While my mother used maple flavored syrup in these macaroons, I would recommend using the real thing.Ingredients:Cookies2 ½ c. almond flour or finely ground almonds1 c. unsweetened shredded coconut1 tsp. Kosher for Passover baking powder½tsp. table...
You can certainly grate the chocolate for both this recipe and the Chocolate-Pecan Tea cookies or you could use a food processor with the metal blade. I simply set the chocolate onto a cutting board and used a sharp knife to cut the chocolate into thin...
Ingredients:Pastry Dough:2/3 up ice water1 tsp. table salt3 cups plus 2 tbsp. unbleached all-purpose flour1 cup plus 5 tbsp. unsalted butter (2 sticks plus 5 tbsp. cut into 1-inch pieces, placed on a plate and refrigerated until needed Garbanzo Bean...
Ingredients:1 pound portion of unbaked challah dough, kneaded and risen for 1½ hours, or held overnight in the refrigerator. 2 hardboiled eggsDirections:Cut off a fist-size portion of the dough, set small portion onto the side of your counter and cover...
By Emily Paster, The Nosher via JTA
• Published October 19, 2018
October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes.But as much as Americans truly love pumpkin, we are sometimes guilty of typecasting this nutritious vegetable as sweet and forget that pumpkin has...
Recipe adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins
• Published August 31, 2018
Ingredients2 chickens, 3½-4 pounds each, quartered or cut into eighths6 cloves of garlic, peeled 1 tsp. coarse kosher salt, plus more to taste Freshly ground black pepper, to taste2 tbsp. dried oregano, or ¼ c. fresh oregano leaves, chopped¼ cup...
Recipe adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins
• Published August 31, 2018
Ingredients2 cups warm milk or water, about 110 degrees1/3 cup granulated sugar7 tbsp. unsalted butter or vegetable oil, plus more for oiling bowl and pan2½ tsp. active dry yeast (or 1 package)3 large eggs, lightly beaten1 large egg yolk, lightly beaten2...
From Diane Packman of Creve Coeur: “I love to cook, but I do not serve heavy appetizers when I invite people over. I don’t know why, but I think it’s because I want my guests to be hungry for my dinner. About 18 or 19 years ago, I had friends...
By Margi Lenga Kahn, Special to the Jewish Light
• Published May 17, 2018
Pita bread has become as common in the United States today as, well, sliced white bread. That wasn’t always the case. Growing up in the 1950s and 1960s, my generation had their sandwiches on Wonder bread, their lox and cream cheese on bagels, their...
Ingredients:1 large eggplant1 large red onion, peeled and thickly sliced2 tomatoes, each cut in half (not through stem side)Olive oil, for brushing1 large red bell pepper2 garlic cloves, peeled and finely minced1 tsp. ground cuminPinch of cayenne pepper3...
