A new cookbook offers chefs’ recipes and an inside look at kosher restaurant kitchens. Eight years ago, I had a great gig. As a dining columnist for the Jewish Star of Long Island, every week I reviewed a kosher restaurant. Unlike a critic, my job was to foster community spirit and showcase the numerous options…
A restaurant-quality recipe reworked for the home cook from “Secret Restaurant Recipes”. Makes 4 servings Parve 3-4 tablespoons olive oil, divided 2 red onions, thinly sliced 1 pound mushrooms, quartered 1 pound salmon, skin removed, cut into 1-in wide strips 1 pound tuna, cut into 1-in wide strips Kosher salt, to taste Pinch coarse black…
Photograph by Molly Yeh A love of winter runs in my family. We love soup and sweaters, and we look forward to the shorter days when that means we have fewer people convincing us to go and do outside things and more reasons to stay inside with cookbooks, a fire in the fireplace and a…
This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. This time, she cooks her way through the 40th-anniversary edition of the “Moosewood Cookbook.” Does the “Moosewood Cookbook” really…
Photograph by Alix Wall This very simple and rich-tasting soup can be made with no dairy products. Fennel is well-known as a seasoning, particularly in seed form. It is less well known as a vegetable: a light green bulb that is crunchy, juicy, and deeply, though subtly, flavored. Preparation time: about 40 minute Yield: about…
Photograph by Alix Wall This delicious and straightforward apple strudel can be made several days in advance and stored, unbaked, in the refrigerator (tightly wrapped.) Baked strudel also keeps very well in the refrigerator or freezer if wrapped airtight. If you freeze it, defrost completely before reheating it, uncover in a 350˚ F oven for…
This easy recipe incorporates chocolate Hanukkah gelt and rich peanut-butter cookies. Not only is the cookie delicious with the chocolate, but it provides a great way to feature the gelt. Try to find high-quality gelt made with good chocolate that has few (if any) additives. Using dark chocolate gelt will keep this gluten-free cookie parve….
Foodie Family: The Pollan women are (from left to right) sisters Dana, Tracy and Lori and their mother, Corky. Photograph by John Kernick. The members of my family are, for the most part, smart, accomplished, attractive and close to one another. I’ve always been pretty keen on them. But now that I have a window…
Photograph by Quentin Bacon This dish is such a stunner and a crowd pleaser. The depth of the Grand Marnier with the zestiness of the citrus creates the most amazing flavor. Serves 4 ¼ cup plus 2 tablespoons extra-virgin olive oil ¼ cup plus 1 tablespoon fresh lemon juice ¼ cup fresh honey tangerine (Murcott…
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…
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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