Category: Shavuous

Upside Down Beet & Goat Cheese Tart

This tart flips the script (literally!) on traditional tarts. By baking it upside down, the beets caramelize against the pan, creating a glossy, jewel-toned top once flipped. Paired with creamy goat cheese, fresh arugula, crunchy pomegranate seeds and rasberry balsamic reduction? You’ve got yourself a dish that’s as visually stunning as it is delicious. Low on effort. Big on impact. Just how I like it!

Related Recipes:

beet “ravioli” with whipped feta
beet kale and goat cheese shakshuka

Post a Comment

Feta Stuffed Dates with Crispy Kataifi

Shavuot is almost here, and you’ve already planned the cheesecake, the blintzes and the quiche… but what about that first bite? You know—the one that says, “Buckle up, this dairy party’s about to get real.”

Let’s skip the usual cheese board routine and go bold with these Kataifi-Wrapped Feta-Stuffed Dates. They’re crispy, salty-sweet little bites of heaven that look fancy, taste amazing, and give you a genius way to use up that leftover kataifi pastry that’s been taking up freezer space since you made Dubai chocolate!

Warm, gooey feta tucked into a sweet Medjool date, wrapped up like a golden haystack of crispy kataifi strands. It’s rich and tangy with a hint of sweet, and it disappears in two bites. (Or one, if you’re hungry!)

Perfect for your dairy table, your snack table, or your “I just need a little something while the cheesecake chills” table.

 

Related Recipes

silan baked apples with pistachio kataifi
brie stuffed dates
greek salad with feta croutons

 

Post a Comment

Cheesy Stuffed Mushrooms with Tomato Jam

Shavuot is coming, and that means one thing: dairy is having its main character moment. But this year, let’s take your appetizer game up a notch with these cheesy stuffed mushrooms stuffed with Tuscanini’s incredible sweet & savory tomato jam plus a cube of mozzarella! They’re bite-sized, flavor-packed, and totally irresistible. So pop them on a platter and watch them vanish!

Make-ahead friendly. Stuff ’em in the morning, bake ’em before guests arrive!

 

Related Recipes:

spinach stuffed mushrooms
unstuffed mushrooms

Post a Comment

Honey Harissa Corn Ribs with Preserved Lemon Labneh

Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.

But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.

Here are some hard-earned tricks that actually help:

Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.

Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.

Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.

You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol

Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.

But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!

Related Recipes:

roasted baby elote
summer corn and peach salad
corn goat cheese salad

Post a Comment

Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 


Related Recipes:

sushi burrito

Post a Comment