In discussing what foods we felt like eating (and recommending) for tonight’s presidential debate, two categories emerged: first, comfort foods, to help soothe us. Second, foods that would make good projectiles.
Homemade honey-vanilla caramel and good dark chocolate raise the old-fashioned caramel apple to the status of a fine confection, to be sliced into wedges and savored at the Rosh Hashanah table.
I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen.
While we weren’t intentionally looking for one, a theme quickly emerged at our recent taste test of “The Gefilte Manifesto,” and that theme was: “I don’t usually like” blank, “but I like this.” It started in the very first moments of our gathering, when our friend Fred took his first sip of the Celery Collins cocktail and loved it — despite a decades-long distaste for gin — and ended with all of us practically swooning over the orange-spiced rye honey cake, despite most of us describing our sentiments about honey cake as “meh” at best.
Tzimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tzimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays. — Liz Alpern, co-author of “The Gefilte Manifesto.”