My thoughts on Jewish food.
Gearing up for a recent family celebration to be held as a picnic in a public space, I wondered what to serve to accompany my famous fried chicken. I didn’t want to schlep plates and utensils. I wanted everything to be stuff you can eat with your hands. Then it hit me: the perfect accompaniment: …
After all that heavy holiday food, we could all stand for something a little lighter on the tummy. Something that says spring, like, for instance, salmon. This slow-roasted rendition leaves the fish mouthwateringly juicy and full of bright lemon flavor. Slow-Roasted Salmon with Lemon and Thyme Yield: 4 servings Ingredients: 1 1/2 tablespoons extra-virgin olive …
We know that vegetables are important, but we can get awfully sick of eating the same dull veggies, week in and week out. One way to tempt jaded palates is with a flavorful, crunchy garnish. Crispy shallot rings are the perfect addition to green beans or salads, and well, just about any savory dish. Try …
One of my children has remarked that one only likes matzoh balls the way that Mom makes ‘em. That is to say, if Mom makes sinkers, you like sinkers. If Mom made ‘em light as a cloud, that’s bound to be your preference. This is a marital conflict in the making. Because you’re making matzoh …
The first thing I do, each and every Friday morning, is peel 2 pounds of shallots, chop them finely in the food processor, and then start them caramelizing in a skillet in lots of quality oil. The caramelization process occurs as a result of the natural sugars in shallots. Just as sugar will turn brown …