Back by popular demand from the original “Moosewood Cookbook,” this recipe now appears, adapted slightly, in “The Heart of the Plate.” You will likely want to serve this a la mode with some excellent...
(Recipe adapted from “Plenty,” by Yotam Ottolenghi)Ingredients:1 cup pearl barley6 celery stalks, leaves removed and reserved, stalks diced¼ cup extra virgin olive oil3 tablespoons sherry vinegar...
From Crunchy, by Alice Medrich. The recipe originated in Alexandria, Egypt.)
• Published January 1, 2016
Ingredients:Dough: 3 cups all-purpose flour (You could substitute a scant 1 cup of semolina flour for 1 cup of all-purpose flour)2 tsp. baking powder½ pound (2 sticks) unsalted butter, at room temperature2...
Ingredients:1 1/2 cup milk1 tablespoon oil1/14 cup matzah meal3 large eggs1 teaspoon sugar3/4 teaspoon salt1/4 teaspoon baking powder1/4 cup chopped roasted nutsDirections:Bring the milk to a boil in a...
Ingredients:1 1/2 cup chicken broth1 tablespoon oil1/14 cup matzo meal2 large egg3/4 teaspoon salt1/4 teaspoon baking powderDirections:Tunisian InspiredChop 1 large white onion into small cubes and fry...
With their magnificent color, delicious flavor and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot.Ingredients:1...
This recipe is inspired by the taste buds and by the baking artistry of the couple’s mothers, Linda Greenberg and Tina Strauss-Hoder.Ingredients1 1/3 cups superfine sugar1/2 cup water8 ounces unsweetened...
Zahav’s Hummus ‘Tehina’Ingredients1 cup dried chickpeas2 teaspoons baking sodaJuice of 1 1/2 large lemons (about 1/3 cup), plus more to taste2 to 4 cloves garlic, grated1 3/4 teaspoons kosher salt,...
