Styling and photography by Hudi Greenberger There’s nothing like a warm slice of pastrami with mustard… They complement each other so perfectly. I know you’ll love this as much as we do. SERVES 6–8 1 3-lb (1.36-kg) navel pastrami Mustard Dipping Sauce ¼ cup mayonnaise 2 Tbsp yellow mustard 2 Tbsp coarse ground mustard 2
Styling and photography by Hudi Greenberger If I can humbly say so, my liver is famous… be it sautéed or chopped. For my chopped liver, I have the onions sautéing for hours. It takes a while, but it’s well worth the efforts. YIELDS 1 LB (450 G) 1 large onion, diced ⅓ cup olive oil
Styling and photography by Hudi Greenberger Here’s a fabulous sweet side that can double as a dessert served with a scoop of vanilla ice cream. SERVES 8–10 4 Tbsp margarine ¾ cup light brown sugar 4–5 plums, halved and pitted, then sliced into ¼-inch (½-cm) slices ½ cup canola oil 1 cup sugar 2 eggs
Styling and photography by Hudi Greenberger You’ve seen many of my salads in these pages. I switch the ingredients around a bit, but each one is a gem. This oyster steak version is a truly show-stopping starter. SERVES 4 ¾–1 lb (340–450 g) oyster steak 1 8-oz (225-g) pkg shredded lettuce 1 cup cherry tomatoes,
Styling and photography by Hudi Greenberger These small confections are packed with big flavor! A delightful way to end the meal. YIELD 10 CUPS 1 pkg 4×4-inch (10×10-cm) puff pastry squares 10 Tbsp halvah spread 1 3.5-oz (100-g) bar good-quality dark chocolate (I like Torino Noir), broken into squares 10 marshmallows water for brushing turbinado
There are many eggplant recipes out there. But time and time again I prove to myself that the good things in life don’t really have to be so complicated. This eggplant recipe is far healthier than any fried one, and the ingredients and process are as easy as you can imagine. The results are beyond
