Pumpkin-apple challah from “Modern Jewish Cooking,” photographed by Sari Kamin of . What is it about Jews and bread? I can’t help but notice that virtually every time I read a bread-related story (and there are a lot of them lately), it involves a member of the Tribe. Innovative, socially conscious bakery putting out a…
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one…
This spicy Sephardi dip from a Libyan-Jewish restaurant in Jaffa can be stored for at least a week in the refrigerator. Serve it with chunks of bread or raw vegetables to dip into it. Related Doro Wat (Ethiopian Chicken Stew) Serves 6–8 3–4 tablespoons olive oil 1 onion, finely chopped 5–8 garlic cloves, roughly chopped…
Cheesy, comforting, versatile and full of flavor, pizza is a food that’s impossible not to love. And today, February 9, we have even more reason to celebrate it: It’s National Pizza Day! This year, instead of ordering in, I’m opting for something a little healthier and fresher. I’m going homemade — or at least semi-homemade….
We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute…
I’ll admit it: I have never been served breakfast in bed. My husband has cooked breakfast for me while I’m still in bed (pretending to still be asleep so I don’t spoil his surprise — honestly, who can stay sleeping with the smell of coffee and pancakes wafting into the room?). But as someone prone…
Dawn Lerman’s sweet potato hummus is an easy homemade replacement for store-bought hummus. I recently picked up the memoir by New York Times Well blogger Dawn Lerman and was immediately intrigued. How could I not be, with a title like that? I was hooked after reading the three-page introduction, titled “Always Hungry,” in which Lerman…
My 450-pound dad had been in every diet known to man — Akins, Weight Watcher’s, The Cabbage Soup Diet, The Tapeworm Diet. When nothing worked his bosses at McCann Erickson ad agency sent him on a six-month paid medical leave to the “Fat Farm” at Duke University, where he would be expected to lose a…
My dad credits this soup with helping him survive lung cancer and finally conquering his life-long battle with obesity. This healing soup, made with shitake, portabella and maitake mushrooms, revived his spirit when he was diagnosed. He remembered how his mother, my Bubbe Mary, cooked for him when he was in a coma after being…
award-winning Organic Champlain Triple cheese. Ancient legend has it that an Arab merchant living some 4,000 years ago put his supply of milk into a pouch made from a sheep’s stomach as he set out on a journey across the desert. The rennet in the lining of the pouch, combined with the heat of the…
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can…
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