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Eggplant Tortellini with Blue Cheese and Chilled Yogurt

Eggplant Tortellini with Blue Cheese and Chilled Yogurt What is the best way to char the eggplant? The most effective way to char the eggplant is directly over an open flame, such as a gas burner or outdoor grill, until the skin is fully blackened and blistered. This method gives the flesh a smoky flavor, which is essential for the filling. If you do not have access to an open flame, you can broil the eggplant in the oven on high, turning it occasionally until the skin is charred and the inside is tender. After charring, scoop out the flesh … Read more

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Main Courses / Pasta

Grilled Tomahawk Steak with Garlic Herb Butter

Main Courses

Grilled Tomahawk Steak with Garlic Herb Butter How do I know when the grilled tomahawk steak is done? To know when the grilled tomahawk steak is properly cooked, you should rely on an instant-read meat thermometer rather than guesswork. Since this cut is large and thick, visual cues alone are not enough. For rare, the internal temperature should read 120°F/49°C; for medium-rare, 130°F/54°C; and for medium, 140°F/60°C. Always insert the thermometer into the thickest part of the steak, away from the bone. After grilling, let the steak rest under foil for about 10 minutes, as carryover cooking will raise the … Read more

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Beef

Nutella Challah

Desserts

Nutella Challah How can I make this Nutella challah in advance? You can make the dough a day ahead and let it rise slowly in the refrigerator overnight, which also develops flavor. The next day, shape, fill, and braid the dough before letting it rise again at room temperature. Another option is to fully bake the challah, cool it completely, and freeze it wrapped tightly in plastic wrap and foil. When ready to serve, reheat in a 300°F oven until warmed through. Can I make the challah with whole wheat flour? Yes, though the texture will be denser and less … Read more

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Desserts

Beef Short Rib Burger with Whiskey-Onion Relish

Main Courses

Beef Short Rib Burger with Whiskey-Onion Relish How do I keep the beef short rib burger juicy while cooking? The most important factor is fat content. Ground short rib and short plate both have higher fat ratios than lean cuts, which helps retain moisture. Avoid overworking the meat when forming patties, since compacting the mixture too much can make the burger dense. Cooking over medium-high heat in a cast-iron skillet or grill pan gives a good sear without drying the inside. Letting the patty rest for a few minutes after cooking allows juices to redistribute evenly. How should I season … Read more

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American / Beef

Roasted Cauliflower Head with Tahini Sauce

Appetizers, Sides

Roasted Cauliflower Head with Tahini Sauce Can I make this cauliflower head on the grill? Yes, and it develops a wonderful smoky flavor this way. First, boil or steam the cauliflower for 15 to 20 minutes to partially cook it. Brush generously with olive oil and your chosen spices. Place it on the grill over indirect heat, cover, and cook for about 30 to 40 minutes, turning occasionally. For charred edges, move it over direct heat for the last few minutes. What are the best spice blends to use in this recipe? While paprika, cumin, and garlic powder are classic … Read more

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Appetizers / Sides

Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew)

Main Courses

Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew) How is hamin different from cholent? Hamin and cholent are both traditional Jewish Shabbat stews, but their origins and flavors differ. Hamin is Sephardic in origin, usually spiced with paprika, baharat, turmeric, and sometimes date syrup for sweetness. Cholent is Ashkenazi, typically seasoned more simply with onion, garlic, salt, and pepper, and may include kishke or barley. Both are slow-cooked overnight and include beans, grains, potatoes, and meat, but hamin tends to be more aromatic and layered in flavor. When preparing a hamin recipe, the goal is a richly spiced dish … Read more

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Beef / Slow-Cooked

No Bake Peanut Butter Chocolate Bars

Desserts

No Bake Peanut Butter Chocolate Bars How to slice these no bake peanut butter chocolate bars It’s important that they are fully set in the freezer for at least two hours. Remove the pan from the freezer and use a sharp knife, preferably warmed under hot water and wiped dry before cutting. Cut slowly with gentle pressure, cleaning the knife between slices if needed. This prevents the layers from smearing or sticking. Using parchment paper in the pan also helps lift the bars out easily, reducing breakage and preserving the smooth layered appearance of the no bake peanut butter chocolate … Read more

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Desserts

Spiced Lentil and Chickpea Soup

Soups

Spiced Lentil and Chickpea Soup How can I make lentil and chickpea soup thicker? You can use a few effective methods. One option is to puree a portion of the soup using an immersion blender and then stir it back in, which gives a creamy texture while still keeping some chunks of vegetables and legumes intact. Another method is to increase the amount of flour slurry, mixing a little more flour with cold water until smooth, then whisking it into the simmering soup. Cooking it uncovered for the last 15 to 20 minutes also allows excess liquid to evaporate and … Read more

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Soups

Salted Caramel Donuts with Pastry Cream

Desserts

Salted Caramel Donuts with Pastry Cream Can I bake the donuts instead of frying them? Traditional salted caramel donuts are fried because the hot oil creates a tender interior and golden exterior that baking cannot fully replicate. While baked versions exist, the texture is closer to brioche or sweet rolls than to classic donuts. If you prefer baking, you can shape the dough, place it in a muffin pan or baking sheet, and bake at 350°F/175°C until golden brown, then fill and glaze as directed. Just note the final result will not have the same airy crumb or flavor of … Read more

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Desserts

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