A New Jew(ish) year is upon us!

13 Sep

Y’all! I’m back! There’s been a lot of cries from different quarters about this absence, but I’ve actually been cooking like never before. Sadly, this has been always at night, and with a painful lack of natural light for pretty pictures. However, I did feed many of you (you know who you are, Semu, MarBaz, Goldie, Rafi, Liavikoo) and am hoping to feed many more of you in the new Jewish year. Fall is my favorite time to cook, and I am also in the process of buying a real dining table (suggestions welcome).

One new thing I’ll be doing this year is HOPEFULLY cooking for strangers, in addition to cooking for friends. I have joinged the awesome Kitchensurfing team, and I am hoping to bring my passion for deliciousness to parties, brunches, and cooking classes around New York.

If you know people who need my services, do send them my way! You will receive a delicious meal and my undying devotion in return!

Here’s a little taste of what I made this past week at Kitchensurfing: these are goat cheese tartlets with figs and honey, and they felt very Rosh HaShana appropriate. Recipe is here (and yes, I’m aware her pictures are amazingly better, but it’s not fair, she does this for a living) — they are labor intensive, but impressive and delicious!

Shana Tova to all who are celebrating, and those who aren’t!





No cookies?

6 May

This is how I feel when there are no cookies:


So, in order to avoid such a terrifying situation, I present to you cookies two ways: extremely easy, and very involved but worth it!

The easy ones are almond chocolate cookies, from one of my favorite blogs, Matkonation. This Israeli blog is run by real photographers and food stylist, and it even has an English version. Please don’t compare my photos to theirs, they are not even close. Nevertheless, you should definitely try this gluten free, extremely easy recipe (you’ll notice that I used regular chocolate because I only had a little bit of white left, so these are black and white).

How cute are those napkins?!

So now, from the easier to the more difficult– the following are the so-called TKOs, named after Thomas Keller, who apparently makes them at Per Se. The irony, of course, is that Per Se is down the street from me, but I have yet to visit. In the mean time, I must admit that these cookies will buy you some serious time. They do require some love and patience, but man, they are SO worth it.

In Our Times

1 Apr

I couldn’t have conceived of a better culinary project for girls’ weekend than making croissants. I’ve been wanting to try these for years, and now that I’ve made them I’ve learned several important lessons:
1. You need a LOT of counter space
2. You definitely need a ruler
3. If you have a giant dog, crate him up
4. These are literally one of the best things you’ll ever make, but they require both time and patience
5. To follow up on that point– The depiction of Merrill Streep and Steve Martin making these in It’s Complicated is inaccurate, but they WILL make people fall in love with you.

My BFF Sue the sous chef, and her momma, and the great Dane, made these and ate almost every last crumb. There was definitely BLT ingredients involved for them, and pimento cheese, for moi. There was also chocolate in some of these bad boys.

The recipe (with helpful origami-style illustrations) came from the always amazing Cook’s Illustrated.

I will probably never eat a mass-produced croissant again.

There’s Hemingway in the background







25 Mar

I finally downloaded photos that have been on my phone since October, which is incredibly embarrassing but true. I found these pretty images of red pepper penne, a great recipe that does not reheat well. Make it when there’s a bunch of you to eat it on the spot.

Make sure you disable your fire alarm before roasting


Let’s just pretend it’s summer

11 Nov

It’s getting cold in New York City, and I’m not even done posting about summer meals that happened three months ago.

They do have high nostalgic value, like this incredible recipe for salmon baked with asparagus and potatoes and flooded with tangy herb caper lemon sauce. I would make this sauce and put it on everything. HIGHLY recommended. Feeds way more people than you’d expect.



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