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Recipes Two Decadent New Year’s Desserts
Passion fruit and white chocolate yogurt mousse. Photograph by Vared Guttman (Haaretz) — Getting ready to ring in the New Year also means we have only one more chance to eat decadent food and drink champagne before a new season full of diets falls upon us. To help you enjoy this time to the fullest, I’ve…
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Recipes Dark Chocolate and Chestnut Mont Blanc Dessert
To make this dessert a quick one, use a prepared chestnut spread (available online and, at this time of year, at some supermarkets) and store-bought meringue cookies. Photograph by Vared Guttman Serves 6 2 ounces 100% cocoa unsweetened chocolate (or the darkest you can find), broken to small chunks 1½ whipping cream, divided ½ lb….
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Recipes New Year’s Pomegranate Fizz
The author’s idea of New Year’s Eve bliss: an evening of Scrabble and Pomegranate Fizzes. Photograph by Jon Wunder. For years I felt an enormous amount of pressure on New Year’s Eve to go out and have The Best Time Ever — and of course I never did. Now, thank goodness, I just don’t care….
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Recipes Maia’s Mom’s Challah with Olive Oil
Olive-oil expert Maia Hirschbein’s mother used to use low-quality olive oil in her cooking, but when she switched to the high-quality stuff, her challah and other dishes were transformed. Thinkstock ½ cup warm water 1 package or 1 tablespoon yeast 1 tablespoon sugar ½ cup warm water ½ cup extra-virgin olive oil 1 ½ teaspoons…
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Recipes Secrets of Kosher Restaurants
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…
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Recipes Salmon and Tuna with Teriyaki Sauce
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…
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Recipes Coconut Hot Cocoa for Winter
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…
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Recipes The ‘Moosewood Cookbook’ Revisited
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…
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