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”
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”
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”
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”
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”
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”
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”
Who doesn’t like a holiday that embraces fried food, and whose signature dishes are potato pancakes and jelly donuts? For Hanukkah, the Jewish holiday that celebrates oil, anything fried and greasy goes. Don’t even think about trying some low fat baked option. It goes against the whole spirit of the holiday. Continue reading “Three Latkes, Three Stories to Tell”
Anyone who knows me well will attest to the fact that I love to make macaroni and cheese. When I’m feeling serious I go all out on the baked variety. But when laziness strikes – primarily at the end of a late night, the afternoon after a late night, or lunch – I go with this quick stove top version. Controversial as it may be, lunch is my least favorite meal of the day. I’m not big on cold cuts and I can only eat eggs, grilled cheese sandwiches, and hummus so many days in a row. This week the inspiration struck to get out of my lunch rut. And what do you know, I had a big hunka cheddar in my fridge and a box of mini shells in my pantry. Continue reading “Stovetop Mac n’ Cheese”
When I saw beet greens at the shuq I knew I had to have them. Even though at first I thought they were chard. Either way, I’ve been craving me some leafy greens. One of my favorite ways to cook hearty leaves like this is to quickly braise them (I know, a bit of an oxymoron) in broth and some balsamic vinegar. With lots of garlic. Decide for yourself where on the scale of raw to creamed greens you like, and stop cooking at that point. This is an easy side dish for any meal. And while other greens like chard can be substituted, beet greens are particularly flavorful. Continue reading “Braised Beet Greens”
