This beautiful holiday hors d’oeuvre delivers all the best of Ashkenazi cuisine — the tangy and bright and creamy and crunchy — in one bite. Serves 6 3 medium beets, peeled, halved and cut into ½-inch chunks 4 medium carrots, peeled, halved lengthwise and cut into 2-inch lengths 3 tablespoons red wine vinegar 2 tablespoons…
Best if left in the refrigerator four to five days before eating, these pickles can be part of a festive Jewish cheese plate that might also include sour cherries, dried figs and slices of halvah. ½ cup apple cider vinegar ¼ cup white wine vinegar 1 cup water 1 tablespoon kosher salt 2 teaspoons sugar…
As the author of “The Brisket Book: A Love Story With Recipes,” I was anointed “The Brisket Queen” on Twitter by Julia Moskin of The New York Times. A passionate brisket cook, eater and chronicler, and a keen observer of the brisket zeitgeist, I need no crystal ball to predict brisket’s future: Brisket is going…
One more reason why bar snacks are cool and brisket is hot. A recent New York Times rave says it all: At , chef Jesse Schenker’s “finger-beckoning…brisket tots have become such a category killer that he’s going through 200 pounds of brisket each week and has hired two people in the kitchen who do nothing…
Traditionally boiled and served in soup, kreplach can also be fried and eaten as finger food… say, your next Hanukkah party. My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot…
The perfect accompaniment to a glass of sparkling wine, fried olives are also a great addition to an Israeli-style breakfast. Sometimes the best dishes on a restaurant’s menu are the simplest ones. I love , the modern-Israeli eatery in New York run by chef Einat Admony. Admony’s cooking is inspiring across the board, from her…
Serve this with a big plate of orange slices and arugula drizzled in lemon juice and olive oil, and with great pride. Honey & Co.’s Read a review of the “Honey & Co.” cookbook To serve 4 shameless or 6 polite guests 6 chicken thighs with skin and bones (about 1¾ pound) 2 ½ teaspoons…
A protein-rich, filling spread for your vegetarian guests. Photograph by Alix Wall. 1 can of pitted green olives 4 cloves garlic ½ to 1 cup walnuts ¼ cup extra-virgin olive oil 1) Purée in food processor and serve as a dip. (The amounts do not have to be exact. Depending on your preference you can…
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