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,…
I use a lot of cremini mushrooms in my recipe, but any type of mushroom works to bring a rich, savory flavor to this dish. I also try to use the tastiest and most interesting beans available, many of them heirlooms from a California company called Rancho Gordo. You can use any type of dried…
A beautiful package of Italian garden flavors, these peppers feature a smooth basil-spiked eggplant filling elegantly draped with melty, creamy cheese and a bite of tomato. Use the time when the eggplants are broiling to prep all the remaining ingredients and your baking dish. Inspired by a recipe by Joyce Goldstein in Cucina Ebraica.
On my first visit to Torino, Italy, I arrived in rabid pursuit of gianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I was also looking forward to having gianduja gelato at the source. Needless to say, I did not leave disappointed: every bakery, chocolate…
Bialys originated in Bialystok, Poland, and were brought to the United States by Jewish immigrants in the early 1900s. Cousin to the bagel, bialys are fun, small round breads with an indent rather than a hole—all the better for cradling the traditional seasonings like onion, salt and poppy seeds. They freeze well and provide a…
Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.
Inspired by the Sicilian orange salad that is made mostly of oranges with an olive oil dressing, this salad has become a family favorite. If you serve it for Passover, it can pack a lot of symbolic punch. Just remember: this is a cold salad and the wine does not cook out, so nosh responsibly.
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…
There’s nothing like homemade pasta, but if it’s too much work, you can use a box of spaghetti for this recipe. If you go that route, cook the pasta according to the instructions on the package, minus one minute. Prepare the sauce while the pasta is in the water.
I worked the dessert station at Al Vedel for a while, cranking out semifreddo (“half-cold” in Italian), zabaglione and tiramisù to the kitchen’s sound track of Michael Bublé and Frank Sinatra. Those desserts inspired this nutty custard, which is a lot like ice cream or gelato, but made without any special appliances beyond a candy…
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