Let's see..Black Pepper Tofu (I have a 14-year old former student as well as his family, who loves it), Barley Pomegranate Salad, Eggplant/Tahini salad
--oh, and the Leek Pancakes, all from "Plenty", plus many more. L'Shana Tova, Mr O, and many thanks, though I'm sticking with Caponata Hebraica over the ratatouille.
3
I just baked the red wine honey cake recipe (from The NY Times cooking app) for the Jewish New Year. It's the third year in a row that I made it (always with a few tweaks for myself, which I make note of), the last two years it was a success, and this year it came out too oily and not as fluffy and I ended up making another cake of my old traditional honey cake recipe to bring to friends in addition. I was feeling bad about my mess-up. What did I do wrong? Did I count the flour wrong (I always do half-cups as I measure)? Did I take it out too soon? I went to bed feeling bad last night. Then I read this article this morning and it cheered me up! Even the pros don't get it right every time!
I've tried many of the recipes from Yotam's 'Jerusalem' cookbook and they've all been fabulous. My favorite which I make at least once a month is Chicken with Caramelized Onions and Cardamom Rice. As an aside, it is a beautiful cook book!
17
Having tried to make the beautiful eggplant recipe on the cover of one of Ottolenghi's books I don't think he knows how to write a recipe. Eggplant according to the recipe should have been done in 20 minutes. I gave away his book and do not think his recipes reflect the actual process required to making what is so beautifully photographed.
7
I agree with this comment I hope someone with a better eye to detailed instructions and the home cook worked on the baking cookbook. As much as I love Ottolenghi's recipes they need a good bit up tweaking to work well and the salt and pepper tofu never seemed to give a result worth any effort.
4
I agree with you and find it is true of MANY cookbooks. Having been an editor and proofreader (of scholarly articles) for years, I believe the fault lies in whoever edits/proofreads cook books. You can't just read the text; the recipes must be made in the real world before they're printed in a book. I would have "technicians" come to my office to fix a printer. They'd spend two hours, pronounce it fixed, then leave, without printing one page to see if the fix had "taken." I had to prevent them from leaving the office bldg before I received proof (which is always in the pudding!). If everyone followed those guidelines, the world would be a better place.
7
My book (assuming you're talking about "Plenty"), mentions 25-30 minutes. Looks like he updated it in a later version!
2
Oh, what a treasure! Who could refuse a portion of the mentioned or pictured cakes? The woman is obviously a genius
On a similar subject, Andrew Scravani has got to be the best food photographer in New York. The dean of the pack? Mr. S's imaging skills are such that he could make a mud puddle look like a caldron of world-class soup.
All Food Section writers have their favorites, but Melissa Clark seems to have first 'dibsies' on Andrews's time. He is the best of the best and Ms. Clark is fortunate to have him. (Sure, I've seen his name attributed to pix for other writers at times, but it seems that Ms. Clark will use no other I easily understand why and she is obviously the winner. This article. from a guest writer, also in includes Andrew's visuals and they enhance the authors message. Mr. S., is the absolute best of the lot and should be congratulated.
13
yum! healthy!
1
New York needs their peanut butter s'mores!
My two favorite things - dessert and Ottolenghi!!!!
5
I'm not much of a sweets person but this article was deeply satisfying. It was the exact respite I needed after another day of listening to the news.
29
I love the anecdote about Max's reaction to the offer of cake which hadn't been baked by Helen...children are a great leveler, even when Dad is a justifiably world-famous chef...
23
Bravo! Long live the chocolate cake! I believe the best to be flourless, not too sweat, made only of dark chocolate, and with same chocolate fakes sprinkled on the surface.
1