I peered anxiously through the window of the oven and stared at the layer of chocolate batter on the top of the cake. I love marble cake and was intrigued by this recipe in which the chocolate batter was simply poured on top of the vanilla batter, marbling by itself while baking. I had followed the recipe instructions meticulously but would have to wait until the cake came out of…
When I think of heirlooms, it’s my grandmother’s china or her hand-embroidered tablecloths that come first to mind, not tomatoes. But it is the bright, jewel-toned, heirloom grape tomatoes, brushed with garlic-infused olive oil and embedded in a golden pizza crust, that captured my attention in this recipe. With a few purchased ready-to-use ingredients, this heirloom tomato “pizza” comes together in minutes and is an eye-catching and savory appetizer or…
Abiding by the dietary restrictions of our guests is all part of being a good host. When a dear friend explained that she only eats protein and vegetables for health reasons, I paused, but only for a second. I knew that this recipe for salmon, roasted with purple onion, colored peppers of every hue and long-stem broccoli florets, enlivened with a citrus-flavored, toasty chili vinaigrette, would fit the bill. I…
Last Friday, the temperature in Toronto was a balmy 24 C. (approximately 75 F.). I pushed my down coat to the back of the closet and started planning al fresco meals with friends again. My excitement was very short-lived when the high the next day was 7 C. (about 45 F.) and I had to pull out my heavy coat again, with a pair of sheepskin gloves thrown in for…
The loud crunching emanating from the kitchen was the surest evidence that somebody had discovered the pan of chocolate pecan biscotti cooling on the counter. Biscotti are difficult to eat stealthily. According to food writer Dorie Greenspan, “Crunch is to sweets what a bold spice is to a savory dish: a culinary speed bump — as soon as you hit it, you slow down and focus.” These crispy treats will…
When my son complimented me on the chicken wings that I had made and asked me if they were fried, my feet did a happy dance under the dining room table. Frying chicken wings was not an option for many reasons, including the lingering scent of cooking oil, a greasy, hard-to-clean cook top, and fear of developing a muffin top. My goal was to obtain that crackling just-fried flavor, without…
Falafel night with my Auntie Malka and Uncle Avram was as exotic as it got in my family. The falafel balls were piping hot and fresh, the crunchy cabbage was chopped by hand à la minute, the pitas were warm and the tahini drizzled over it all was creamy and nutty. Since then, tahini has become the darling of chefs internationally, found in everything from cookies and brownies to salmon…
I will freely admit that I love marshmallows, whether roasted on a stick and charred, hidden in chocolate or baked in cookies or bars. The feeling of surprise when biting into a small sugary, half-melted, gooey pocket of sweetness is quickly replaced by unadulterated happiness. Psychologist Walter Mischel knew exactly what he was doing when he used marshmallows as a treat to test children’s reactions to delayed gratification in the…
I’m guessing that today is the perfect day to share a recipe with only four ingredients. Correct? Eating brisket, meatballs or any dish with rich gravy, over a fluffy bed of creamy, garlic mashed potatoes is a soul-satisfying experience. The secret to these luxurious potatoes is using the water in which they are cooked to create that velvety, smooth texture that we all crave. And if you are garlic-shy, you…
Miami ribs are a cut of meat that our family always enjoys, especially at holiday time. Deeply meaty and succulent, each bite is rich, moist and tender. Eating ribs is not an occasion for formality or standing on ceremony. Extracting every last drop of the sticky, sweet sauce from each bone is everyone’s favorite part of the meal. So roll up your sleeves and tuck in your napkin. Eating Miami…