NYT Cooking: Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it. Mr. Levin took out the cloves, allspice and raisins, and added an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor that deepens the ca...

Apple Cider Honey Cake

I like this ** Alex Levin, the pastry chef of Osteria Morini in Washington, tailored this Rosh H.

List & descriptions of basic Jewish holidays & customs... Very helpful for teaching seminary...

List & descriptions of basic Jewish holidays & customs. Very helpful calculator for figuring Jewish festivals and holidays for any year.

This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

My Favorite Challah

This challah recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A spri...

Exciting Noodle Kugel

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingr

Healthy Spinach Mushroom Quiche Cups Recipe

Fun idea for a brunch! Healthy Savory Spinach Mushroom Egg Cupcakes Recipe by Cupcakepedia, cupcakes, food, cupcake

NYT Cooking: Our Best Rosh Hashana and Yom Kippur Recipes

Our Best Rosh Hashana and Yom Kippur Recipes

Braised brisket with plums, star anise and port recipe (Photo: Andrew Scrivani for The New York Times)

This recipe is by Joan Nathan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Tabbouleh With Apples, Walnuts and Pomegranates

tabbouleh with apples, walnuts + pomegranate // this grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it. Mr. Levin took out the cloves, allspice and raisins, and added an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor that deepens the cake beyond honey and spice. (Photo: Gabriela Herman for The New York Times)

Apple Cider Honey Cake

The pastry chef Alex Levin remakes his grandmother’s traditional holiday desserts: honey cake and fruit tart.

A nutritious and filling main course made from all the right ingredients. Doubles up as a filling dish for an easy Yom Kippur fast.

A nutritious and filling main course made from all the right ingredients. Doubles up as a filling dish for an easy Yom Kippur fast.

Beautifully done explanation of the Jewish observations of Yom Kippur.

Beautifully done explanation of the Jewish observations of Yom Kippur.

An Israeli-Style Yom Kippur Break Fast Menu: Crustless Cheese and Vegetable…

An Israeli-Style Yom Kippur Break Fast Menu

An Israeli-Style Yom Kippur Break Fast Menu: Crustless Cheese and Vegetable Quiche

NYT Cooking: Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes — kasha, noodles (typically bow ties), loads of slow-cooked onions and fat — is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.

Kasha Varnishkes

NYT Cooking: Kasha, toasted hulled buckwheat, is not what you would call…

NYT Cooking: Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing

Mark Bittman's Gravlax

Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.

This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Moroccan Beet Salad

Moroccan Beet Salad with mint. This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

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