Reporting to You Live, From My Kitchen in Provence
Reinventing the Jewish recipes of my childhood in today’s France
Saucy, Salty Beef Tzimmes for Today
No more too-sweet, sugary stew. We’re going with wine, toasted fennel seeds and garlic
Herby, Goose-Fat Matzo Balls in Vegetable Broth
Winter flavors from the south of France—celery, juniper berries and bay leaves—counterbalance this staple of Jewish soul food
Goose-Fat Onion Jam
Eat it on latkes, eat it on meat, eat it as is. This easy-to-do spread is a velvety luxury
Really Easy Goose-Fat Chicken Confit
Juicy meat ready to burst free from its salt-crusted skin, this is no dry breast
It’s a Hot, Goose-Fat Winter
Call it schmaltzy, but I’m fondly looking back to the basics of shtetl cooking
Harissa Lamb and Green Olive Tartine
Spice, salt and fat melt into crusty bread. And it’s a cheap treat
Hanukkah Wildcard: Hot, Citrusy Lamb Leg
Out with potato latkes and in with Med-inspired meat
December Menu: Short Ribs, Fennel and Pears
Meat as soft as confit, a tajine-inspired vegetable side and sweet, winter-crisp fruit
An American Journalist Cooks in France
From Provence, I’m reinventing the Jewish recipes of my childhood with a modern French twist