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The Art of Italian Cooking

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Spaghetti and Meatballs

I barely knew my paternal grandmother, but through my father’s cooking I have always felt a connection to her. I have a blurry black and white photo of her whisking something or other that I hang in my kitchen wherever I go. And growing up my father’s go-to cookbook was always her tattered copy of The Art of Italian Cooking by Maria Lo Pinto. Published in 1950, this cookbook is now out of print but you can find copies around (now everyone in my family has one; mine was a wedding present from my aunt, and is now one of my most cherished possessions). Continue reading “The Art of Italian Cooking” →

A Taste of the South, Developed in the North

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It just so happens that today, January 11, is National Milk Day in the US. It’s also National Hot Toddy day, but unfortunately I don’t have an entry on that. Did you know that every day of the year is designated as at least one food holiday? Coincidentally in honor of National Milk Day, I bring to you buttermilk biscuits. Ok, so National Buttermilk Biscuit Day isn’t until May 14, but I just couldn’t wait until then to share this recipe. Continue reading “A Taste of the South, Developed in the North” →

Reflecting on a Year in Transition

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I guess it’s pretty cheesy and cliche to do a post reflecting on my year, especially when this blog is only four months old. But it’s been a packed year, full of surprises and transitions. If you’d asked me a year ago if I thought I’d ever live in Israel I would have looked at you like you were nuts. Of course, I think I assumed I would still be in New York. Why would I ever leave? Continue reading “Reflecting on a Year in Transition” →

The Simple Pleasures of Chocolate and Raspberries

There’s no denying the allure of chocolate and berries. Really any berries will do, although strawberries and raspberries seem to have the most natural affinity for chocolate, my preference being dark. When the slightly bitter chocolate meets the natural sweetness of berries, some sort of chemical reaction takes place and the whole becomes greater than the sum of its parts. If I had my druthers, chocolate would always be served with fruit. Or salt, but that’s another story. Continue reading “The Simple Pleasures of Chocolate and Raspberries” →

Steakhouse Dinner Redux

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Evan and I enjoy a nice steak. Years ago we went to a cooking class for Evan’s birthday called “The Great American Steakhouse.” Evan proposed to me in a steakhouse. After he took the Bar Exam we went to Peter Luger’s and, stuffed, walked home across the Wiliamsburg Bridge. Every Christmas Eve we look forward to my father’s filet mignon roast. Steak equals celebration. So when Evan told me he wanted Chicken Parmesan for his birthday dinner, I smiled and started plotting a steakhouse meal for the night before. Continue reading “Steakhouse Dinner Redux” →

Shadow Layer Cake, Or Something Like It

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Before attempting to make it, I didn’t realize that shadow layer cake is a regional specialty of New York and Long Island kosher bakeries. It’s Evan’s favorite cake, a special treat that arrives from uptown, or Best Ever bakery in Massapequa Park.  Aptly named for it’s layers of white and chocolate cake and frosting, it’s really two cakes in one, the decadent indulgence of someone who can’t decide which kind of cake and icing combo they prefer. Continue reading “Shadow Layer Cake, Or Something Like It” →

Discovering Treyf in the Land of Kashrut

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Before moving to Israel I figured that once here my treyf* supply would be cut. I thought it would be something like obtaining beef in India, where restaurants need special licenses to serve it. I resigned myself to months without bacon, pork chops, shrimp, and scallops. But I also figured a break from it wouldn’t be the worst thing in the world – in the past year alone I’ve had bacon in everything from chocolate to cupcakes, and from bourbon to donuts, and I’m sure my cholesterol is skyrocketing. Continue reading “Discovering Treyf in the Land of Kashrut” →

Free Form Coconut Curry

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When you need a quick weeknight meal with a little spice (literally) consider a coconut curry in place of your old stir fry or pasta standby. Ideal for a weeknight supper, curries can be made using whatever vegetables and protein you have on hand. Although your pantry might not be stocked with coconut milk and curry paste (mine are, no surprise there) they’re easy enough to purchase and are worth having on hand (I think it’s easier to find coconut milk in Be’er Sheva than in NY!). Continue reading “Free Form Coconut Curry” →

A Burrito Worth its Weight in Guacamole

I’ve already waxed poetic about Mexican food, so I won’t bore you with another soliloquy. I will remind you that there are no Chipotles or Benny’s Burritos in Israel, only sad shawarma wrapped in laffas passing as burritos. It had been well over a month since our last Mexican venture and it was time for some rice, beans, chicken, and cheese rolled up in a tortilla. Continue reading “A Burrito Worth its Weight in Guacamole” →