I wrestled with my warmest waterproof boots, grabbed my camera and began to hunt for signs of spring last week. There were spots of snow everywhere but some sunnier patches in my yard made way for tufts of bright green shoots. Good thing I was looking then, since temps have plummeted into the Arctic zone in the Northeast this week.
Not even writing this post could prompt me to take off my gloves to click the shutter with bare finger tips when it’s ten degrees out there. Like everything in life, it’s all in the timing.
Since I started writing this blog, I have committed to this ritual of searching for unexpected growth pushing through the frozen land. I love hunting for these subtle early harbingers of spring as we prepare to celebrate Tu Bishvat, the Jewish birthday of the trees. Continue reading
I’m still abuzz from all of the new experiences I had last weekend at the Hazon Food Conference.
Over the course of four jampacked days, I met passionate, articulate and inspiring food, social and environmental activists, Rabbis, educators and students, chefs and home cooks, gardeners, farmers and food producers, writers and filmmakers. Continue reading
Giveaway is now CLOSED. BUT please keep on reading and find the scrumptious recipe at the end of this post.
Sometimes the mere suggestion of a twist on tradition is enough to get me going in the kitchen. And I wasn’t even thinking about Chanukah yet.
On the last day of the outdoor Westport Farmers’ Market in November, organic farmer, Patti Popp of Sport Hill Farm, beckoned me to come check out her pile of brussel sprouts still firmly attached to their stalks.
My focus shifted as I noticed the generous, fan shaped LEAVES fanning out at the tip of these nobby supportive stalks.
THE LEAVES? I had never given them a moment’s notice, and likely had never even seen them before. They were both dusty and vibrant and Patti encouraged me to experiment with these lovelies as wrappers for whatever filling I saw fit. Continue reading
Pumpkin Fritters Recipe and photo: Alessandra Rovati
“Man tracht un Got lacht”.
Man plans and G-d laughs. Sometimes stuff just happens.
After weeks of planning the perfectly timed Chanukah cooking demo and tasting, we needed to postpone it due to unforeseeable circumstances.
I love to share my experiences at compelling culinary events, so you might guess that I had a cool post sketched out. I was just waiting to perk it up with action shots of charming Alessandra barely breaking a sweat while she fried up 50 fritters, tempting close-ups of perfectly crisped, celebratory Italian treats, along with captivating descriptions of the Holy Pumpkin Fritters on the menu.
If the irristable aromas of traditional potato latkes (pancakes) or sufganiyot (doughnuts) reduces your will power to nil, you’ll love these novel and unfamiliar fritters from my blogging buddy, Alessandra Rovati.
contributed by Zachary Sussman.
Michel Murciano, wine maker at Hevron Heights Winery. photo: Bertrand Celce
Chances are that this isn’t the only “Thanksgiving Wine” post you’ll read this year. The yearly roundup of turkey-friendly tipples has become an inevitable fixture of the holiday season, perhaps even a bit of a cliché. And yet, with its nearly schizophrenic hodgepodge of textures and tastes— from sweet to salty and everything in between— the traditional Thanksgiving meal poses a notorious challenge for even the best-intentioned wine pairing efforts.
To wash down your kosher bird with an equally sanctified wine only increases the difficulty— particularly since the familiar regiment of big, tannic Cabs and buttery, oak-driven Chards will all but drown out the wide spectrum of flavors that miraculously cohere at the Thanksgiving table. Continue reading
Here’s the thing about giving a real pro a challenge. When you toss it to the right gal, she’ll take you up on it and even surpass your expectations.
I was wracking this little ol’ brain o’ mine trying to come up with some more edible wonders related to these Autumn holidays. I asked Melissa if she could drum up an idea for something scroll shaped to eat on Simchat Torah.
Scroll shaped treats? No problem!
It’s time to exhale deeply as we approach the joyful holiday of Sukkot. We are in the homestretch of the fall holiday series and the tenor has shifted to lighthearted celebration.
Sukkot punctuates the final harvest of the agricultural season with eight days and nights of celebration and shared meals with family and friends.
photo courtesy of RED BEE HONEY
I tried to avoid this. Really, I did.
I wracked my brain, rustled through my ever expanding kosher cookbook collection and finally through up my hands and yielded to Melissa Roberts, my go-to recipe writer, for a traditional Rosh Hashanah recipe with a twist.
Like you, I was thinking, aren’t there enough honey cake recipes out there, already?
Maybe so, but I’m feeling sentimental about honey cake and here’s why.
I clearly remember the first time I fell for it. D. brought S. home from Boston to share Rosh Hashanah with us. I could see that their love was deep and for real.
image courtesy of Gefilteria
Question: How do you recognize a gefilte fish swimming in the ocean?
Answer: It’s the only one with a carrot on its head.
The subject of gefilte fish, in all of its old and new permutations, brought a standing room only crowd of over 200 enthusiasts to the Center for Jewish History in NYC last week.
An enthusiastic group of curious old timers (“what’s to talk about so much?”) and young hipsters (“SO cool”) gathered in the comfortable theatre to hear New York’s quintessential gefilte makers talk about their recipes, why gefilte fish has lasting appeal, what their patrons have to say about it, and best of all, to offer samples to the hungry crowd after the panel discussion. Continue reading
Father’s Day is upon us and we’re heating up the BBQ. Whatcha putting on the grill?
Where did your meat come from?
Do you really know? Continue reading