Do you know bostock? It’s an almond and orange flower syrup–soaked slice of brioche, topped with almond cream, and baked until browned, puffed, and gorgeous. If you like almond croissants, you’ll go crazy for bostock. The softly floral tone comes from a syrup made using orange flower water, a little almond extract, and fresh orange…
Israeli-born Tal Ronnen orchestrated Oprah Winfrey’s highly publicized 21-day vegan cleanse in 2013. He catered Ellen DeGeneres and Portia de Rossi’s 2008 wedding after years as their private chef. But these days, he’s more concerned with spreading the gospel of veg to the masses. And in the new Mediterranean-themed cookbook (Artisan), named for his white-hot…
Serves 8-12 Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical. But the flavors he builds into this lasagna are extraordinary. It’s an Italian flag on a plate — green pesto, white almond ricotta and rich red…
Award-winning chef Michael Solomonov spends five nights a week manning the bread station at his popular Philadelphia restaurant Zahav. His new cookbook shows readers how to reproduce the prized pita and laffa at home. Michael Solomonov and business partner Steven Cook may have opened nearly a dozen Philadelphia restaurants in the past decade, but Chef…
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “The New Kosher,” by Kim Kushner. Related Cinnamon-Chocolate Pound Cake With Greek Yogurt (below) The…
A fast and easy fish recipe to make for company from “The New Kosher” by Kim Kushner. Related Serves 6 1 teaspoon grapeseed oil 6 skinless halibut fillets, about 6 ounces each Kosher salt and freshly ground pepper 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces 2 cups (4½…
When I was growing up in the 1950s, none of my friends had a sukkah in the backyard and I do not recall one at our synagogue. In fact, I do not recall a single thing about the holiday of Sukkot from my childhood. Like many families of my generation with a token association to…
When Forward food editor Liza Schoenfein made this delicious dish (featured in ), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic. Related Stuffed Cabbage, Revisited…
(Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating. “What is your favorite Jewish food?” I ask this question often — at Shabbat dinner with friends, when I interview someone for a story and whenever I lead a cooking demonstration. I ask it because the query tends to elicit smiles…
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated….
שבֿע צוקער פֿירט דעם שמועס מיט וויווי לאַקס און ביידע לייענען פֿאָר עטלעכע פֿעליעטאָנען פֿון יענע צײַטן.
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