MONDAY, MARCH 16TH
MOROCCAN FEAST
You all know my (good) perennial problem about Moroccan food: no schedule is ever complete without it: my first and everlasting culinary love. So simple, so inexpensive, and so delicious! I constantly get raves for this nothing-with-nothing roast chicken.
Lentil soup; dry fruit couscous; harissa; roast chicken; romaine fennel salad; pistachio cigars.

MONDAY, MARCH 23RD
SEDER FEAST
Another triumph of simplicity and luxury. Chicken soup, good enough to serve at a seder night? You bet! This dessert star was born during last Passover’s Chol Hamoed, and I waited patiently until it can be part the family.
Roast salmon with pomegranate sauce; Beef roast with fingerling potatoes, wild mushrooms and artichoke bottoms; vegetable chicken soup; mixed greens with walnut dressing; individual chocolate beet coconut cakes with chocolate glaze.

A GREAT KOSHER DELICIOUS FUN PASSOVER!

MONDAY, APRIL 27TH
CHOCOLATE ANYTIME
In these uncertain times, it is a great consolation to know chocolate is always there for our comfort, enjoyment and good health, for dinner or dessert. We have some racy flavors for you!
Black bean chocolate soup; turkey mole sauce with rice; assorted truffles; chili hot chocolate; chocolate coconut pie.

MONDAY, MAY 4TH
MOTHER’S DAY
More and more children have been coming to our demos: Either they know how much I love them, or they are enjoying themselves at our dinner-and-a-show nights, or best of all, both! Now here is the perfect gift for Mom: the gift of the children’s presence is every bit as important as the sumptuous feast itself!
Kyrrh royale; Shirley Temples for kids; wild mushroom parmesan risotto; spinach and asparagus frittata; Caesar’s salad; smoked salmon dill scones; tiramisu.

MONDAY, MAY 11TH
YOM YERUSHALAIM
Combine this essential event with Lag Baomer, and you get the perfect easy healthy Israeli feast, featuring several great favorites, both Sephardi and Ashkenazi. My son Yakov will come running for the babka.
Chraimi fish; lazy unstuffed stuffed cabbage; Israeli salad; chummus-tehina; roasted eggplant slices; babka.

MONDAY, MAY 18TH
SHAVUOT FEAST
This is the time of year I make special allowances for all those dairy ingredients I use so sparingly the rest of the year. Simple and delicious, and delightfully seasonal.
Grilled vegetable lasagna; radicchio, fennel and endive sauté; minted pea escarole soup; salmon medallions with horseradish white wine sauce; lemon cake with raspberry sauce.

TUESDAY, MAY 26TH
LOW BUDGET ENTERTAINING
As you will plainly see for yourselves, it is totally attainable. Always a pleasure, indeed a triumph, to arrive at a real feast, using nothing but the most plebeian ingredients. I can’t tell you how many customers remember me fondly from fun and delicious events I catered for them on a shoestring.
Vegetable fried rice; Chinese turkey meatloaf; lentil kale soup; cabbage carrot slaw; vegetarian chopped liver; pumpkin cake.

MONDAY, JUNE 1ST
GET CULTURED!
During those periods when we must eat foods to help heal the damage done by antibiotic and other intrusive treatments, as well as year-round to maintain a healthy digestive system, the answer need not always be yogurt. How did our families manage before the age of refrigeration? By naturally fermenting foods, making them not only delicious and lean, but truly therapeutic.
Tofu tandoori; Kim-chi; sauerkraut sausage soup; tilapia in miso sauce; Irish soda bread with apricot “butter”.

MONDAY, JUNE 8TH
RECYCLING IN STYLE
It is no wonder that dishes that were exciting on Shabbos sound boring and look washed up when we dare serve them on Sunday or Monday. That is, unless of course we give them, as I do weekly, a complete makeover in no time, a new lease on life, and a hip name. Chuck it? Never!
Mexican bean soup; tricolor turkey terrine; mushroom spinach omelets; salmon rice salad; bread apple pudding.

MONDAY, JUNE 15TH
WHOLE GRAINS
No need whatsoever to sacrifice elegance or looks when exploring with the wonderful gamut of whole grains, from soup to nuts. You can make whole foods as glamorous as you like, this beautiful dinner will prove it.
Millet fritters with green goddess sauce; barley tabouleh; aduki mung bean soup; wild rice pecan-stuffed chicken breasts; chocolate oat pots de crème.

MONDAY, JUNE 22ND
COLD ASIAN FEAST
A snap to make, a feast to the eyes, and an incredible lineup of flavors, intense and assertive.
Nappa cabbage, mustard greens and mushrooms stir-fry; mock crab salad tehina sauce; sliced beef rice noodles salad; cold miso corn sake soup; Japanese eggplant salad; litchee fruit jelly.

MONDAY, JUNE 29TH
EDIBLE GIFTS
At everyone’s request, we are replacing the snowed-in demo of March 2nd. With July 4th weekend just around the corner, there is your answer to the perennial question “What should we get them?” These fabulous gifts will help you secure frequent re-invitations! We are eating these goodies with a real meal (salmon, salad, bread, etc….), and best of all, we get to take our goodies home in pretty containers.
Chow-chow; all-fruit citrus marmalade; radish pickle; olive basil spread; apple oat bread; Chinese salad dressing; chocolate coconut balls.

MONDAY, JULY 6TH
GLUTEN FREE BAKING
Although I have developed these fantastic recipes for the sake of our gluten-restricted friends, I now use them anytime, for their own sake. Go ahead and treat everyone to gluten-free dessert and sandwiches.
Bread rolls; Buckwheat pancakes; blueberry muffins; chestnut almond molds with chocolate sauce; coconut rice pudding.

MONDAY, JULY 13TH
GOOD CARBS
I have always cooked the good carb way, since years before the craze started, quite effortlessly, and best of all without making any sacrifices whatsoever to flavor or texture. Just try this luxurious dinner and you will see what I mean.
Curried white soup; vegetable puree; lamb eggplant curry with quinoa; spinach mushroom salad; grilled fruit skewers with caramel sauce.

MONDAY, JULY 20TH
VEGAN FEAST
I dedicate this wonderful dinner to all our vegan friends, especially to my lovely egg-allergic granddaughter. Call it a trick to get her to come running and sample my newest creations: It works!
Mushroom crepes; apple yogurt noodle kugel; veggie burgers; tofu egg salad; chocolate chip cookies.

MONDAY, JULY 27TH
MEATLESS SUMMER TREATS
No hardship whatsoever complying with the nine-day meat restrictions! Not with the great summer bounty of produce available everywhere.
Wild mushroom, artichoke fava bean stew; heirloom basil tomato salad; white gazpacho; herb-roasted salmon; plum custard tart.

MONDAY, AUGUST 3RD
1-2-3 CHICKEN SEPHARDI STYLE
Except for the glorious tastes, I really mean 1-2-3 quite literally: the ingredient list, the prep time, the costs. The following dishes I am sharing here are ridiculously simple, and are some of the great favorites I grew up on. Served with rice and salad.
Chicken and celery; chicken and potatoes; chicken in garlic sauce; chicken and mushrooms; chicken and fennel.

MONDAY, AUGUST 17TH
PARTYING THE CARIBBEAN WAY
Who knew healthy could be so much fun, and so simple? Until we get to go on some exotic cruise, let’s have dinner!
Pineapple-rum cocktails, beef burritos with guacamole; seviche; roasted platanos; basmati rice; roasted tomato corn salsa; tropical fruit cake.

MONDAY, AUGUST 24TH
THE JOY OF STEAMING
Nothing Spartan about steaming when using sizzling fresh ingredients, great dipping sauces, and a steamer: you’re good to go!
Steamed trout with baby bok choy; steamed turkey rolls with dipping sauce; steamed tofu with mushroom sauce; rice with steamed grated vegetables; steamed strawberry rhubarb pudding.

MONDAY, AUGUST 31ST
READY IN NO TIME
No time to cook? No problem! Rather than cheat yourself and your guests and settle for uninspiring ready-bought fare, consider whipping up some delicious dishes that take no time to make from scratch and that will knock their socks off: Now that’s a treat!
Blackened London broil; sauté mushrooms and baby arugala; mock shrimp miso soup; asparagus “hollandaise” sauce; chocolate espresso mousse.

TUESDAY, SEPTEMBER 8TH
ROSH HASHANAH
You are in for a great treat! A feast that won’t wear you down: Simplicity and elegance all rolled into one. Did you know my brisket’s recipe is in the New York Times’ Kosher Cookbook? This dessert is one of my daughter’s great favorites.
“Seafood” sausages with basil leek sauce; brisket in sweet-and-sour sauce; red cabbage apples; wild rice and chestnuts; sweet potato carrot soup with lemongrass; lemon coconut tart.

MONDAY, SEPTEMBER 14TH
MOROCCAN FEAST
Of course, you know I must: my Moroccan food addicts are waiting! One bite of the Pastilla will tell you why it has been called one of the world’s greatest dishes.
Potato, olive and tomato fish tajine; chicken pastilla; cabbage, orange and radish fennel salad; fava bean soup; chick pea almond ghriba.

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