Crudo. Raw. Rather than cooking, this fish is transformed by a highly concentrated salt brine and a large surface area to volume ratio, which allows it to cure quickly all the way through, concentrating flavor and firming up texture. I’ll be honest, this fish shines on its own. Glowing and translucent, a jewel like this…
Ramenized Spaghetti with Miso Spinach Pesto
I’ve made variations on a traditional basil pesto before, but this one is a game changer. It makes a vibrant statement in appearance, flavor, and texture. It doesn’t feel like a minor adaptation, it’s a whole other animal while still playing the same role. The pesto manages to be both light enough for summer and…
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Olive Oil Cake with Walnut Snow, Raspberry Dust, & Honey Rosemary Whipped Cream
Happy Chanukah! I’m so proud of my latest contribution to Kosher.com, this olive oil cake with fresh berries, walnut snow, raspberry dust, and honey rosemary whipped cream. It’s my go-to special occasion cake, and I’m pleased to share it with you. A light, moist crumb showcases the flavor of your olive oil and serves as the…
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White Russian Rice Krispies
For my debut post on Kosher.com, I wanted to showcase the type of creative thinking I aspire to in the kitchen. I chose Eben Freeman’s White Russian Rice Krispies, in which he separates the elements of a White Russian cocktail (vodka, Kahlúa coffee liqueur, and cream) and mashes them up with breakfast cereal and milk. …
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Spinzall Centrifuge on the Eve of Rosh Hashana: New Technology, New Year
Shana Tova! Tonight Rosh Hashana marks the beginning of the new Jewish year. It’s a time of renewal, connecting the events of the past to the possibilities of the future. It’s fitting then that last week I had the privilege to observe an ancient tradition in adopting a new technology for the home kitchen. Aware…
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8/21/17 – Ten+ Years of Pizza Spice Palimpsest
This was a monumental day – the breathtaking total solar eclipse over North America marked the passage of time with an extraordinary syzygy of celestial bodies. Yet today also marks the passage of my personal time through seemingly expired pizza spice. Bear with me here… Pizza in Israel is like nowhere else. First of all,…
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Farewell, Pardes: A Peek Inside
Yesterday Pardes announced the final closing of its doors after six years upending assumptions and expectations of kosher dining. Thankfully, its influence on progressive and seasonal kosher cooking will be felt for a long time to come. I’ve only dined at Pardes twice, but it’s affected me like no other kosher restaurant. Of course the…
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Buffalo Baked Cauliflower: A Recipe Development Behind the Scenes
One of my motivations for this blog is to share some of the thought process that guides my cooking decisions. Recipes aren’t infallible, and it’s important to be able to use your judgment as a cook rather than blindly follow written instructions from a potentially unknown source. Other times you might trust the recipe but need to…
