Author Archives: Aly Miller

About Aly Miller

Aly Miller was born and raised in Milwaukee, WI, and has been living in Brooklyn for the past 3 years. She graduated in 2011 from the University of Wisconsin-Madison, where she studied human geography and lived in a lively vegan Jewish co-op. When she's not writing about food, she's probably cooking or illustrating it. Follow her at

Ina Garten’s 5 Best Passover Recipes

“Simple and elegant–my favorite combination,” wrote Ina Garten, author of The Barefoot Contessa, the other day on Instagram. She was describing her approach to table setting, but this combination resonates with me, too, both in terms of aesthetics (I’m not about to spend money on table settings!) and how I cook (well, most of the time). Try as I might, it’s hard to keep this vision in sight when the holidays roll around. As if large gatherings and special diets weren’t tricky enough, there’s kosher for passover rules to mitigate!

One of our favorite Jewish chefs, Ina Garten (nee Rosenberg) was born and raised in Brooklyn and definitely knows her way around the kosher for Passover kitchen. From matzah ball soup to roasted potatoes and coconut macaroons, she’s got your back.

Ina Garten’s Best Passover Recipes

Garlic Roasted Potatoes
Roasted Asparagus
Chicken Soup with Matzah Balls
Brisket with Carrots and Onions
Ina’s Coconut Macaroons

Egg in a Bagel Hole for an Epic Breakfast Sandwich

photo from @average.jen on Instagram.

Why eat your fried egg on a bagel when you can have an egg in your bagel? The geography of a bagel, after all, is perfectly-suited for an egg-in-the-hole, unlike toast, which requires you to awkwardly cut a circle out of it. Not to mention that a bagel already offers so much more than toast — seeds and dried onion, and a soft, yeasty crumb — and of course, it’s empty center.

The instructions are pretty simple: simply slice the bagel in half, cut the hole a little larger if you want, and place the bagel flat side down on a well-buttered pan. Then, crack an egg, swiftly slide it into the center of the bagel, and cover for a few minutes to cook.

Jerusalem bagel!!! You can pick one in the heart of streets vendors in Jerusalem or at little roadside kiosks in the Galil passed down from father to son for generations. It's also one of my favorite things to eat when I go home and as a kid growing up in Israel. Bringing it to Tatte was a dream (try to produce it to 6 locations!). After 5 rounds of home testing and tasting to get to that perfect recipe, the perfect texture and flavor it is finally going into our bread production and would be a delicious addition to our Brunch menu coming w/our new spring menu, March 28th! I can't wait for you all to try it and let me know what you think! 👊🏻pictured: my last test this morning- egg in a hole w/tomato + schug sauce, zaatar and parsley! this dish and one more version coming March 28th #tattebakery #bringit #thebakefeed #brunch #buzzfeast #f52grams #doingit #followyourfooddreams #food #doitright #beautifulcuisines #ilovemyjob #egginahole

A post shared by Tzurit Or (@tattebakery) on

The recipe that started it all is the Egg in a Bagel Hole, which was posted by Ali Slagle on Food 52. The ones below offer tantalizing visuals (yolk porn is a thing) and a few avocado variations. I don’t know about you, but I’m suddenly becoming a morning person just thinking about it.

Egg in Bagel Hole, from Food 52
Bagel in a Hole with Smashed Avocado, from Well Plated
Egg in a Bagel Hole, from The Daily Meal
Egg in a Hole Breakfast Sandwich from Salty Canary (omit bacon)





The Most Outrageous Hamantaschen This Year

In true Purim fashion, hamantaschen this year are out of control. They’re masquerading as tacos, pizza, ice cream sandwiches, and rice crispy treats. Some are inspired by unicorns, while others dress up as candied apples.

Here in New York, there’s one Purim trend that we’re especially on board with–savory hamantaschen. Breads Bakery, one of Manhattan’s go-to destinations for Jewish and Israeli-inspired breads and pastries, is making two savory hamantaschen (beets or potatoes and leek) this year. We can’t think of a better red wine pairing right now.

Meanwhile, Seed + Mill is partnering with an Israeli-born spice purveyor to make tahini and halvah-filled hamantaschen this year, made with a chickpea flour-sesame dough. If hummus could dress up as a cookie, it would look like this.

Go wild with these 10 over-the-top hamantaschen recipes:

How to Make Savory Hamantaschen, Six Ways

Hamantaschen Ice Cream Sandwiches

The Unicorn Hamantaschen Recipe of Your Dreams

Compost Cookie Hamantaschen

How to Make Cannoli Hamantaschen (Video!)

Rocky Road Hamanataschen

Rice Crispy Treats Hamantaschen

Weed Filled Hamantaschen from Jeff the 420 Chef

Candied Apple Hamantaschen by Toque & Scalpel

The Best (And Worst) Way to Cut a Bagel

The other day, Tech Insider posted a video about “the best way to cut a bagel.” Intrigued, yet skeptical of the tech industry’s bagel-eating skills, we pressed play.

We were amused by the never-ending bagel loop they created, but not sold. The concept is to cut the bagel in the shape of a Möbius strip, which is a surface with just one side and one boundary. It’s a pretty cool mathematical phenomenon, and it has real world applications. But bagels, in our opinion, just aren’t one of them. At best, it’s a cool brunch trick. At it’s worst, it’s a sure way to get cream cheese all over your hands and face.

The best way, of course, is to simply separate the top half of the bagel from the bottom half of the bagel. Then, simply apply cream cheese and make into a sandwich or eat open faced. You knew it all along!

All in all, the Möbius strip bagel isn’t the best way to cut or eat a bagel, but it’s certainly a novel way to do it.

What’s your favorite way to eat a bagel? Here are some of our all-time favorites:

Classic Bagel Recipe
Rainbow Bagels with Strawberry Funfetti Cream Cheese
7 Incredible Ways to Eat Bagels and Lox

Sweet Dessert Hummus Recipe

Have you ever tried dessert hummus? That’s right – a sweet hummus. No, it’s not exactly traditional, but it is as simple as making classic hummus. Instead of savory ingredients like garlic, tahini and cumin, you add dates, maple syrup and even cocoa powder.

It’s perfect for those times you are craving something sweet but also want to eat healthy. No refined sugar, no guilt – just delicious!

Dairy-Free Cream Pie with Tahini and Chocolate

Some recipe ideas come together on the first try, without any mess or fuss. Others are true labors of love, like grains that simmer and simmer but never get soft until some unexpected moment at the end. This recipe happens to be one of the latter.

Using tahini instead of peanut butter is one of my classic moves, and I know that I’m not the only one. Tahini adds a nutty flavor with a hint of bitterness that goes perfectly with a smooth, dark chocolate. Sometimes, sesame seeds themselves are called for. While in Amsterdam last year, I became obsessed with Lindt’s sesame dark chocolate bar. The texture of crunchy, toasted seeds, encased in velvety dark chocolate had me at hallo.

With these flavor visions in mind, I began recipe testing tahini cream pie, with a dark chocolate crust, and a hidden layer of chocolate ganache at the bottom. It would be dairy-free, perfect to serve after any meal. I’ve always loved the challenge of making rich, decadent desserts without dairy.

My discerning roommates and neighbors enlisted themselves every weekend over the past few months as taste-testers, happily devouring each and every version. We’ve had cookie crusts, shortbread crusts and almond crusts. A number of surprising ingredients, like tofu, coconut oil and even homemade cashew cream cheese found their way into the fillings. While each trial and error resulted in something magnificent, each had a wrinkle to smooth. Normally I don’t chase after such finicky ideas, but I believed in this pie, and it seemed to believe in me.

In the end, the recipe with the simplest ingredients and easiest directions clearly won out. You won’t find any tricky gluten-free ingredients or dairy substitutes in here — you might even have these items ready and waiting in your pantry. Since the directions are so easy, I think you’ll find that the hardest part is waiting for it to chill!

Nothing feels more right this week than to give something homemade and hard-won to the people I love. Finally, here’s the recipe they’ve been waiting for!

Ina Garten’s 7 Best Jewish Recipes

Ina Garten’s birthday is today, and we can’t think of any better way to celebrate our favorite celebrity chef than by cooking some of her classic Jewish recipes. No TV personality and cookbook writer has a more fun-loving, yet expert-graceful approach as Ina, whose books (Cooking For Jeffrey and Barefoot Contessa Foolproof: Recipes You Can Trust, to name a few)  are infused with as many practical cooking tips as touching anecdotes.

Ina Garten is both relatable and inspiring. Brooklyn-born, she spent years working in DC, fell in love with cooking by working her way through Julia Child’s cookbooks, opened a gourmet grocery store, and eventually rose to fame as a cookbook writer and Food Network chef. Does she ever stop?

In the spirit of The Barefoot Contessa, pour a flute of champagne, invite some friends over, and start cooking!

Perfect Roast Chicken
Brisket With Carrot and Onions
Chopped Liver
Noodle Kugel
Stuffed Cabbage
Matzah Balls

(above photo from Ina Garten’s Facebook)

Healthy Kosher Snacks to Make or Buy

Keeping your healthy New Year’s resolutions are easy at first. Full of motivation, you cook healthy soups and stews, and pile your plate high with plenty of vegetables. Eating well for breakfast, lunch, and dinner is part of a healthy lifestyle. But what about the meals in-between? It’s way too easy to give into your brownie craving when you don’t have a healthy alternative in hand.

Healthy snacks are just as important to pack as a nutritious lunch. A blend of carbohydrates, protein and healthy fats can give you that extra boost of energy you need to make it to dinnertime. Try making a large batch of one of our hummus recipes below, and you’ll have healthy snacks all week long. It’s also a great idea to keep some store-bought snacks in your purse to keep your junk food cravings at bay.

Hummus 2

Scrumptious Sweet Potato Hummus
Asian Green Pea Hummus
How to Make Simple Hummus
Vegan Chopped Liver with Mushrooms and Miso
Homemade Granola Bars
Perfect Kale Chips
Medjool Date Energy Bars (above)
Walnut Hummus

Store-Bought Snacks: 

Screen Shot 2017-01-25 at 2.02.28 PM

photo from @larabar

Kind Bars
Lära Bars (above)
Justin’s Classic Almond Butter Snack Packs
Trader Joe’s Omega Trail Mix
Health Warrior Chia Bar
Wonderfully Raw Cacoa Nib Coco-Roons
Rhythm Superfoods Kale Chips Cool Ranch


Rye Bread is the Trendiest Jewish Food Right Now

Rye bread is on the rise, making headlines and appearing at farmers markets, upscale restaurants, and Scandinavian-inspired bakeries.

Aside from the timeless deli rye that goes so well with pastrami, the kind of rye bread we’re noticing is hard, dense and fermented. It’s made with mostly rye flour — sometimes 100% rye — and it’s studded with rye kernels and cracked wheat. This long-fermenting, sour bread was once a staple throughout Scandinavia, the Baltic states, Poland, Hungary, Austria, Germany and the Netherlands. It’s the kind of bread that’s perfect for open-faced sandwiches topped with a smoky cheese and salt-cured salmon.

New York Times writer Julia Moskin explores the European history of rye bread, in “Rye, a Grain With Ancient Roots is Rising Again.” She writes that “Before modern agriculture and transportation made wheat available everywhere, rye was the best (and sometimes only) option for bread baking,” as it was the easiest grain to grow in Northern, damp climates. This rustic, hardy loaf was the day-to-day bread, in stark contrast to to the light, airy loaves made for Shabbat

With easier access to wheat flour, Northern and Eastern European loaves became lighter, “loftier” and sweeter, Moskin writes. Rye loaves were cut with wheat flour, and spiced with caraway. This is the soft, chewy “sissel rye” (caraway rye) Polish and Ukrainian Jews brought to New York in the late 1800s. Along with caraway, sometimes fennel, anise, and coriander are added, a mixture known by Germans and Eastern Europeans as “bread spice.”

You can try your hand at making one of these loaves (recipes below), or, if you’re in New York City, you can have traditional Jewish rye bread at the historic Orwasher’s Bakery on the Upper East Side. On your way downtown, you can try the award-winning Danish restaurateur, Claus Meyer’s much buzzed-about rugbrod (Danish rye bread) at Grand Central Terminal’s Great Northern Food Hall or Agern restaurant. Alternatively, the trek out to his Williamsburg, Brooklyn pop-up bakery, Meyers Bageri, is one you won’t regret. 

Want to try making your own rye bread? Try one of these recipes, below!

Marbled Rye Challah
New York Deli Rye Bread from The Smitten Kitchen
Danish Rye Bread from The Daring Gourmet
Nordic Whole-Grain Rye Bread from The New York Times
Classic Rye Bread with Caraway Seeds from Michael Ruhlman
Mustard Rye Bread from What’s Cooking America


How to Host a Vegan Bagels and Lox Brunch

There was nothing like lox, until we tried carrot lox. According to Food 52 and several of our blogging friends, it might even be (gasp!) better than the actual thing. Pair it with some nut-based cream cheese, fresh dill and a vegan bagel, and you’ll be hooked. This year, we’re expecting lots of creativity in the world of vegan meat and fish, and there’s no better place to start than carrot “lox.”

Vegetable-based lox is prepared with careful attention to flavor and texture: you can slow roast whole carrots in a bed of salt, or slice them thinly, marinate, and roast. If you’d prefer tomatoes, try marinating them in kelp, liquid smoke and soy sauce (a la Carrots and Flowers, below). When you’re a vegan, or a simply a vegetable-lover like me, few things feel as triumphant as spinning a whole vegetable into something that meat-eaters will envy.

DIY vegan cream cheese is just as essential, and super easy. Most recipes are cashew or coconut-milk based, so they’re paleo and potentially nut-free. Just remember to plan ahead a few days so that you can soak your cashews or chill the coconut milk. Jazz it up with fresh dill, garlic, or even some fresh horseradish.

After all this vegetable and nut sorcery, you’ll probably opt to purchase your vegan bagels. Most bagels are vegan, but watch out for ingredients like honey, eggs (egg wash is common), or whey.

Below is a collection of our favorite vegan lox and cream cheese recipes. Let us know what you think–is carrot ‘lox’ the next big thing? Happy noshing!


Vegan Lox Recipes:
Smoked Carrot “Lox” from Food 52
Vegan NY Style Bagels with Tomato “Lox” and Cashew Cream Cheese from Carrots and Flowers
Vegan Cream Cheese and Beet Tart from May I Have That Recipe (above)
Carrot Lox from Olives for Dinner
Smoked Rainbow Carrot ‘Lox’ from In My Bowl

Vegan Cream Cheese Recipes:
Simple Cashew Cream Cheese Spread from Yum Universe
Simple Cultured Cashew Cream Cheese from Yup, It’s Vegan
Coconut Milk Cream Cheese from Nerdy Mama
Vegan Smoky Black Pepper Cream Cheese from The Vegan 8
Nut-Free Vegan Cream Cheese from Ceara’s Kitchen

Vegan Bagel Recipes
Bagel Recipe
Montreal Bagels from The New York Times
(use agave nectar instead of honey)





1 2 3 10