The Seduction of Dark Chocolate

The powers of dark chocolate have been revealed in study after study.
 I admit to feeling giddy each time my disbelief is dispelled. The exciting news, that dark chocolate can help reduce mild high blood pressure, was big enough.
But then came the news that dark chocolate is a potent antioxidant that works hard to battle free radicals that prompt disease.
How happy are we?!
Whether you celebrate St. Valentine’s Day or not  (the discussion revolves around its pagan roots in a fertility festival called Jupercalia) the seduction of chocolate inevitably beckons as mid- February approaches. Continue reading

The New Year of the Trees

Take a moment to pause and imagine:  Spring is only a few weeks away!
The Jewish holiday of Tu b’Shvat is a day set aside to celebrate the fruit of the trees and to give thanks for their well-being and bounty.

Perfect timing. Continue reading

Island Flavors on Canouan

Grilled Fish or  roasted chicken are the perfect foil for this flavor packed Creole Sauce that Chef Shabba prepared for us more than once while we ate his delicious food on Canouan Island in the Grenadines.


It also is great as a topping for eggs or alongside a grilled cheese sandwich! Continue reading

o.a.t.s. Spells Delicious Granola

Julie Gaines
and Dana Noorily exude the confidence and buoyancy of two 30 something’s on the rise.  It is the vibe of energetic women having a good time together. They finished each other’s sentences, pausing just long enough to catch their breath as they shared their story of creating o.a.t.s. with me.

Kosher, Vegetarian, Locavore, Omnivore…

Living in Fairfield County, CT., we are blessed to have properties that are often zoned with a couple of acres of land.  It’s very peaceful but can be a little isolating if you want to connect with your neighbors.

Sometimes we mistakenly imagine that once our kids no longer need friends to ride bikes with “on the block”, we don’t need our neighbors much anymore either.

Poached Pears The Easy Way

Here is a reliably tasty recipe for luscious and elegant poached pears.
This recipe came to me via my friend Elise, blogger at Much Ado About Stuffing.
 She is a fearless kosher cook with an endless array of great recipes up her sleeve.
I love this recipe because it is not hugely decadent but it’s still packed with flavor. It is super flexible, especially when it comes to adding a topping after the pears come out of the oven. Continue reading

Sizzling Latkes and Gravlax with Chef Russell Moss in TriBeCa

Chanukah is fast approaching. We celebrate from December 20-27 this year.
My head is already sizzling with ideas for latkes variations.You know what I mean.
How do you like your latkes: bite size, lacy and crisp throughout or voluminous and golden brown all over with extra crunchy edges?
And, what about integrating other veggies into the basic potato recipe?

Gravlax and Mustard Sauce for Chanukah Latkes or Any Time

Chef Russell Moss

Chef Russell Moss


  • Take two five-pound salmon filets with pin bone out and skin on.
  • Mix
  • 3 cups sugar
  • 2 cups salt
  • 1 bunch of chopped dill
  • 1T fresh ground pepper
  • 4 drops of vanilla extract


  1. Pack the salmon in the cure (salt and pepper mix) and wrap facing each other skin to skin.
  2. Wrap loosely and place in a pan in the refrigerator with thirty pounds of weight on top for two days.
  3. After two days turn and dump out some of the juice.
  4. Let the fish stay like that for four to six more days.
  5. Un wraps the fish and pat dry. Place it on a sheet pan loosely covered for an additional four or five days.
  6. After that, you may use it.
  7. Note this product must be refrigerated well at less than thirty-eight degrees. If stored improperly it is unsafe.

Sweet Mustard Sauce


  • 1/2 c. Dijon mustard
  • 1 T. sugar
  • 1 T. oil
  • 1 T. chopped dill


  1. mix all ingredients and top gravlax.