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.
Here is a reliably tasty recipe for luscious and elegant poached pears.
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
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?
The morning after Thanksgiving can feel like a letdown.
The big day has passed and there is still mess to contend with.
The bright spot is a refrigerator packed with all sorts of leftovers including a hefty platter of turkey, sliced and ready to be reinvented.Change it up and everyone will love the reinvention.
Serve it the same way more than twice, and they will likely be hankering for pizza while your fridge is still full.
I continue to collect cookbooks despite the seduction of those powerful search engines that can bring up 75 recipes for chocolate chip cookies in two secs. My kosher cookbook collection is impressive. I also have my share of vegetarian, Italian and Israeli volumes mixed in.
In the last few years I have purchased great reads by chefs and writers I have gotten to know. These are becoming my favorites because I know these chefs’ voices through reading their blogs or through my interviews with them. Continue reading
I grew up knowing the fragrant aromas of freshly baked cakes, nutty cookies, jam filled pastries and whole grain bread. My grandfather was a baker by trade. He came to NYC from Poland, in his late teens.
In a tiny village in Poland, his step father contracted a master baker to house him and train him in all aspects of baking. After two years of horribly long hours and searingly hot servitude, he ran away but was tracked down and forced to return to finish out the terms of his apprenticeship contract. On his second attempt, he succeeded in making his way to a ship bound for Ellis Island.
He found some mishpuha (relatives) on the Lower East Side and sent for his beautiful and oh so sweet step sister, whom he then married in NYC. He made a living as a baker for the rest of his life. My grandmother, his step sister (yes, you guessed correctly), was a superior home baker of all things parave (non-dairy).
I remember them visiting our home every Sunday, toting both glossy, cardboard bakery boxes secured with twine and a second parcel of home baked, parave treats to enjoy after our meat meals. Calories be damned. We never gave it a thought and everyone lived long, healthy lives. Continue reading