by Zabar's Chef Andrew Regnier
Chef Andrew introduced this dish at Zabar's about a month ago and not a day goes by that I don't see someone in our offices eating it. It's a great summer take on chicken salad. It's light, has just the right amount of mayonaise, loaded with perfectly ripe veggies and herbs, and has a slightly spicy kick that is exactly what I crave in this heat. The preparation time is quick and the results are delicious. Give it a try and let me know what you think!
by Zabar's Chef Andrew Regnier
This Chilled Avocado Soup is exactly what you want on a warm summer night. It's fantastic to prepare ahead of time and have a no fuss dinner. I've accomplished this two ways: 1) I've roasted the red peppers, corn and garlic at night in the oven, while it's cooler, and left them in the refrigerator until the next day when all I have to do it blend it all together and 2) I've cooked them on the outdoor grill. Both ways work; it's a spectacular, delicious soup. Serve it with a nice crusty bread. Thanks Andrew!
by Andrea Watman
With great sorrow and deepest affection, Zabar's announces the passing of our creative director, Andrea Watman. Read Andrea's obituary. We're republishing her wonderful and popular recipe and story for "Grandma Bertha's Sunda Tuna Casserole". We miss you Andrea.
My sister Joy and I spent summers with our grandparents in Long Beach, NY. We had a four bedroom bungalow on Georgia Avenue (four bedrooms, an indoor toilet, outside shower, no closets and just a few termites).
It was in that kitchen I learned to cook by watching my Grandma make dinner. Sunday’s were always exciting. Our relatives would journey out to “the beach” from the Bronx – actually they never went to the beach, but they did breath in the ocean air.
Now – most families would barbecue – but not at my house. My grandmother hated the barbecue – it was never clean enough, she hated the flavor or the charcoal and lighter fluid and yes, she knew sooner or later we would set the house on fire.
She would crack out the Kraft Macaroni & Cheese Dinner, in the trusted blue box, and make the best Tuna Casserole ever. She baked it in the afternoon so that the kitchen would cool before we ate. She would slice cucumbers and fresh tomatoes – and dinner was served.
I no longer use the blue box – but this is her recipe, just slightly updated.
Enjoy!
Enjoy these time-tested Passover favorites.
Passover Matzoh Brie (Fried Matzoh)
Passover Moroccan Charoset "Truffles"
Almond & Olive Oil Tuile Cookies
from Olga Dominguez
There is nothing more delicious as a rich creamy Baked Brie.
This recipe comes from Olga, our Cheese Buyer. It is fairly easy to make and it is perfect for serving to company with French bread and a glass of wine.
Enjoy!
P.S. Here's a post detailing the process in pictures!
Hot weather ... cold soups!
Because the summer has been so hot I have been making new, hopefully delicious, cold soups. Avocado in Vegetable Consomme is one of my favorites.It is rich, creamy and nutritious.
I hope you'll give it a try.
A recipe from Andrea Watman
My sister Joy is the chicken soup Queen. As a matter of fact she credits her marriage to a pot of chicken soup. Ok it’s along story, but the short version is that shortly after they meet, her future husband got the flu. She made him a pot of chicken soup and as they say the rest is history. So be careful – this is a magical recipe, it cures many ills and just may lead to love!
Her soup is made without flanken – but adding the flanken makes a richer soup and the added bonus is you get to eat the flanken (serve with white horseradish, yum!).
Continue reading "Simple Chicken Soup (a.k.a. Jewish Penicillin)" »
Passover Matzoh Brei (Fried Matzoh)
by Andrea Watman
Matzoh brei is delicious as a midnight snack or when served for brunch or breakfast.
At my house we serve it with applesauce on the side – but you can serve it sprinkled with cinnamon-sugar, or accompanied by orange marmalade.
Don’t worry about leftovers, if there are any – just wrap them in plastic wrap and microwave when hunger hits.
Continue reading "A recipe for Hamantaschen from Andrea Watman" »
(Also known as what to make for Super Bowl Sunday if you hate Chili)
A Recipe from Zabar's
by Andrea Watman
My sister Joy and I spent summers with our grandparents in Long Beach, NY.
We had a four bedroom bungalow on Georgia Avenue (four bedrooms, an indoor toilet, outside shower, no closets and just a few termites).
It was in that kitchen I learned to cook by watching my Grandma make dinner. Sunday’s were always exciting. Our relatives would journey out to “the beach” from the Bronx – actually they never went to the beach, but they did breath in the ocean air.
Now – most families would barbecue – but not at my house. My grandmother hated the barbecue – it was never clean enough, she hated the flavor or the charcoal and lighter fluid and yes, she knew sooner or later we would set the house on fire.
She would crack out the Kraft Macaroni & Cheese Dinner, in the trusted blue box, and make the best Tuna Casserole ever. She baked it in the afternoon so that the kitchen would cool before we ate. She would slice cucumbers and fresh tomatoes – and dinner was served.
I no longer use the blue box – but this is her recipe, just slightly updated. It is perfect for the Super Bowl – after all it maybe the Super Bowl but it’s still Sunday!
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