During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.Read More
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If you want to serve more people, this recipe is easily doubled, using two baking dishes. For the simplest serving, you can make them individually in ramekins (they will take a little less time to bake). The leek and spinach mixture can be prepared a few days ahead – keep it in the fridge until you’re ready to bake. Reheat it for five minutes in the oven before adding eggs and continuing with recipe.Read More
I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. Older eggs peel better than really fresh ones.Read More
This recipe was an instant hit to the taste buds – we all begged for more. Dan Perlman of Casa SaltShaker suggests serving this as an appetizer. One egg per person is sufficient but use two eggs per person if you want to make it a main course. The bottled tomato purée called passata works best.Read More
This brunch dish is inspired by a sublime dish from Thomas Troupin of La Menuiserie in Belgium. He competed in this year’s S.Pellegrino Young Chef of the Year Cooking Cup in Venice and walked away with the People’s Choice Award.Read More
I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water.Read More