Just as Julia Child made French cooking available to American housewives, Faye Levy made Israeli cooking available to the world. A cookbook author, teacher, journalist, and food writer who has lived on three continents, Faye has written 23 cookbooks. A graduate of La Varenne Cooking School in Paris, where she studied with and was encouraged by Julia herself, Faye has won both a James Beard Foundation cookbook award and an IACP book award. The lead food columnist for the Jerusalem Post, she has written for Gourmet, Bon Appetit, and Western Chef, and numerous national newspapers.
Just in time for the Jewish Festival of Lights, Hungry Beast asked Faye to share five of her favorite holiday recipes from her vast cache.
Classic Potato Latkes I realized that these traditional potato latkes are perfect for Hanukkah parties once I worked out a system for making them ahead. They seem to come out even crisper when reheated! So much for those purists who insist on standing and preparing them the whole evening while others enjoy the party!
Chunky French Applesauce For latkes, but also as the basis for desserts on its own. For a quick treat, try it hot or cold topped with vanilla yogurt and granola.
Chicken in the Pot, Yemenite Style I learned to make this delicious soup/stew from my Yemen-born mother-in-law and added extra vegetables. It makes a hearty meal and is traditionally served with plenty of fresh-baked flatbread as well as zehug, a spicy condiment made of equal amounts of fresh garlic and hot peppers.
Orange Mandelbrot Also known as Jewish biscotti, mandelbrot is traditionally made with almonds (mandel is the Yiddish word for almonds) but it’s also delicious with any nuts you like.
Noodle Kugel with Carrots and Apples Some like carrot kugel and some like their kugel with apples; here I combined both for a colorful version of noodle kugel. This not-too-sweet kugel makes a fine accompaniment for roast chicken.
Click here for more of Faye’s recipes on Cookstr.com.
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