by Laura Frankel

What better way to celebrate Israel Independence Day, than with a typically Israeli dish? In this case, I’m referring to shakshouka, or braised eggs in a spicy tomato sauce. The name comes from the Hebrew verb “leshakshek,” which means to shake, because it’s a bit of a scramble. And while there are […]

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
Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only […]

by Laura Frankel
I like to use brown rice for this dish as often as possible. It has a nutty flavor and slightly chewy texture. White rice or basmati would be good substitutes.
Quick Tip: This pilaf can be stored in the refrigerator, covered, up to three days. Add a spoonful of stock or water when […]

by Laura Frankel
Advieh is as essential to the Persian kitchen as garam masala is to Indian cuisine and ras el hanout is to Moroccan. I like to make small batches of this mix to keep in my spice cabinet. I find myself sprinkling it on grilled and braised meats, adding a pinch to sauteed […]

by Laura Frankel
For an elegant dinner that’s healthy and heavenly, try this deceptively simple fish dish. The mild flaky halibut is the perfect foil for the decadently creamy muhummarah, which gilds the fish instead of overpowering it. The saffron broth is easy to make and adds a beautiful color […]

by Laura Frankel
Winter time means comfort food, and the creamier the better. Number one on my list is polenta, which is really Italian cornmeal. I love its texture and the way it compliments so many dishes. It can be prepared in a creamy style–such as in the recipe below–or firm and […]

by Laura Frankel
Soufflé is a special treat as it must be baked right before eating it–which is an impossible feat on Shabbat. So save it for special occasions with friends, such as a Sunday brunch or a New Year’s Day party. While a soufflé appears to be intimidating, it is actually […]

by Laura Frankel
Turn every occasion into New Year’s with this classic winter appetizer which is still popular in the Ukraine and Lithuania where buckwheat is grown. A close cousin of the blintz and the French crepe, the Slavic blin was traditionally served toward the end of winter to signal the arrival […]

by Laura Frankel
Here’s another great idea for a Chanukah party—the latke bar. Instead of making a lot of different dishes, you’re really just making one and dressing it up a myriad of ways. We all know about sour cream and applesauce, even caviar, chopped eggs and chopped red onions. But here are […]