Shabbos – Busy in Brooklyn

I don’t know if I’m more excited for you to have this recipe, or to share the cookbook that it’s from! My friend Miriam Pascal, of Overtimecook as well as the author of one of my favorite dessert cookbooks, Something Sweet, is releasing her latest cookbook in the “Real Life” series, Real Life Shabbos Cooking.

Now let me tell you something about Miriams Shabbos food – I’ve experienced it – in real life. I was lucky enough to be her Shabbos guest at her home in California, not once, but twice! I still dream about her focaccia challah (yes, the recipe is in the book), all her delicious dips, dumplings, and so much more.

Aside from her delicious food, Miriam and I both have a passion (read: obsession) for good coffee, and her coffee bar is a dream, complete with an incredible coffee machine and the best ice nuggets. She also always has delicious cookies and cakes to eat along with it.

With the book release next week, I invited Miriam over to cook something together from the book, and the summer rolls were right up my alley! We had so much fun making them together! I’ve always struggled working with rice paper, and Miriam taught me a few tricks that really helped. I was so excited to make her a cup of coffee for a change, and I took out my Cumulus machine for an iced nitro cold brew which we thoroughly enjoyed before the fleish.

I’m so excited for you to have Miriam’s incredible Shabbos recipes in your hands, she really thought of everything in the book from Shabbos kiddush to shalosh seudot and everything in between!

Steak Summer Rolls
YIELD 12-15 rolls

1 (approx. 2-lb) London broil OR flank steak, thinly sliced
¼ cup soy sauce, GF soy sauce, tamari sauce, OR coconut aminos
½ cup pineapple juice
2 cubes frozen garlic
2 cubes frozen ginger
¼ cup brown sugar,
1 teaspoon kosher salt

MISO PEANUT DIPPING SAUCE
⅓ cup creamy peanut butter
1 Tablespoon white miso paste
¼ cup soy sauce, GF soy sauce, tamari sauce, OR coconut aminos
1 Tablespoon toasted sesame oil
¼ cup pineapple juice
2 Tablespoons honey

ASSEMBLY
12-15 rice papers
green or red cabbage, shredded
carrots, shredded
sugar snap peas, halved
bell pepper, sliced
scallions, sliced
avocado, sliced
cucumber, sliced
sesame seeds, optional, for garnish

Prepare the steak: Combine all marinade ingredients in a ziplock bag. Add sliced steak; seal and marinate for 1 hour,
up to overnight.

Heat a large frying pan over high heat. Add steak and marinade; cook, stirring occasionally, for 5-8 minutes, or until
steak reaches desired level of doneness. Discard liquid; set meat aside.

Prepare the miso peanut dipping sauce: Place all dipping sauce ingredients into a container; use an immersion
blender to combine until smooth and creamy. (This can also be done in a blender or food processor.)

Assemble the summer rolls: Fill a deep plate with water. Submerge 1 sheet of rice paper for 15-20 seconds, until just
a bit softened but not too soft. Place rice paper on a flat surface.

Add steak and vegetables of choice in a line in the center. Fold eggroll style: Fold sides over the filling, then roll to
fully encase in rice paper. Set aside. Repeat with remaining rice paper, steak, and vegetables.

Serve summer rolls on a platter, alongside a bowl of dipping sauce. If desired, sprinkle sesame seeds over summer
rolls.

PLAN AHEAD
Summer rolls can be prepared 1-2 days in advance. Wrap them in parchment paper to prevent them from drying out; refrigerate, covered.

Post a Comment

Mango Curry Crunch Salad

On October 22, 2026

by chanie

in Appetizer, Instagram Reel Recipes, Recipes, Salad, Shabbos

Leave a Comment

I don’t think I’ll ever get over the mangoes I had in Peru. They were, hands down, the best mangoes I’ve ever tasted—so incredibly sweet, juicy, and bursting with flavor. I’ll be dreaming about them for a long time!

While helping out in the kitchen at Chabad of Cusco in Peru, I wanted to create a salad that really let the mango shine. I worked with what they had on hand in the kitchen, including green beans and snow peas, and brought it all together with a curry honey lime dressing. The combination of sweet, savory, tangy, and crunchy was absolute perfection, and everyone went crazy for it!

We all loved it so much that I made it again for 200 people on Simchat Torah, alongside a few of my staple salads, including my roasted cabbage salad and Busy in Brooklyn house salad from Millennial Kosher (the Peruvians loved the addition of quinoa in it!). They were all a huge hit, but this mango salad was something special. A little taste of Peru that I’ll be dreaming about for a long time!

Mango Curry Crunch Salad

5oz butter lettuce
1 large ripe mango, diced (preferably Ataulfo mango)
1 heaping cup green beans, trimmed
1 cup snow peas, thinly sliced diagonally
½ small red onion, thinly sliced
½ cup roasted salted cashews, roughly chopped (I like the chili ones from Trader Joes)
1 generous cup sweet potato or root vegetable chips, lightly crushed

Curry Honey Lime Dressing

1/4 cup olive oil
3 tbsp freshly squeezed lime juice
2 tablespoon honey
1 heaping teaspoon curry powder
1 garlic clove, finely grated
kosher salt and pepper, to taste

Method

Bring a pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes, until bright green and crisp-tender. Transfer immediately to an ice bath to stop the cooking, then drain and dry thoroughly.

In a small bowl or jar, whisk together the olive oil, lime juice, honey, curry powder, garlic, salt and pepper until well combined.

Arrange the butter lettuce in a large serving bowl and top with the mango, green beans, snow peas, and red onion.

Just before serving, toss with the curry honey lime dressing and finish with the roasted cashews and crushed sweet potato chips.

Serve immediately while the chips are crisp and crunchy.

Post a Comment

Pepper-Crusted Roasted Beef Carpaccio

On September 15, 2026

by chanie

in Appetizer, Instagram Reel Recipes, Meat & Poultry, Passover, Recipes, Rosh Hashanah, Shabbos

Leave a Comment

There’s a misconception when it comes to cooking beef that every roast needs to be braised. We’ve all become so accustomed to brisket—the long, slow cook, lots of liquid, meat that practically falls apart when you look at it—that sometimes we forget there’s a whole other way to cook a roast.

And honestly? Some cuts are even better when you don’t braise them.

Tender roasts can be dry roasted low and slow, almost like a giant steak. Instead of cooking them until they fall apart, you cook them gently just until they’re beautifully medium rare, then slice them thinly against the grain. French roast, ribeye roast, London broil and silver tip can all work beautifully with this style of cooking.

For this recipe, I took that idea one step further and turned a shoulder roast into my take on beef carpaccio—except instead of serving the beef raw, I gave it a serious pepper crust, seared it hard and then roasted it low and slow at 225°F until the center was perfectly rosy.

Once chilled, I sliced the beef as thinly as I could. I don’t have a deli slicer at home, and if you don’t either, here’s a little trick: place the slices between parchment and gently pounded them thinner with a meat mallet. It gives you those beautiful, delicate slices that you want from carpaccio while still keeping the beef cooked (I skipped this step because I cut it pretty thin with my knife!).

I layered the beef across a big platter and finished it with a drizzle of silan, juicy pomegranate seeds, micro arugula, crispy capers and shallots that I quickly pickled in red wine vinegar. The silan brings sweetness, the shallots bring acidity, the capers bring that salty crunch, and the pepper crust keeps the whole thing savory.

It’s festive and dramatic enough for a Yom Tov table, but what I love most is that it shows just how versatile a good roast can be.

Because sometimes you don’t need another braised brisket. Sometimes you just need a really good piece of beef, a lot of cracked pepper, and a meat thermometer.

Pepper-Crusted Roasted Beef Carpaccio

Pepper-Crusted Beef
1 (3 lb.) shoulder roast
2 teaspoons kosher salt
1 tablespoon coarse butcher-grind black pepper
2 teaspoons medium ground black pepper
2 tbsp oil

For Serving
1 large shallot, very thinly sliced
½ cup red wine vinegar, or enough to cover
Pinch of kosher salt
Capers, drained and dried well
Oil, for frying
Good quality olive oil, for drizzling
Silan, for drizzling
Pomegranate seeds
Micro arugula
Smoked flaky salt

Pat the roast very dry with paper towels. Season generously with salt and peppers. Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Sear the roast on all sides until deeply browned and crusted.

Transfer the roast to a 225°F oven (uncovered!) and roast until an instant-read thermometer inserted into the thickest part registers 130°F for medium rare. Remove from the oven and allow to rest. Refrigerate until completely chilled.

Meanwhile, place the thinly sliced shallots in a small bowl. Add red wine vinegar, season with a pinch of salt and allow to pickle for at least 20–30 minutes. Drain well before serving.

For the crispy capers, heat a thin layer of oil in a small skillet. Add the well-dried capers and fry until they open slightly and become crisp. Transfer to a paper towel to drain.

Once the beef is thoroughly chilled, slice it against the grain as thinly as possible with a very sharp knife. If the slices are thicker than you’d like, place them between sheets of parchment paper and gently pound with the flat side of a meat mallet until thin and delicate. Cut particularly large slices into smaller, organic pieces as needed.

Arrange the beef over a large serving platter.

Drizzle lightly with silan and olive oil. Scatter the pickled shallots, pomegranate seeds, micro arugula and crispy capers over the beef. Finish with flaky salt and serve.

Depending on the size of your roast, this can make 2-3 platters, adjust topping amounts accordingly. Reserve any extra meat for roast beef sandwiches.

Post a Comment

Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad

On September 15, 2026

by chanie

in Appetizer, Instagram Reel Recipes, Recipes, Rosh Hashanah, Shabbos, Side Dish

Leave a Comment

I have to admit, I’ve never really been a tzimmes person. Growing up, my mother used to make the kind of tzimmes that was cloyingly sweet—soft carrots and sweet potatoes swimming in a sticky, sugary sauce. And listen, I know that’s nostalgic for a lot of people, but it was never really my thing.

So I took a minute and thought about what tzimmes could look like if I stripped it back a little. Because at its core, it’s really just about sweet, earthy carrots and those warm, familiar flavors we associate with the holidays. It doesn’t necessarily need to be heavy—or taste like dessert.

Instead of simmering everything together until it’s soft and syrupy, I roast whole carrots at high heat until they’re beautifully caramelized, with a hint of honey, harissa and fresh orange zest. You still get that hint of sweetness that makes tzimmes tzimmes, but the carrots actually taste like carrots.

And then comes my favorite part: a fresh orange salad piled right over the top, with juicy orange segments, shallots, dates and fresh mint. It’s bright, refreshing and just acidic enough to balance the sweetness of the roasted carrots.

The result is lighter, fresher and healthier than traditional tzimmes, but it still has all those flavors that belong on a Yom Tov table.

It’s also ridiculously easy. No complicated components, no long braise, no pot of vegetables cooking down into oblivion. Just beautifully roasted carrots and a fresh orange salad that makes the whole thing pop.

Is it your Bubby’s tzimmes? Definitely not.

Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad

For the carrots

2 lbs carrots, halved lengthwise
2 tbsp olive oil
3 tbsp honey
2 tsp harissa paste
2 tsp orange zest
1 tsp kosher salt

For the orange salad

4 large oranges, segmented
4 method dates, chopped
1 small shallot, very thinly sliced
2-3 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp Aleppo pepper

Method:

Heat the oven to 425°F. Place the carrots on a parchment-lined sheet pan. Toss with the olive oil, honey, orange zest, harissa, and salt, arranging them in a single layer. Roast for 35-40 minutes, stirring occasionally, until deeply caramelized and tender.

While the carrots roast, prepare the salad. Gently combine the oranges, dates, shallot, mint, lemon juice, olive oil, salt, and Aleppo pepper.

Arrange the roasted carrots on a serving platter. Spoon the orange salad over the carrots. Finish with a little flaky salt and Aleppo pepper.

Post a Comment

Sweet Heat & Herbs Chicken

On July 30, 2026

by chanie

in Instagram Reel Recipes, Meat & Poultry, Recipes, Shabbos

Leave a Comment

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.

Post a Comment

Category: Shabbos

Steak Summer Rolls

Mango Curry Crunch Salad

Pepper-Crusted Roasted Beef Carpaccio

Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad

Sweet Heat & Herbs Chicken