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Faye Levy head shot - Epicurious

Faye Levy

Contributor

Faye Levy is a celebrated cookbook author and culinary journalist specializing in Jewish and international cuisine. Trained at Paris’s La Varenne Cooking School, she has written more than 20 cookbooks, blending classic European techniques with global flavors. Levy contributed her expertise to major food publications, including Gourmet, and a regular column, “Basics,” in Bon Appétit, bringing approachable, flavorful cooking to home chefs.

Recipes & Menus

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
Recipes & Menus

The B.L.A.—Bagel with Lox and Avocado

The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese. Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.
Recipes & Menus

Parisian Passover Coconut Macaroons

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.