Pamela, Author at Pamela Salzman

Dinner Planner – Week of September 18, 2023

Happy and sweet new year to everyone celebrating Rosh Hashana! Next week I’ll have some links for the break fast, but you can always look at previous dinner planners from years past for ideas if you need inspo asap.

For my monthly online cooking class students, I hope you are enjoying the September class! I have heard from many of you who are cooking up a storm and love the new recipes! Nothing makes me happier! I am hosting live zoom office hours this Wednesday at 12:00 pm PT if you want to come and hang out or ask my anything. Check your inbox for the zoom link. Here’s your dinner planner for the week:

Sweet Noodle Kugel Recipe

I make my mother-in-law’s recipe for sweet noodle kugel once a year. Everyone loves it and I do not deviate from it to try to make it less rich or more nutrient dense. It’s a traditional holiday dish and it does not need messing with. I have never made it any other way, but I assume you can use gluten-free noodles if you have a gluten intolerance. Not sure how it would turn out dairy-free, but you can check out the suggestions below if you wanted to go that direction!Continue reading

Dinner Planner – Week of September 11, 2023

The Jewish new year is coming up at the end of this week, so I’ve provided some ideas if you’re looking to change up your menu. Whenever I host any Jewish holiday, I like to honor some of the traditional foods, but mix in some modern dishes just to keep things interesting and fresh! As I always say, commit to your menu as soon as possible so you can start prepping and taking action. Don’t overthink it!

Cheesy Zucchini Planks Recipe

This zucchini plank recipe has been going viral this summer, but I actually taught it in class last year. I can’t remember where I saw it first, but the great chef Thomas Keller has been getting credit for the technique. My mom used to broil zucchini halves when I was a kid and then add some parmesan before serving. Honestly, they were kind of bland and watery. If you take some of the water out by salting them first, you already have a head start creating more flavor. Then, making micro-cuts into the zucchini allows for more flavor to penetrate.

Dinner Planner – Week of September 4, 2023

Happy Labor Day Weekend, aka the unofficial end of summer! Some people love the start of the new school year and the structure it brings, and others long for an endless summer with fewer commitments and better weather. I get it. Hubs and I are taking one last mini trip this weekend to visit friends in Aspen. The Rocky Mountains are such a magnificent part of the US and I am looking forward to spending time outdoors and having an active weekend.

My latest cooking class has been uploaded! The theme for September is “Family Dinners” and this is the flexible menu: Chicken Florentine with Spinach, Roasted Salmon over Red Lentils, Warm Brussels Sprout Caesar Salad, Zucchini-Pesto Rice Bake, and Apple Coffee Cake. I give substitution suggestions for the big allergens and dietary preferences, so even if you’re vegan, dairy-free, gluten-free, or grain-free, I have you covered! Here’s your dinner planner for the week: Continue reading

Roasted Beet Greek Salad with Olive Vinaigrette Recipe

I had a roasted beet Greek salad with olive vinaigrette at a favorite LA restaurant, Jon & Vinny’s, and asked myself, “why didn’t I think of this??” The olive vinaigrette was a great twist (instead of having whole olives in the salad) and I am always trying to find ways to enjoy beets since they’re so good for you. If you hate olives, no big deal. Just omit and add a little more salt to the dressing to taste. You may try some capers instead which are also briny and salty. Since restaurant prices and extra fees are making dining out a very expensive activity, I have been posting more and more restaurant dupes on my social media channels.

Dinner Planner – Week of August 28, 2023

We just moved Mr. Picky into his first off-campus house and WHOA! it was a lot of work. The boys were starting from nothing, but they were very organized about setting up the common areas (especially the kitchen) with the help of the moms, of course! If you take my monthly online cooking class, look out for the September class later this week. It’s all about healthy family dinners! I will also hold live “office hours” on Wednesday 8/30 at noon PST if you need help with anything or want to just hang out. 🙂 Here’s your dinner planner for the week: Continue reading

Hatch Chile Spinach Dip Recipe

This dip was something I made up on a recent IG live and I was not sure how it would turn out. I knew it would be good enough to eat, but I was not prepared for how insanely delicious it was!! I have made it several times since then and it is a new favorite. Hatch chiles are in season right now and if you can find them, they are special. Hatch chiles have a little heat, but they’re also kind of nutty and earthy. But when you roast them, they become almost sweet and smoky. They are delicious and people buy cases of them right now, roast them, peel and seed them and freeze them to enjoy during the year.Continue reading