Einat Admony

Nov 16, 2023 | nymag.com | Michael White |Paul Liebrandt |Michel Richard |Einat Admony

Paul Liebrandt’s slow-roasted turkey in black-truffle butter, from our 2013 Holiday Food issue. Photo: Bobby Doherty/New York Magazine Appetizer:• Curry-Squash Bisque With Jumbo-Lump Crab Entrée• Slow-Roasted Turkey in Black-Truffle Butter• Black-Truffle-and-Bone-Marrow Bread Pudding• Potato-Celery-Root-Fontina Gratin• Brussels Sprouts With Creamy Bacon Dessert• Pumpkin-Mousse Pie 2 butternut squashes, halved, seeds removed, drizzled with olive oil5 tbsp.

Nov 1, 2023 | epicurious.com | Erin French |Einat Admony |Claire Saffitz |Kendra Vaculin

This is the quinetessential soup of the place I call home, and it's one that I crave year-round. There is little that is more comforting than a bubbling pot of chowder on the woodstove, with a creamy mugful in hand-it somehow makes the shorter days of winter feel longer and lighter. But this mussel chowder is equally well suited for summertime, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Sep 21, 2023 | mlhoustonmagazine.com | Einat Admony

No matter who you are, chances are you should be more eating more vegetables.

Aug 1, 2023 | epicurious.com | Omar Allibhoy |Charity J. Morgan |Mely Martínez |Einat Admony

Let me introduce you to Paella Verde, my paella version of green juice. It's vegan, super-easy, and bursting with veggie goodness. I've suggested my favorite vegetables to include but you could use any green veg. A twist on one of Spain's most famous dishes, but just as tasty. ¡Buen provecho!This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on . All products featured on Epicurious are independently selected by our editors.