This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey — almost toffeelike — rather than dry and crispy. This is due to the brown sugar in the mix. Combined with the praline cream and fresh…
These friands, little French cakes whose elegance and svelteness somehow betray quite how much (burnt) butter is built into their being, look splendid when iced — destined for top ranking on any tiered cake stand — but also work with no icing, in the cookie jar, for grabbing on a whim. They’ll lose their slightly…
Given the rave review I gave “Honey & Co.” in 2015, I couldn’t wait to get my hands on the new baking book by the same authors: “Golden: Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.” (Little, Brown). For the uninitiated, Sarit Packer and Itamar Srulovich are an Israeli couple…
Etgar Keret was scheduled to appear at the London Jewish community center — the JW3 — with celebrity chef Yotam Ottolenghi and star Guardian columnist (and novelist) Jonathan Freedland. Due to an accident he couldn’t attend the event on October 13 in person, so he sent this charming video and cheekily stole the evening.
There’s a new Israeli in town. We’re a little late to Strut & Cluck, which opened in June. But London’s newest Israeli-inspired restaurant has been getting such ravesthat we wanted to give it a shout-out. Chef Amir Chen’s turkey-centric menu includes harissa-coated wings, halloumi salad, meat-free koftas and “pita balagan” — an anything-goes, daily-changing concoction….
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 “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
For anyone who thinks they don’t like cocktails because they too sweet, this is for you. Sumac — the dark red spice with a sharp astringent kick — is one that we love to sprinkle over food. It has a musty, lemony flavor that, as Lukasz Rafacz discovered when creating this drink, works just as…
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