One of our favorite recipe sites, the family history section is gold. The challah recipe linked is the version I’ve had most success with.
Good to see you. I agree some nights all I have is a slice of cheesecake to offer but the inspirations never end. Nice lookin meal you have there!
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Did you enjoy the lachuch? Meal looks tasty.
Thanks for the recommendation. I will keep that in mind!
Thanks for posting that picture. I’ll have to try them. Do they come with a dipping sauce. Do you have a recipe for your own sauce?
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I’m jealous that you had cheesecake for dinner. It looks marvelous!
Interesting! I popped over to the website and see the recipes for the series are posted as well.
Thank you for this pointer especially because I so need a dose of inspiration right now.
It really was easy to make and in a small 6 inch springform pan, we can move on to the next recipe.
I don’t believe this brand came with one, probably because it was so big. The smaller bags come with sauce packets, which I always discard.
Our dumpling sauce varies. Sometimes he makes it, sometimes it is me. We take a “little of this, little of that” approach. But the basics are always soy sauce, freshly minced garlic and ginger, a spoonful of Lao Gan Ma chili crisp, and maybe a splash of rice wine vinegar. Like I said, it varies!
Gaah!
What I was tryin’ ta say was, that chili con carne looks nice and rich for low-fat and I’d love to know how you made the yummy looking dark sauce @ChristinaM. 
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Thank you. Yes I enjoyed the lachuch. It took a while for me to get the hang of cooking it. The batter seemed incredibly liquidly so I added a bit more flour. I had a hard time getting the right amount of batter in the pan the first few times, but then I was ok. I have the same problem with crepes no matter how often I make them.
I also like that website - I think you may have been the one who first introduced me to it. I’ll have to check out the challah recipe. I usually only make challah once a year for Rosh Hashana as I like to do a round braid.
I recall that during the Jewish Food Fest last year, we discussed the site, the fest recipes and challah. I wasn’t aware of the event you are following. Thanks for sharing the link. There are quite a few recipes within it that look interesting.
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Thanks!
Sauce - a little coffee, beef and veggie Better than Bullion, water, the black bean liquid, cumin, chili powder, paprika, a little brown sugar, some unsweetened cocoa, tomato paste, splash of balsamic (usually use red wine/beer) and a shot of liquid smoke (so sue me). Plus stewed tomatoes, the browned meat, beans, corn (added in last hour), minced corn tortilla, and aromatics.
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Fantastic. Sounds like a great veggie chili base too.
Tonight I made beef and leek stew in the Instant Pot, using a little imperial stout. Turned out well at roughly 500 cal/big bowlful.
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I ordered and enjoyed salmon in a soy and ginger sauce with sautéed vegetables and basmati rice from my chef friend. This was only a half portion!
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I could get into a 4 day weekend regularly. Last night shrimp tacos, cilantro lime slaw, lime creama and these delicious black beans! I think I’ve finally picked a tortilla recipe.
Tonight made this pasta from the latest milk street. A slow cooking mostly onion ragu… wow. Really, really good. Thank goodness for the food processor!
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Well do tell, where did you get the pizza?
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ohhh maki picatta! that looks/sounds great.
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