Dana Burland

Omg, my kids ate these! These chicken "kebabs", lightly seasoned with Mediterranean spices, with specks of fresh parsley visible. I will make these again, because they ate them. And they will not eat them that next time, but I will.  Sheet Pan Chicken Kebabs Ingredients 1 lb ground chicken  1/2 cup yellow onion 1/4 cup fresh parsley 3 cloves garlic 1 egg 1 T coriander 1 1/2 t cumin 1 t cinnamon 1 t salt 1 pinch cloves 1/4 t black pepper About 1.5 T olive oil Directions 1. Preheat oven to 425 2. In a small food processor grind the onion, parsley and garlic 3. In a medium bowl, combine ground chicken, onion/parsley/garlic mix, all spices and egg. Mix until combined 4. Add a glug of olive oil to a quarter baking sheet, then spread the chicken mixture into a full rectangle covering the full baking sheet, about 1/2 inch thick, flatten evenly 5. Use a knife or bench scraper, separate in lines about 1.5 inches thick. Drizzle remaining olive oil evenly on top to coat chicken complet...

Ok. This is it. This is THE recipe. No, my family will not settle for bread maker challah (which is good, but not AS good, and also not impressively braided). No, the original online recipe won’t do either, as it has resulted in burnt bottoms too many times for me in two different ovens. It has to be this way. Yes, you have to dedicate about a day of babysitting this recipe/bread. Yes, this simple recipe with few ingredients might cause you to sweat and swear up a storm wondering if anything is happening. Yes, once I did throw away the dough after rise one, because it looked like it was doing NOTHING, just to find in my perfectly warm and dark garbage can it had risen beautifully the next morning. Oy. Anyway. Here it is, saved for all time. Best Challah (Egg Bread) Adapted from Smitten Kitchen The original recipe author says three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge. If you do one in the fridge, it can sit...

It was a REAL gamble to not make Auntie Rae ’s “brown slop in a bag” brisket for Rosh Hashanah this year. Her brisket was THE brisket growing up and don’t you dare tell my grandma I said that. Anyway, I strayed from the path and made Smitten Kitchen’s Braised Brisket with Onions instead, and AUNTIE RAE I’M SORRY! But THIS is it. It was easy, it was BETTER made 1-2 days in advance (omg, thank you), and it had amazing tenderness and depth of flavor. I do have recipe alteration notes… ones important enough to capture this in blog perpetuity. A blog post doesn’t have the same nostalgia as a 30 year old printed recipe with beef broth splatter on it, though. For all nostalgic moments, there’s a new core memory. This New Year it’s my 8 and 5 year old boys blowing the shofar, seated around a table they carefully helped set for family–complete with handmade name place markers, guest portraits on watercolored paper, AND Auntie Rae’s hand-me-down napkins. Boy would she be hysterically ye...