Articles tagged with: chef laura frankel
Hanukkah is over but the season of cocktail parties is just beginning. Need to bring a dish to a friend’s or co-worker’s party? Is it your turn to host? No prob! I’ve got a cocktail party that will practically take care of itself, not cost a fortune and have you looking like a kitchen deity.
After you have cut the last juicy scrumptious slice of turkey off of the bones, do not throw away the carcass! There is flavor and a multitude of uses locked in those bones.
I admit to being somewhat of a gastronomic and a culinary discontent. I like to push the envelope and play with an idea or recipe and then move on and do it all over again. The same applies to holiday menus. I love the rituals of the Jewish holidays and the foods, but I do not like the routine recipes that often accompany those dishes. This Hanukkah I am thinking outside the box and mixing it up a bit.
I love Thanksgiving. It is the most American of all holidays. As a Jew, I especially love the holiday. It is the only holiday where I can eat a big fancy dinner and pile into the car and go visit friends or just drive around and look at the holiday lights. I can run to the store and pick up forgotten items and I can use the internet to check out pie recipes. On Jewish holidays, this would not be possible. Thanksgiving levels the playing field for Jews and makes you feel just like every other American.
Making pumpkin gnocchi is simple and has a big payoff. Sophisticated and delicious, pumpkin gnocchi are the perfect appetizer, main course or side dish to a fall meal. The gnocchi can be made several days ahead of serving and can also be made pareve as a terrific side dish for poultry.
The leaves are gorgeous and the air has turned crisp. Autumn is in full swing. Can cold and flu season be far behind? No worries if you have this soup stashed in your arsenal.
I walked into her gorgeous industrial quality kitchen and found an enormous pile of butternut squash. I asked for some sheet pans, cutting boards and a knife. She produced the sheet pans and cutting board and then this pathetic little knife. It was, maybe, 4 inches long, serrated and with a chipped-cheaply riveted handle. OY VEY!
I like to welcome fall’s cooler temps with individual meatloaves. Same comfort food you are craving, only now everyone gets their own. No more fighting for the crispy end bits or the soft-soothing middle. Individual meatloaves are surely the way to his or her heart. The loaves can be formed and glazed one day ahead before serving. Any extra loaves not being served can be frozen for up to 2 months.
I wait all summer long for cooler temps and the chance to make this homey comfort food. The rich creamy flavor and texture is nostalgic and will have JDaters® clamoring for more. Nothing says love like homemade Mac and Cheese. Skip the box and go for the good stuff. After all, we are all adults even if we need a bit of comfort now and then.
This autumnal soup is velvety and deliciously decadent with its creamy texture and rich color, but is actually low in fat and very high in beta carotene. It can be made several days ahead of serving and will keep in the refrigerator for up to 3-5 days, or frozen for one month.