These friands, little French cakes whose elegance and svelteness somehow betray quite how much (burnt) butter is built into their being, look splendid when iced — destined for top ranking on any tiered cake stand — but also work with no icing, in the cookie jar, for grabbing on a whim. They’ll lose their slightly…
A lovely stillness has set in now that the festivities of Rosh Hashanah are behind us. I’m looking forward to a week of fresh, simple food — dishes that are light, easy to make, and take advantage of the bounty of incredible fall produce available at the market right now. This is the time for…
“The Little Book Of Jewish Appetizers,” by Leah Koenig, is a small, hardcover jewel box of a cookbook filled with a tightly curated collection of 25 vibrant, brightly flavored hors d’oeuvres. Many would serve as excellent starters for a Rosh Hashanah meal or a Yom Kippur break fast. But why focus on appetizers? “I really…
During the High Holidays, many Jewish families are making sure they’re stocked up on sweet red wine, a traditional way of symbolically asking for a “sweet” new year. But symbolism within Jewish practice has expanded — such as with the use of an orange on the Seder plate — to accommodate an ever diversifying people….
This is the fourth in a series of columns by Jamie Geller exclusively for the Forward. I was totally Sephardi in a past life and Chasidish in another life — yes, I believe in past lives and can talk about that later; the music, the flavors, the warmth, simply speak to my soul. My neshama…
The cup idea comes from my husband’s best friend Adam’s mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch. Make…
It’s 8 a.m. and dinner is ready! Oh poor you, you worked so hard! Nah … you slept like a baby knowing that dinner was cooking itself while you slumbered. Low oven temp and a long slow cook session ensures that this brisket is tender and not dried out. Be sure to use a whole…
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on…
This year, just to keep us on our toes, Rosh Hashanah plunks itself down right in the middle of the week. But that should in no way deter the busy brisket maker! Having authored “The Brisket Book: A Love Story With Recipes,” I know how ridiculously easy it can be to make a perfectly perfect…
Adapted from “Levana’s Table: Kosher Cooking For Everyone,” by Levana Kirschenbaum, I have taken some liberties with this recipe. This tasty, tangy brisket shines for two reasons: It gets a zing from the addition of Coca Cola (a Southern twist) and it’s the only brisket recipe in my book with a blender sauce. If a…
Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to…
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