Category Archives: main dishes

Iraqi meat latkes

Evan loves these. He claims not to like potatoes, but he devours latkes. There’s something about the grated potatoes in them that gives these meat patties a delicate texture. Last time, I made them with a cup of parsley, as … Continue reading

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quarantine vegetarian lasagne

So I ordered a bunch of groceries in bulk from Cheetah, a wholesale shop for restaurants that recently opened their virtual doors to ordinary citizens. I like using half and half to make the occasional hot chocolate or decaffeinated chai. … Continue reading

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making dinner (and lunch) from leftovers, part the first: a tuna salad that beckons

My son doesn’t care for artichokes. I love them. They’re in season now, and I had one in the fridge, so I decided today is the day I’m going to eat that artichoke. I trimmed it, gave it a lemon … Continue reading

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spaghetti with bacon and peas

This morning, I ate a couple rashers of bacon with a mashed half avocado on toast with a sunny side up egg. Evan smelled the bacon, and remarked that he liked the small, and could he please have some for … Continue reading

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artichoke lasagne

Butter and olive oil 1lb Italian sausage meat, or vegetarian seasoned ground meat substitute 4oz stock (vegetable or meat) splash of white wine 2-3TBS flour 2-3TBS butter 6oz whole milk 15oz ricotta 8oz quark, or more ricotta 1/3lb smoked mozzarella … Continue reading

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What am I, chopped liver?

I love chopped liver. It may not be pâté, or even pâté de campagne, but it’s still delicious when done right. The trick is to cook the livers just so, such that they’re still a bit juicy, and chop them … Continue reading

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beef meatball, olive and lemon “tajine” with tehineh sauce

Jewish new year is forever marked in my mind with the thick, heady sweetness of honey. Everything is drenched in it—-the raisin-studded challah bread, the tart apples ushering in the autumn season and a sweet new year, the overwhelmingly sweet … Continue reading

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vegan tea-smoked tofu and almond stir fry

Warning: this recipe is neither authentically Chinese in any way, nor is it pretty. It does, however, taste good. Feeling peckish and rather surly on a cold, grey Saturday morning, I threw this together using whatever fresh vegetables I had … Continue reading

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jewish ravioli: cheese kreplach

Gevalt. My shoulders hurt, my back hurts. My triceps are no longer on speaking terms with me, and they’re whispering mutiny to the biceps. Yesterday, I made my own dumplings out of hand-rolled dough without the use of a pasta … Continue reading

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feast of the chanterelles

It’s not every day a half pound of freshly foraged chanterelle mushrooms just falls into your lap. Taking them out of their paper bag when I got home, I picked up a large mushroom and inhaled its heady earthiness. It … Continue reading

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