My confession to Dorie Greenspan, the five-time James Beard Award-winning author of the delightful new cookbook, “Baking With Dorie,” was flat-out embarrassing: Until now, I’d never made either babka or rugelach.
I always think of sweet peppers on Sukkot, because stuffed foods are often eaten on the holiday to symbolize a bountiful harvest.
Looking back on the year, the thing I’m most proud of is the garden I began from seed last spring and nurtured into a thriving, mature organism.
However you serve this celebration of the carrot and the season, may it help augur in a happy, healthy, and prosperous New Year.
“I got a glimpse of the family’s life before the war around the kitchen table.”
In each hour-long episode, the chef talks with Israeli friends about different aspects of Israeli food culture.
Decked out for Hanukkah, our chocolate martini glitters with golden gelt. A decadent dessert in drink form, this chocolate-milk-for-grownups can be enhanced with a splash of another flavored liqueur — but the simplest version is dangerously delicious just as it is.
The gin in this recipe is something of a revelation: It’s infused with olive branch and olive oil, which not only impart woodsy, savory character but also serve nicely as a symbol of the holiday. It makes for a great Hanukkah gift and a great Gibson — a martini garnished with onions instead of olives. For this recipe we pickled our own, but the little guys in the jar work fine too.
Our twist on the Manhattan is redolent of Jewish rye because we infuse the whiskey with caraway seeds. Garnished with cucumber and dill, this fragrant drink smells more than a little like Katz’s Deli.
Behold! In this version of the classic cocktail, olives — which usually take us only through a sip or so — last long enough to be savored with the drink from start to finish.