Recently, a number of stylish kosher restaurants have opened in Paris. One is the superchic Osmose, which calls itself a fusion and health-food restaurant. When I dined there, it was packed with well-dressed young French couples who could clearly afford the steep prices. The food, prepared by French-born Jewish Tunisian chef Yoni Saada, is delicious and sophisticated. Our meal began with a long, narrow plate filled with cumin-roasted almonds, fava beans, and tiny olives, and a tasty carrot-and-mango soup served in a champagne glass. And for dessert: an extravagant plate with that now classic molten chocolate cake and little marshmallow lollipops. Molten chocolate cake began as a simple French birthday cake that everyone’s grandmother made until the Alsatian chef Jean-Georges Vongerichten accidentally undercooked one. To his surprise, the guests loved it. An instant classic was born, now found just about everywhere, even at this chic kosher restaurant in Paris. The beauty of this cake is that the batter can be made ahead, poured into a cake pan or muffin tins, refrigerated, and baked 10 minutes before serving.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.