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EST. 2011 BY LIZ RUEVEN
Thursday, February 7, 2013

Organic Farmer Inspires with “You Grow Girl” & Fruity Cake

Organic Farmer Inspires with “You Grow Girl” & Fruity Cake

I met Emily Freed when she spoke about her culinary salt creations, Farmer Freed Culinary Salt Blends, at the Hazon Food Conference a couple of months ago.  She was sharing candid tips and tales about her recently launched business. 11930...

Thursday, December 27, 2012

Celebrating with Cookies and Champagne

Celebrating with Cookies and Champagne

Wondering how to celebrate the launch of 2013? I'll wager that bubbly and sweets are on your menu. Check out Lil' Miss Cakes and her whimsical idea for merging the two. 11942...

Thursday, September 6, 2012

Roll Your Own Fish Free Sushi

Roll Your Own Fish Free Sushi

When eating sushi, NEVER pass food to someone using your chopsticks. That act parallels passing cremated bones of a deceased relative at a Japanese funeral. Instead, pass the plate, allowing the sushi to be plucked from it. Good to know. I learned so much in the “Roll Your Own” vegetarian sushi mak...

Thursday, July 12, 2012

Dining After Sunset in Aspen plus Seared Rainbow Trout

Dining After Sunset in Aspen plus Seared Rainbow Trout

Cool mountain breezes waft across snow capped mountains reaching towards implausibly blue skies. I have returned to one of my favorite vacation spots. Summer in Aspen has it all: awe inspiring hiking, invigorating biking, unique shopping, the eight week long classical Aspen Music Festival and to top it all...

Thursday, July 5, 2012

Icy Frozen Treats from Hannah Kaminsky plus VEGAN cheesecake Ice Cream

Icy Frozen Treats from Hannah Kaminsky plus VEGAN cheesecake Ice Cream

Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan A La Mode, has hit the shelves.  Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click outa this po...

Thursday, June 7, 2012

‘Tis the Season: Gifts from the Desert plus Cherry Tomato Soup

‘Tis the Season: Gifts from the Desert plus Cherry Tomato Soup

For young lovers and their parents, ‘tis the season of gift giving as summer weddings approach and engagements are announced. How about considering unique, edible gifts? I ran across information about Negev Nectars and was taken by their mission “to support small- scale, sustainable agriculture in I...

Thursday, May 31, 2012

Show Off Those Farm Fresh Eggs in these Egg Nests

Show Off Those Farm Fresh Eggs in these Egg Nests

Farm fresh eggs have been getting a lot of press lately. And all the buzz is not for naught. The simple pleasure of  eating a fresh egg is distinctly different from eating one from a store. The charmingly bumpy shapes, the pleasing range of hues from lavender to pale blue to snow white, all point to a mor...

Thursday, May 17, 2012

Chef Mark Shadle Shares G-Zen Secrets & Veggie Marinara

Chef Mark Shadle Shares G-Zen Secrets & Veggie Marinara

This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy. In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and o...

Wednesday, April 11, 2012

“Fresh and Easy” & Chocolate Mousse with Pear Chips

“Fresh and Easy” & Chocolate Mousse with Pear Chips

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. 12026...

Wednesday, March 21, 2012

Persian Food from the Non-Persian Bride & Almond Brittle to Sweeten your Pesach

Persian Food from the Non-Persian Bride & Almond Brittle to Sweeten your Pesach

Reyna Simnegar, author of Persian Food from the Non-Persian Bride, will demo dishes unique to Persian cuisine at an evening of tasting and culture presented by Chabad of Westport, CT. on Thursday, March 29 at 7 PM. A total of seven dishes will be sampled and discussed as Simnegar shares her riveting story ...