FROM ISSUE #161
Four years ago, I found myself in Manhattan's diamond district, a midtown block of mostly Jewish wholesale jewelry dealers that's a busy Kasbah to the polished glamour of Tiffany's. I was looking for an engagement ring for my girlfriend, Lauren, and when I had trouble deciding on a ring at one of the stalls, the dealer shooed me away. “Go next door to the Diamond Dairy,” he very strongly suggested. “Have the blintzes. Come back when you make a decision.”
We adapted a simple recipe from Mark Bittman's How To Cook Everything to make the second treat in our Cookie Advent Calendar—delicate French palmiers. Sugar-dusted and flaky, with a toothsome bite, they're also a great way to use up leftover puff pastry.
Traditionally, choucroute au poisson was a dish made in Alsatian riverside villages, but today restaurants throughout Alsace serve a version in which filets of flaky, white-fleshed fish such as pike perch are pan-fried or poached and served on a bed of choucroute and topped with a creamy riesling sauce. We found that trout works beautifully, too.
Wishing everyone a day of leftovers, naps, and fond memories of yesterday's feast and friends and family. We're still feeling thankful—especially for the glimpse at all of our readers' very delicious-looking Thanksgiving plates! Check out some of the highlights shared with us on Instagram via the hashtag #SaveurThx below.
FROM ISSUE #161
When I was growing up, I couldn't wait for Hanukkah. I looked forward to lighting candles on the menorah and to oil-crisped potato latkes topped with applesauce. But more than anything else, I yearned for the chocolate.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.