Apple Cider Donuts

The first thing that comes to mind at the end of summer is apple season, which means it’s time for apple cider doughnuts! I’ve gone apple picking a...

Fruit Crisp

Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...

Lamb Pastilla

Pastilla (or Bastilla) is a traditional Moroccan festive dish using shredded chicken and almonds, dusted with sugar and cinnamon. Here is my fun sp...

Orange Blossom Bundt Cake

Based on the master recipe for Olive Oil Cake, the chocolate and citrus aroma of urfa is echoed in both the cocoa powder and orange blossom water a...

Ice Cream Brownie Bites

When frozen, these brownies become an extra-chewy, extra-delicious base for ice cream. I prefer vanilla ice cream, but you can use any flavor you l...

Challah French Toast

This is a favorite breakfast dish at our house. I make challah every week and freeze some for the rest of the week. We do not use milk at home, so ...

Smoky Chickpeas

While canned chickpeas are passable, they’ll never be as tasty as these freshly cooked ones. I like to cook chickpeas just to have them around. The...

Cherry & Pistachio Clafoutis

Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the clas...

Mitchell Family Matzo Brei

We only ever ate sweet matzo brei in my family, cooked and served as a pancake rather than scrambled into bits. In fact I’d never even heard of or ...

Brownies

Chocolate is one of my favorite vehicles for spices. Its sweetness and fat hold flavors nicely, especially when baked into brownies rich with butte...