These brownies mix cardamom, espresso powder, and dark chocolate into a powerful treat that can sustain any party.
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Entries tagged with 'Balaboosta'
A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked.
In this recipe from Balaboosta: Bold Mediterranean Recipes To Feed The People You Love, orange marmalade is deepened with brandy and spooned over a semi-solid cream and milk custard.
Be your own Balaboosta and serve malabi at your next dinner party. It's a milk custard thickened with cornstarch and topped with an orange marmalade and brandy sauce.
A "cream-bo" is a homemade version of a Krembo, a chocolate-covered marshmallow treat popular in Israel whose name literally means "cream-in-it."
A cream-bo is a chocolate-covered cream-topped cookie, based on an Israeli treat with a similar name. Those of us born and raised in the US might be reminded of Mallomars. In either case, they're infinitely better homemade.
Calling for peanuts, pistachios and walnuts as filling, and rosewater syrup to pour over, this baklava is crisp, layered, and not too sweet.
Balaboosta: Bold Mediterranean Recipes To Feed The People You Love is chef Einat Admony's first book, sharing its name with her New York City restaurant and the Yiddish word for "perfect housewife." And it's exactly what it says on the tin. This is a book with a beating heart, steeped in personal and cultural history and pounding with flavors from the Middle East.
Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem.
Like last year and the year before it, Chef Einat Admony is hosting a second night Seder dinner at Balaboosta. This year's meal is a collaboration with Chef David Tanis (New York Times columnist and chef of Chez Panisse) and Pastry Chef Keren Weiner (of Il Buco); we got a peek in the kitchen to see a couple of the dishes they'll be serving.
As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't.
Einat Admony makes the city's best falafel at Taim and some of its best Israeli food at Balaboosta. So where does she go to buy ingredients like hummus, eat out with her kosher parents, and take care of that knafeh craving? Take a look to find out.
Chef Einat Admony of Balaboosta is both a creative, passionate chef and a nurturer by nature who wants family and customers alike to eat often and well. Her dishes tease with familiarity—hummus, pizza, olives, burrata cheese—but then take off in wild and unexpected directions in both flavor and presentation. As Admony speaks about food, you can tell she really loves eating it.
I don't often eat a tuna sandwich, but when I do, I do it away from my co-workers. These days, that's usually at Balaboosta, which may just have my favorite rendition of the sandwich ever, and no, it's not exactly office-friendly.
We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup.
Here are five restaurants offering Passover Seder meals that still have availability as of Sunday evening, April 1st. But reservations aren't slowing down, so book your seating fast before it's too late.
One of the best parts about vegetables is how their natural sweetness comes out when they're cooked well; and no vegetable does this as brilliantly as squash. I can't think of anything I'd rather eat in the middle of winter than a heaping bowl of perfectly roasted butternut, enlivened by nothing more than olive oil and salt. But chefs around New York get more creative than that, of course, featuring squash in everything from curries to crostini to queso fundido. Here are eight squash dishes we love from around the city. What are your favorites?
On Day 3 of The Vegan Experience, I noted that when dining out, I often felt that I was always missing something, like a second class citizen who would only be begrudgingly catered to. But as the days have progressed, I've come to realize that with just a tiny bit of planning, it's in fact the opposite: my food choices have actually diversified since beginning my one month abstention from animal products.
At Serious Eats, we're all about food. And even when we're not reading or writing about it, we're perhaps thinking, idealizing, and dreaming about it. But we're also cognizant of the millions of New Yorkers who don't have ready access to food, which is why we're down with City Harvest, an organization that for over 25 years, has helped to feed the New York City's hungry. And in order to fund this massive effort (they estimate they'll rescue 30 million lbs of food this year), they've partnered with some of the city's best restaurants to throw their annual Bid Against Hunger gala, which was held yesterday evening at the Metropolitan Pavilion.
Lamb is on almost every menu out here in New York and seems to be getting ever more popular (lamb neck pastrami, anyone?). Even the burger scene is becoming a bit more sheepish these days. Indeed, some of my favorite burgers in the city are made from—gasp!—lamb these days. Here are three of the very best.