Grilled Chicken with Smoky Molasses BBQ Glaze

Molasses BBQ Glazed Chicken

Molasses BBQ Glazed Chicken

If grilling is in your plan for Father’s Day this Sunday, you may want to treat your guy to this moist, smoky chicken with homemade BBQ sauce. It’s thick and spicy with classic flavors that match perfectly with well, almost any meat or chicken that you’re likely to throw on the grill.  Continue reading

Celebrate Summer Cookbook Give-Away!

photo courtesy of Hannah Kaminsky, Easy as Vegan Pie, Skyhorse Publishing.

photo courtesy of Hannah Kaminsky, Easy as Vegan Pie, Skyhorse Publishing.

It’s time to celebrate the beginning of summer with a gift of this cookbook for my most enthusiastic and loyal readers. Yay for y’all!

Hannah Kaminsky has outdone herself with her fourth cookbook called Easy As Vegan Pie, One of-a-Kind Sweet and Savory Slices.  That’s right, this time around Kaminsky treats us to both sweet and savory pies and every variation and innovation you can imagine. Continue reading

Frozen Mojito Pie

photo courtesy of Hannah Kaminsky, Easy As Vegan Pie, Skyhorse Publishing, Inc.

photo courtesy of Hannah Kaminsky, Easy As Vegan Pie, Skyhorse Publishing, Inc.

I’ve started dreaming about summer pies bursting with bright roasted strawberries and sunny cherry tomatoes. Wait, maybe I should head into savory territory and re-think dinner on the patio with a taco pie layered with black beans, mushrooms and tempeh and topped by shredded Romaine and red bell peppers. Easy As Vegan Pie has me spinning in all different directions and that’s a great thing. Continue reading

Here’s to Authentic Mexican Goodness- SALUD

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Next time you’re in SOHO (NYC) and wondering where to get a “not a big deal” kinda meal, wander west and onto Thompson Street to find authentic, organic, and very vegetarian friendly Mexican eats and smoothies at SALUD. Gluten-free and dairy free? You’ll have an easy time here. Continue reading

What’s Up at the Farmers’ Market?

 

 

Lori Cochran Dougall, Westport Farmers' Market Director

Lori Cochran Dougall, Westport Farmers’ Market Director

Contributed by Katy Morris

There are so many things to love about the Westport Farmers’ Market and with the summer market opening last Thursday we were lucky to snatch a little time with Lori Cochran Dougall, Market Director, so she could TELL US MORE about this thriving local shopping and dining experience.

We wanted to know why THIS market is so unique among farmers’ markets. Continue reading

Delicious Dairy & Bourekas in Israel

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Contributed and photographed by Paloma Aeylon

Falafel. Shawarma. Hummus. Shnitzel. Shakshuka. These are typically the foods we salivate over in anticipation of touching down in the land of milk and honey. While these Israeli delicacies certainly warrant our attention and appetite, there’s a culinary craft that’s lesser celebrated despite its rich role in Israel’s colorful cuisine. Continue reading

He’Brew: The Beer You’ve Been Waiting For

photo courtesy of HeBrew

photo courtesy of HeBrew

contributed by Katy Morris

It began as a joke between Jeremy Cowan and his high school friends, who initially delivered 100 cases of hand-packaged bottles in his Bubbe’s Volvo beginning in the mid-nineties…a Jewish inspired, kosher beer!

Well, it turns out he was on to something. Today, He’Brew – The Chosen Beer, has evolved into an award-winning, Continue reading

NadaMoo! Frozen Treats Minus the Dairy

courtesy of NadaMoo

Katy Morris

What could be better than a bowl of creamy, rich ice cream to cool you down as the temperatures rise?  With NadaMoo! products you can have your ice cream and avoid dairy too. For a whole lotta folks, THAT’S what’s better!

Not only is this non-dairy ice cream gluten-free, sugar-free, soy-free, and certified organic, it is also kosher. Continue reading

Persian Flavors From the Family Kitchen

blogger's life

Persian cooking is distinctive with flavors of pomegranate, funegreek, preserved limes, barberries, sour cherries and nuts. Lots of lentils and rice, and plenty of eggplant and garlic are often part of the mix. Don’t forget the more familiar baklava with all varieties of native nuts between many layers of pastry sheets moistened with honey.  Once I get the urge for these unique flavors I just gotta have ‘em.

So when my lunch date cancelled the other day, I kept my plan to eat at Parmy’s Persian Fusion in the East Village, NYC. A recent review in the NY Times got my motor going and I couldn’t shake it. Continue reading