Homemade Harissa Adapted from Amy Scattergood and Wednesday Chef Which dried chiles to use? From Amy Scattergood: “Although you can make harissa out of virtually any dried chile that suits your personal heat index, most traditional harissas use chiles that are only about as hot as anchos or ...
carrot cake with cider and olive oil
Carrot Cake with Cider and Olive Oil 2 1/3 cups (290 grams) all-purpose flour 3/4 teaspoon (5 grams) table or fine sea salt 2 teaspoons (10 grams) baking powder (I prefer aluminum-free) 1 1/4 teaspoon ground cinnamon 1/4 teaspoon ground or a bunch of gratings of whole nutmeg 1/8 teaspoon ground ...
Fall-Toush Salad with Delicata Squash and Brussels Sprouts Aside from the delicious swirl of lemon, parsley, mint, garlic, scallions against sweet roasted squash and nutty roasted brussels sprouts, one of the key flavors/ingredients in a classic fattoush salad is ground sumac (read more here too),
better chocolate babka
Better Chocolate Babka Adapted from the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi So, each time I’ve made this, it’s been kind of a mess; it never looks like the pictures in the books or the pretties I’ve seen online. And each time it’s come out of the oven
better chicken pot pies
Better Chicken Pot Pies The one unusual trick I use in this recipe is to add the thickening portion (a mashed butter-flour roux) at the end, rather than the earlier parts of cooking. I found that the chicken cooked better in a thinner sauce, and that the thickening was more likely to hold up when
the crispy egg
The Crispy Egg Inspired by this video from Frank Prisinzano of Frank, Lil Frankie’s, Supper and Sauce restaurants in NYC As for skillets, any kind will do. I used both a stainless steel and cast-iron here. The smaller the skillet, the less your egg will move around if it turns out that your stove,
Latke Waffles I used my standard latke recipe to start, but found it benefitted from an extra egg and a spoonful of extra flour to make the mixture more batter-y for the waffle maker. Black pepper makes it more breakfast-y. I began adding baking powder to my latkes a couple years ago, on a tip […]
sunken apple and honey cake
Sunken Apple and Honey Cake [Versunkener Apfelkuchen] Adapted from Gourmeted.com, which adapted from the German cookbook Unser Kochbuch No. 1. My changes to this recipe were to drop the flour a bit because my first cake was quite dry and stiff, to reduce the cookign time quite a bit, replace just
Cucumber Lemonade Inspired by Mimi Cheng’s A few notes: I made this the first time with the cucumber skin on. As only surprised me, this makes for a very green juice, as in your guest will ask “You made me green juice?” Of course, no harm in that. The second time, which yielded the finished […]
Cauliflower Slaw Crispy fried capers are one of my favorite garnishes, ever. They are way more interesting than bacon bits — yes, I said it. When you drop capers (that you’ve patted out on paper towels as best as possible) in a little puddle of oil, magical things happen — their layers curl out and