Recipes

Chanukah jelly doughnuts (soufganiot)

December 10, 2009

Easy to prepare in advance (the dough can be refrigerated the day before frying), these plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional Chanukah latkes.

Halibut with morels and brown butter sauce

October 15, 2009

Halibut with morels and brown butter sauce plus parsley and garlic pommes purée, and braised lettuce and peas. Adapted from the Chefs’ Table Society of British Columbia’s Vancouver Cooks 2.

Linguine with tuna, walnuts, lemon, and herbs

October 15, 2009

Keep tuna on hand for quick, last-minute pasta sauces.

Oi-vey! Mock Chopped Liver

October 8, 2009

This spread is best served over matzo... or crackers if you must.

Geisha carrot dip with crisp vegetables

October 8, 2009

Serve with a crisp, dry white with herbal notes to complement the flavors in fresh vegetables.

Tomato bruschetta and white bean bruschetta

October 8, 2009

Two tasty bruschetta recipes.

Fluffy blueberry pancakes

July 30, 2009

Get out the griddle for a blueberry pancake breakfast.

Warm frisée and bacon salad with a soft-poached egg

July 2, 2009

Courtesy of Elixir chef Don Letendre

Spice-crusted pork blade steaks

June 11, 2009

I love pork blade steaks because they’re inexpensive, extremely tasty, and very hard to ruin.

Bal’s healthy rotis

April 2, 2009

Bal Arneson's signature roti. Reprinted from Everyday Indian (Whitecap, 2009).

Vegan chocolate pumpkin pie

February 19, 2009

This pie is rich and decadent, so a little slice will do. Serve portions with vanilla non-dairy ice cream, sorbet, or a fresh fruit sauce.

Bûche de Noël recipe

November 27, 2008

Bûche de Noël is a tradition for many families. I particularly like this recipe because it can be made several weeks in advance and frozen. A sprinkling of icing sugar makes it look like a snow-covered log.