Soft-Boiled Eggs (5 of 5)

Perfect Soft-Boiled Eggs | How To

Chefs say that cooking eggs is a good judge of technical skill in the kitchen. Have you noticed this? In every chef interview that I read (which is a lot of them) if the subject turns to judging cooking skills, the benchmark is almost always eggs. And while I wonder sometimes whether in practice eggs…

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Shakshouka (2 of 2)

Shakshouka

I don’t know when I first discovered shakshouka but I know when I first fell in love with it. It was in Israel, in Tel Aviv, in a weird ramshakle restaurant that everyone knew about. If you ask someone who has eaten shakshouka in Tel Aviv where they had it, most likely the answer will…

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Lemon Thyme Cookies (3 of 8)

Lemon Thyme Sugar Cookies

Lately, I spend my Wednesday nights searching for cookie recipes. It’s become something of a ritual. I pull cookbooks off the shelves, pile them up on the table, or around the couch, or on the bed, and then begin flipping. There are a lot of requirements. It has to be different from the ones I…

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Huevos Rancheros (1 of 6)

Huevos Rancheros

The same weekend that I spent making quiche for a large group, my friend Jesse was in charge of the second day of breakfast. I obsessively planned, spent an afternoon prepping, and basically hovered over the task of breakfast. Jesse arrived with several bags of ingredients and a basic plan: breakfast would be huevos rancheros….

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Strawberry Cake (9 of 10)

Strawberry Cake

I could have also called this one “the process of recipe development.” It’s one of the most frequent questions I get; how do I come up with recipes? Well this one was a doozy and it was also a great way to explain how ideas move from my brain to my plate, which is not…

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Matzah Ball Soup (9 of 9)

Matzah Ball Soup

My mom makes the best matzah ball soup. So good that it was the standard of comparison for all matzah ball soups, not just in my family, but in other’s too. “These aren’t as good as Bev’s,” was a comment made on more than one occasion by a friend or neighbor when the Passover hostess…

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Pavlova (7 of 9)

Pavlova

Being born in the six weeks between March 15 and April 30 is a serious hazard if you’re Jewish. It means in any given year, your birthday could fall on Passover. It’s the holiday where Jews put away almost everything with grains in it and pull out the matzah, something non-Jews seem to love but…

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Quiche (10 of 10)

Quiche

When you’re asked to make brunch for a crowd, obviously what you need is something that looks good but that doesn’t require a lot of work early in the morning. Something golden-brown and easy to adapt that doesn’t chain you to the stove while you make it to order. Something that can be made ahead….

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Mille Crepe (2 of 2)

Mille Crepe

There’s a great diner close to my office where Jeff and I sometimes go for breakfast if we have to drive to work and we can get ourselves out early. It’s standard diner fare for the most part but most egg dishes come with a side of pancakes which is what sets this place apart….

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Biscotti

Let’s say that you are going out of town and need to thank a friend for looking after your cat. Or perhaps you’re visiting people over the holidays and want to have a gift for your hosts. Or it could be that you want a treat for the people who are visiting you. Or maybe…

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