A creamy, delicate pudding, sutlatch—in Turkish sütlaҫ or mahallebi—is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or, more authentically, with pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for…
Say farewell to summer with this bright and refreshing salad. Juicy watermelon and tomatoes get paired with crispy fried halloumi and a vibrant turmeric-infused oil. The sweetness of the melon complements the spiced oil and salty-creamy halloumi. Feel free to swap in another summer fruit like peaches or plums for a twist on this salad.
I embarked on this project in hopes of incorporating the flavors of my Southern upbringing—pecans, bourbon—into that beloved cookie of my adopted Jewish culture. Doesn’t barely sweet cream-cheese dough wrapped around a rich pecan filling sound like a match made in heaven? That’s because it is.
Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!
If you’re building a summer mezze platter, you can find most of what you need already prepared at the grocery store: hummus, roasted red peppers, tzatziki, seasoned nuts. However, harissa and spicy feta are two simple dip recipes you can add in to give your platter a homemade touch. Both of these spreads keep beautifully,…
Hungarian immigrants introduced aranygaluska, a traditional Hungarian coffeecake whose name means “golden dumpling,” to the US in the late-nineteenth to early-twentieth century. This coffeecake is the predecessor of what we identify today as monkey or pull-apart bread, which first appeared in the 1972 Betty Croker Cookbook and was later popularized by First Lady Nancy Reagan,…
My first foray into baking hamantashen was with a Nutella-filled recipe. You can’t go wrong with that, right? Well, yes, yes you can. We cut the dough too thick, couldn’t fold them correctly into triangles and ended up with what I would call dough clouds rather than cookies. Delicious, but not quite right. So, this…
I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple. If you…
When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do…
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…
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