For Rosh Hashanah, ditch the traditional honey cake and try Melissa Clark’s plum cake, maybe with a scoop of Chozen’s intensely rich kosher ice cream, on top. (Mix up your holidays and pick Matzoh Crunch.)
Clark has a new cookbook out–In he Kitchen with A Good Appetite–which I’ll review later this week. Meanwhile, she continues to write her breezy recipe column every week in the Times. Last week, she offered up a recipe for plum cake to for Rosh Hashanah. It sounds divine, and maybe even a little nutritious.That’s appropriate, after all, for wishing your loved ones a happy, healthy new year!
The death of Sheila Lukins, the cookbook author and one-time Upper West Side gourmet food shop owner last week, prompted an outpouring of memories about foodways in the 1980s. Kim Severson of the Times wrote a charming essay in this Sunday’s paper about how Lukins’ chicken Marbella was a dinner party staple of that decade. Severson then goes on to document the changes that have taken place at the dinner table since then. Among them: now, bacon, not chicken, reigns supreme.
It must have been a slow news day yesterday. The Times did a story on Fairway’s elevator. For non-New Yorkers, shopping at Fairway is one of those experiences that could only exist in Gotham. For example, no one living outside of the city would put with the store’s creaking elevator, which slowly transports shoppers– crammed into the conveyance like sardines–to the store’s second floor.
Speaking of which, who’s ever heard of a multi-floor supermarket?
The Great Chefs of America Cook Kosher: Over 175 Recipes From America’s Greatest Restaurants was written in 1996, according to the Times, to expose “kosher palates to new sensations by collecting dishes from famous restaurant chefs that could be prepared in keeping with Jewish dietary restrictions.”
There was only one small problem. Though Ruth Madoff is listed as a co-author, she in fact didn’t create a single recipe. Food writer Karen MacNeil wrote the entire tome.