Admit it. Honey cake isn’t exactly your favorite dessert. Well, it’s time to turn over a new leaf. Here’s a recipe that brings together Rosh Hashana’s finest ingredients and, in the spirit of the holiday, turns them into something new–or rather nouvelle. After you’re done caramelizing the oranges, mixing the sugar with the citrus, baking […]

by Levana Kirschenbaum
Let’s toast Israel’s 60th Birthday with this twist on the traditional seabreeze, which is usually made with grapefruit juice. The pomelo is a citrus fruit, but larger than the grapefruit, and more fragrant and less tart. So get your juicer out and brace yourself for a truly refreshing cocktail.
1 cup vodka
1 1/3 cups […]

by Laura Frankel
In addition to the hamantaschen you’ll be serving for Purim, why not try something different? Here’s a dessert that’s as Persian as Persian melon. The saffron in the cake adds not only its distinctive beautiful color, but also an elegant earthiness. Rosewater and orange-blossom water are exotic and potent. A little goes a […]

By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]

“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