Read the story behind these cookies and the cookbook “Chadar Ochel” here Reprinted with permission from ‘Chadar Ochel’ by Assi Haim and Ofer Vardi. for 60 cookies 450 grams flour (approximately 3 2⁄3 cups) 5 eggs ¼ cup oil Syrup: 1 cup water 3 cups sugar 5 cups honey For decoration: 1½ cups sugar ½ teaspoon…
I was in New York last week so I know firsthand what sort of spring the east coast has had. I was more than happy to shed my winter wardrobe and return to the balmy warmth of Israel, where spring has fully sprung. Since the growing seasons here tend to be a bit ahead of…
If love, like food, has the ability to nourish, then the absence of love can leave us with deep and unquenchable feelings of hunger. An emptiness that is complete and all-consuming, as if we have not eaten in years. Two books coming out this month, the novel “Tomorrow There Will Be Apricots,” by Jessica Soffer,…
It’s here! The New York Times Magazine’s 2013 food and drink issue is out this weekend in print and online. Features range from hunting and killing your own dinner to the rise of healthful fast food. [The New York Times] Bye-bye matzo! Welcome all that delicious chametz back into your life with one of our…
Kim Kushner, author of the newly published “The Modern Menu,” hadn’t planned on writing a cookbook. It came about as a result of her cooking students’ constantly asking her to compile her recipes, like curried couscous salad, crunchy curry cauliflower with tahini and pomegranate, chicken with pumpkin, figs, and honey, and tequila London broil with…
My usual preparation for Passover entails reading and contemplating a lot (did I say “a lot”?) about the meaning of freedom and liberation; gratitude for the myriad ways I am blessed to experience it daily, and pondering the responsibilities it imposes on me to help free others less fortunate. I also focus on “cleaning out…
There are certain dishes we expect to see at a traditional Passover table. Chicken soup dotted with fluffy matzoh balls, moist and slow-roasted brisket, maybe even a crisp potato kugel as a classic side dish. But sometimes, when my family wants to spice things up a bit, we look to our Latin culinary traditions for…
Is there a box of matzo that’s worth $27. [Serious Eats] These chametz-free desserts are making our sugar tooth ache. [Serious Eats] These ones too. Can you say chocolate coconut matzo ice cream? [Serious Eats] This weekend, swap out pancakes for vegetable matzo frittata Boston.com] We might just have to break Passover on this… Rustic…
If ready-made and microwavable meals were the novelty foods of the ’90s, “back to basics” is the motto of the 2010s. Twenty-somethings across the country are rolling up their sleeves and joining their grandparents in their kitchens, learning to make the dishes their bubbes and zeydes were raised on — in some cases, recipes they…
Philadelphia chef Michael Solomonov will bring tastes from Zahav to Momofuku’s “Late Night Dinner Series” in the East Village. Reserve now for the April 9 event. [Grub Street] Matzo showdown! A taste test for a product we always though was, well, tasteless. [Serious Eats] “Passover is the Olympics for mashgiachs” — shadowing the kosher supervisor…
Jewel Chaudhary, mother of Arun Chaudhary, submitted this recipe for Raspberry Ganache Marjolaine for the White House Seder dinner. She originally found it in an issue of Bon Appetit in the early 1990s. “It was introduced into the family because we are big chocolate lovers, and other than jell-rings or chocolate covered macaroons it’s not…
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