https://www.chabad.org/search/keyword.asp?kid=16798 Newest articles written by Kurtz, Elizabeth Copyright 2026, Chabad.org - Chabad-Lubavitch Media Center, all rights reserved. Mon, 01 Jan, 0001 12:00:00 EST Mon, 01 Jan 0001 12:00:00 EST https://www.chabad.org/article.asp?aid=3377246 https://www.chabad.org/recipes/recipe_cdo/aid/3377246/jewish/Extreme-Chocolate-Drop-Cookies.htm This is a combination brownie and cookie all in one. It’s extra rich and moist, and yet has a little crunch like a cookie. This recipe made the cut for the book because, unlike other recipes for brownie type cookies, it’s super simple. No chilling and re-chilling the dough, no extra steps, just make the batter and cook; plus, they freeze well. Yields: 3 dozen Ingredients: 12 ounces good-quality dark chocolate (70% to 72% cacao), divided 1/4 cup potato starch 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 3 tablespoons margarine 2 eggs 3/4 cup sugar 1 teaspoon Passover vanilla extract 2 cups coarsely chopped walnut or pecan pieces Directions: Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpats. Chop h Fri, 08 Jul 2016 12:00:00 EST https://www.chabad.org/article.asp?aid=3377267 https://www.chabad.org/recipes/recipe_cdo/aid/3377267/jewish/Garlic-and-Pesto-Stuffed-Mushrooms.htm Garlic, pesto, mushrooms—need I say more? Cooking the garlic in the soy milk calms and sweetens the garlic and thickens the soy milk, which makes a delicious base for the rest of this recipe. Serves: 8 Ingredients: 1 cup almond milk or non-dairy creamer 12 cloves garlic, peeled 24 large button mushrooms 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 2 large shallots, chopped 1 cup matzo meal or panko crumbs 3 tablespoons pesto (homemade or store-bought) 11/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper, divided 1/2 teaspoon red wine vinegar Directions: Combine almond milk and garlic in a small saucepan over very low heat; cook until garlic is soft enough to mash with a fork, about 45 minutes. (Almond milk will be Fri, 08 Jul 2016 12:00:00 EST https://www.chabad.org/article.asp?aid=3377162 https://www.chabad.org/recipes/recipe_cdo/aid/3377162/jewish/Savory-London-Broil-with-Sweet-Braised-Shallots-and-Mushrooms.htm As I put together the list of meat recipes for this book, tester after tester requested more recipes for London broil. That makes sense because it’s very accessible, not too large or expensive, and if prepared well, it’s delicious. I like to have my butcher “split it” and remove the vein in the center. The result is a super-soft and easy-to-slice quick roast that is full of flavor. Serves: 8 London Broil 1 (2- to 4-pound) London broil or minute steak, split, and deveined (this recipe can also be made with 2 smaller (11/2- to 2-pound) London broil) 1 head garlic, roasted (instructions below) 1 tablespoon onion powder 1/2 teaspoon ground black pepper 1 teaspoon kosher salt 2 tablespoons packed light brown sugar Braised Shallots and Mushrooms: 3 tablespoons extra-virgin olive oil < Fri, 08 Jul 2016 12:00:00 EST https://www.chabad.org/article.asp?aid=1445627 https://www.chabad.org/recipes/recipe_cdo/aid/1445627/jewish/Olive-Tapenade.htm Ingredients 3/4 pound pitted Kalamata olives 3 to 4 ounces capers, drained and rinsed 2 anchovy fillets, drained, rinsed and patted dry (optional) 3 cloves garlic, minced 1 teaspoon Dijon mustard 4 sprigs fresh thyme, leaves finely chopped 3 tablespoons chopped parsley 1/8 teaspoon crushed red pepper 1/2 lemon, juiced 1 teaspoon red wine vinegar 1 tablespoon cognac or brandy 1/2 cup good quality extra-virgin olive oil Instructions Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs. </co:recipeInstruction Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445622 https://www.chabad.org/recipes/recipe_cdo/aid/1445622/jewish/Citrus-Marinated-Olives.htm Ingredients 1 1/2 cups Kalamata olives or other brine-cured black olives 1 1/2 cups cracked brine-cured green olives 1 cup olive oil 1/4 cup chopped fresh cilantro 1/4 cup fresh lemon juice 1/4 cup orange juice 6 large garlic cloves, thinly sliced 3 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1/2 teaspoon dried crushed red pepper Instructions Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving. Serve at room temperature or warm. <!-- BE Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445620 https://www.chabad.org/recipes/recipe_cdo/aid/1445620/jewish/Lemon-and-Bay-Leaf-Infused-Olive-Oil.htm 1 large fresh lemon 1 cup extra virgin olive oil 1 fresh bay leaf ¼ teaspoon whole peppercorns Instructions Wash the lemon thoroughly and dry well. Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Heat the oil over medium-low heat until a candy thermometer reaches 200 degrees. Cook at 200 degrees for 10 minutes. Remove from heat and let cool slightly. Transfer the oil mixture to clean sterilized bottles. Cover and store at room temperature for up to 2 months. { "@context": "https://schema.org/", "@type": "Recipe", "name": "Lemon and Bay Leaf Infused Olive Oil", "image": Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445616 https://www.chabad.org/recipes/recipe_cdo/aid/1445616/jewish/Basil-Oil.htm 1 1/2 cups (packed) fresh basil leaves 3/4 cup olive oil Instructions Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.) { "@context": "https://schema.org/", "@type": "Recipe", "name": "Basil Oil", "image": "https://w2.chabad.org/media/images/511/UnVd5116271.jpg", "keywords": "Food; Eating, Shabbat Foods, Basil, Oil", "recipeCuisine": "Jewish", "recipeIngredient": [" 1 1/2 cups (packed) fresh basil leaves", " 3/4 cup olive oil"], "recipeInstructions": [ Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445613 https://www.chabad.org/recipes/recipe_cdo/aid/1445613/jewish/Rosemary-Infused-Olive-Oil.htm Ingredients 1/2 cup olive oil 3 fresh rosemary sprigs (each 5 inches long) Instructions In small saucepan, combine oil &amp; rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month { "@context": "https://schema.org/", "@type": "Recipe", "name": "Rosemary-Infused Olive Oil", "image": "https://w2.chabad.org/media/images/511/NsIm5116279.jpg", "keywords": "Food; Eating, Shabbat Foods, Rosemary-Infused, Olive, Oil", "recipeCuisine": "Jewish", "recipeIngredient": [" 1/2 cup olive oil", " 3 fresh rosemary sprigs (each 5 inches long)"], "recipeInstructions": [" In small saucep Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445587 https://www.chabad.org/recipes/recipe_cdo/aid/1445587/jewish/Hazelnut-or-Chocolate-Swirl-Pound-Cake.htm This is good with the chocolate spread and extra good if you can find the elusive chocolate-hazelnut one! Ingredients 1 ½ cups flour 4 eggs, at room temperature 2 teaspoons vanilla extract ¾ teaspoon baking powder ¼ teaspoon salt 2 sticks unsalted margarine, or butter, softened 1 ¼ cups sugar 1 13-ounce jar chocolate or chocolate-hazelnut spread (the spread may need to be softened in the microwave to spread well; heat in 20 second intervals, until spreadable but not cooked) Directions Preheat the oven to 325. Spray a 9 x 5 inch loaf pan or 6 2 x4 inch mini loaf pans with non-stick spray. In a glass measuring cup lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt. In a large bowl, using a mixer be Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445572 https://www.chabad.org/recipes/recipe_cdo/aid/1445572/jewish/Sweet-Meringue-Nuts.htm A sweet theme is always a favorite for the kids, and goes perfectly with the rest of the holiday’s light and fun atmosphere. Ingredients 4 cups toasted pecans 2 cups toasted almonds ½ cup (1 stick) margarine 2 large egg whites 1 cup sugar Directions Preheat oven to 325 degrees. Place margarine on a rimmed baking sheet and put in oven to melt. Beat egg whites until stiff peaks form. Gradually beat in sugar. Gently stir the nuts into the beaten egg white mixture. Evenly spread the nut mixture on the baking sheet with the melted margarine. Bake for 30 minutes, stirring every 10 to make sure that the margarine is evenly distributed – until all margarine has been absorbed and the meringue is golden. Remove from oven and cool completely. Keeps for 1 week in an airtight container.</li Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1446036 https://www.chabad.org/recipes/recipe_cdo/aid/1446036/jewish/Plain-Chocolate-Truffles.htm There is actually nothing plain about this taste! Ingredients 2 cups (1 12-ounce package) semisweet chocolate chips 1 cup pareve whip 1/3 cup margarine, softened 1 teaspoon vanilla Directions Heat chocolate chips and pareve whip in microwave. Stir until smooth. Stir in margarine and vanilla. Cool, cover and refrigerate for a few hours. Shape into balls and place on waxed paper-lined baking sheets. Refrigerate for an additional hour before dipping in chocolate coating and rolling in toppings. { "@context": "https://schema.org/", "@type": "Recipe", "name": "Plain Chocolate Truffles", "image": "https://w2.chabad.org/media/images/511/kgSv5117723.jpg", "keywords": "Food; Eating, Shabbat F Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1446023 https://www.chabad.org/recipes/recipe_cdo/aid/1446023/jewish/Peanut-Butter-Truffles.htm Ingredients 1 cup margarine, softened 1 cup crunchy peanut butter 2 tablespoons vanilla 3-1/2 cups powdered sugar 2 cups graham cracker crumbs Directions Cream together margarine, peanut butter and vanilla. Mix in remaining ingredients and beat until smooth. Shape into balls and place on waxed paper-lined cookie sheets. Chill for 1 hour before dipping in chocolate coating and rolling in other toppings (chopped peanuts works nicely here) { "@context": "https://schema.org/", "@type": "Recipe", "name": "Peanut Butter Truffles", "image": "https://w2.chabad.org/media/images/511/Dlkb5117721.jpg", "keywords": "Food; Eating, Shabbat Foods, Peanut, Butter, Truffles", "recipeCuisine": "Jewi Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1446020 https://www.chabad.org/recipes/recipe_cdo/aid/1446020/jewish/Peanut-Butter-Pretzel-Balls.htm Ingredients ½ cup creamy peanut butter ¼ cup plus1 tablespoon confectioners’ sugar 1 tablespoon margarine, room temperature 1 cup crushed pretzels 2 cups chocolate chips Instructions Stir together the peanut butter and confectioners’ sugar. Add margarine and stir in the crushed pretzels. Form into 1 inch balls. Freeze for 30 minutes. Melt chocolate in pot or in a double boiler over a very low flame, stirring often or alternatively, in the microwave cook it in 30-second intervals and stir after each interval. Dip the balls in the melted chocolate and refrigerate until set. { "@context": "https://schema.org/", "@type": "Recipe", "name": "Peanut Butter Pretzel Balls", "image": "https://w2.chabad Fri, 11 Mar 2011 12:00:00 EST https://www.chabad.org/article.asp?aid=1445535 https://www.chabad.org/recipes/recipe_cdo/aid/1445535/jewish/Gourmet-Purim-Baskets.htm Impress your friends with these unique ideas and additions for your Purim baskets . . . Fri, 25 Feb 2011 12:00:00 EST