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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.