There is no real recipe for this wonderful breakfast and it differs slightly every week. The challah itself changes in consistency week to week which affects the outcome of the French toast. This is the single dish my husband cooks with our children.
This is probably the easiest meringue you’ll ever make. Just put some cold egg whites and sugar in a bowl, start whipping and then stop before they’re stiff. With a squeeze of lemon for stability, this seemingly under-whipped meringue puffs the angel’s food until it’s as light as cotton candy. The lemon disappears in the…
This devilish cake is as black as sin, loaded with coffee, chocolate, cocoa and butterscotchy brown sugar. The acidity of these deliciously dark ingredients provokes an intensely fizzy reaction from the baking soda for a cake that bakes up fluffy and light, without the need to whip or cream the batter—just stir everything together, and…
I’ve been eternally fond of Middle Eastern food ever since my hippie days of spreading hummus on honey-sweetened whole wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou and Claudia Roden, I realized that Middle Eastern cuisine is a spectacular world of vibrant…
Because of the combination of tahini, halva and chocolate is great, it will be difficult to eat just one of these brownies. In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where…
However ambitious and discerning Helen’s palate, this light lemon cake is the one she’d take with her to a desert island if she could only choose one. It’s much simpler than many of the other cakes she loves, but it’s the one she returns to again and again. There’s something safe and reassuring about it,…
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…
Recipe contributed by Janet Getz, who adds: Serve cold. Great with berries! Double or triple recipe to serve a larger group. If you cannot find silken tofu at local stores, Mori-Nu brand is available online. Photo and notes by Linda Wolpert.
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…
This smoothie was the last Mother’s Day gift I ever made for my mom. It’s bright and complex. Feel free to tinker with the amounts below to your liking. Add more ginger for more spice, more honey for more sweetness.
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
|
27
|
28
|
29
|
30
|
31
|
1
|
2
|
|
3
|
4
|
5
|
6
|
7
|
8
|
9
|
|
10
|
11
|
12
|
13
|
14
|
15
|
16
|
|
17
|
18
|
19
|
20
|
21
|
22
|
23
|
|
24
|
25
|
26
|
27
|
28
|
29
|
30
|
