Swiss Meringue Vacherins are much sturdier than their French counterparts. There are basically three different methods to prepare meringue: French, Swiss and Italian. Up until last week, I had been making French Meringues as beautifully explained by Jacques Pepin in his book La Technique. I’ve been making meringue kisses, meringue […]
The sweetness of the apples is a delicious balance to the thinly sliced potatoes in this Potato-Apple Galette. Adding sage gives it an earthy flavor that will make you want to come back for a second piece. This recipe is so easy and yet looks so elegant! You can serve […]
The exact translation of Coq au Vin is chicken in wine; but it is so much more. There are so many layers of flavor built up in this recipe inspired by Julia Child. The mushrooms are quartered rather than sliced; so they have a more toothsome feel in your mouth. […]
It’s hard to believe that Passover is almost upon us. People who are staying home have begun their cleaning so that they can be ready to cook for the holidays. Everyone who observes is beginning to eat from their cupboards thereby reducing the amount of Chametz they have to throw […]
I was so excited when Trina Kaye sent a copy of The New Kosher Menu by Paula Shoyer. Paula’s baking books are so beautifully done that I was looking forward to seeing what she did with the daunting cooking issue that is Passover; and she doesn’t disappoint. The New Passover […]
It has become popular for cooks, professional and home trained, to declare that the secret ingredient in their recipes is “love”. Dahlia Abraham-Klein has, in fact, woven love throughout her book “Spiritual Kneading Through the Jewish Months. I quote:”In the sanctuary of our homes, we are graced with a special […]