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 “Our Table: Time-Tested Recipes, Memorable Meals” by Renee Muller (Artscroll). It goes without saying that…
This recipe dates back to the days when silan was something you schlepped back from Israel wrapped in two sweaters and one towel in an already overweight suitcase. What? You don’t bring spices, cheeses and amazing ingredients back from the Holy Land? For those who do, this is how silan graced our tables for many…
This soup is always in our rotation. We never tire of it. Thick and silky, it’s forever a favorite. Related Makes 8 servings/4 quarts 2 tablespoons oil 4 onions, diced 3 garlic cloves, minced 2 large butternut squash, peeled and diced 1 large knob celery root, peeled and diced 3 carrots, peeled and diced 1…
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