Moroccan-style tofu with apricots, olives and almonds. Photograph by Susan Voisin. Editor’s Note: Originally published as a recipe for Tu B’Shvat, this dish also makes a delightful vegetarian dish for a festive Hanukkah dinner — the olives nodding to the symbolism of the oil that burned for eight nights. This flavorful, hearty vegetarian dish serves…
Photograph by Vered Guttman Of all the Jewish culinary traditions, Shabbat overnight dishes are the ones that ignite my imagination time and again. From the stories of the communal ovens in Eastern European shtetls, Moroccan villages or Jerusalem’s Old City up to today’s families who keep this tradition going, there’s always something very homey and…
(Reuters) — Israeli-born chef Yotam Ottolenghi serves up tips to jazz up vegetarian dishes in his newest, best-selling cookbook, “Plenty More.” In the book, his fourth, Ottolenghi focuses on techniques like braising and roasting to extract flavors. He also showcases spices and condiments from Asia, Middle East and North Africa. The 46-year-old chef and certified…
This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. This time, she cooks her way through the 40th-anniversary edition of the “Moosewood Cookbook.” Does the “Moosewood Cookbook” really…
Photograph by Alix Wall This very simple and rich-tasting soup can be made with no dairy products. Fennel is well-known as a seasoning, particularly in seed form. It is less well known as a vegetable: a light green bulb that is crunchy, juicy, and deeply, though subtly, flavored. Preparation time: about 40 minute Yield: about…
Photograph by Alix Wall This delicious and straightforward apple strudel can be made several days in advance and stored, unbaked, in the refrigerator (tightly wrapped.) Baked strudel also keeps very well in the refrigerator or freezer if wrapped airtight. If you freeze it, defrost completely before reheating it, uncover in a 350˚ F oven for…
Mollie Katzen recently told a roomful of Google employees, who have wonderful meals prepared for them every day at work, to go home and cook. Katzen was at the tech giant headquarters pushing her new cookbook, “The Heart of the Plate: Vegetarian Recipes for a New Generation.” It’s her 12th book published in the 40…
Before “VB6” and “The Omnivore’s Dilemma,” came “The Moosewood Cookbook.” And this year, Mollie Katzen, the author of that 1977 classic, is back in the kitchen and back in the limelight with her newest book, “The Heart of the Plate: Vegetarian Recipes for a New Generation.” Before Katzen, vegetarians were regarded as a marginal species…
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