About Miriam Marcus

Miriam Marcus is the Editorial Assistant at Forbes.com. She is especially interested in all things culinary and writing about the food she’s cooked and eaten around the world. Her work has appeared at www.Forbes.com and www.StarChefs.com

Recipe: Duck Consommé with Matzah Balls

By March 28, 2007

Yield: 4 Servings Ingredients: 1 whole 4-pound duck 11 sprigs fresh thyme, chopped 2 cloves garlic, minced ½ teaspoon ground white pepper, plus additional to taste 4 Tablespoons extra virgin olive oil 2 cups white wine 2 onions, diced 6 … Read More

Recipe: Chicken Soup with Matzah Balls

By March 28, 2007

Don't be afraid to try a nouveau alternative: Duck Consomme with Matzah Balls Yield: 8–10 Servings Ingredients: ¾ pound chicken parts (backs, wings, and necks) ¾ pound beef marrow bones 2 ribs celery, including leafy tops, cut into 3-inch pieces … Read More

The Chicken or the Duck?

The Chicken or the Duck?
By March 28, 2007

  Although Chef Orfaly’s duck consommé was a mouth-watering display of culinary deftness, its preparation necessitated far too many hands for a home kitchen, especially with an amateur chef. If I lived in Boston, I would go to Pigalle or … Read More

The Reinvention: Duck Consommé with Matzah Balls

The Reinvention: Duck Consommé with Matzah Balls
By March 28, 2007

Old-fashioned in its own right, Chef Marc Orfaly’s duck consommé with matzah balls employs classical French preparation methods. Born into an Armenian-Syrian family, Chef Orfaly is no stranger to the inner workings of food-obsessed home cooks. Named one of Food … Read More

Old-School Comfort: Chicken Soup with Matzah Balls

Old-School Comfort: Chicken Soup with Matzah Balls
By March 28, 2007

Abe Lebewohl, Sharon’s father, opened the Second Avenue Deli in 1954 on the Lower East Side as a ten-seat establishment. It quickly became a New York institution and remained so until its untimely closing New Year’s Day of 2006, when … Read More

This Passover, Forget Your Bouillon Cubes

This Passover, Forget Your Bouillon Cubes
By March 28, 2007

Those who have butchered a whole bird, razoring it into chunks of flesh, fat, bone, skin, and cartilage, know it is no pleasant task (especially without a sharp knife). But not long ago, I butchered both a chicken and a … Read More