For the crudités
Ingredients:
4 carrots peeled and cut into 3” long 1/2 “ wide spears
4 celery sticks cut into 3” long 1/2 “ wide spears
1 head broccoli cut into small florets
1 head cauliflower cut into small florets
8 oz. string beans trimmed
Directions:

Bring a pot of salted water to a boil. Blanch the broccoli florets for 30 […]

by Geila Bernstein
Ingredients:
1 pound zucchini, trimmed, grated (about 2 cups)
Salt
2 small shallot, minced
2 large clove garlic, minced
½ teaspoon ground cumin
2 tablespoons olive oil
½ teaspoon baking powder
½ cup flour
1 egg
canola oil for frying- ½ cup
Directions:

Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your […]

by Geila Bernstein
Quick tip: Prepare this ahead of time and store up to four days in advance.
Ingredients:
1 ½ cups port (or 1/4 cup sugar and 1 1/2 cups red wine)
¼ cup balsamic vinegar (no need for the high-end variety)
¼ cup brown sugar
8-10 dried mission figs, stemmed and chopped
2 sprigs thyme
1 12-oz bag cranberries
½ cup sugar
freshly […]

“I always have jars of preserved lemons in the kitchen. They have a silky texture and distinctive flavor, are essential ingredients in Moroccan cooking and have found their way into many other foods. I slice them into salads and stews, toss them into pilafs, shake them in vinaigrettes, and use them to garnish countless other recipes. Traditionally, the recipe takes a month. But you can use this quick method and have preserved lemons in three days. It’s not the same as the long cure, but will do in a pinch.”

—by Laura Frankel

Each chef has a secret weapon—an ingredient she pulls out to make her food distinctly her own. And pomegranate molasses, or paste, is mine. It’s a thick, syrupy reduction of pomegranate juice and has a slightly sweet and sour taste and a gorgeous deep magenta color. There are many kosher brands on the market, which usually can be found in Middle Eastern markets and gourmet stores. Or you can make your own. I stock an arsenal of this bottled magic in my kitchen, at the restaurant, where I store it by the case, at the bar for tasty martinis, and even at friends’ houses, for those times they request my “secret.”