Tag Archives: orange

Spinach & Radish Salad

Palatable, refreshing, spicy. Enjoy!

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Orange Chicken

Chinese food is awesome. We all know that. Stop thinking. Start cooking.

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Orange Sponge Cake with Walnuts

Moist. Delicious. Sexy. Satisfaction guaranteed or your money back.

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The Best Pareve Chocolate Frosting You’ll Ever Have.

Two weeks ago I came home for Rosh Hashana. Knowing my mom’s love of chocolate covered candied orange peels, I decided to make my Chocolate Orange Cake for the first night of Chag. But I felt like a plain old cake wasn’t enough, it didn’t provide the beauty and respect the holiday – and my mother – deserve.  So I decided I’d jazz it up. But how? It’s gotta be pareve, because our whole dinner menu revolved around meat. We’re Bukharian. We stuff anything that moves with meat. And then it hit me. Why can Tofu cream cheese only be used to shmear on bagels with some scallions, or else used to make a non dairy cheesecake?! Hello, Tofutti… I think you and I are gonna be better friends from here on. Oh and btw… Ina Garten is totally right. Adding coffee to chocolate completely enhances the chocolate flavor.

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Orange Chocolate Sponge Cake

This cake is so easy to make, totally from scratch, and tastes EXACTLY like a chocolate covered orange peel. I made it on Friday for Shabbos, and it was gone by Saturday at lunch. No, I didn’t eat it alone, my friends came over. Ok fine they came over Friday night, I finished the 1/2 cake that was left myself on Saturday. So what? It was good, and I’m lonely out here all by my self with no one to keep me warm at night… except cake. Really delicious, moist, fluffy cake… the kind that gives you a foodgasm. Wait, am I even allowed to say foodgasm on this site?

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Fennel Mango Orange Salad

I love fennel; it has this licorice-y quality to its flavor, combined with this amazingly crunchy texture. But when you cook with it, or combine it with different ingredients, its flavor changes and becomes almost sweet. This sharp and tart salad is a great complement to any entree. I actually invented it to be a side dish to my Lahmajoun recipe.

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