This is the perfect finish to a family meal. Our family has one, and only one, person who will always make this dessert. No one else has it in them to even give it a shot. I’ve changed it so that it’s more of an American-Israeli cross between a crumble cheesecake and a whipped-cream kind of dessert. I’ve also added pecans because I like the texture it adds to the crumble. This is a great dessert to bring to the next dinner party you’re invited to. Super easy and can be made ahead!
Nibbling my way through the Meadowlands Exposition Center yesterday in Secaucus, New Jersey, for the first day of Kosherfest 2015, I tried to glean the prevailing themes from the ocean of kosher products on display.
Simone Zanoni, head chef of Le Rafael in Paris.
Chef Yehuda Sichel’s latke with gin-cured salmon, pickled beets and Boursin.
Growing up in the Midwest in the 1980s and 1990s, I never knew from a bialy. Bagels we had aplenty — though mostly oversized and of the blasphemously flavored variety (think blueberry and, my childhood favorite, chocolate chip). But shortly after moving to New York in my early 20s, I met the beautiful bialy — a delightful cross between a bagel and an onion roll — flat and chewy, with a well of caramelized onion and poppy seeds pressed into its center.