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Zabar's
New York City's famous Upper West Side gourmet epicurean emporium, specializing in the finest coffee, smoked fish, caviar, cheese, deli meats, kitchen equipment and housewares. At 80th and Broadway.
Recent Activity
Thanks for writing to us, Judy! I'm so glad your family enjoyed this recipe as much as mine does! Tiffany, I made your apple crumble for a family meeting tonight and they loved it. Thanks. Judy Zabar
Toggle Commented 7 days ago on Classic Apple Crumble Recipe at Recipes Blog
Hi Jane, Thanks for your questions. I do regularly swap corn starch and tapioca starch, depending on what I have on hand. You'll need about twice as much tapioca starch as corn starch. I haven't swapped it in this recipe, but you could try 4 tablespoons. Let me know how it turns out. Next time I make this recipe, I'll test it out. Replacing the butter with coconut oil should be fine. However I haven't done this switch in this recipe. If you want to try it, I'd start with 1/2 a cup of liquid coconut oil. Let us know how it turns out!
Toggle Commented Sep 19, 2016 on Classic Apple Crumble Recipe at Recipes Blog
Hi Nickie, Thanks for your comment & agave and stevia recommendation. So glad you enjoyed them!
Toggle Commented Jun 28, 2016 on Every Morning Blueberry Muffins at Recipes Blog
Thanks, G.! The printable page is now online.
Toggle Commented Jun 27, 2016 on Every Morning Blueberry Muffins at Recipes Blog
Hi Eileen, Yes, you should prick all the way through the pastry. If you space the rows of fork holes about 1/2 an inch apart that will work great. You don't want to over do it & have the pastry fall apart, but do want enough to deflate the pastry when cooking. Thanks!
Toggle Commented May 10, 2016 on Spring Asparagus Cheese Tart at Recipes Blog
Hi Ruth, Yes, that would be a great combination. Goat cheese comes in a number of textures, from the usual crumbly to something shredable like Arina. Try it with your favorite and let us know how it turns out.
Toggle Commented May 9, 2016 on Spring Asparagus Cheese Tart at Recipes Blog
Hello Bridget, In my 12" pan I use about 3/4 of a loaf of bread. Since quality artisanal breads tend to come in all different sizes, your best to judge the amount of bread by just filling one complete layer of bread in whatever size pan you're using. The bread should be touching, but not compressed in.
Toggle Commented Mar 28, 2016 on Morning Strata at Recipes Blog
Hi Walt, You can just half the recipe. Use a much smaller pyrex dish or 6" pan and just follow the steps using half of the ingredients listed. It will come out great.
Toggle Commented Mar 28, 2016 on Morning Strata at Recipes Blog
Hi Eva, Thanks for your comment. I love the way this tastes with stock, but here are two other options for different tastes / ingredient availability: 1. if it's the chicken part you'd like to avoid you can use veggie stock/broth in its place. or 2. if you want to not use any stock replace the 4 cups chicken stock with 2 cups of water for steaming the cauliflower and at the last 5 minutes of cooking add 2 cups of milk. Don't let the milk boil, but just warm to a simmer. Blend and finish the rest of the recipe as is. Hope this helps. Tiffany
Toggle Commented Feb 1, 2016 on Creamy Cauliflower Soup Recipe at Recipes Blog
Should be 2 - 3 carrots. Thanks, change made!
Toggle Commented Dec 14, 2015 on Roasted Squash with Wild Rice at Recipes Blog
Hi Kathy, If you use 1 cup from a regular 15 oz can or pak of pumpkin you'll have some left over. Enjoy! Tiffany
Toggle Commented Oct 26, 2015 on Darling Pumpkin Sugar Cookies at Recipes Blog
Hi Barbara, yes, it's great even the next day!
Hi Gisele, There will be a quality difference in refrigerated, reheated turkey from how turkey just out of the oven is. Therefore this isn't a recommended method. However, if you decide to do this method, you should put the sliced turkey in a pan, add a small, oven-proof dish with hot water into the tray and cover the whole pan tightly with foil. The water will help keep the turkey moist while reheating.
Toggle Commented Jul 27, 2015 on Andrea’s Overnight Turkey Recipe at Recipes Blog
Hello Joyce, Thanks for your comment. Yes, you could use corn starch place of tapioca pearls. Use half as much corn starch. If you try this, let us know how it turns out. Tiffany
Toggle Commented Jun 25, 2015 on Early Blueberry Pie at Recipes Blog
Hello Judy, In this recipe I use instant tapioca pearls, whole. They are they type that cook quickly (depending on brand might also be called quick cooking tapioca). If you don't want the pearl texture in the pie you can grind the tapioca in a spice grinder before using it. Enjoy and let us know how it turns out. Tiffany
Toggle Commented Jun 22, 2015 on Early Blueberry Pie at Recipes Blog
Hi Debbie, I love Mark Bittman's "Flaky Piecrust". Here's a link: http://www.howtocookeverything.com/recipes/flaky-piecrust Tiffany
Hi Joanna, This cake is delicious - I hope you enjoyed it! When I make it I pour it over top, like a sauce. Of course, the small amount of cake left over did soak in. It was delicious that way also (just less shiny during plating!) Tiffany
Hi Cara, Thanks for your comment. Any cheese you like to pair with scrambled eggs would work well in this. Swiss, cheddar, or herbed cheeses would provide great flavor! Tiffany
Thank you, Sara!
In this recipe, I used a firm goat cheese called "Arina" you can, however use a soft goat cheese or really, anything you have on hand. Enjoy!
Hi Martin, Thanks for your comment. I cook it covered for about half of the time, then uncover it to evaluate how liquidy it is. If it's got a good liquid to pea ratio leave it covered, if it seems liquidy then uncover it and let the steam evaporate.
Hi Ellen, A 9 inch pie plate will work perfect. I usually use a slightly deep pie plate since I like the crust to stand up a bit above the pie filling. Thanks Tiffany
Hello Renee, we eat the turkey at room temperature, with warm gravy and really enjoy it!
Toggle Commented Nov 12, 2014 on Andrea’s Overnight Turkey Recipe at Recipes Blog
Hi Romy, I haven't tried this, but I believe it's generally not advised to substitued almond flour for wheat flour. There are gluten-free baking flours on the market. I think that would be a great place to start. Tiffany
Hello Priscilla Thanks for your comment! Glad your cake came out great with yogurt - did you use plain or a flavor?