Gayle L. Squires
By Gayle L. Squires
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Food 8 Nights of Food Gifts: Preserving Holiday Spirit
Orange marmalade flavored with 10-year-old whisky. Photographs courtesy of Blake Hill Preserves I first met Vicky Allard and Joe Hanglin, the culinary couple behind Blake Hill Preserves, at KosherFest 2013, the annual celebration of all things kosher. Tucked away in the New Products room, slightly removed from the hubbub of hungry throngs sampling free food,…
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Recipes Time to Make the Doughnuts
On the first night of Hanukkah, we say a shehecheyanu prayer to commemorate the first night of the holiday and the lighting of the menorah candles. But a few years ago, I said shehecheyanu on the night before the first night of Hanukkah to commemorate a first for me: I fried. An Israeli friend had…
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Recipes Splendid Sufganiyot, Step by Step
You can fill these doughnuts with whatever you’d like — here I used raspberry jam. We cut the dough with a drinking glass, which made a dozen *sufganiyot. Obviously the number of sufganiyot will depend on the size of your glass.* 2 packets (2 tablespoons) dry yeast ¾ cup warm water 1 cup whole milk…
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Recipes Waving Bye-Bye to Pumpkin Pie
Torta di zucca, an Italian winter squash and olive oil cake. Photograph by Gayle L. Squires Admitting this in the days leading up to Thanksgiving might put me squarely in the crosshairs of the long-defunct House Committee on Un-American Activities, but I’m a risk-taker, so here goes: I don’t like pie. I particularly don’t like…
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Recipes Pumpkin Pie Alternative: Marta’s Torta di Zucca
The recipe was adapted from Marta’s torta di zucca, a winter squash and olive oil cake by Chef Pat Clark. Photograph by Gayle L. Squires I tested this cake with kobucha squash and butternut squash, and both worked well. A 1½ pound gourd has about 1 pound of usable squash which, shredded, yields 2¼ very…
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Food Baking Chez Dorie Greenspan
Fruit-and-nut croquants, baked by the author, from Dorie Greenspan’s ‘Baking Chez Moi.’ Photograph by Gayle L. Squires Dorie Greenspan has cracked the code of how the French bake at home for family and close friends. Forget the fussy confections on display in pastry shop windows in even the smallest Gallic towns. In her latest cookbook,…
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Food A Bouquet of Persian Purim Sweets
Gayle L. Squires Call it a fortuitous calendar coincidence, this year the Persian New Year festival Norooz falls during the same week as Purim. Much like the bump Hanukkah gets from Christmas, “Purim in Iran gets a boost from Norooz, the biggest Persian holiday of the year,” writes Louisa Shafia in “The New Persian Kitchen”….
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Recipes Purim Sweets: Chocolate-Dipped Orangettes
Photos by Gayle L. Squires Orangettes are candied orange peel dipped in dark chocolate. Rather than just using the bright-colored zest, they use the slightly bitter pith, tamed by several dunks in boiling water. I add orange blossom water to the candying syrup to complement the pith. You can substitute for the extract two tablespoons…
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