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
Sometimes there’s an unexpected confluence of circumstance that makes writing about holiday foods a real thrill. Maybe it’s the adventure of discovering a new product that I suddenly feel I must have in my ‘fridge at all times.
In my perennial search for traditional foods with a twist, it was a great coincidence when the CT. farmers Robin and Ron Simmons contacted me about trying their organic, local, low fat and kosher yogurt .
Simmons Family Farm Yogurt almost sounded too good to be true. I shared with family and friends and began tasting the product over a period of a couple of weeks, just in time to make the connection between dairy and Shavuot. Continue reading
styling and photo by Heather Carlucci-Rodriguez
Every Mom loves salad. And kids of all ages love pizza.
I’m thinking it’s the perfect union for a simple Mother’s Day meal. Kids and Dads can have a farm to table adventure preparing this one.
Mom will admire their efforts and taste the difference.
I met Leah Schapira one evening this past fall. We were at an intimate gathering of food writers and magazine editors in NYC. It was a convivial group, focused on networking and learning about each other.
We were asked to give an elevator speech to introduce our own projects and platforms. Continue reading
As Passover week approaches, I turned to kosher cookbook author, Susie Fishbein, for an idea on how to make my chicken soup and matzah balls festive and unique. Continue reading
TO COOK OR NOT TO COOK? That is the question!
Not everyone has the inclination or the time to prepare holiday meals, especially those that require a lot of sorting through recipes we may use only once a year.
Here are some ideas for resources if you would like to order items for your Passover Seder on April 6 or the week of Passover April 7-14. It is far from comprehensive, rather an overview of some great choices in both CT. and NYC.
I provide both strictly kosher choices and some that are not, with an understanding that my readers come from a wide range of lifestyles and viewpoints on this issue. Continue reading
Hamantaschen are delectable, triangular filled cookies eaten on the holiday of Purim.
While some think that these tasty folded treats resemble little hats, they are referred to as Oznei Haman in Hebrew and Orecchie d’Aman in Italian, in both cases meaning Haman’s EARS, not hats! Continue reading