I dare you to name a Passover dessert that isn’t terrible. Cakes made with matzo meal? They’re inevitably dry and powdery. Macaroons from a canister? Grossly sticky and sickeningly sweet. Those disgusting jellied candy fruit slices? Get the hell away from me and never return.
Faced with options like these, you might as well stick to the sad bowl of grapes and sliced cantaloupe lurking at the end of your seder’s buffet.
There is, of course, a solution to the terrible Passover dessert conundrum. Continue reading
What business did my grandmother — a Pittsburgh-born Jew who spent most of her adult life in sunny Los Angeles — have making moussaka, a Balkan/Mediterranean comfort classic that’s predicated on mixing milk and meat and is absolutely the last thing you’d want to eat before heading out for a day at the beach?
Do you know why Neil Armstrong went to the moon?
Oh, I’m sure his desire to make history played a role, as did a thirst for adventure and a deep sense of patriotism. According to my Grandpa Morry, though, there was another reason: Neil had heard there was a deli up there that served the perfect pastrami. Continue reading
I’m proud of this cake for two reasons.
First: It’s probably the prettiest cake I’ve ever made, up to and including that time I tried to craft one shaped like a football. With… mixed results. (But hey, it tasted great, I swear!)
Second: It represents what may be the greatest challenge I’ve ever faced: 40 days without cheese. Continue reading