Belongs to Joanna Creamy Feta Dip 

David thinks it’s yummy. Joanna thinks it tastes like skunk.

ready in about 40 minutes; serves 4
You might need to buy:
  • feta cheese
  • cream
  • olive oil
  • lemon juice
  • crushed garlic
  • chopped parsley
  • dried thyme
  • cumin seeds
You might need to buy:
  • diced potatoes and
  • water
  • salt
  • heavy cream or sour cream
  • sometimes add a smidge of lemon!
Belongs to Joanna roasted chicken 
You might need to buy:
  • chicken

Great Pesach entry

ready in about two hours; serves 4
You might need to buy:
  • bone-in chicken thighs
  • dijon mustard
  • kosher salt and black pepper
  • For garnish:

delicious and pretty works fine with red wine since that’s what i tend to have around.

You might need to buy:
  • dry white wine
  • olive oil
  • kosher salt
  • fresh lemon juice
  • unsalted butter
  • sugar
  • bay leaf
Belongs to Joanna Grace's Challah 
You might need to buy:
  • olive oil
  • sugar
  • active dry yeast
  • warm water
  • salt
  • flour
Belongs to Joanna Jonas's Challah 
You might need to buy:
  • raisins
  • - 1/2 tsp nutmeg
  • - 1 tbs cardamom
  • vegetable oil
  • salt
  • sugar or light molasses or honey
  • yeast
  • 1⁄4 c. water
Belongs to Joanna Pesto 

Easy 4:1 ratio

ready in about 20 minutes; serves 8
You might need to buy:
  • freshly grated Parmesan or Romano cheese
  • extra virgin olive oil
  • pine nuts or walnuts
Belongs to Joanna Hot chocolate (2) 
ready in about 20 minutes; serves 4
You might need to buy:
  • whole milk
  • Whipped cream

The first time I made them I tried to roll them out as thin as possible but I find that they come out better when I role them out thicker than when I role them out super thin. Note, the recipe asks to be started the night before so that the flavors can develop and the gluten can rest. The only problem for making them immediately is that the recipe also asks for golden syrup which is popular in Europe but not the US. I get mine from amazon but I hear that whole foods sometimes also sells it. The internet says you can try substituting light corn syrup and molasses in a 2 to 1 ratio, but I haven’t tried that.

This dough makes a LOT of cookies, the recipes says 350 small ones or 175 little bigger ones. But it is a very durable dough, so you don’t need to make them all at once. I made it and used it for weeks. If you keep it around, the goal is to keep it cool but not cold. I kept mine on it on a cold window sill. The recipe said that if you keep it in the fridge the dough becomes crumbly. I’ve also split the recipe in half (and just halved the egg) so that I would have a more manageable number of cookies.

Finally, I don’t freshly grind my spices.

You might need to buy:
  • caster sugar
  • golden syrup
  • egg
  • all purpose flour