Pot-Roasted Lamb with Chickpeas, Sweet Potatoes, and Spices

ImageAh, slow cooker meals. I love them so, so much. By the time you come home from work your house smells amazing, dinner is more or less ready, and you’ve forgotten all the work you did 8 hours ago before you started the slow cooker.  The trouble is that since slow cookers do save time, a lot of recipes for them rely heavily on shortcuts from processed foods, like canned soups, jarred salsa, ketchup, barbeque sauce, blahhhh.  I was determined to find a cookbook with a fresher approach to slow cooking.  So I checked a good looking one out from my library, Slow Cooking by Antony Worrall Thompson. Continue reading


My Very First Challah

“In America you can have a challah everyday.”
a Yiddish lullaby found in Joan Nathan’s Jewish Cooking in America


Jacob and I recently made a big exciting addition to our kitchen: a lovely cherry-red Kitchen Aid Mixer.  I thought that baking a fresh challah would be a nice way to break it in, so I turned to our cookbook shelf to figure out where to start: Joan Nathan’s Jewish Cooking in America.  After all, I was in America, and I wanted to do some Jewish cooking, so why would I look anywhere else?

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