Dana's Table

Dana's Table Welcome! I’m Dana. Join in as I share recipes for Jewish holidays and healthy-ish family dinners.

This easy Blintz Souffle Casserole is a tradition in my family for Mother's Day brunch. https://danastable.com/easy-blin...
09/05/2024

This easy Blintz Souffle Casserole is a tradition in my family for Mother's Day brunch. https://danastable.com/easy-blintz-souffle-casserole/ 🍓

This Easy Blintz Soufflé Casserole is light, fluffy, and easily made ahead of time. Perfect for brunch, Shavuot, and Breaking the Fast!

If you are looking for Passover recipes, I put mine in one handy place for you: https://danastable.com/category/passover...
21/04/2024

If you are looking for Passover recipes, I put mine in one handy place for you: https://danastable.com/category/passover/

Check out my recipes. My goal is to offer recipes that are easy to make and have great flavors. You'll find classics and updated twists.
Happy Passover!

About the new Meta AI feature- if you ask it for my recipe, that's not what you'll get- you'll get a "recipe" made up by...
20/04/2024

About the new Meta AI feature- if you ask it for my recipe, that's not what you'll get- you'll get a "recipe" made up by a robot. Always use the link I put in the post to get the real developed and tested recipe.
H/T The Stay At Home Chef

We never want you to run into problems with our recipes! With some of you experimenting with this colorful little feature showing up, we just want to make sure you are aware that Meta AI is not able to actually access our recipes. It's just making something up! Yikes!

A great brisket is really about technique because it’s the cooking method that tenderizes it. My top TIPS below. Full re...
20/04/2024

A great brisket is really about technique because it’s the cooking method that tenderizes it. My top TIPS below. Full recipe ➡️ https://danastable.com/braised-brisket-with-onion-gravy/

1)Cook it until it is fork tender- literally poke the thickest part of the brisket with a fork until it gives easily.

2) Braise the meat in liquid, which should be about one-third the way up the side of the brisket. Add water If liquid evaporates.

3) Slice meat against the grain (lines) of the meat. Your knife needs to cross the lines in the meat and must not be parallel.

4) Make the brisket the day before. Take fat off of top of gravy. Store the sliced brisket in a baking dish that fits the meat snuggly. Pour gravy so that each slice is coated in gravy. Reheat the brisket covered in the oven before serving for about 30 minutes at 350. The brisket gets more tender.

At a time when there is so much hate and chaos in the world, it was especially moving to recite Shabbat prayers in the m...
20/04/2024

At a time when there is so much hate and chaos in the world, it was especially moving to recite Shabbat prayers in the middle of a Los Angeles restaurant.

Legendary cookbook author Joan Nathan gathered restaurant guests together in a circle around a large table and led us through the blessings. We were standing on the beautiful patio of Alice Waters' Lulu Restaurant which is sheltered by the Hammer Museum building. The juxtaposition of today's news with the serene and moving experience I was having was quite emotional.

The event was a celebration of Nathan's new cookbook and memoir My Life In Recipes. We enjoyed an exceptional dinner prepared by Chef David Tanis and staff. The evening felt more like one giant dinner party as diners table hopped to talk to other people who they knew, and Nathan circulated greeting guests and signing books. The food was extra delicious including challah and dips, soup with spring vegetables, saffron chicken, and rhubarb crisp.

It was a special evening full of joy and connection. Congratulations to Joan Nathan.

 captivated a packed crowd at the first stop of her Los Angeles book tour for her new cookbook and memoir My Life in Rec...
19/04/2024

captivated a packed crowd at the first stop of her Los Angeles book tour for her new cookbook and memoir My Life in Recipes. Journalist Rob Eshman was on hand with excellent questions that facilitated the presentation. The rooftop of the with the Capitol Records building in the background added to the magic of the evening.

You need to know about this French Chocolate Cake. First, this is not a second rate, dense Passover cake. I serve it yea...
18/04/2024

You need to know about this French Chocolate Cake. First, this is not a second rate, dense Passover cake. I serve it year round, and it never fails to impress.

Second, I apologize in advance, but this is the kind of cake that you'll probably eat the next day for breakfast because it is that good and hard to resist when the last bit is sitting on the counter the next morning after a holiday celebration.
https://danastable.com/almost-flourless-chocolate-cake/

Recipe notes: There's so little flour that substituting matzo cake flour (or matzo meal) for regular flour goes undetected. This recipe uses baking powder, which some people now use during Passover.

Scones and tea sandwiches for an afternoon tea, how fun! Recipe link below from Cynthia at What A Girl Eats
18/04/2024

Scones and tea sandwiches for an afternoon tea, how fun! Recipe link below from Cynthia at What A Girl Eats

Are you hosting a bridal or baby shower, or maybe an upcoming graduation or special day for Mother's Day? How about hosting an Afternoon Tea? I have lots of tips and recipes from sandwiches to scones!
Afternoon Tea >>> https://whatagirleats.com/tea-sandwiches-perfect-for-an-afternoon-tea/

Make this popular Broccoli Kugel for Passover or anytime you need a vegetable casserole. Easy and flavorful! https://dan...
16/04/2024

Make this popular Broccoli Kugel for Passover or anytime you need a vegetable casserole. Easy and flavorful! https://danastable.com/broccoli-kugel/ Updated recipe with NO matzo meal, mayonnaise, or soup mix.

This easy weekday meal with potstickers and veggies in broth is on our menu this week thanks to Sharon of Nut Free Wok. ...
15/04/2024

This easy weekday meal with potstickers and veggies in broth is on our menu this week thanks to Sharon of Nut Free Wok. Recipe link below.

I always keep a pack of frozen potstickers in my freezers either to pan fry or to make into soup for a quick and easy dinner. You can find Crazy Cuizine at conventional supermarkets and their Day-Lee Foods at Asian supermarkets.

https://nutfreewok.com/chinese-potstickers-with-napa-cabbage-carrot-soup-crazy-cuizine-review/

At the Culinary Mastermind Retreat in Palm Springs. Learning about maximizing website traffic with sponsor Mediavine  an...
09/04/2024

At the Culinary Mastermind Retreat in Palm Springs. Learning about maximizing website traffic with sponsor Mediavine and other tech sessions with my recipe creator colleagues. Thank you host Christina's Cucina for organizing such a great experience.

Anyone going to Venice, Italy this spring/summer? See this post for details on the visitor registration and tax.
08/04/2024

Anyone going to Venice, Italy this spring/summer? See this post for details on the visitor registration and tax.

The big news in Venice is a brand-new visitor registration system, which goes into effect in just a couple of weeks. If you're heading to Venice between now and mid-July, it's important to get the scoop:

For years, as the number of visitors inundating Venice has increased, local authorities have been discussing the idea of levying a fee to enter the city. (The subject of particular consternation are day trippers and those arriving by cruise ship, who pay no overnight tourist taxes.) A pilot program for that fee begins on April 25, just as the Biennale kicks off the busy season.

For this initial program, authorities have designated 29 days between late April and mid-July, mostly for those first two weeks of the Biennale, and then weekends after that. On those days, any non-resident visiting Venice is required to pre-register online. Day-trippers and cruisers will pay a €5 fee, but even those spending the night must go through the registration process and apply for an "exemption." In short, anyone visiting Venice on those days must have an official QR code. (On other days during this period, you don’t have to register.)

Here's how it works: Go to https://cda.ve.it/en/ and check the dates of your visit. If registration is required, either click "Exemptions" (if you're staying overnight) or "Payment of the fee" (if you're day-tripping, including from a cruise ship). Each individual must register separately (though children under age 14 are exempt).

The interface is workable...but it could be easier. The website is, in a word, janky — confusing in parts, and far from user-friendly.

After filling out some basic information and selecting your accommodations from a dop-down list, you'll enter the mobile number of the phone you'll use to receive your QR code. (Even just finding your country telephone code among the infinite list of flags is a chore. Pro tip: The Stars and Stripes are about three-quarters of the way down.) And then, to finalize registration, you will have 60 seconds to place a call to an Italian phone number, using the device you registered. Only then will you receive your QR code by email (mine took about 15 minutes to arrive) — or you can download it directly from the website.

[UPDATE, 4/25/24: As of the day this is going into effect, they have now added a second option: Instead of calling the Italian number, you can submit your email address to be sent a confirmation code. This is a much easier option for international travelers.]

Some hotels and tour operators (including Rick Steves tours) can help you with registration, or even do it for you; others leave it entirely up to you.

How, exactly, will this be enforced? It's hard to know. In theory, you can be stopped at any point in Venice and asked to show your QR code. There's talk of having control officers posted at the train station and other entry points on busy days to process arrivals. But the newness of the system, the likelihood that many visitors won't even know about it before arriving, and the massive crowds expected during those first couple of weeks could complicate implementation.

To top it all off, the Pope is coming. A papal visit, including Mass on St. Mark's Square, is scheduled for April 28 — just a few days after registration begins, and just as the Biennele is kicking into high gear. It's almost as if local authorities have conspired to make the rollout of their new system as challenging as possible. If you are in Venice the last week of April, be prepared for chaos. (Come si dice "pandemonium"?)

While all of this sounds stressful, ultimately it's just a tedious bureaucratic chore that should take no more than a few minutes — a hurdle well worth clearing for the joy of visiting Venice. This is being characterized as an "experiment," and presumably authorities will re-evaluate the system to decide whether it continues through the second half of the summer, and into next year and beyond.

The larger question is why Venice feels this cumbersome system is necessary. Being here this past week, I can understand it. Even at this relatively quiet time, the city is jammed with visitors. It's unsustainable, and locals are understandably grouchy and desperate. Is a registration requirement, and a fee for day trippers, the best solution? Or is there a more thoughtful approach to tame the crowds? Time will tell.

If you've made any discoveries about this new system as you plan your trip, please share your observations in the Comments. And good luck to everyone!

Address


Alerts

Be the first to know and let us send you an email when Dana's Table posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Videos

Shortcuts

  • Address
  • Alerts
  • Videos
  • Claim ownership or report listing
  • Want your business to be the top-listed Media Company?

Share