Most Jews in France prior to the twentieth century used handwritten cookbooks passed down from mother to daughter. And since Alsace-Lorraine was under German occupation between 1871 and 1918, the majority of the Jews living there read German, using many of the dozen or so kosher cookbooks published in Germany in the late nineteenth and early twentieth centuries. Combing through these German books and her mother’s handwritten cookbook, Agar Lippmann, a caterer in Lyon, came across a recipe she had been trying to track down for years. Hutzel wecken, which literally means hat- or dome-shaped little rolls in German, is a very old Hanukkah and To B’Shevat (the new year of trees) fruitcake rarely made today. I prefer it treated more as bread, sliced very thin and served with cheese or really good butter. My guess is that the peanuts were a later addition. If you don’t have all the different dried fruits and nuts, just use what you have. The recipe is very flexible. Once, when I made it for a party, some of the guests liked it so much that, unbeknownst to me, they took home little slices hidden in paper napkins for their breakfast!
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.