In the early twentieth century, a Jewish woman named Geneviève Halévy Bizet, the mother of Marcel Proust’s friend Jacques, held one of the most popular women’s salons in Paris, depicted in Proust’s work. Gertrude Stein, the Jewish writer, along with her partner, Alice B. Toklas, hosted another famous salon, conversing with and cooking for writers and artists during the many years when they lived together in France. One of the recipes Alice liked to serve to their guests was very similar to this prune-and-fig compote. In Alsace and southern Germany, prune compote is eaten at Passover with crispy sweet chremslach, doughnutlike fritters made from matzo meal (there is a recipe for them in my book Jewish Cooking in America).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.