The self-appointed shiksa, Tori Avey, shares a couple culinary secrets you might kind helpful when in the kitchen.
EASY EGGS: “In Jewish kosher law, eggs are considered neutral (neither meat nor dairy), so I can use them in a variety of ways. I use the yolks to add richness to challah bread…whip the whites to give fluffiness to Passover desserts…crack them on top of thick spicy tomato sauce to make shakshuka, a vegetarian Jewish dish from Israel. The possibilities are endless!”
FLAVOR FIRST: “Cooking is all about the flavor! I will absolutely make a special trip to the market in order to get the right ingredients. I’ve been known to drive an hour out of my way for a jar of preserved lemons because I was running low.”