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Chocolat à Toute Heure. With Recipes!

Chocolat à Toute Heure: Which means, chocolate anytime. That's right, not only in minor emergencies such as an attack of the munchies. You can have it for dinner too, as in this fabulous bean dish and chicken dish: how liberating is that? Of…

Hannah Kaminsky: Vegan Desserts

You will all love Hannah Kaminsky's luscious new Vegan Dessert Book: The girl can not only bake, she can also take fabulous pix, as you can plainly see above. I had the pleasure of working with her when she did the food styling for the…
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Lag Baomer Pre-BBQ Super Brunch: Perfect for Shavuot

We had a great dairy Lag Baomer brunch with our friends yesterday, a sort of antidote to Lag Baomer BBQs, only in reverse. Here is what I served, and it's ALL in my new cookbook, coming out any day. I hope it gives you some ideas: When I described…
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Have Tea Mug, Will Travel!

Recently I bought myself a great overnight bag, and decided my spiffy and capacious new purchase would be the  bag to end all bags: I would give away all others, but I decided to check into all the pockets first, to make sure nothing valuable…
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Our Passover Vacation: Honeymoon at the Fairmont Scottsdale

 Lynda and I at a Wild West BBQ at the Fairmont In nearly thirty five years we have been married (that's right, my marriage predates my electronic Facebook marriage announcement by about thirty-three years, but thank you all anyway for your…
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Truffle Oil: The Dark Side of Labeling

This bottle of "Truffle Oil" was part of a gorgeous Mishloach Manot/birthday present basket I received from my daughter Bella. Reading the ingredient list created an uproar among my guests. Not a single drop of truffle oil. Intrigued, I looked…

If I had a Hammer....I Would Eat my Veggies More Often!

In answer to the very frequent question: "how did you get the idea to use a hammer in the kitchen?" You may find the use of a hammer in the kitchen somewhat odd and unbecoming, but you will quickly change your mind when you see how many thankless…

Learning to Cook with a Sephardi Mother

My Sephardi Mother is the original master. I am always asked whether I have received formal cooking training, and the answer – Machane Imma: I learned mostly from my mother - at first seems somewhat ambiguous, until I introduce her in earnest:…
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Levana Cooks with Osem's Matzah Products

Osem often comes to the rescue of people who seek to expedite dinner preparation. I have always chuckled at the old joke that in Israel, every child's first words are "Ima, Abba, Bamba". Bamba is a peanut-butter snack manufactured by Osem that…
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Kitchen Talk With Chef Lévana Kirschenbaum

Great story about my demos by Elizabeth Alpern in the Jew and the Carrot “If I catch one of you putting garlic powder in your soup…oy va voy…I’ll sue you”. On a recent Monday evening, Moroccan born Chef Lévana Kirschenbaum…
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In Search of the Perfect Schnitzel Recipe

Schnitzel often doesn't love us back: Too many diners complain love it but are disappointed that they get so easily dried out. My daughter-in-law Ruthie makes the best schnitzel but always keeps insisting she does nothing in particular,…

New York Beggar, Three Ways

Growing up in Morocco, each family had their own "beggar" they looked after. Our beggar, a courteous middle-aged man dressed poorly but with elaborate dignity, would sit silently on our steps every Thursday night, waiting for my mother to …