The coconut oil in this banana bread creates a soft, moist loaf that is full of banana flavor with a hint of coconut. Nothing like some tropical flavors to get you through the winter!
Coconut Oil Banana Bread
Earl Grey and Chocolate Sufganiyot
As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in…
Moroccan Chicken
Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more…
Roasted Tzimmes
I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was…
Crispy Brussels Sprouts with Garlic Aioli and Sicilian Hot Sauce
I’ve always associated brussels sprouts with Passover. My mother would roast them every year, and they would usually sit untouched on the table for most of the night (the tiny cabbages weren’t the most popular in my house). As I started diving into Mediterranean cuisine, I found the beautiful balance of acid, fat, salt and…
Hungarian Jewish Flódni Cake
On a visit to Hungary last summer, I discovered flódni, a traditional cake of Jewish Budapest. The Jewish community preserved the flódni tradition, which now has a wider audience in the Hungarian beyond the Jewish community and has come to symbolize the diversity of Hungarian society. With five layers of dough and four distinct fillings—poppy…
Ellen’s Falafel with Pickled Vegetables
A plant-based dish—because in the biblical times they ate a mostly (80-percent) plant-based diet! We love this dish because it has all the foods we learned how to make the local way in Israel this past spring.
Curried Lentils
Winter is the season of soups, stews and never wanting to leave the comforts of your home. Warm up with these curried lentils that go from minimal pantry ingredients to steaming on your table in 30 minutes. Plus, the ginger is enough to put it in the running as its own Jewish penicillin.
Baked Cinnamon–Sugar Doughnuts
Try your hand at doughnuts for Chanukah this year without having to tackle a deep fryer! Save the oil for the latkes, and serve up these homemade baked cinnamon sugar doughnuts for a Chanukah celebration.
Kavkazi Fried Kurze (Meat-Filled Dumplings)
One of the most iconic dishes of Kavkazi (Mountain Jews) cuisine is called kurze (pronounced koor-zeh). Kurze are little, braided, meat-filled dumplings, and are perhaps an influence that came to our region from East and Central Asia. When done right, these dumplings have a light and soft-doughy shell and a juicy, melt-in-your-mouth meat filling. The…
