Photography by Hudi Greenberger

Devora Levi
Woodmere, NY

My Cooking Style

I love walking through the aisles in the supermarket and taking my inspiration from there. I look at all the fresh produce and interesting items on the shelves and then create my menu based off the items I put into my cart.

I also get a thrill out of recreating dishes that I’ve enjoyed in restaurants. I love using unique flavor pairings and adding a pop of color from a berry or a fresh herb.

Cooking is my favorite form of art. The presentation allows me to elevate the food, ensuring a fun and enjoyable experience for my guests.

How do you challah?

I always make my own challah and top it with Everything bagel seasoning. I use 100% white spelt flour, which is healthier, and no one can tell the difference. I also serve my Herbes de Provence beer bread, which has become a staple at my Shabbos table.

My Basic Shabbos Menu

Challah/Herbes de Provence beer bread

Garlic confit

Pistachio-crusted salmon

Chicken soup with matzah balls and noodles

French roast

Potato kugel

Platter of grilled vegetables

Apple crumble with soy vanilla ice cream

PSA: Always keep extra crumb topping in your freezer. Last-minute crumbles or crisps can be prepared in just minutes. When making the topping for a recipe, double it and place half the crumbs into a freezer Ziplock bag. Cut up your favorite fruit and sprinkle the frozen crumbs on top for quick and easy preparation.

My Tablescape

* I love having flowers on my table. I head to Trader Joe’s every Friday to choose them. Once at home, I see what vase will work best and arrange it from there. Then I match my place settings to the colors of the flowers.

* Stemware is a very important part of my tablescape. Godinger has beautiful color options and designs to choose from.

* For Friday night meals I love to incorporate candles of different heights, which add an element of elegance.

3 things I love to serve to guests

* Tuna tataki. I developed my own recipe a few years ago, and it’s become an instant hit. I add gooseberries as an unexpected flavor pairing and elegant garnish.

* A charcuterie board with various sausages and salamis, with candied corn beef and garlic knot hot dogs. I add various mustard options and pickled vegetables to make it extra special.

* Fennel onion jam. With its rich taste and silky texture, it tastes great on my beer bread and challah, and it’s great as an accompaniment to meats, chicken, and fish.

Tuna Tataki

SERVES 4

• 1 large sushi-grade tuna steak, thinly sliced

Marinade

• ½ cup soy sauce
• ¼ cup canola oil
• ¼ cup lime juice
• 1 Tbsp toasted sesame oil
• ½ cup rice vinegar
• 1 cube frozen ginger
• 2 Tbsp honey
• 2 Tbsp black pepper
• 2 Tbsp sesame seeds

Garnish Options

• jalapeño slices
• julienned scallions
• black and white sesame seeds
• gooseberries
• lime slices
• radish slices
• microgreens

Place all marinade ingredients in a mason jar and shake well. Pour half the marinade over the tuna slices. [what do you do with the rest of it?] Cover and refrigerate for 3 hours.

To serve, place a few slices on each plate and top with your favorite garnishes.

(Originally featured in Family Table, Issue 739)