When the writter Marcel Proust was a little boy, he played a game with Jeanne Weil, his mother. She would read one line from her favorite play, Esther by Racine, and Marcel would read the next. In the play, the Jewess Esther marries Ahasuerus, the good king of Persia. Proust’s mother also married a non-Jew, a Catholic doctor named Achille Proust. Madame Proust’s love of Esther may have extended beyond the text— a favorite sweet was these doughnuts from her childhood, eaten by Jews at Purim, which celebrates Queen Esther. The doughnuts are the same as the beignets de Carnaval eaten by Catholics around the same time of year, just before Lent. These doughnuts and Butterkuchen (see page 351) probably evoked more memories for Proust than did the madeleine dunked in tea in the fictional Swann’s Way. Curiously enough, in an early version of the opening pages of the manuscript, the madeleines were biscottes (dry toast, zwieback, or rusks). The change to madeleines was made later by Proust.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.