I’m proud to be part of a revolutionary wave of food bloggers taking kosher food in all directions and bringing it home to the masses. We all owe a great debt to Susie Fishbein, whose series of Kosher by Design cookbooks has been a boon to home cooks since 2003 (and whose MA in science education makes…
Moss Café Mid-Winter Supper Club
I first discovered Moss Café too late, alas, to participate in their Kickstarter campaign, but watching the video certainly whet my appetite (and tried my patience waiting for them to finally open). Moss Café is taking kosher dining to new frontiers, creating seasonal dishes with entirely organic, bonafide local farm-to-table ingredients. Emily Weisberg built Moss Café on four pillars: community, sustainability,…
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Grapefruit Grenadine Granita
A cold, slushy treat during a polar vortex when the wind chill is -13F? Yup! It’s sweet and refreshing (especially if you’ve got the heat cranked up toasty inside). Plus, I can’t resist alliteration. And February is National Grapefruit Month, too! You can use any fruit juice as-is, or adulterate with added water and sugar…
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Toasted Marshmallow Rice Krispies Treats with Raspberry Dust
I don’t have a huge sweet tooth, so I needed to add some dimension to the classic Rice Krispies Treats. After I mixed the Rice Krispies with the melted marshmallow, I used my Searzall and blowtorch to toast the surface, because Maillard browning reactions make everything better (if you don’t have a blowtorch, try sticking…
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Chai and Matcha Tea Pannacotta Animals
Happy International Tea Day! This sweet and creamy menagerie was the result of a little play time in the kitchen. I used coconut milk, but real dairy milk would work well, too (or cream. Ooooh, cream would be great!). I love the bright, grassy vegetal sweetness of matcha tea. I’m also a big fan of…
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Pickled Radishes with Jalapeño, Carrot, Garlic, and Dill
As Chanukah draws to a close tomorrow, so does the fried-food bingeing. I don’t know about you, but I’m ready for something fresher and lighter. It helps that (surreal as it is) we’re having extraordinarily mild weather for mid-December and the temperature is expected to get well into the 60s today. All this makes today…
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Cauliflower, Sumac, and Aged Salami Latkes with Honey-Truffle Aioli
I can’t help it. I love to tinker so much I end up a little sacrilegious in the kitchen (but still strictly kosher, don’t worry). Even more egregious this time is that it happened in my grandmother’s kitchen, the same grandmother whose traditional potato latkes I would rapturously devour every Chanukah. It’s true I abandoned…
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Deconstructed Sabich
Sabich is an Israeli street food of fried eggplant, hard boiled egg, and (sometimes) boiled potato stuffed in a pita, and that’s before all the fixings. This circus in a bread pocket offers sundry launching points for exploration. In this post, I mix it all up into a deconstruction of miso-glazed eggplant with amba gel…
