Warm up with a rich Jewish Beet Borscht simmered with flunken (beef short ribs) and hearty potatoes. This is classic Jewish comfort food at its best—bright, tangy, deeply nourishing, and full of tradition. In this Cookin’ with Janette, I’m sharing how my family has prepared borscht for generations, using simple ingredients that transform into big flavor. It’s perfect for cold weather, Shabbat dinners, holidays—or anytime you need a bowl of old-world love. 👩‍🍳 What You’ll Learn: How to prepare beets so they keep their colour & sweetness The difference between borscht with and without meat Why flunken creates the perfect broth Tips for balancing sweetness, acidity, and salt Easy swaps for dietary needs (gluten-free, diabetic-friendly, low-carb) 🍽️ Kosher, hearty, nostalgic & delicious.
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Cornish hens are one of the most underrated secrets in home cooking — elegant enough for entertaining, yet easy enough for a weeknight dinner. This Oven-Roasted Cornish Hens recipe delivers crispy golden skin, juicy meat, and rich herb flavor without complicated steps or specialty equipment. Perfect for holidays, intimate dinner parties, or anytime you want to serve something that looks elevated but doesn’t drain your energy. Minimal prep. Maximum impact. Total Savvy hosting. Oven-Roasted Cornish Hens
Next Cookin’ With Janette, I prepare a One-Pan Oven-Baked Apple, Cranberry & Pomegranate Sourdough Stuffing that is the ultimate holiday side dish for busy hosts who still want something elevated and delicious. Made entirely in one baking dish, this recipe balances savory herbs, tart cranberries, sweet apples, and juicy pops of pomegranate, all soaked into hearty sourdough bread that holds its structure — never mushy. Perfect for Thanksgiving, Christmas, New Year’s, January 6th, or any cozy gathering, this stuffing proves that fewer dishes really do mean more sanity. One-Pan Oven-Baked Apple, Cranberry & Pomegranate Sourdough Stuffing