Los Angeles food writer Helene Siegel is the author of 40 cookbooks, including the “Totally Cookbook” series and “Pure Chocolate.” She runs the Pastry Session blog. During COVID-19, she shared Sunday morning baking lessons over Zoom with her granddaughter, eight-year-old Piper of Austin, Texas.
In 2002, Yotam Ottolenghi, the Israeli-born London chef, reinterpreted Middle Eastern cuisine and made it chic, transforming forgotten vegetables like kohlrabi and fava beans into bright, sexy super stars.
I’ve never understood the appeal of a matzo ball. No great beauty, the spongy dough ball just sits there, taking up space in an otherwise nice bowl of chicken soup.
To be honest, our little homespun cupcakes looked nothing like the perfectly symmetrical fluffy darlings topped with swirls of sugary buttercream frosting. Ours were short, dense and flat. But the rich chocolate flavor was gob-smacking good.
Thanks to the CDC’s guidance, my husband Ted and I loosened up and took our first post-COVID, double-vaccinated plane trip to Austin, Texas, where our son and his family live.
The Underemployed Women’s Club remains; like a best friend, she will always be there.
Learning to make bagels from the macher of Southern California Jewish baking.
My mother put on her Bronx face and made these divine little Eastern European roll-ups from memory.
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