The luxurious quality of this dish belies how simple it is to make. Really you do most of the work at the market, acquiring great…
Boyikos in their natural habitat Savory, crispy, flaky, cheesy. Boyikos are little cheese biscuits or crackers that every good Sephardic grandmother makes. You should learn…
Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which…
Pear-caramel ice cream from The Perfect Scoop I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of…
Buckwheat pancakes Buckwheat pancakes have a place in the American imagination, but rarely at the breakfast table. When you do occasionally find them at restaurants,…
This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to…
Recipe for vegetarian lasagna filled with spinach and ricotta, including tips on using no-boil noodles. You can serve this to vegetarians and omnivores alike and everyone will be back for seconds!
Now that’s a crispy latke! [Note: this recipe received a major update on 12/16/2012 – so if you have followed it before, you can look…
Cleverly braided challah The year draws towards a close with lots of family coming and going, and Hannukah to celebrate. There have been latkes and…
Potatoes and alioli Garlic, garlic and more garlic. Eat this before an episode of True Blood and you’ll sleep better. But maybe don’t serve it…