Completely randomly—an idea fluttered down like a November leaf and landed on this bit of calendar the day before the day when we’ll spend all our time not standing in line to vote instead glued to the election results and trying not to bite our nails to the bone—I’ve been thinking about the kind of cooking we do when tensions are high and a little distraction might just be the height of self-care. Might I suggest a little more time in the kitchen? Stirring a pot kneading dough and reading a recipe forces us to stop scrolling for a moment and invest in something tangible like a cozy meal. Lasagna with fresh pasta sheets! Chicken soup beyond compare. A truly luxurious Caesar salad. Pasties. Super-decadent macaroni and cheese. Falafel from start to finish. The highest calling of tomato soup and grilled cheese.
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The best chocolate babka recipe
Or something new. A bialy (here’s my go-to recipe) — Yiddish shorthand for a bialystoker kuchen from Białystok Poland — is a chewy indented roll filled with fried onions and poppy seeds. To me they’re a simple indulgence when eaten warm from the oven and slathered with butter. A bialy babka is an elaborate indulgence. It’s what happens when you take those same flavors and ribbons and roll them through a stretchy rich dough and bake it into a perfectly proportioned loaf — much more than a pinch of onion per serving hurrah.
The ingredient list isn't long hard to come by or expensive but when you combine it with a few deeply appealing techniques you get something of an incredible beauty scent [and Instagram-worthy gorgeousness if you're looking to "purge the timeline"] and taste hopefully the perfect project for all the first Tuesdays of November in our lives.
Previous babkas: Chocolate babka Better chocolate babka [although in retrospect I think that label is unfair; the former is more like what we used to get at a Jewish deli; the latter is an Ottolenghi/Israeli Krantz cake] Baklava babka and even a kind of pizza babka.
