mom’s apple cake

My mother makes the best apple cake, and has for as long as I can remember. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake. The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. The apple cake, it’s some good stuff.

Recipe

best challah (egg bread)

I only know one Yiddish phrase (well, two, if you can count farshikkert, which is a pretty awesome way to say someone is three sheets to the wind), but conveniently, it is my favorite. A shonda for the goyim means, roughly, that someone of the Jewish faith is not only doing something shameful (shonda), but doing it in front of non-Jews, which of course is an entirely worse offense. Like, it would be bad enough to, say, eat ham and cheese on matzo on Passover (or, I suspect, ever and boy, do I have a great story about that but first let me see if I can get my mother to pay me not to share it) but it would be doubly more awful to do it in front of a person outside your faith. You would, in fact, bring shame upon your entire people, mostly because when given the choice between the most or least dramatic interpretation of an event, I think can safely say that my people will generally opt for the former.

Recipe

majestic and moist honey cake

A few days ago, someone emailed me asking me if I had a recipe for honey cake. You see, honey cake is something traditionally eaten on the Jewish New Year (Rosh Hashanah), which falls next week as eating honey is supposed to encourage a sweet New Year, doubly so if paired with apples.

Recipe

balsamic-glazed sweet and sour cipollini

I know it has only been five months since I told you about caramelized shallots, and I would hate for you to think that I have a one-track mind about the diminutive members of the allium family. I use them in other things. For example, I love minced shallots in a salad dressing or tomato sauce, and sometimes I even roast cippoline with tomatoes and pour the juices over garlic-rubbed toast.

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summer’s last hurrah panzanella

In the last few days, New York City has gotten the most delicious nip to its breezes; drier air and clear skies have set in and despite that fact that I maintain that I don’t wish summer to end, it’s not holding up when I hit the Greenmarket and go a little berserk over apples and squash and things that have nothing to do with stone fruit. I’m a sucker for New York in the fall. It always wins.

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bread without a timetable

It has been way too long since I baked a loaf of bread. You see, I went on a bit of a bread-baking bender after taking a class a couple years ago. There was White Batter Bread and Chocolate Orange Bread, a Fougasse, a Pumpernickel (later updated to my now-favorite Russian Black Bread), darling Bretzel Rolls, ever-so-popular No-Knead Bread, homemade English Muffins, a Potato Rosemary Bread (nom), an Italian Bread that felt like it took 100 years to make, oh and then some miniature Soft Pretzels, and this doesn’t even include the insane homemade pizza bender that followed. Is it any surprise I took a little break from bread-making for a while shortly after I started by yeast by the jar?

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spinach quiche, revisited

The strangest thing has happened to me this summer; my obsessive pining for the next new recipe has waned. Gone are the days when the thought of cooking something I have already made was enough to make me not cook at all. Instead, it seems that this site is finally working for me: I have an archive of recipes I adore, largely ones that work as they should, and the answer to “What should we have for dinner?” is now, quite frequently, “Ooh, those kefta meatballs were so good. Let’s have them again!”

Recipe

eggs in tomato sauce

You know when you see someone cooking something on television and your stomach nearly lurches into a grumble and you know instantaneously what you will have for dinner that night? Isn’t it even better when it’s healthy?

Recipe

braised romano beans

About a month ago, I told you that tomato season is the highlight of my culinary year, or at least the highlight of the parts I can buy at a Greenmarket. And then I went on about slow-roasted tomatoes for a few paragraphs and proceeded to leave you right there. At slow-roasted tomatoes. Because you know what? Once you discover them, you might lose the few weeks that follow.