Moshe Wulliger News Today

Thousands of frum Jews take the I-95 down to Florida each Pesach. For some, it's a once-in-a-lifetime getaway; for others, it's a yearly pilgrimage aimed

Thousands of frum Jews take the I-95 down to Florida each Pesach. For some, it's a once-in-a-lifetime getaway; for others, it's a yearly pilgrimage aimed

Preheat oven to 425°F (220°C). Lay out the chickpeas and mushrooms on two sides of a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20–25 minutes. Remove from oven. Immediately transfer the chickpeas to a bowl and toss with spices while still hot. Allow to cool. Combine dressing ingredients in a small bowl. To assemble the salad, arrange arugula and cherry tomatoes in a bowl. Add roasted mushrooms and roasted, seasoned chickpeas and toss. Top with crumbled feta chees...

¼ cup Parmesan cheese, plus more for sprinkling 1 lb (450 g) small-curd cottage cheese 3 cups shredded mozzarella cheese, plus more for sprinkling 1 egg (optional) 3 cloves garlic, crushed 1 26-oz (740 gram)  jar marinara sauce ¼ tsp salt Preheat oven to broil. Line a baking sheet with parchment paper. Cut off top and bottom of the zucchinis. Peel and slice each zucchini lengthwise into 4–5 slices. Lay the slices on the prepared baking sheet. Sprinkle both sides with kosher salt. Allow to ...

1 tsp butter or oil 1 cup chopped peanuts, for coating Beat the butter or margarine in a mixer using the whisk attachment until creamy, about 2 minutes. Add both sugars and beat for an additional 2 minutes. Mix in the peanut butter and egg. Add flour, baking soda, baking powder, and salt and mix just until well combined and a smooth dough forms. Wrap the dough in parchment paper and refrigerate for at least 3 hours. This helps keep the cookies from flattening too much during baking. When dough ...

1 medium Yukon gold potato, grated 1 tsp kosher salt ½ cup shredded cheese Preheat oven to 350°F (175°C). Spray a disposable muffin tin with cooking spray and set aside. Heat oil in a frying pan. Add the onion and sauté until translucent. Add grated potato and sauté for 2-3 minutes until potatoes are soft. Add salt. Remove from heat and let cool. In a separate bowl, mix together the eggs and the shredded cheese. Add the cold potato-onion mixture and mix together. Pour the batter into the m...

¼ tsp black pepper ¼ tsp cinnamon In a medium pot, bring the water, 2 Tbsp oil, salt, and rice to a boil. Cover the pot with a tightly fitting lid. Turn the heat down to a simmer and cook for 15–20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat, and allow it to sit covered for 5 minutes. Fluff the rice with a fork and set aside to ...