Many factors affect the taste of olive oil, as in the case of wines, such as where the olives are grown, the climate and the type of soil (aka terroir – the set of environmental conditions).
The recipes really live up to the hype. There are quick and easy options for weeknights, and fancy ones for Shabbat and holiday guests, some with beautiful presentation tips, and all delicious.
For this week, I chose three types of cake bases, and within a few hours I’d created three different fancy desserts, which I immediately put in the fridge, to be taken out just before serving.
At the beginning of each week, I spend time planning my Shabbat menu, thinking about which type of dough would work for each dish.
In North African cuisine, they prepare bread balls called ouja, which are fritters made from basic ingredients. They were initially created by frying the leftovers from Shabbat.
As you’ve all probably had your fill of sufganiyot this past week, this time I bring you three recipes for savory dishes that are perfect for the last few nights of Hanukkah.
All year long, we can be careful about what we eat, but when Hanukkah rolls around, it’s time to put any thoughts of dieting aside and enjoy all the treats that are cooked in oil.
In keeping with some of the Hanukkah traditions, like eating dairy and foods using olive oil, here’s a festive get-together menu that won’t last in your stomach for eight days.
Make sure to eat some nutritious food with your donut!
Inspired by Eastern European cuisine, with a touch of orange, fresh strawberry sauce and sour cream: These are the real-deal old-fashioned latkes