Delightful contrast rules these bars—a firm rich crust against the soft luscious filling, sweetness and nuttiness alongside bright tartness. This Passover-friendly, gluten-free recipe features whole-grain quinoa flour, which provides nice structure and a mild nutty flavor to the crust. Note that straining the lemon mixture is optional—the small lumps aren’t noticeable once you garnish the…
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…
This appetizer is easy to throw together, but full of interesting flavors—rich crème fraîche, bright lemon juice and zest, salty capers and of course smoky salmon. Serve it in small individual jars or in one medium spread bowl, with toasted bread or crackers.
One of my favorite places in the world is Frisco, Colorado. Our family loves to ski, and we’ve been going there for the past 15 years. During our visits, we ski, play board games and—of course—eat and drink. This is a perfect Sunday morning breakfast even if you are not about to hit the slopes!…
No other dessert recipe gives me more bang for my buck than this one. This simple dessert can garner more praise than ones that take much more effort and time to create. You can make it dairy or pareve —my preference is Trader Joe’s SoyCreamy nondairy vanilla ice cream.
My favorite part of the Kosher Pastry Oven is definitely making amazing dairy desserts! This crème brûlée is a crowd—and a personal—favorite.
For centuries, strudel was considered the national dish of the Austro-Hungarian Empire, and it continues to maintain its powerful hold over Central European palates today. Enjoyed by the wealthy and humble classes alike, the process of hand stretching the dough to impossible thinness, then rolling it with sweet (apple, cherry, poppy seed) or savory (cabbage,…
Mushrooms and barley were fixtures of the Eastern European Jewish kitchen, most notably paired in a nourishing bowl of mushroom barley soup. This appetizer also features the iconic duo, but showcases them a little differently. Here, mushroom caps are stuffed with tender barley that has been dressed up with Parmesan, fresh herbs, and a splash…
This South African dessert of Cape Dutch origin is a dense cake soaked in a delicious caramel sauce. It can vary with the additions of ginger, apricot jam, and sometimes brandy or dates. Malva, which is Afrikaans for marshmallow, describes the spongy texture and sweetness of this unique dessert. We bake our Malvas in a…
Recipe contributed by Aliza Grayevsky Somech, who created it for a workshop hosted by EatWith and Bishulim San Francisco. Photo by Sara M. Park and styling by Selina S. Lee.
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