Looking for something yum?

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

Read More

March 27, 2018

Savory Stovetop Brisket

Read More

January 10, 2017

So Simple Salad Dressing Recipes

Read More

September 01, 2018

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

Read More

November 28, 2018

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

Read More

September 06, 2018

Honey Spelt Challah For A Sweet New Year

Read More

December 17, 2018


Read More

September 10, 2019


Read More

September 11, 2016

Best Crab Cakes Ever Recipe + Video

Read More

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

Order Now


AKA: part two of ways to use marror this Pesach!
I love the sharp notes of horseradish and the only time of year I have any in my house is Pesach time! I use it to make vinaigrettes (ahem, see last post), I add some to homemade mayo to make horseradish aoli to serve with meat, use it crust a standing rib books (cough in the book cough) and today we used it to make chrein!
I didn’t grow up eating chrein (although my dad loves it!!!) but eli did and he eats it every week!
Last year @dontworryiwonttagyou, a super-duper ashkenaz made a batch and I wrote done in my very trusty Pesach notebook that Eli said it was the best chrein he ever had!!!
So, I called her up, asked for a tutorial and now you can all make your own chrein too!
We used fresh maror, bc we’re not post Seder yet with leftover maror, but if you can wait to make it till after the Seders, use that!!!
2 cups, very finely grated horseradish
2 large beets, peeled
1/4 c sugar
1/4 c vinegar
1 tbsp kosher salt
Fill a medium pot with water and add beats. Place over high heat. Bring to a boil, then lower flame, cover the pot and simmer for 40-50 min till beets are fork tender.
Peel horseradish, roughly chop and add to food processor with “S” blade. Whizz until very finely minced. Remove to bowl. Add grater blade to the processor and grate beets. Add to bowl with horseradish along with remaining ingredients. Mix well to combine. (We didn’t mince our horseradish enough the first time so we added it all back to the processor and mixed for a few more seconds!).
Place chrein in a jar and refrigerate overnight before serving. Taste it! If you want it a little sweeter you can add another 1 tbsp sugar but wait to taste it till it sits overnight bc the flavors need to mellow out and combine!
Serve anyway you like and enjoy!
#chrein #horseradish #beets #passover #passoverrecipes #pesachrecipes #pesach

Fast forward to day the day after the Seder when you have a whole batch of horseradish leftover and nothing to do with it. Then remember that I told you bout this dressing and instead of throwing it away, MAKE THIS!
It is so good that by the end of Pesach you’ll make sure to buy an extra horseradish so that you can make more to have alll spring!!!
The shallots in the dressing soften and marinate and are truly the star so don’t leave them out! They absorb all the flavors and are amazing added to every salad and can totally be used to brighten and protein or veg!!!!
Also, triple the recipe. Because it’s awesome.
1/4 finely grated horseradish
3 large (or 4 medium) shallots, halved very thinly sliced
1 cup + 2 tbsp fresh squeezed orange juice
2 tbsp cider vinegar (or plain vinegar)
1 tsp kosher salt
1/4 tsp coarse black pepper
1/2 c olive oil
Put everything in a jar and shake to combine!
It’s best to make a day in advance so the flavors can all come together and the shallots can marinate bc really, the shallots are my favorite part!
Serve it over any salad and don’t forget to spoon the marinaded shallots over everything! Shnitsel, grilled chicken, London broil, roasted veggies!!! Mmmmm! It’s so good!
#recipes #passoverrecipes #saladrecipe #veganrecipes #saladideas #pesachrecipes #passover #easyrecipes

🍪gluten free
🍪🍪no mixer
🍪🍪🍪very delicious
Make a batch now, and set up a few containers or jars and everything besides the eggs to each jar to make your very own PESACH COOKIE MIXES!
When you want make them, just dump a jar of mix into a bowl, add 2 eggs, mix and bake!
3 cups almond flour
1/2 c white sugar
1/2c brown sugar
1 tbsp vanilla sugar (or 1 tsp extract)
1 tsp kosher salt
1 tsp baking powder
1/2 c choc chips
2 eggs
Preheat oven to 350°f (180°c) and line baking sheet w/ parchment paper. Add everything to a bowl, mix. Get nervous there’s not enough liquid. Have faith in me. Mix a little more, et voila! Cookie dough! I like to make mini cookies, cuz cuuuute. Remove 1&1/2 tsp dough, roll into ball, slightly flatten and place on baking sheet. (They don’t grow so much so you don’t have to leave so much space!). Bake for abt 10-12 min. Remove. Cool on cookie sheet for 5/6 min and that’s it!!!! Serve and enjoy!
BONUS SMORES DIP RECIPE: leave out the chocolate chips to use as cookie dippers! Line a 9x13 pan with bars of chocolate. Top with marshmallow and bake until gooey and lightly browned! Use cookie dippers to scoop out the s’mores dip!!!! Mmmmmm! So good!!! #ENJOY #cookies #glutenfree #glutenfreefood #kosher #kosherforpassover #nomixercookies #dairyfreerecipes #glutenfreecookies

No frills. It’s just good. You know what I mean. Like meaty, savory, and just delicious.
Just remember these 2 things:
1. The brisket MUST cool down in the liquid! If you remove it from the braising liquid while it is cooling it will dry out and that would be sad.
2. If you want beautiful slices, slice it when it’s cold!
You can be pretty lenient with your ingredients… leave one out, add in spices. It all just works. Just keep the wine, stock + tomato (or paste!).

1 2.5-4.5 lb brisket (recipe won’t change you will just need a little more cooking time!)
2 tbsp oil
1 tbsp kosher salt
1 tbsp coarse black pepper
1 large yellow onion, diced (I like them to be small and melt into the sauce!)
2 carrots, peeled cut into 2inch pieces
2 celery stalks, peeled (no string allowed here!), cut into 2 inch pieces
3 cloves garlic (I didn’t have so I used minced, but you don’t have to, just leave them whole!)
3 tbsp tomato paste (or 2 large tomatoes halved, or 1/2 a can of tomato sauce!)
1&1/2 cups dry red wine
2 cups chicken stock
Heat a large pot or Dutch oven over medium high heat. Season brisket with salt and pepper on both sides. Add oil to preheated pan along with brisket. Sear for 5/6 min on both sides. Remove. Add onion, carrot, celery (if using whole garlic cloves add that now too) Sauté for 3/4 min stirring frequently. Add tomato’s/ paste/ sauce (and minced garlic if using that) and bay leaves. Stir. Add in red wine. Stir, scraping up any hits off the bottom of the pot. Reduce wine for 3 min then add in stock and return brisket to the pot. Bring back up to a boil, then reduce heat and allow to simmer for at least 3 hours. After that, check it every 45 min to an hour. Depending on size and thickness of brisket it can take up to another 2-3 hours more! Once it is fork tender it is ready!!!
Serve and enjoy!
#brisket #dinner #meat #recipes #easyrecipes #meatrecipes #passover #pesachrecipes #pesach

Contact Me

Gotta question? Want to just say hello? Send me a message below!