I wrestled with my warmest waterproof boots, grabbed my camera and began to hunt for signs of spring last week. There were spots of snow everywhere but some sunnier patches in my yard made way for tufts of bright green shoots. Good thing I was looking then, since temps have plummeted into the Arctic zone in the Northeast this week.
Not even writing this post could prompt me to take off my gloves to click the shutter with bare finger tips when it’s ten degrees out there. Like everything in life, it’s all in the timing.
Since I started writing this blog, I have committed to this ritual of searching for unexpected growth pushing through the frozen land. I love hunting for these subtle early harbingers of spring as we prepare to celebrate Tu Bishvat, the Jewish birthday of the trees. Continue reading
photo: Mimi Giboin
I’ll admit to feeling a quick flutter of excitement when friends suggest eating together and the expectation is that I chose the “perfect” spot.
I rapidly flip through my mental rolodex, wondering if they want the meal to comfort them or blow them away with offbeat creations? Do they want a hip, cacophonous environment or a conversation friendly dining room?
When I ask these questions, I often get the hand-wave and hopeful “YOU chose”. Continue reading
When news of Susie Fishbein’s eighth cookbook in her Kosher By Design series arrived on my laptop, I wondered what could be new from one of my go-to favorite cookbook authors?
Yes, I am a big fan of this Jersey girl, but I needed to be convinced that her latest would provide me with more than just another collections of great recipes. With four of Fishbein’s previous volumes in my collection of the many cookbooks I was sure I couldn’t live without, I was looking for something truly unique in Kosher By Design Cooking Coach.
Mission Accomplished and here’s why: Continue reading
Food memories have become central to the stuff of culinary themed memoirs, lately.
I don’t see the trend ending any time soon, either. Almost every major event in our lives is connected to celebrating with foods we love. It makes for great story telling and transports us across cultures and eras. Continue reading
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. Continue reading
by Java Nooryani, Brooklyn dweller, vegan explorer.
I try not to judge restaurants by their websites but it’s exciting when a place lives up to its own online design and hype. This was the case with M.O.B or Maimonides Of Brooklyn, a vegan restaurant in Brooklyn’s Boerum Hill neighborhood. On M.O.B’s website, interested foodies can read all about their origin and food philosophy, as well as look through their detailed, pictured menu. Continue reading
I’m still abuzz from all of the new experiences I had last weekend at the Hazon Food Conference.
Over the course of four jampacked days, I met passionate, articulate and inspiring food, social and environmental activists, Rabbis, educators and students, chefs and home cooks, gardeners, farmers and food producers, writers and filmmakers. Continue reading
Giveaway is now CLOSED. BUT please keep on reading and find the scrumptious recipe at the end of this post.
Sometimes the mere suggestion of a twist on tradition is enough to get me going in the kitchen. And I wasn’t even thinking about Chanukah yet.
On the last day of the outdoor Westport Farmers’ Market in November, organic farmer, Patti Popp of Sport Hill Farm, beckoned me to come check out her pile of brussel sprouts still firmly attached to their stalks.
My focus shifted as I noticed the generous, fan shaped LEAVES fanning out at the tip of these nobby supportive stalks.
THE LEAVES? I had never given them a moment’s notice, and likely had never even seen them before. They were both dusty and vibrant and Patti encouraged me to experiment with these lovelies as wrappers for whatever filling I saw fit. Continue reading
Pumpkin Fritters Recipe and photo: Alessandra Rovati
“Man tracht un Got lacht”.
Man plans and G-d laughs. Sometimes stuff just happens.
After weeks of planning the perfectly timed Chanukah cooking demo and tasting, we needed to postpone it due to unforeseeable circumstances.
I love to share my experiences at compelling culinary events, so you might guess that I had a cool post sketched out. I was just waiting to perk it up with action shots of charming Alessandra barely breaking a sweat while she fried up 50 fritters, tempting close-ups of perfectly crisped, celebratory Italian treats, along with captivating descriptions of the Holy Pumpkin Fritters on the menu.
If the irristable aromas of traditional potato latkes (pancakes) or sufganiyot (doughnuts) reduces your will power to nil, you’ll love these novel and unfamiliar fritters from my blogging buddy, Alessandra Rovati.
Highlighting a bakery so soon after over-indulging last week may seem counterintuitive (hopefully not cruel) but Green Leaf Organic Bakery and Cafe is the perfect little cafe at any time of year. And there are plenty of savory items to quell your guilt before you succumb by diving into their magnificent French inspired treats.
Healthy eats with plenty of greens and fruit? Check. Organic and fair trade coffee? Check. Plenty of vegetarian choices among the soup, salad, tartine selections? Check. Once you’ve eaten a light meal here you’ll feel no remorse about moving on to sweets. Continue reading