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April 23, 2020

Chicken with Artichokes

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February 24, 2020

Meal-in-a-bowl Or Meaty Veg Barley Soup

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March 15, 2018

Chimmischug Pesto + How Dips & Salads Can Your Change Pesach Forever!

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March 31, 2017

Fire Roasted Eggplant

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September 15, 2016

Pumpkin Pie Babka with Lotus Spread Crumbs

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Peas, Love & Carrots Cookbook

Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table!
An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related!
With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion!
Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.

By Danielle Renov

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Easy, delicious and crowd pleasing.
We are really not huge London broil people. In fact until this recipe, I don’t think I’ve ever posted a recipe for a kind broil before. Since I started making this recipe though, I’ve made it EVERY FRIDAY NIGHT for 6 weeks straight and my family is obsessed! If you live in israel, ask the butcher to butterfly (but slice all the way through the London broil to create 2 pieces that’s are each 1&1/2in thick). Wherever you live, there are different cuts of London broil and I suggest speaking to your butcher and getting beat cut they have! I like mine done on a grill pan (or grill). If you want yours more cooked through, after grilling on both sides, put the London broil in a tin, covered in a 350f (180c) oven until it reaches your desired doneness.

2 London broils (marinate 2 at once and freeze one raw for an easy shabbos London broil next week)
1/4 cup soy sauce
1/3cup balsamic vinegar (or juice of 2 limes)
1/4 cup honey
2 tbsp fish-free Worcestershire sauce
3 cloves garlic, minced
1/2 inch ginger, minced
2 tsp coarse black pepper (we like it peppery, if you don’t, use only 1 tsp)
Place all the ingredients aside from London broil in a zip top bag or bowl and mix to combine.
Add meat and massage marinade into meat.
Allow to marinade for at least 1 or overnight.
Heat a grill pan on medium high heat.
Once pan is piping hot, remove meat from marinade. (RESERVE THE MARINADE), drizzle 1 tbsp canola oil on the pan and add meat.
Cook for 4 minutes on the first side, then flip and cook another 3 minutes.
The meat will be pretty rare at this time and thats ok bc it will cook a bit more when you reheat it.
Place seared London broil in a baking dish or pan.
Meanwhile pour the remaining marinade into a small pot. Bring mixture to a boil and boil for 2 minutes.
Then pour back over the meat.
Reheat the London broil in the marinade!
Slice against the grain, serve warm and enjoy!
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The days leading up to holidays have become very loaded for me. I am in constant pull- push battle with my emotions. My feelings of joy, excitement and anticipation over the upcoming holiday are so tremendous that I feel myself being pulled speedily towards the approaching days. At the same time I’m filled with dread and sadness. I’m fully aware that yet another holiday is approaching with out the arrival of Mashiach. I’m overflowing with sadness that I will once again have to cook for not enough people. My table will be a physical reminder of how incomplete my own world is with out one of my children sitting there.
My emotions are so conflicting and so big that I have found ways to function with all them. The days are for happiness and anticipation. I spend those hours cooking, talking my children in this world, listening to shiurim and making my house ready. The nights, are for him. For sadness and tear filled tefillos.
Of course, life is never that black and white and moments of each creep there way into my designated times. It is those moments when the weight of what I live with feels like it may crush my comparatively small shoulders. It is in those times I ask Hashem “where is Mashiach? Why are we still suffering after all these years? Look at klal Yisroel, we NEED you. Please please save us”.
Through the mercy of Hashem it is in those times I feel Him most. When the weight becomes to much to bear He is there to carry it with me. It’s not through answers, because I don’t have those answers. It’s through all the other goodness Hashem has bestowed upon me that I feel Him helping me through my troubles. I feel His presence and the moment passes.
The feeling I’m left with though, a feeling of love and support never leaves.
Sitting at my kitchen table, separating my herb leaves all I could think about were the upcoming tefillos we say in rosh hashanna whose words are so tremendous i have a hard time getting out of my mouth. To know that our future is being written as we daven, whose year will be filled with what, who will make it through the year and who won’t, is terrifying.
Continued in comments

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