Main Dishes

Vegetable Frittata

A great sophisticated dish!


Easy Broccoli Quiche

Quiche always gives off the illusion of being a difficult dish to prepare. Nothing could be farther from the truth! This simple quiche recipe will have your guests impressed while only you know the secret of how easy it was to prepare!


Chili Wine Chicken

Just in time for Purim, we’re bringing you the perfect chicken recipe for your holiday meal!


Tomato and Pepper Quiche

A fantastic way to jazz up Sunday brunch!


Vegetable Moussaka

This meatless moussaka is a delicious vegetarian dish guaranteed to find a home at your dinner table.



Got a fridge full of leftovers? ChallahCrumbs and some helpful friends on our facebook fan page offer up a few suggestions:


Honey Chicken

Sweet chicken for a sweet day!


Baked French Toast

Serves 8-10.

1 challah, regular or whole wheat, crusts removed, cut into large chunks
10 eggs
1 ½ cups half-and-half
1 stick butter, melted
2 Tbsp. orange marmalade
¼ cup maple syrup
¼ cup brown sugar
8 oz. cream cheese, cut into cubes
2 Tbsp. cinnamon-sugar mixture

Prepare 9 x 13 inch baking pan with nonstick cooking spray and flour. In a mixing bowl, mix eggs, half-and-half, butter, marmalade, syrup, and sugar. Place half of the challah cubes in the baking pan. Layer cream cheese cubes on top and cover with balance of challah. Pour liquid over challah to thoroughly saturate. Cover and refrigerate overnight.

Preheat oven to 350°F. Sprinkle challah with cinnamon-sugar mixture and bake for 35-40 minutes. Serve warm with additional maple syrup.


Debbie Thau is a caterer is Fair Lawn, New Jersey. She gives cooking and baking classes. Her heart is in Israel where her two daughters live. When she visits, she travels all over in search of oils, vinegars and other ingredients to incorporate into her cuisine. She can be reached at or at (201) 797-6032 for culinary emergencies.

Savory Onion Potato Blintz Souffle

A delicious addition to a holiday meal!


Poached Salmon with Tarragon Sauce

Poached salmon is one of those classics, like roast chicken, that needs no update, no reinvention. I like this dish best served at room temperature, but it would taste great warm or cold. Tarragon is an underused herb. Its slight licorice, herby flavor is the perfect complement to the poached salmon and would also be a great dressing for any steamed spring vegetables.


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