This recipe has been over twenty years in the making. I didn’t come naturally to the matzoh ball, growing up in a small Midwestern town. (In fact, I’m pretty sure my husband was the first Jewish person my mother ever met.) This was one of those meals I wanted to learn when we got married, because I knew my husband loved matzoh ball soup, and Washington is not oversubscribed with delis. His mother told me the secret to a great […]
Do you remember a children’s book called “The Enchanted Egg,” about an elf who finds a sugar egg with a beautiful diorama inside? I’ve always been entranced by the idea of an exquisite secret world inside a lavishly-decorated sugar egg. Sugar eggs were always a big hit in our Easter baskets, and they lasted for years – or at least we kept them for years. My friend Roxanne (you may remember her from the fabulous Halloween cupcakes,) has kindly agreed […]
Adapted from the Betty Crocker Cookbook Serves: 8 Prep time: 1 hour Lemon Meringue Frosting Prep time: 20 minutes Serves: covers one layer cake For the flower garnish:
I have potent childhood memories of wide swaths of daffodils growing down the length of my grandmother’s land, and into and beneath great canes of forsythia bushes. The forsythia bushes were a natural habitat for rabbits and little girls, and in the spring, before they put out their leaves, I used to burrow into the forsythia and squat there quietly, occasionally rewarded by the appearance of a wild rabbit peaking out among the daffodils and wriggling his nose at me. […]
Adapted from the Ottolenghi cookbook Serves: 6 (2 racks of lamb of 6-8 ribs each)) Prep time: 1 hour and fifteen minutes plus time for lamb to marinate For the marinade: When ready to cook: Sauteed Vegetables
