Beautiful purple fruit is sandwiched between moist cake and sweet topping in this traditional German treat.
Pflaumenkuchen. I don't think I can pronounce that, but it is German for plum cake, specifically a traditional Bavarian dish of a sturdy cake topped with fresh plums and optionally (but of course I went for it) a streusel crumble. As the plums cook they release their juices and seep into the cake below, adding color and flavor. Some recipes call for a yeast dough, but I went with a simpler type of cake.
A potato pancake topped with lox and dill is the perfect way to tap into the Nordic food trend.
Pine needles. Moss. Funghi. These are three things you might happen upon while walking in the woods, or find on your plate at the hottest dining destination in the world this year, the restaurant Noma in Copenhagen, Denmark. There, head chef René Redzepi coaxes traditional Nordic flavors out of the foraged and locally farmed ingredients that have made his menu so popular.
This Thanksgiving, offset your sweet potatoes and stuffing with a healthier side.
Thanksgiving is certainly a holiday of indulgence, and Chanukah is a festival filled with oil and fried foods. It can't hurt to try something just a little bit healthier on your table this year. So nestled among your marshmallow-topped sweet potatoes, your green bean casserole and sausage stuffing, why not try a lighter take on coleslaw?
From Georgia (the country), spiced cranberry relish to go with turkey kotleti.
With its lavish spicing and creative use of fresh herbs, Georgian food was adored by Russians. This tangy, vibrantly flavored relish is classically made with sour plums called tkemali, but it adapts beautifully to Thanksgiving cranberries.
Make a meatloaf the way they do in Venice and Ferrara.
This year’s much-hyped “Thanksgivukah,” aside, many Jews always celebrate Thanksgiving Day with an intensity usually reserved to our most sacred holidays. We identify with the Pilgrims, who travelled across an ocean to flee religious persecutions and find freedom. With their sweat and faith, they fought against illness and scarcity, finally turning America’s wilderness into their “Promised Land.”
Bring Thanksgiving and Chanukah together for a sweet treat.
Special To The Jewish Week
Story Includes Video:
Not everybody thinks Thanksgivukah is a good idea. Some folks want their holidays — and ritual food — separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!
Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.
A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.
I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.