September 23, 2014 / 28th of Elul, 5774
Logging in with facebook...
Login / Join

Mari Levine

  • There are lots of ways to incorporate pomegranate into a Rosh Hashanah meal, and not all of them take the time or forethought of turning it into, say, ice cream, which I did last year. This time around, I’ve created a versatile recipe that uses the sweet-tart flavor of this “new fruit” and only takes a few minutes to prepare. The mustard and oil dulls the fruit juice’s deep red color, but its flavor is as bright as ever.

    Pomegranate Vin...

    Read More
  • Mia Scharpie and Gabe Fine are passionate about community. In their day jobs, Mia’s position as a landscape designer involves researching colleagues who work for social impact, and Gabe works on community-based health care in addition to managing a Boston food truck. Their love for the community carries over to their new project: Black Trumpet, Boston’s latest pop-up dinner club.

    In May, Black Trumpet launched its first meal: a six-course kosher menu f...

    Read More
  • The High Holidays fall right on the cusp of fall, which means the summer staples are being replaced with cooler-weather vegetables, such as butternut squash. Squash and fennel are two of my favorite vegetables because they get so sweet when you roast them at a high heat.

    Puff pastry streamlines this tart so you don’t have to make dough, and it’s elegant enough to serve at a holiday celebration. It looks like you’ve been working all day but ac...

    Read More
  • While my Ashkenazi family dips slices of apple into bowls of honey on Rosh Hashanah, Sephardic families feature these two ingredients in mansanada. This rustic compote couldn’t be simpler or more versatile. You simply simmer apple pieces in water, honey and spices, then remove the apples and reduce the sauce until slightly thickened—kind of like a thicker, less processed applesauce. I enjoyed it in yogurt, but the possibilities are endless: serve it h...

    Read More
  • Honey cake is the Jewish equivalent of fruit cake; it’s on holiday menus because of tradition, not because people actually enjoy it. The problem is that the whole is usually less than the sum of its parts—slick honey, warm spices and all the components of a sweet, moist cake somehow end up emerging from the oven dry and crumbly. So when you find a recipe that produces the ideal honey cake—sweet, moist and tall—you hold onto it. That’...

    Read More
  • I love baked goods, but I don’t always love baking. That’s because I’m impatient; I hate the long but necessary wait times while dough proofs and rises and just sits there, taunting me. I much prefer the instant—or at least, quicker—gratification of cooking. So when it came to a challah recipe, I wanted to minimize the waiting time. I got it down to about 90 minutes, which is long enough for the yeast to work its magic and short enou...

    Read More
  • Among this summer’s many highlights was the marriage of my cousin Danny to his partner, Bryan. For almost a year, we knew the date and the venue: early August at a beautiful estate in Connecticut where we’d rent cabins and stay for the weekend. All summer long, my sister Jackie kept saying, “I don’t want to wish summer away…but I really can’t wait for Danny and Bryan’s wedding.”

    As hard as we tried not to rush t...

    Read More
  • My summer has gotten away from me, as it often does. I’ve gone on vacations, attended weddings and spent more than a fair amount of time in the sun, but I realize now, as the end of summer approaches, that I have completely ignored one of my favorite parts of this season: homemade ice cream. This recipe is an apology to my ice-cream maker, whose canister has sat, alone and unused, in the depths of my freezer.

    Halvah, the Middle Eastern confection, comes ...

    Read More
  • I recently took a spur-of-the-moment vacation to Maine, where a couple of friends and I decided to turn off our phones and unplug at the beach for a few days. I’m as game for relaxing as much as the next person, but for me, the true allure of a seaside retreat is the food. A beach day just isn’t complete without a cooler full of snacks. And while I’ll gladly indulge in the usual bags of chips and cookies, I need something a bit more sustainable;...

    Read More
  • A couple of weeks ago, I helped plan and cater a bridal shower for two of my dear friends. It was an intimate affair, attended mostly by family and held at my home. We gathered flowers from Russo’s and created a make-ahead menu using many of the recipes I’ve featured on this blog, including gravlax, Israeli couscous salad and strawberry basil lemonade.

    But not all of the food we made was to be eaten that day. The highlight was the favor we gifted t...

    Read More
Mari_levine_photo
Mari is a freelance food writer and an editor for America's Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she's not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).

Latest Comments

Today's CSA is supposed to be chock full of heirloom tomatoes. We'll definitely be eating this this weekend.
Chosen Eats: Heirloom Tomatoes and Fried Goat Cheese with Basil Oil