Tag: Recipe

Artichokes with Roman Flare

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This recipe, as with most of my favorite recipes of late, began with a trip to the shuk. It may be February, but springtime is in bloom, and the artichokes at the market were stunning (apparently they come to Italy in late February). With no particular plan in mind I bought four. You should know that I have a bit of a rocky history with artichokes, particularly an unusually thorny one that left me the worse for wear early in my cooking career. Artichokes can be intimidating – those tough outer leaves, the necessary trimming, the quick discoloration. But once you learn to properly turn and prepare an artichoke, the result is always satisfying. Continue reading “Artichokes with Roman Flare” →

A Hearty Hash for Breakfast, Lunch, or Dinner

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This recipe was born out of the desire to cook with what I had on hand. It required a bit of creativity, and I honestly didn’t expect all that much. A healthful supper, but not something memorable. But then the flavors came together. The natural affinity of black beans and sweet potatoes became apparent, and the aromatic seasoning brought the dish from plain Jane to something special. It turned out damn good. Continue reading “A Hearty Hash for Breakfast, Lunch, or Dinner” →

Chicken Tagine, Minus the Tagine

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A tagine is both the name of a type of slow cooked North African dish and the pot it is supposed to be cooked in. Large and conical in shape, I have long wanted a tagine but have yet to justify such a single-purpose space hog. I’ve promised myself that when I finally get to Morocco I’ll get one. Fortunately, you can obtain the flavors of a tagine dish without the specialty cookware (not exactly, but close). In fact, I don’t even have a lid for the large pan I used, but tin foil proved to be a worthy substitute. Continue reading “Chicken Tagine, Minus the Tagine” →

Curry and Spice and Everything Nice

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I have been making a lot of soup lately. Way more than usual. It’s just so good, so easy, and it’s usually even better the next day. I often make soup on Sunday and Tuesday afternoons, before Hebrew class from 5-8pm. That way I have something warm and tasty to come home to. I’ve made chicken, mushroom, cauliflower, tortilla, you name it. This time I wanted something a little different. Continue reading “Curry and Spice and Everything Nice” →

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” →

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” →