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Articles by Mark Hennessey
Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover
In her new cookbook, Beyond Chopped Liver, Kenden Alfond, author of the Jewish Food Hero blog, offers vegan and health-conscious recipes that are sure to expand the palates of all, vegan or not.
Gentile chefs provide Kosher French dishes
In the tradition of upscale restaurants, the chefs at Le Marais, a kosher French brasserie in the heart of Manhattan, have published a cookbook. The book features about 140 recipes, ranging from French sauces to the restaurant’s acclaimed steak. The cookbook begins with a foreword by former U.S. Sen. Joe Lieberman and his wife, Hadassah. They talk about Le Marais as a staple in New York, an unlikely restaurant that is the quintessential New York story.
Fresh Jicama Slaw
Whisk together the lime juice, vinegar, honey, caraway seeds, and the olive oil. Season it with the salt and pepper to taste. Mix together the jicama, cabbage, carrots, scallions, and herbs. Toss with the dressing, and then taste for seasoning, Reseason if necessary. Let the salad sit at room temperature for about 15 minutes before serving to allow for the dressing to fully be absorbed into the vegetables.
10 Soups And Stews For A Storm
Just when we were starting to fantasize about fresh spring menus, we learned that we were being hit with a whopper of a blizzard. This required a change of mindset — and menu. Clearly, some warming, cozy soups and stews were in order, so we collected a few of our favorites here. Liza Schoenfein is food editor of the Forward. Follow her on Twitter, @LifeDeathDinner The Forward's independent journalism depends on donations from readers like you. Give Now
Braised Lamb Shanks From ‘Le Marais’
I’m not sure that there is any dish that is better suited for a cold winter day than braised lamb shanks. Like all braised dishes, they are deceptively simple to make and make for great leftovers. Great for one of those days when the entire family is home, unshowered, lounging in their pajamas. I serve this with my personal favorite side dish of creamy polenta, though any absorbent starch will do the trick.
‘Le Marais’ Olive Oil and Pistachio Cake
The candied pistachios can be made two days in advance and kept in an airtight container at room temperature. Cake: ¾ cup extra virgin olive oil, plus extra for greasing the pan 1 cup all-purpose flour, plus extra for dusting ½ cup pistachio flour 2 teaspoons baking powder 1 teaspoon salt 1 cup granulated sugar 3 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest ¼ cup unflavored, nondairy coffee creamer Sabayon: 6 large eggs yolks 1 cup citrus-flavored liquor, such as triple sec ?
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