One of the cooks highlighted in a day celebrating Jewish food history and the presence of the Jews in France was Huguette Uhry. I first noticed her intriguing recipe for frou-frou chalet on the Web site www.LeJudaïsmeAlsacien.com. Similar to a light, caramelized apple tarte Tatin, it is traditionally served at the dinner prior to the fast of Yom Kippur. When I called Madame Uhry, she walked me through the recipe and told me that frou-frou means “the rustling of silk” or “to make a fuss,” and a charlotte—or, as she spells it, chalet—means a kind of apple cake. You can substitute Passover cake meal for the flour.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.