This was the first cake I made for the restaurant. We wanted something that would sit on the bar counter and just make people stare. It has been with us from the first day and I have a feeling it will stay there until the end. We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric. It is such an easy recipe to follow, I am sure it will become a huge favorite in any household.
After more than a century on the Lower East Side, is Katz’s contemplating adding a Brooklyn location?
A simply delicious morning meal consisting of (clockwise from top) a corn and eggplant pashtida (recipe here) thick yogurt with olive oil and za’atar and a fresh chopped salad.
A close cousin of the quiche (though often made without a crust), the pashtida is perfect morning fare. A jumble of eggs, dairy and vegetables, it pulls the best flavors of the kibbutz breakfast into a hearty main dish.