Traditionally boiled and served in soup, kreplach can also be fried and eaten as finger food… say, your next Hanukkah party. My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot…
Fried chickpea fritters known as panelle are simple, versatile and easy to make ahead. What could be better for a Hanukkah party? Italians know how to fry. During the week I spent on a food-writing retreat at the in the center of Sicily last summer, I ate a dizzying array of foods that had swum…
Out of all the hacks in life, the biscuit doughnut might be my favorite. You know, the one where the hardest part is withstanding that terrifying moment when you wonder if the store-bought tube of dough is going to explode in your hands? And the second hardest part is deciding if you want to call…
This is a wonderful pudding-like soufflé for a winter night. The cinnamon, nutmeg, and cloves are a natural pairing with pumpkin and the warm spices adding depth to every bite of soufflé. Prepare in an attractive oven-safe dish, as you will be serving it directly from the baking dish. It should have tall sides as…
This parve cornbread stuffing starts with homemade dairy-free cornbread, which gets its moisture from easy-to-make creamy corn “milk.” My family’s Thanksgiving stuffing tradition is Pepperidge Farm. Those salty croutons flecked with a mix of herbs and spices, tossed with cooked celery, onions and mushrooms, and drowned in broth before being toasted in the oven (we…
The perfect accompaniment to a glass of sparkling wine, fried olives are also a great addition to an Israeli-style breakfast. Sometimes the best dishes on a restaurant’s menu are the simplest ones. I love , the modern-Israeli eatery in New York run by chef Einat Admony. Admony’s cooking is inspiring across the board, from her…
Roasted garlic & apricot chicken garnered raves from a group of discerning dinner party guests. This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through…
A couple of the 1,400 finished products at New Jersey’s Great Big Challah Bake. Related Makes 2 loaves Yeast mixture 1 and 2/3 cup warm water 1 tablespoon sugar 1 tablespoon dry yeast Dough 4½ cups high-gluten flour ½ cup sugar 1/3 cup canola oil 2 teaspoon salt 1 egg and 1 tablespoon sugar for…
If you’ve dined out recently, you’ve probably encountered fancy toast — the du jour of piling artisanal ingredients (think house made ricotta and seasonal jam or poached eggs and shaved truffles) on top of warmed bread. Or perhaps you, like just about everyone else in America, have made some version of avocado toast at home….
Do you know bostock? It’s an almond and orange flower syrup–soaked slice of brioche, topped with almond cream, and baked until browned, puffed, and gorgeous. If you like almond croissants, you’ll go crazy for bostock. The softly floral tone comes from a syrup made using orange flower water, a little almond extract, and fresh orange…
Israeli-born Tal Ronnen orchestrated Oprah Winfrey’s highly publicized 21-day vegan cleanse in 2013. He catered Ellen DeGeneres and Portia de Rossi’s 2008 wedding after years as their private chef. But these days, he’s more concerned with spreading the gospel of veg to the masses. And in the new Mediterranean-themed cookbook (Artisan), named for his white-hot…
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