Agar Lippmann, age eighty-two, is a living encyclopedia of Alsatian Jewish food. Born Agar Lippmann in a little town near Colmar, and raised in Bollwiller, she married another Lippmann (no kin) and moved to Lyon during World War II. When her son Henri opened a kosher catering company there almost thirty years ago, she started out helping in the kitchen, and has been helping him ever since. Now, using local chefs—some Jewish and some not—the two cater kosher events all over Lyon and as far away as Besançon, bringing their kosher pots and pans and sometimes portable ovens. For Passover they take over a hotel in nearby Aix-les-Bains, where French Jews can have their Seder while enjoying the baths. Today most of the Lippmanns’ cooking is North African and modern French. Only for the holidays do they make traditional Alsatian and Ashkenazic food for their clients. “At holidays, people come back to their roots,” she told me in her catering office, just steps away from the Grande Synagogue. Recipes like this savory matzo kugel predate noodle kugels in general, and certainly the noodle kugels we eat in America today. Although the original recipe called for veal fat, I substitute melted butter or vegetable oil.
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.