Author Notes: Sometime, more than thirty years ago, after I got my first food processor, I made a brownie I called 15-Minute Magic, and I’ve been noodling...
Lifestyle
Ingredients
YIELD
1cup
UNITS
US
1(8 ounce) package cream cheese, softened
2tablespoons finely chopped carrots
1tablespoon finely chopped scallion...
Author Notes: When I create a new pastry, it is very important for me to make a psychological connection to the pleasures of childhood, and in Israel, just...
Author Notes: The idea of adding a puddle of ricotta on your cacio e pepe comes from Sora Margherita, a Roman-Jewish restaurant in Rome that’s been...
Author Notes: It’s important to add the cocoa powder right at the end, after the meringue has been whipped up, for the same scientific reason that you...
Author Notes: Even though plain is perfect—panna cotta is an exquisite medium for flavors. Over the years, I’ve made swoon-worthy versions by infusing the...
Author Notes: A simplified version of the famous French dessert served by pastry chef Ghaya Olivera, over at Daniel Boulud’s flagship restaurant in New...
Author Notes: Fajar ka halva takes me home, and it is re-creatable in most places. Today, I’m recreating it in Scotland, using local produce, and don’t...
1(16 ounce) can pinto beans
1(16 ounce) can white beans or 1 (16 ounce) can kidney beans
1(11 ounce) canniblet corn
1(11 ounce) can Rotel tomatoes &...
2 1⁄2lbs red potatoes, unpeeled, quartered
3garlic cloves, peeled (depending on size and taste preference)
2tablespoons butter
1⁄2cup milk
1teaspoon...
