For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven…
This recipe for traditional Spanish nougat is adapted from A Drizzle of Honey. I am not a candy maker and found that you need to be focused while preparing it or it will become an unmanageable sticky mess. I used aquafaba (the liquid from a can of chickpeas) to replace the recipe’s egg whites, and…
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…
For decades, Nina and Leon Merrick have brought not just a freshly baked cake to meals, but also countless stories of Poland, Ukraine, Russia and extended family across the globe—all peppered with the underlying strength, determination and calmness about the calamities they have survived. Despite it all, they exude joy and warmth—just like this modest,…
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!
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…
When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?…
It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up…
This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and…
Tarts are a great way to let fruit be the star of your dessert. If the idea of grapes in a tart has you scratching your head, you’re not alone. But grapes get deliciously soft and caramelized when baked. Try them! If grapes aren’t available or aren’t your thing, you can use any other fruit…
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