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EST. 2011 BY LIZ RUEVEN
Wednesday, October 16, 2019

Here’s how to Extend the Season with Fried Green Tomatoes

Here’s how to Extend the Season with Fried Green Tomatoes

There's something glorious about ripe juicy tomatoes during summers in New England. As soon as the spring soil warms, we hurry to grow them in pots on city terraces and in patches in our home gardens. Somehow, though, as soon as the season gets going, we sense that it is fleeting. Once October arrives and ...

Wednesday, May 8, 2019

Lessons Learned between Layers of Lasagna

Lessons Learned between Layers of Lasagna

I've been teaching a trio of teen girls how to prepare healthy, seasonal, mostly vegetarian meals since they were eleven. Yesterday they reminded me that they will be heading to high school in the fall. I'm excited to think that I've given them a foundation for how to prepare nutritious and tasty meals for fr...

Wednesday, March 27, 2019

Lighten Up: Roasted Salmon during Passover

Lighten Up: Roasted Salmon during Passover

Kim Kushner has opened up her heart and home to us in her lusciously photographed third cookbook, I Heart Kosher: Beautiful Recipes from my Kitchen. Scroll to end of this post for recipe for Roasted Salmon with Squash & Zucchini Crunchies. As in both of her previous cookbooks, her cooking style is appro...

Wednesday, March 20, 2019

KuKu Sabzi Brings Greens to the Passover Table

KuKu Sabzi Brings Greens to the Passover Table

I assisted Chef Susan Barocas with the third in a series of kosher pop-up restaurant style dinners* I've curated in my hometown in CT this week. Our friendship is rooted in co-chairing the Hazon Food Conference last summer. It's now sealed by our shvitzing together in the kitchen as we cooked through two sol...

Wednesday, February 20, 2019

Lion’s Mane Mushroom “Crab” Cakes

Lion’s Mane Mushroom “Crab” Cakes

Is it off-putting to see the word CRAB in this title? I debated whether to use it but I simply have to. I've been hankering to make these vegetarian and kosher faux crab cakes with Lion's Mane mushrooms since I first saw them at Westport Farmers' Market in CT. My curiosity was peaked when I read that when ...

Wednesday, January 30, 2019

Tahini & Turmeric; Whole Roasted Cauliflower

Tahini & Turmeric; Whole Roasted Cauliflower

Middle Eastern cookbooks are popping up like weeds in my overgrown vegetable garden in August. So, what makes Tahini & Turmeric; 101 Middle Eastern Classics- Made Irresistibly Vegan, a standout? Start with the authors' unusual background story. They're sisters who call themselves "Jewish-Lebanese-now Amer...

Wednesday, January 9, 2019

These Trumpet Mushrooms Beg for Linguini

These Trumpet Mushrooms Beg for Linguini

I love to experiment with all varieties of mushrooms, especially in the winter when green markets can be short on enticing ingredients to spark new creations in my kosher kitchen. Since Seacoast Mushrooms became a weekly vendor at the Westport Farmers' Market, I've joined the throngs of 'shroom enthusiasts ...

Tuesday, December 18, 2018

Chicken Tagine Sure to Warm Winter Nights

Chicken Tagine Sure to Warm Winter Nights

After tasting Einat Admony's Spicy Chicken Tagine over couscous at Kish Kash in NYC, I had to ask for the recipe to share with you. If you're looking for crispy and flavorful chicken that would be easy to make for a crowd on New Year's Eve or over winter break, throw this one in your oven....

Wednesday, November 28, 2018

Poppy Seed Schnitzel for Chanukah? Yes, Please!

Poppy Seed Schnitzel for Chanukah? Yes, Please!

And just like that... we're about to celebrate Chanukah! Get ready to swiftly shift from talking turkey to frying potato pancakes, sufganiyot (Israeli style donuts) and schnitzel. Wait! Schnitzel for Chanukah? YES, please! This extra crunchy version will be a great crowd pleaser next to any of these dair...

Tuesday, November 6, 2018

Cacio e Pepe Pasta with Roasted Mushrooms

Cacio e Pepe Pasta with Roasted Mushrooms

We ate at least one bowl of Cacio e Pepe Pasta every day while in Rome a few weeks ago. That seems like a lot, I know. True confession: sometimes, I even ate it twice a day. It's a Roman classic that's on every menu and one of the few, if not only, vegetarian pasta dishes found at many restaurants. This addi...