Warm up with Winter Cooking Classes

Photo: Home Cooking NYC

Photo: Home Cooking NYC

Contributed by Katy Morris

As December’s temps drop we head straight to the kitchen for some extra warmth and long afternoons exploring new ideas and re-visiting old favorites. Looking for inspiration? We love to amp up our game by learning from the experts.

In that spirit, here’s our annual end of the year kosher-friendly cooking class round up. We believe it will satisfy all of your culinary curiosities – at least until next year! Continue reading

Try Cooking with Tea for Nuanced Flavors

Chicken_Quinoa plateThe chilly temps of Autumn have us sipping steaming cups of hot tea while spending more time looking for new recipe inspirations.  When we started wondering about cooking with tea we consulted local experts and CT friends at  Leaf & Ardor Tea Co. to get the skinny. Continue reading

Peak of Summer with Stuffed Zucchini Blossoms

zucchini flowers (1)

Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.

If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading

The Melting Pot that Informs Israeli Cuisine

 

Red Flag on TLV Beach

Red Flag on TLV Beach

When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.

Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East.  It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading

8 Expert Tips for Better Grilling

veggies ready for the grill

Contributed by Katy Morris

Local chef and well-known foods educator, Cecily Gans, has shared her top tips for becoming a grilling guru just in time for Father’s Day. Why now? Because we know some dads out there that may agree that a well cooked, moist BBQ chicken on the grill is better than a tie… Continue reading

Cooking Classes Celebrate Spring

photo courtesy of Haven's Kitchen

photo courtesy of Haven’s Kitchen

Thinking about Mother’s Day yet?

Any of these cooking classes would surely thrill the Moms in your life. Participants gain new skills along with fresh recipes to enjoy in the warmer months. And these classes are a blast to enjoy with someone you love.

Search the categories and locations below to find kosher, vegetarian, gluten-free and vegan classes sure to lure you into the kitchens at some of our favorite cooking schools and culinary hot spots in CT and NYC.

Continue reading

It’s a Sweet Week for Non-Dairy Desserts

 

photo courtesy of Shannon Sarna

photo courtesy of Shannon Sarna

Contributed by Shannon Sarna, blogger and content editor at The Nosher.

I hate pareve desserts. Hate. Despise. Abhor. Loathe. Detest. Any other synonyms I missed?

In my culinary endeavors, I am first and always a baker. I love using butter, heavy cream and buttermilk whenever possible. So pareve baking is truly the worst challenge with which I have to contend as a kosher cook. Continue reading

What’s the Skinny on Chestnuts?

chestnut risotto Marcia Selden Catering

Recipe courtesy of Marcia Selden Catering, Stamford, CT

Chestnuts roasting on an open fire… hard not to hum along, I know.  But what’s the skinny on chestnuts? And what about actually roasting them on an open fire?

Chef Robin Selden helped me out here with lots of interesting facts and useful tips in addition to the easy and fragrant recipe for Truffled Chestnut Risotto, below.

Let’s start with that oft referred to “roasting on an open fire”: Continue reading

Stop by THE STAND for Juice and Lots More

B.O.C. breakfast of champions

Contributed by Katy Morris

Their mantra says it all: “Fresh. Organic. Always Animal Product Free.” Actually, it almost says it all… The Stand Juicing Company could also use “locally sourced”, “delicious, nutritious vegan fare”, “all natural juices”, “welcoming atmosphere”, and “energetic, endearing staff” to their slogan to really paint a full picture of what they are all about. AND they serve plenty of tempting food along with their juices. Continue reading