Okay, now don’t freak out, but there is mayonnaise in this cake. I know: crazy. But it takes the place of the oil in the recipe, as well as the eggs (though, yes, I do throw in one, for good measure). And the texture is so perfect, as well as the flavor, that you need to put any mayo-phobias behind you and get baking. The marshmallow frosting here is epic, but if you’re just not feeling like pulling out your stand mixer for it, I totally understand and suggest you glaze this cutie with Cream Cheese Glaze instead.
Lisa’s first trip to Dakar was special for many reasons, not least of which was her introduction to my aunt Marie’s sauce feuille. This dish is a genuine representation of my roots—generous, heartwarming, and nourishing in all the right ways. It’s traditionally made with moringa, cassava or sweet potato leaves, and cabbage. Here, I use collard greens, which are easy to find and still create that homey green color and rich, textured flavor, but if you can source the more traditional cassava leaves, use them!
Using a combination of butter and oil in this one-bowl cake adds wonderful flavor and makes the texture extra moist, and it has become a favorite of ours as a sweet end to dinner on Rosh Hashanah. Be sure to use firm apples that will hold their shape while baking, such as Gala, Cortland, or Braeburn.
This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—they enhance it. I know that not everyone eats lamb, but everyone loves this rub—so if lamb isn’t your choice of meat, try it on chicken or beef. See my tips below for precooking the lamb in advance and reheating.
This recipe is no-fail, quick, and easy. The combination of ginger and orange marries beautifully with the veal chops—without overpowering or masking their natural taste. Be sure to preheat your grill so it is hot enough to leave those beautiful, golden grill marks on the chops.
I am obsessed with this technique of baking sweet potato halves cut side down on parchment paper. After about an hour in the oven, you will literally peel the sweet potatoes off the parchment paper and be rewarded with a crispy-skinned, caramelized, golden, sticky potato. No mess, no fuss. Thank you to Oz Telem, author of The Book of the Cauliflower, for this awesome technique. You can try it with other root vegetables as well such as onion, fennel and squash.
There’s nothing quite like a fresh, ripe fig. This recipe uses my favorite fruit, simply dipped in melted chocolate (dark or milk—equally good, the choice is yours) and dusted with crushed pistachios and rose petals. The end result is as gorgeous as it is tasty. These figs are lovely paired with wine and cheese or served on their own when you feel like indulging.
When I was a child, my mom would serve us braised leeks drizzled with creamy vinaigrette. Even at a young age, I recall enjoying the buttery sweetness of the leeks. The recipe below is a great combination of those sweet, caramelized leeks and simply braised cod. The cod may be replaced with any fish fillets of your choice. Be sure to wash the leeks thoroughly by soaking them in a big bowl of water as described here, to remove all the grit hiding between its many layers.