Zabar's Blog

Recipe for Orange Salad with Dates, Chillies and Preserved Lemon

from The Levantine Table by Ghillie Basan
Cookbook review by Tracey Zabar

This book is filled with recipes for Middle Eastern food, perfect for summer meals. The salad is a refreshing start to dinner—I served the chillies on the side. Next on my list: a carrot and caraway purée with yoghurt; a pide bread, sprinkled with nigella seeds; a lovely poached fish with saffron rice and caviar; and for dessert, an interesting rice pudding.

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Recipe excerpted with permission from The Levantine Table: Vibrant and Delicious Recipes from the Eastern Mediterranean and Beyond by Ghillie Basan, Photography by Steve Painter © Ryland Peters & Small

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Recipe for Mexican wedding cookies

from Sweet Paris by Frank Adrian Barron
Cookbook review by Tracey Zabar

This perfectly gorgeous book is filled with lovely cakes and sweets. Curl up and read about them, then after your armchair trip to Paris, run into the kitchen and bake! Today’s recipe is for a cookie that deserves to be on your dessert platter all year long. Next on my list: Gâteau Orangette, a marvelous chocolate cake with candied orange peel; Pain d'épices (Alsatian gingerbread); and a savory cheese board. 

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Recipe excerpted with permission from Sweet Paris by Frank Adrian Barron (HarperCollins)

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Recipe for Garlic and Herb Cream Cheese Spread

from Boards by America’s Test Kitchen
Cookbook review by Tracey Zabar

This book is filled with ideas for platters of food you can set out for your next brunch, drinks party, or cookie swap. Try one of these cream cheese spreads with your nova and bagel sandwich. Next on my list: a cheese board and grilled vegetable platter. And some pretty cute cookies for dessert.

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Recipe excerpted with permission from Boards by America’s Test Kitchen

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Recipe for Pat's Pancakes

from Always Home by Fanny Singer
Cookbook review by Tracey Zabar

This memoir is sweet. I loved Fanny Singer’s stories of her childhood. Imagine Alice Waters packing your lunchbox. The memories are lovely, and the recipes tempting. Next on my list: a fruit galette, and the charmingly named egg fried in a spoon in the fireplace. Have fun making these pancakes.

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Recipe excerpted with permission from Always Home by Fanny Singer (Knopf Doubleday Publishing Group)

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New at our Cheese Department - Freestyle Snacks!

These new, grab and go snacks are right next to our olive section! They're going fast (but we're always restocking). 

Freestyle Snacks has developed their own recipes, incorporating their amazing products. This one is perfect for a warm weather picnic! Stop by to stock up and give this a try. 

ITALIAN ARUGULA & BRIE CIABATTA SANDWICH
This delicious sandwich will take your lunchtime game to the next level. The flavors perfectly combine for ultimate savory satisfaction.

Click below for the recipe!

Recipe for millionaire's shortbread

from a good day to bake by Benjamina Ebuehi
Cookbook review by Tracey Zabar

This lovely book will inspire you to go into the kitchen and bake. The millionaire's shortbread was a hit with everyone in my family. Next on my list: potato & cauliflower curry pie; cherry & coconut tahini cake; and chocolate & fig bostock.

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Recipe excerpted with permission from a good day to bake by Benjamina Ebuehi, published by Quadrille

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Recipe for Mezzi Rigatoni with Raw Tomato Sauce

from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Cookbook review by Tracey Zabar

Our friends, Lidia and Tanya, have created another gem of a cookbook. This one is filled with simple one-pot meals. Try this easy pasta dish that has the bright taste of basil mixed in with the tomatoes. Throw in some chicken or tuna, and you have a one-dish dinner. I would be happy to have the leftovers, cold, for the next day’s lunch. Next on my list: Italian wedding soup, skillet sausages with fennel and apples, and a bread pudding with berries.

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Join our giveaway! Starting Jan 30 through Feb 3rd you can:
Enter the Cookbook Giveaway of Lidia’s a Pot, a Pan, and a Bowl.

From Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutti a Tavola, LLC. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Recipe for Kir Royale

from The Cocktail Deck of Cards by Elouise Anders, Illustrations by Sarah Hankinson
Cookbook review by Tracey Zabar

Recipe for Kir Royale from The Cocktail Deck of Cards by Kat Purcell This box of recipe cards has cocktails galore to toast the new year. Each one is illustrated with a lovely watercolor. Try this champagne/berry mixture. Happy 2022!

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Recipe excerpted with permission from The Cocktail Deck of Cards by Elouise Anders, illustrations by Sarah Hankinson (Smith Street Books)

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Recipe for Frosted Spiced Cookies

from The Italian Bakery: Step-by-Step Recipes with the Silver Spoon
Cookbook review by Tracey Zabar

These festive holiday cookies will make your house smell heavenly. When I made these in the shape of gingerbread people, I had everyone bite the legs off first, so the cookies didn’t run away. Next on my list: a lovely ricotta and black cherry tart with chocolate; strawberry mousse on a pistachio sponge; and a date and apple cake. Oh, and a coconut cake with a layer of mousse. Happy baking!

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Recipe excerpted with permission from The Italian Bakery: Step-by-Step Recipes with the Silver Spoon (Phaidon)

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Recipe for Candied Fruit Cake

from French Pastries and Desserts by Lenôtre
Cookbook review by Tracey Zabar

Gaston Lenôtre was one of the great French pastry chefs of all time. This cookbook is an updated version of my tattered edition from the late 1970s. Try this simple cake, studded with candied fruit. When the filling was used up, I made another version in the book, with dried fruit and nuts. Next on my list: raisin rolls, made with brioche dough; strawberry Charlotte; and the adorably named Little Prince Cake with red currant jelly, for the littlest Zabar, three years old.

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Reprinted with permission from French Pastries and Desserts by Lenôtre (Flammarion)

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