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Check out our mouth watering recipes that will keep you coming back. We've got you covered for Shabbat, Chagim, and everything in between.

September 14, 2017

No-Fail Challah Recipe

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September 01, 2018

10 Chicken Marinades + How To Stock Your Freezer Like A Boss

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November 28, 2018

Ice Cream Dough – Doughnut Recipe (aka 2 Ingredient Doughnuts)

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September 06, 2018

Honey Spelt Challah For A Sweet New Year

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December 17, 2018


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January 10, 2017

So Simple Salad Dressing Recipes

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September 10, 2019


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August 27, 2018

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

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September 11, 2016

Best Crab Cakes Ever Recipe + Video

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It's Here, and It's Amazing!

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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it’s a party. in a bowl. All the good stuff are in there and each bite is just a fun little suprise of goodness.
Seperate out the steps by making the dumplings and nuggets a day or two before to make it easier. And then just build the soup and set everything out like you see in the reel so everyone can customize their own party bowls!
dumpling filling: (in the book, pg 162)
2 lbs ground chicken or turkey (or a mix!)
5 scallions, thinly sliced
4 cloves garlic, minced
1 inch ginger, grated
2 tbsp soy sauce
2 tsp sesame oil
1 tsp kosher salt
Put everything in a bowl. Mix to combine.
to make dumplings, wet edges of wonton wrappers and seal tightly. Boil in water for 3-4 min. Reserve 2 cups of the starchy water for the soup! Remove to greased parchment paper. Allow to “dry out” then add some oil to a hot pan and cook 1 side of the dumpling till golden and crisp.
add 1 egg + 1 cup breadcrumbs to leftover dumpling mixture (or reserve half the mixture for this purpose!). Heat a pan over medium high heat. Add 2 tbsp spoons of oil and use two spoons to drop in about 1 tsp of chicken mixture. Fry on each side for about 1&1/2-2 min till golden and crisp.
For the soup:
In a large pot (I fried the nuggets and dumplings first right in the soup pot!) add 1 tbsp oil, 1 tsp sesame oil, 5 sliced scallions, 3 cloves minced garlic, 1 inch piece of ginger just cut in half lengthwise. Sautee for a few min. Add 2 cups starchy dumpling water, 6 quarts chicken stock (24 c), 1/4 soy sauce, 3 tbsp mirin. Bring to a boil then lower heat, simmer covered for at least an hour. Before serving stick a strainer right in the pot and cook your ramen + veggies individually then add each to their own bowl. Think carrots, cabbage, bok choy, edamame, julienned zucchini, bean sprouts, have fun with it!
Set everything out so people can build their own bowls then ladle over the hot broth and enjoy! #ramen #dumplings #recipes #dinner #partyfood

Techina Caesar
teaser? I don’t know. But the name doesn’t matter bc it’s so good!
I’ve been serving lately with a fish shawarma salad. I just add lime juice and shawarma spice blend to any with fish. Roast. Then flake over a salad and too with pita chips for crunch! You can add any kind of fish or roast chicken, even chopped up hamburger or go dairy and add some cheese! It’s so yummy and delicious!
1/3 cup tahini
3 cloves garlic, minced
1 tbsp + 1 tsp white miso paste
1/2 tsp kosher salt
1/4 tsp pepper
Juice of 1 lemon
1 tbsp red wine vinegar
2 tsp Worcestershire sauce (fish free)
1/3 cup oil
1/3 cup cold water
Put everything in a jar and blend with a juzzer to combine. Or add to food processor and pulse! #vegan #recipes #veganrecipes #caesarsalad #techina #tahini

soup IS dinner. Especially when it’s loaded with cute tiny matzah balls laced with cheddar soup all wrapped in a silky smooth and ridiculously easy to make tomato broth!
1 onion, peeled + halved
5 cloves garlic, peeled
1/4 c butter
1&1/2 tsp kosher salt
1/2 tsp black pepper
3, 15 oz cans tomato sauce
Add butter onion + garlic to a pot. Cook on medium high heat for 3/4 min till butter is slight browned and veg are fragrant. Add remaining ingredients and refill each can with water (so 3 cans of water) and add to the pot. Bring to a boil. Reduce heat and simmer for 1 hour. Remove onion + garlic with slotted spoon! 30 min before serving add in rice, pasta or matzah balls!
For the matzah balls:
1 c matzah meal
1 tsp kosher salt
1 tsp baking powder
6 tbsp shredded cheddar cheese (or any cheese!)
1/4 c oil
4 eggs.
Add first 4 ingredients to a bowl. Mix. In a cup, whisk oil and eggs. Add to fry mix. Stir well. Cover mixtures directly with plastic wrap. Refrigerat at least 30 min. Return soup to a boil. Form tiny mini matzah balls (they’ll grow in the pot!). Once all added, reduce heat to low, cover and simmer about 30 min. Serve hot and enjoy!
#dinner #tomatosoup #matzahballs #cheddarcheese #recipes #easydinners

but really should be called all purpose meets crumble
The flavor is more universal than the traditional meat and is so versatile!
You can make an amazing chummus baser like I did for a quick din din or appetizer OR you can add it to a pita and load it up with Salatim, dips and veg, top crispy French fries with it for a full meal or add it to a salad with some caesar dressing! Use it for meat pita or meat bruschetta…the possibilities are endless!!!
For the meat:
2 tsp olive oil
2 mdm yellow onion, halved, thinly sliced
1 tbsp kosher salt (divided into 1tsp + 2 tsp)
1 tbsp cider vinegar
2 tbsp tomato paste
1 k (2.2lbs) chopped meat
2 tsp granulated garlic
1&1/2 tsp granulated onion
2 tsp paprika
1/2 tsp black pepper
1/2 tsp turmeric
Place pan on medium high heat. Add oil, onion + 1 tsp salt. Stir constantly for 7/8 min. Make a space in the center of pan and add tomato paste. Stir for 2 min. Add vinegar. Mix, scrape bottom of pan. Add meat and spices. Break up meat and keep stirring till cooked through (abt 6/7 min). And Done! Serve anyway you like!!
For the pita chips:
Preheat oven to 400°f (200°c). Cut pitas open to create 2 circles. Add 1 tsp olive oil, 1 clove minced garlic + 1/8 tsp salt to each circle. Massage into the pita, cut each circle into 6 triangle. Place on baking sheet. Bake for 10-12 min until lightly browned and crisp. Cool completely. Store in an airtight container. #recipes #dinner #dinnerrecipes #dinnerideas #quickrecipes #beef #choppedmeat

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