A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
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Rose Levy Beranbaum’s Royal Icing for Gingerbread Folks
Royal icing is both decorative and useful as an edible “glue” to attach candies and sparkling colored sugar on holiday cookies and gingerbread men cookies.
Vegetable Noodles with Shrimp & Garlic
I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.
Pollo Fritto per Hanukkah (Fried Chicken for Hanukkah)
Potato latkes and jelly doughnuts called sufganiyot are the most widely known Hanukkah dishes in America. But in Italy, the focus is decidedly on pollo fritto— crunchy, oil-kissed fried chicken.
Eggplant Kuku (Persian Frittata)
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
Balsamic and Brown Sugar Brisket
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
