March 4, 2015 / 13th of Adar, 5775
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Mari Levine

  • Ever since Steven Peljovich took over famed Coolidge Corner eatery Michael’s Deli in 2012, his work has been all about balance: balancing the deli’s storied reputation with his new ownership, and balancing its classic Jewish deli fare with his new, modern takes.

    He’s found there’s room for all of the above. He’s managed to honor the original owner, Michael Sobelman, by maintaining the same quality of food—and its status ...

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  • My favorite part of Purim is the tradition of mishloach manot, which allows you to share the eating, drinking and general merriment that the holiday mandates. The tradition was originally used to ensure that everyone had enough to eat during the holiday, but it’s also seen now as a way to strengthen relationships and reach out to new friends. This makes Purim—and its command to party with a purpose—the most well-rounded of holidays.

    One o...

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  • With Valentine’s Day and Chinese New Year, the next week offers lots of opportunities for good eating. There’s a strong chance you’ve already got your chocolate-laden menu lined up for Saturday, so Mei Li from Mei Mei Restaurant (and the food truck Mei Mei Street Kitchen) was kind enough to contribute a recipe for your “Year of the Sheep” celebration.

    These vegetarian, root vegetable-filled pierogi dumplings highlight the Mei ...

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  • You may have seen the recent Buzzfeed video in which Americans tasted popular Israeli snacks for the first time. Reactions ran the gamut from “I hate them but I want more of them” (Bamba Peanut Snacks) to “This is the successful, globe-trotting older brother of the Kit Kat” (Pesec Zman Classic).

    As expected, most foods were pretty divisive (let’s face it, not everyone wants to eat a bag of “flavored wheat snacks” t...

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  • My mom has an uncanny ability to whip up food for a crowd at a moment’s notice. It probably stems from years of entertaining, first for my parents’ friends, and then for sports teams, neighbors and friends of my siblings’ and mine. She’s always self-effacing, too. “Oh, I don’t have anything in the house,” she’ll say. And then, just a few minutes later, she appears with a tray full of hummus and tabbouleh, a grea...

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  • Pomegranate seeds are small but mighty. Their brilliant magenta color stands out in any dish. Their snappy kernels pop in your mouth. And, despite their size, they pack a mighty hit of sweet and tart flavor.

    You can buy pomegranate seeds outside of their fruit, or you can remove them yourself from a single pomegranate. The latter is less expensive and more fun. There are several ways to get the seeds from a pomegranate, but my favorite is to halve it acros...

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  • When I was younger, long weekends meant sleeping in and waking up to my dad in the kitchen preparing one of the very few recipes in his limited cooking repertoire: “bullseyes.” For some reason, two ingredients—eggs and toast—that are often served side by side are made even more delightful by putting one inside the other. And while the novelty of this simple dish—which is also called “toad in the hole,” “pir...

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  • I’m not sure who decided to schedule the culmination of the professional football season at the beginning of the year, but it feels like a personal attack on my annual attempt to eat healthfully. I’m already priming myself for the situation I know I’ll find myself in on ­Saturday: surrounded by cheesy, fried and generally unhealthy food. What else would you want to eat when you watch a sporting event?

    I’ve learned that the best ...

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  • Between Hanukkah and Christmas, December is filled with a surplus of food and drink. And if you celebrated either of these holidays, there’s a good chance you’ve got leftover cheese and wine in your refrigerator. Fromage fort, a French cheese spread, puts both of those to good use.

    Fromage fort literally means “strong cheese,” and that’s exactly what you get when you combine a variety of cheeses with wine and other flavorings....

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  • As a lifelong procrastinator, I’m often frantically looking for last-minute gifts for party hosts and coworkers mere days before the end of the holidays. The perfect last-minute gift is something thoughtful, but also something whose pretty appearance belies how quick it was to prepare.

    These flavored salts fit the bill just right. They’re sophisticated and versatile, and they only take a couple of hours (or a couple of days, if you choose to ai...

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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

My mother, and grandmother, too, called this a "Guy Kibbe". Does anyone know the origin of this name for it? My kids, too, loved them on weekend mornings.
Chosen Eats: Challah Bullseyes with Gremolata
Excellent choice for a "limited cooking repertoire!"
Chosen Eats: Challah Bullseyes with Gremolata
Could one replace the melted butter with Earth Balance to keep it fleishig?
Chosen Eats: Baked Buffalo Chicken Bites