Category: Recipe

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” →

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” →

A Little Decadence to Take the Edge Off

For the folks back home it’s bitter cold, maybe even snowing. Around these parts a chill has just come over Be’er Sheva and the harsh wind is blowing sand in everyone’s faces, windows, mouths… I imagine New York in full holiday swing (the Russians here in B7 are getting ready to celebrate as well, and the Old City is decked out in fake Christmas trees). Wherever you are, cozy, creamy dishes like this are just what the chef ordered. Continue reading “A Little Decadence to Take the Edge Off” →

Couscous Salad with Dates and Almonds

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Whether you’re looking for an elegant side or a quick weeknight dish to round out a meal, this couscous salad is your answer. Seriously simple to prepare, the unexpected flavors meld together as sweet and savory intermingle. Don’t let anyone tell you they don’t like dates until they’ve tried them in this salad. They lend a hint of honey-caramel sweetness and just the right touch of chewy texture as they play with the pillowy couscous and herbaceous greens. The dates are what elevate this from a standard couscous salad to one worth writing about. Continue reading “Couscous Salad with Dates and Almonds” →

A Summer Tart, Just in Time for Winter

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Though I arrived at the end of summer (yes, September 26 still constitutes summer in Israel) I didn’t see any fresh berries. Not in the shuq, not in the supermarket, not in Tel Aviv or Jerusalem. I resigned myself to having to wait until next summer when I can have fresh farmer’s market berries in New York. But suddenly, strawberries are everywhere. And not just any strawberries – some of the sweetest, freshest strawberries I’ve ever had. Continue reading “A Summer Tart, Just in Time for Winter” →

The Roast Chicken That Keeps on Giving

You don’t need me to tell you about the simple pleasures of roast chicken, or how economical it is to buy the whole chicken and cut up the parts yourself. But I just made what was perhaps the best roast chicken of my roast chicken-making career, and I need to share. The secret is in the butter. Put strategically placed pats of butter under the skin, then rub the whole chicken in butter. Get some garlic and herbs in there too, and roast alongside potatoes for a one pan meal that takes about an hour to make (depending on the size of the bird and the idiosyncrasies of then oven). Continue reading “The Roast Chicken That Keeps on Giving” →

Roman Holiday

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My senior year of high school my family and I went on our one and only foreign vacation together (seriously, Canada doesn’t count). We went to Rome. I have been back since, but still that first trip stands out in my memory. I remember finding a comfortable, neighborhoody restaurant that we returned to for dinner a few nights in a row. I remember buying what were at the time the coolest pair of shoes I’d ever seen let alone owned. And I remember the day when my mother, father, and sister all ordered Spaghetti Carbonara for lunch. I don’t recall what I had, probably because it wasn’t nearly as exciting. Their bowls came to the table laced with pancetta and topped with a single raw egg. At the time I was too much of a wuss to deal with raw anything, including egg. Continue reading “Roman Holiday” →