Soft Pretzels with Labane and Caramelized Shallot Jam

Soft pretzel with labane and caramelized shallot jam | Rivka's Kitchen

If you follow the tenet, ‘listen to your gut,’ I would not recommend making these pretzels. What started out as a small piece just to get a taste, turned into 5 whole pretzels, a stomach-ache and a situation that could have gotten really out of hand, had my rational brain not intervened. Continue reading

White Shakshuka

White Shakshuka | Rivka's Kitchen What happens when someone abandons their blog for two months and then makes a meek attempt to creep back in and pretend they were never gone? You just go with it, okay? Also, what happens when someone still tries to make a 2014 year review happen at the end of January 2015? You give them a second strike and hope that their white shakshuka recipe can make up for the unforgivable sins that are about to be committed.  Continue reading

Avocado Egg Rolls with Tamarind Honey Dipping Sauce

Avocado Egg Rolls with Tamarind Honey Dipping Sauce | Rivka's Kitchen

My feelings towards the Cheesecake Factory have always been apathetic at best, slightly resentful at worst. We go way back, the CF and I. In high school I happened to be a frequent  patron of the establishment. Young and highly impressionable, I was in awe of their ability to offer 36 different flavors of cheesecake. Sometimes, I had to hold myself back from pressing my nose against the glass and ever so softly whispering, “I’ll have one of each.” Continue reading

Mango Salsa

Mango Salsa | Rivka's Kitchen

When the most reputable source for journalism and world news declared mangoes as the tastiest health food ever, I had no objections. It wasn’t clear if there were actually any other foods in the running or how they came to this conclusion, but I am in no place to argue. A lot of different things can be said about mangoes. They are orange (duh) and have a very pretty colored peel that sort of reminds me of a parrot. Mangoes are an enigma – hard to cut, messy to eat, but you know what? They taste so damn good that it doesn’t even matter. Continue reading