A cookie that could pass for pastry, sour cream twists have beautiful, delicate layers that melt into richly flavorful bites. The easy-to-mix dough has no added sweetener, but picks up plenty when rolled out on a countertop heavily sprinkled with cinnamon sugar. In the oven, that sugar caramelizes to create the lovely layers. This cookie hails from The Old Country, but we’re not sure which Old Country. Some say Sweden, some say Germany. We found this recipe in our favorite collective cookbook—and perhaps our favorite baking book—From Manna to Mousse. In the early 70s, the Sisterhood of Congregation Beth El in New London, Connecticut, published this classic compilation of Jewish heirloom recipes. Since Mrs.…
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Moroccan Zaalouk (Eggplant and Tomato Cooked Salad)
Moroccans love their cooked salads. And although it starts with “z,” zaalouk ranks high on their list of favorites. Eggplant, tomatoes, spices and herbs mash up into a richly flavored, umami-packed side dish or dip that just needs some crusty bread or (even better) pita chips to complete it. Even though “zaalouk” means to mash or puree, leave it a bit chunky to show off the lovely eggplant and tomatoes you picked up at the farmers’ market. Moroccan zaalouk also ranks high with Len and Miriam Discenza, who gave us this recipe with an enthusiastic you’ll-love-this recommendation. Even if you’ve got a go-to eggplant appetizer like baba ganoush or Grandma Annie’s Romanian Eggplant Dip,…
