It’s time to celebrate all things hole-y. Today is the first Friday of June, which means it’s National Donut Day. Created in 1938 in Chicago by the Salvation Army, the celebration pays tribute to the men and women who served donuts to soldiers during World War I. We’ve compiled a list of bakeries around the…
On April 27 I picked the first asparagus of the season. It was tender and it was sweet. Even more important, it was the sign that spring had finally arrived in my town of Worcester, Massachusetts, whose bragging rights include being named more than once the snowiest city in the U.S. There is nothing quite…
For Shavuot (or any dairy meal), a dessert that gets its pleasantly tangy taste from sour cream. Here’s the recipe: It seems to be an unwritten rule in New York City that every supermarket must exist in its own little cell-service dead zone. Perhaps it’s intentional, to discourage comparison shopping — maybe I’ll walk out…
At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: . Related Batter: 2 cups sugar 1 cup butter 4 eggs 3 cups flour 2 teaspoons baking soda 3 teaspoons baking powder 2 cups sour cream 2 teaspoons lemon…
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. For Shavuot, she cooked her way through “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s…
From the new cookbook “Yogurt Culture.” . My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful spreads in a single bowl, and the result, which resembles a painter’s palette, is both playful and renegade. I start with a base of…
Once considered nothing more than a pesky weed, it is now a gourmet green. Just take a look at the four delicious dandelion-green recipes below. Even though we now live near a supermarket after years in the remote countryside, we still strive to grow as much of our food as we can and we still…
from a new cookbook devoted entirely to cookies. “Everyone has a cookie recipe, everyone’s got a cookie story,” James Beard Award-winning chef Mindy Segal explained when I ask her about the cover of ‘Cookie Love,’ her recently published cookbook. The double chocolate cookies doused with warming spices, craggy with golden toasted marshmallow and sprinkled with…
To see the chef make this salad as part of a spring brunch, . At the Gorbals, we use Persian cucumbers, as the seeds are not as large and bitter as English cucumbers. For the dressing 1 cup extra virgin olive oil 1/3 cup white wine vinegar 2½ teaspoon sumac 1½ teaspoons za’atar 2 teaspoons…
I gave a cooking class to vegetarians tonight, and focused on what was in season: artichokes, asparagus, peas, mushrooms. One of my students had expressed an interest in learning how to work with artichokes, so I decided to demonstrate how to make them both raw and cooked. We did a salad and a stew. Here…
JTA — This cake is inspired by limonana, the uber-popular Israeli sweet lemonade that’s always punched up with fresh mint. Limonana is really just a simple drink, but it has taken Israel by storm over the last 25 years. It’s a delicious, super sweet lemonade — tooth-achingly sweet — like a good Mississippi sweet tea….
שבֿע צוקער פֿירט דעם שמועס מיט וויווי לאַקס און ביידע לייענען פֿאָר עטלעכע פֿעליעטאָנען פֿון יענע צײַטן.
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