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Debra Eckerling

Food Writer/Former Non-Cook

Covers

Publications

  • Jewish Journal
    3 articles

Writes Most On

CulinaryArtsTurkeyThanksgivingChefCookingMoistureHealthyEatingRoastingPlantBasedDietCranberrySauceRecipesMealprepGlutenfreeCranberriesHolidayMealsLeftoversFoodPreparationNoodleKugelGlutenFreeRecipesFlavorSalmonHolidayCookingWaffleCulinaryArtKosherCookingRecipeKosherCuisineKugelVeganCuisineComfortFoodCookingTipsPoultryFoodComfortFoodsChefsVeganCuisinesNutritionPotatoKugelPlantBasedWafflesShabbatCulinaryGastronomy
  • Thanksgiving Leftovers to Shabbat Dinner
    25 Nov 2024—Jewish Journal
    One of the best things about Thanksgiving are the leftovers. Simply give them a makeover for the perfect Shabbat meal. For instance, your traditional Thanksgiving cranberry sauce can become the star of Shabbat. “Cranberry sauce makes a delightful dressing for salmon or chicken, bringing a festive twist to your meal,” Aderet Dana Hoch, registered dietitian nutritionist and owner of Dining With Nature, told The Journal. “This recipe highlights the joy of cooking homemade, while celebrating the...
  • Let’s Talk Turkey: How to Make a Moist, Delicious Bird for Thanksgiving
    25 Nov 2024—Jewish Journal
    A perfect, moist turkey for the centerpiece of your holiday table does not need to be an impossible dream. There are simple things you can do that will make all the difference. Chef Elizabeth Mehditach said the secret to juicy, tender, flavorful and evenly cooked turkey starts with spatchcocking. “Spatchcocking is an abbreviation of ‘dispatch the cock,’ simply meaning to remove the backbone of any bird – turkey, chicken, Cornish game hen, etc., then splaying it flat,” Mehditach, founder of...