Recipes

Recent Recipes

• 1

  Matilda Chocolate Cake

  When it comes to chocolate cake, I want it to be incredibly chocolaty, moist, and full of flavor. I prefer using a black cocoa powder for a deeper, intense chocolate flavor. You can easily cut the cake layers in half, or just keep it as a 2-tiered cake instead.

• 2

  Antibiotic Mocktail

  Discover the complex, smoky flavors of the Antibiotic mocktail, featuring Lapsang Souchong tea, ginger, lemon, and Roots Divino NA Spirits.

• 3

  Neil's Penicillin

  Discover this tart Penicillin cocktail with ginger, honey, lemon, and Scotch. From NPH and David Burtka's book, Both Sides of the Glass.

• 4

  Russ & Daughters' Blintzes

  Blintzes are a perfect example of why our Cafe menu has a section called Sweet rather than Dessert. Blintzes can, and should, be eaten any time of day—breakfast, afternoon snack, or at the end of a meal. Originally, in the Old World, blintzes were a recipe made for Shavuot, the holiday which celebrates both the end of the wheat harvest and the giving of the Ten Commandments on Mount Sinai. An Ashkenazi specialty, the word blintz is related to the Russian blini and means pancake. By the time they started appearing on the menus of dairy restaurants in the Lower East Side, blintzes had been shorn of their religious overtones. (We’ve been making them, for instance, for at least the last thirty years.) Who doesn’t like a svelte silken pancake which holds soft sweet cheese in its embrace? Why wait an entire (lunar) year when you can eat them all the time? Savory blintzes, theoretically, also exist, frequently filled with mushrooms, but our family only knows them to be sweet, filled with sweetened farmer’s cheese and topped with blueberry compote (though your favorite jam will also suffice).

  -Niki Russ Federman & Josh Russ Tupper