When a dessert is as pleasing to the eye as it is to the palette, it is the crowning glory of a meal. While a pie can be utterly delicious and satisfying, there is something infinitely more alluring about a beautifully arranged apple tart, shimmering with apricot preserves. When I photographed this tarte, I recalled a recent conversation with a brilliant
Tu B’Shvat brings to mind memories of a little brown paper bag of dried fruit that we got in elementary school from the PTA. The grand finale of the day, the celebrated new year for the trees, was the end. As we boarded our busses clutching our little paper sack, the principal waited at the doors of the school giving out the mysterious “boksar” the brown
After a month of enjoying winter stews and hearty dishes, the endless stream of cold, short days make me long for the perky flavors of warmer climates. Out of all the herbs available at the market, cilantro is at the top of my list for a fresh, sprightly boost that helps me forget the 18 inches of snow outside my window.
This week’s recipe features
In the early days of 1904, British and French diplomats signed a series of treaties known as the Entente Cordiale. The treaties, the result of years of negations, were meant to bring those two countries—with a centuries-long history of enmity—together into a lasting friendship. It worked. Britain and France became, and have remained, the closest
Hungarian Cabbage Soup With Apples
A soup like no other for these chilly days! Our own Chef Avram Wiseman shares one of his comfort classics. This unusual combination will be a pleasant surprise to your palate creating a sweet and spicy cabbage and apple soup that will surely warm you from head to toe.
3 oz. clarified
Stuffed cabbage is one of my favorite comfort foods. I love those plump, neat packages of green cabbage stuffed with meat and rice, cooked in a sweet and tangy sauce. So the idea of adapting this dish for the vegetarian palate was less daunting technically than it was psychologically. How would it fare? Would the comfort food factor be qualified? Would it be so similar
Who doesn’t love the holiday of Chanukah? It is one that is filled with memories of family, home, smells of latkas frying, kids playing dreidel and adults enjoying the fun as well. It’s a holiday we don’t have to miss work for!!!
Everyone has their own recipes of the foods we look forward to and I am going to share some of my favorite
Thanks to all the great feedback I received on my last column about a healthy approach to eating, I’ve been experimenting with “Flavor Per Calorie!” Seems there are lots of Bergen folks interested in a simple and delicious way to cook and eat without worrying about dieting and losing joy in the tastes and flavors of food! The theory, again, is the brainchild of
During this year’s Festival of Lights, we invite you to try the Center for Kosher Culinary Arts (CKCA) Alum (Spring ’09) Elizabeth Kratz’s recipe for sweet potato and leek latkes. Liz is a Teaneck resident and regular contributor to Jewish Link.
This savory pancake is fantastically delicious and is sure to brighten up your Chanukah table this year and
When everyone is home for the holidays, the number of hours spent relaxing with the family is, unfortunately, in inverse proportion to the number of hours spent in the kitchen. And this year, between the turkey, the latkes, the brisket and the pumpkin pie, I am less inclined to hit the stove first thing in the morning when the troops want breakfast. They want
New York—It is no secret that for hundreds, maybe even a thousand years, Jewish cooks have had an ongoing, unceasing chulent competition. Whether this typical Shabbos lunch competition took place in shtetlach in the old country, where families would swipe each others’ stewpots from the baker’s ovens on their way home from shul, or among our grandparents
Makes at least a gallon. If you want to make it fleishig, add a pound of your favorite stew beef.
Throw the ingredients below into the biggest pot you own, minimum 5 quarts, and season to taste. Add sriracha if you like it hot.
2 large onions diced and browned
¼ cup chopped garlic from the jars
¼ cup of olive