Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Hudi Greenberger
Shedding Childhood Beliefs
Shedding Childhood Beliefs The root of emotional eating runs deep Shira Savit Emotional eating is often linked to stress — busy schedules, overwhelming days, or heightened emotions. However, the roots of emotional eating often run even deeper, connected to beliefs we formed in childhood about food, body image, and self-worth. These beliefs can shape our relationship with food as adults, often without us realizing it. As children, we absorbed messages about food from parents, caregivers, and peers.
Mac and Vegan Cheese
Remember me Recipe by Hudi Greenberger Meat Easy 4-6 Servings Allergens Contains - Gluten - Wheat - Tree nuts Mac and Vegan Cheese 1 pound (450-grams) Gefen Elbows, cooked according to package directions 1 (6-ounce/170-gram) package beef fry 3 tablespoons Gefen Pure Maple Syrup 14 ounces (400 grams) raw cashews 2 and 1/2 cups cold cashew milk handful of ice cubes 2–3 cloves garlic or 2–3 cubes Gefen Frozen Garlic 1/3 cup nutritional yeast 2 teaspoons turmeric 1 teaspoon kosher salt 1.
Smoked Barbecue Sticky Ribs
Follow the directions below to make perfect ribs on the smoker for your BBQ. Barbecue Sticky Ribs 4 racks baby back ribs barbecue sauce (I used an Asian honey- garlic sauce) 1. Marinate the ribs in sauce overnight. 2. Preheat the smoker to 250 degrees Fahrenheit (120 degrees Celsius) at about 3/4 power smoke (if you have separate controls). 3. Place ribs on barbecue and smoke for three to four hours. Add some sauce and wrap in butcher paper. Put it back in the smoker for another five to six hours. 4.
Whole Smoked Chicken
Follow the directions below to cook a whole chicken in a smoker. Don’t skip the salt brining! For beef it’s a nice bonus; for chicken, it’s night and day flavor and texture wise! 1. The night before, season chicken inside and out with a layer of salt and leave it in the fridge, open, overnight. 2. Preheat the smoker to 225 degrees Fahrenheit (105 degrees Celsius) at about 3/4 power smoke (if you have separate controls). 3. Sprinkle the top and bottom of the chicken with garlic, pepper, and paprika.
Maple Pickled Red Onions
Remember me Recipe by Hudi Greenberger Parve Easy 6 Servings Allergens No Allergens specified 1 Hour Diets - Vegetarian - Pescatarian - Gluten Free - Low Carb - Low Fat - Vegan Yields 1 24-ounce container 1. Chop onions into half-moons. Add the rest of the ingredients to a saucepan and bring to a simmer. Add onions to the pot and bring to a boil. 2. Remove from heat. Immediately transfer to a container and refrigerate. 3. Pickled onions will keep in the fridge for three weeks.
Perfect Steak - Mishpacha
Text and photography by Hudi Greenberger Food and prop styling by Janine Kalesis 1½–2-inch (4–5-cm) bone-in rib steaks kosher salt coarse black pepper garlic fresh herbs (I love rosemary and thyme) Follow the guidelines above for salting and prepping meat. I’m not going to tell you an exact time to leave the steaks on the grill because every thickness and weight will vary slightly. At this point you already know the drill — sear, cook, flip, sear, and cook.
The Ultimate Burger
PREPARATION Preheat grill to very hot. Make patties about 1–1½ inches (3–4 cm) thick and about 4 inches (10 cm) wide or about ⅓ (150 g) pound and pack tightly. Just solid beef no additives. Don’t add your grandmother’s bread crumbs (they’ll burn) or any eggs. Season with salt and pepper. Sear for 2 minutes cook with low heat for 5 minutes. Flip sear 2 minutes (you left one side of the grill hot right?) and cook for 2–4 more minutes depending on desired doneness.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Hudi
Contact Hudi, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack