January 29, 2015 / 9th of Shvat, 5775
Logging in with facebook...
Login / Join

Mari Levine

  • 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...

    Read More
  • 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...

    Read More
  • 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 ...

    Read More
  • 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....

    Read More
  • 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...

    Read More
  • Giving a gift always feels good, but giving the perfect gift feels even better. Check out this roundup of fun, festive gifts for all the food-lovers on your list.


    Secret Restaurant Recipes From the World’​s Top Kosher Restaurants” by Leah Schapira and Victoria Dwek
    Kosher-food writers Leah Schapira and Victoria Dwek gathered recipes and tips from more than 70 top chefs and compiled them in this beautiful b...

    Read More
  • We all know it’s not nice to lie to your children. But withholding information is a different thing entirely. So if your kids are picky eaters, wait until they wolf down these latkes before you tell them they were made with, wait for it…cauliflower. Yep, cauliflower! I swear they’ll enjoy them so much they won’t mind having their vegetables served incognito.


    Cauliflower Latkes

    Makes about 14 latkes

    1 head cauliflo...

    Read More
  • I’m a huge fan of the customary latke accoutrements of applesauce and sour cream, but why limit yourself? For something a little less traditional, I paired sweet potato and shallot latkes with a cucumber raita. Raita is an Indian condiment that’s a mix of yogurt, spices and herbs. In this recipe, sour cream serves as the base and cucumber lends it a refreshing texture.

    Sweet Potato and Shallot Latkes with Cucumber Raita

    Makes about 14 la...

    Read More
  • This recipe borrows the beet-and-dill pairing (and vibrant fuchsia color!) of borscht, the refreshing Russian soup. Since beets don’t release as much liquid as potatoes, you don’t have to squeeze them after grating, which expedites the preparation process. Just be careful when grating the beets, as that same bright color will remain on your hands and anywhere you touch if you don’t wear gloves when handling them.

    Beet and Shallot L...

    Read More
  • Potatoes may be the most traditional type of latke, but other root vegetables, such as celery root, work well too. Celery root is that kind of ugly bulb you see in the grocery store. It’s not much to look at, but once it’s peeled, the flesh is firm and mellow. Its mild celery flavor works well with the sweetness of pears and a final drizzle of honey. 

    Celery Root and Pear Latkes with Honey Drizzle

    Makes about 10 latkes

    6 ounces...

    Read More
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