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EST. 2011 BY LIZ RUEVEN
Wednesday, September 2, 2015

Our Favorite Pickles & Where to Find Them

Our Favorite Pickles & Where to Find Them

Katy Morris We know that you all know that most fresh produce can be pickled easily. We also know that sometimes you just want to reach for a jar from the experts.  So we've rounded up our  our top choices of  “dillicious” pickles for you.  Any of these crisp delights made by passionate pickl...

Tuesday, July 14, 2015

Farm Fresh Eggs & Why You Should Bother

Farm Fresh Eggs & Why You Should Bother

Katy Morris Eggs. They are a protein staple in most vegetarian-centered diets and offer endless ways to be enjoyed (wait ‘til you try Liz’s Shakshuka recipe). Now, we know you’re all about eating locally and healthily - we get it and obviously that’s how we roll as well. But when it comes to eg...

Wednesday, June 17, 2015

Top Dad’s Day with These Winning Condiments

Top Dad’s Day with These Winning Condiments

Katy Morris What better way to celebrate Father’s Day than a good ol’ backyard cookout? Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified - that are sure to take your grill...

Wednesday, June 3, 2015

Oodles of Noodles and How to Chose

Oodles of Noodles and How to Chose

Contributed by Katy Morris There are oodles of noodles out there – all with different sizes, textures and characteristics.  So where the heck do you start when choosing the perfect kind for a much-needed cold summer salad as the temps continue to rise? 11470...

Wednesday, May 27, 2015

How to Store your Spring Produce & Sweet Pea Soup Recipe

How to Store your Spring Produce & Sweet Pea Soup Recipe

Marcia Selden Catering Spring is officially (and finally) here.  If you’re on the East Coast, the local produce is starting to appear at Farmer’s Markets….Yay! If your eyes are bigger than your stomach and you tend to overbuy produce, you’re not alone. Here are a few of Marcia Selden Catering...

Wednesday, December 3, 2014

Warm up with Winter Cooking Classes

Warm up with Winter Cooking Classes

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 ...

Wednesday, October 15, 2014

Try Cooking with Tea for Nuanced Flavors

Try Cooking with Tea for Nuanced Flavors

The 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. 11580...

Wednesday, August 20, 2014

Peak of Summer with Stuffed Zucchini Blossoms

Peak of Summer with Stuffed Zucchini Blossoms

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 g...

Tuesday, July 29, 2014

The Melting Pot that Informs Israeli Cuisine

The Melting Pot that Informs Israeli Cuisine

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 H...

Thursday, June 12, 2014

8 Expert Tips for Better Grilling

8 Expert Tips for Better Grilling

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… 1165...