Roasted wild salmon over lentils. Photograph by Liza Schoenfein. I’m always aware that the period between Thanksgiving and New Year’s is a high-calorie danger zone, so I tend to be fairly mindful. I just realized that I’m usually less conscious — and therefore less careful — between Purim and Passover. But here we are, sandwiched…
Third-generation deli man and former New Yorker Ziggy Gruber serves this stuffed cabbage at his Houston delicatessen, Kenny & Ziggy’s. Image: Facebook Makes 6-8 pieces of stuffed cabbage For the sauce 2 cans chopped tomatoes 2 tablespoons tomato puree 2 cups onions roughly chopped 2 cups brown sugar 1 tablespoon paprika ½ cup white vinegar…
Photograph by Deborah Gardner Just a few hours before Purim, I came across this awesome creation on the blog Seattle Local Food, and just had to share it. For the non-math nerds among us, it’s a hamantaschen created using a mathematical principle known as the Sierpinski triangle. Here’s how Deborah Gardner breaks it down: You…
Since she can’t rename the holiday itself, our columnist comes up with a cocktail to honor her Purim heroine. Presenting… The Esther. Photograph by Liza Schoenfein. By now we’ve clearly established that when a Jewish holiday comes along, I will not know a thing about it. What I appreciate about my lack of formal religious…
Watch Jay Parker of Ben’s Best Deli in Rego Park, Queens, make potato pancakes. Then try it yourself. Makes 10 large potato pancakes 3 pounds (9 medium) white all purpose potatoes, peeled ½ pound (1 large) yellow onion 3 large eggs 1¾ teaspoon kosher salt ¼ teaspoon ground nutmeg ¼ teaspoon ground white pepper 1…
The author wondered why chocolate was usually left out of the dough of a classic Purim treat. Photograph by Tami Ganeles/Weiser/The Weiser Kitchen. Chocolate is in many ways the quintessential example of a food that is both Old and New World. Cacao, the bean from which chocolate is derived, was well known to both the…
Sweet, creamy dulce de leche — a rich Latino caramel — is a wonderful counterpoint to chocolate’s slightly bitter edge. The warmth of ground chilies hits the palate last. This is a great cookie for adventurous eaters. Photograph by Tami Ganeles-Weiser/The Weiser Kitchen. Makes 36 cookies For the dough: 3½ cups unbleached, all-purpose flour, plus…
Chocolate and halvah are a perfect pairing, and this cookie, fudgy and rich, is as delicious as it sounds. Photograph by Tami Ganeles/Weiser/The Weiser Kitchen. Yields 36 cookies For the dough: 4¾ cups all-purpose flour ⅓ cup cocoa powder 2 teaspoons baking powder 1 teaspoon salt 2 sticks (1 cup) unsalted butter 3½ cups granulated…
Photograph by Ed Anderson Cut this tart into 2-by-3-inch squares and it becomes a pass-around finger food appetizer. Or slice it into larger portions, like pizza, and serve it alongside a salad for a light meal or first course. In Nice, France, where we used to live, the locals top the tart with anchovies and…
Photograph by Ed Anderson Filled with the flavors of the Middle Eastern shouk, or marketplace, these fragrant meatballs have just a hint of heat. They are bathed in a bright tomato sauce and served over smoky freekeh, a wonderful wheat cereal found all over Israel and now becoming popular in the United States. You can…
The author’s Harissa Chili, inspired by the recipe in Einat Admony’s “Balaboosta” cookbook. Photograph by Gayle L. Squires. Having become a well-practiced apartment mover over the past few years, I’ve learned that the best way — literally and figuratively — to warm your house is to cook and then share with friends. Sure, the last…
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