Herb and Spice Brine Leg of Lamb by Smokinhotchef

This may be one of my best creations yet. There are an array of herbs and spices, most from my own garden, that help bring this leg of lamb up to that of a prized dish in any locale. The lamb is seasoned in a brine refrigerated for up to 36 hours, so it is essentially a make ahead dish. There is no need for further seasoning…

small almond cookies by branna

nice moister almond cookies

Grandma's Matzah Brie by Chef Feiny www.feintastingfoods.com

A sweet, savory, & Colorado recipe for Passover or anytime. Use softened Matzahs w/ eggs & seasoning for the savory type, or sugar, cinnamon, & fruit for the sweetened variety. Use Hebrew National salami and experience the midwest flavor. Always a favorite, anytime!

Feiny's Matzah Ball Soup by Chef Feiny www.feintastingfoods.com

One of my favorite soups to make.....As a little boy I used to visit my Bubbie/ Great Grandma Ruth and would stay in the kitchen with her learning different techniques and cooking styles....To this day I make the soup the same way she taught me at the age of 5.

Reba Herzfeld's Never-Fail Brisket by Miri

Easy Potato Kugal by Miri

London Broil Marinade by Miri

This is my go to recipe when ever I make London broil. This recipe is also very versatile--it can be broiled, grilled, or roasted.

Jewish Mother Chicken Soup by Miri

This is the classic chicken soup eaten on Shabbos and Jewish holidays in homes around the world. There are many variations on this recipe, and a lot of the ingredient amounts are "to taste". This is my mother-in-law's recipe, which is the consensus favorite in my neighborhood.

Kebbe Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe Neyyah Baz (Raw Meat)

Oriental mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Oriental mixed grill

Mafroum - Moroccan Stuffed Potatoes by Miriam Kresh

Potatoes stuffed delicately with meat and herbs and simmered in a rich tomato sauce.