I'm always looking for crowd pleaser cookies. Sure, I love experimenting with peanut butter, oatmeal, craisins, apples and pretty much anything one can put in a cookie. But if I'm baking for a big crowd, I like to play things a bit safer, so I know that everyone will enjoy them.
There’s another Hanukkah miracle of sorts to contemplate this year. In 2013, for the first time, and not again for several thousands of years, Hanukkah converges with Thanksgiving.
Actually, if you look a little closer, it’s not that simple. As we are the people of the book, I did some reading. Here’s what I found: Because Jewish holidays begin at sunset, the first night of Hanukkah falls on Wednesday, just before Thanksgiving. Given that, we only have to wait until 2070, when the first night of Hanukkah falls precisely the evening of Thanksgiving.
I love convincing people they actually do like food they profess to hate. Can't stand brussels sprouts? Try my roasted garlic version. Hate cooked fruit? Here's a slice of my apple pie. Can't stand coconut? Try these cookies.
I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.
Practically everybody has a recipe for chocolate cookies. Depending on your preferences, chewy or crispy, thin or thick, big chunks of chocolate or little slivers dispersed throughout, there's a tried and tested favorite for everyone. But I'm betting most people haven't tried this version, with a secret ingredients transforms things completely.
Shakshuka, the classic Middle Eastern stew of eggs poached in a spicy tomato sauce, will be one of 2014's "hot" dishes. Yahoo says it's a culinary buzzword. Buzzfeed calls it the perfect food, for 26 reasons. And Food & Wine magazine recently offered an Italian version.
A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.
There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.