 2026July 23, 2026

by chanie

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If you’ve been following me for a while, you already know this recipe is completely out of character for me.

I spend so much of my time talking about technique—cook your pasta al dente, never rinse it, balance flavors naturally, and definitely don’t add sugar to everything. Then along comes this old-school macaroni salad that breaks every single one of those rules.

The pasta? I intentionally overcook it until it’s soft. Then I rinse it, which is something I almost never do. And yes, there’s sugar in the dressing. But here’s the thing: not every recipe is meant to be elevated. Some recipes are meant to transport you. They’re the ones that showed up at family barbecues, summer picnics, and Shabbat lunches. They’re familiar, nostalgic, and comforting because they taste exactly the way you remember them.

Could I make a more sophisticated macaroni salad? Of course. But that isn’t the point. This one makes me smile after the very first bite because it tastes like childhood.

So I give you macaroni salad (without the macaroni! I prefer rotini because the sauce and veggies get stuck between the grooves!), unapologetically old-school comfort food. And honestly? Sometimes that’s exactly what belongs on the table.

Old-School Macaroni Salad

1 (16-ounce) box rotini
3/4 cup mayonnaise
1/4 cup sugar
3-4 tablespoons lemon juice
1 teaspoon kosher salt
1 stalk celery, finely diced celery
1 carrot, julienned
2 scallions, diced small

Method:

Bring a large pot of generously salted water to a boil. Cook the pasta until it’s past al dente and nice and soft, about 2–3 minutes longer than the package directions. Drain the pasta and rinse it well under cold water until completely cooled.

In a large bowl, whisk together the mayonnaise, sugar, lemon juice and kosher salt. If the mixture is too thick, add a bit of water to thin it out. Add the cooled pasta along with the celery, carrot and scallions. Toss until everything is evenly coated.

Cover and refrigerate for at least 2 hours, or until chilled. Taste before serving and adjust with a little more salt, sugar, or lemon juice if needed.

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Summer Electrolyte Smoothie

On July 21, 2026July 23, 2026

by chanie

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If you have a hard time chugging coconut water before the fast, THIS is the recipe for you! It masks the funky flavor and boosts the electrolytes for extra hydration pre-fast or anytime in the summer when you need a refresher!

Why coconut water? It’s like natures gatorade! Minus the food coloring and sugar – it gives you the same benefits and helps you hydrate before a fast. I like to start 3 days before, and drink about 2 cups a day, and about 3-4 cups on the day of!

Here are some tips for making coconut water easier to drink!

Put it in the freezer and serve it slushy, or pour over ice. It’s a lot easier to drink when it’s cold!
Add citrus! Lemon, lime, orange. It helps cut through the earthy flavor.
Add fruit like watermelon, pineapple or mango. The sweet flavor helps mask the funkiness of the coconut water.
Add herbs like mint or basil. The refreshing notes with cover up that coconut taste.
Add a pinch of salt – it helps your body absorb the electrolytes, but it also helps cut through the mineral taste of the coconut water.

Winter Sunshine Smoothie

2 cups watermelon
juice of 1/2 lime
1 few mint leaves
1 cup coconut water
spoonful of raw honey
1 heaping tbsp collagen (code BUSYB5 for discount!)
pinch of pink Himalayan salt
1 cup ice

Blend and drink!

Related Recipes:

Winter Sunshine Smoothie

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Smashed Cherry Chicken Salad

On July 10, 2026July 10, 2026

by chanie

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Can I dedicate an entire blog to chicken salads? probably. And who doesn’t have some leftover grilled chicken after Shabbos, right? Especially in the summer. I got you babes!

Smashed Cherry Chicken Salad

5 oz arugula
2 grilled dark meat cutlets, diced
1/2 cup cherries, smashed
1/2 small red onions, sliced into half moons
1/4 cup sliced dried apricots
handful of chopped honey glazed pecans

1/3 cup grapeseed oil
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 clove minced garlic
2 tbsp silan
salt and pepper, to taste
pinch red pepper flakes

You know what to do!

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