I was at the Westport Farmers’ Market when I was offered a sample of bright orange baby food and I’ll admit that I did not eagerly reach for that puree. But when I learned that those sweet, bright carrots came from an organic farm less than an hour away, I wanted to know more. Local, seasonal, organic jarred baby food is the brainchild of Westporter, Marna Altman, founder and creative behind Garden Fresh Baby, and I was intrigued. Continue reading
Did you know that summer leeks are traditional on Sephardic tables on Rosh Hashanah? I did not. Here’s how it goes:
The Aramaic word for leeks is “karti”, which is very similar to the Hebrew, “yikartu”, meaning to “cut off”. We pray that our enemies will be “cut off”, allowing for safety and security of the Jewish people and all of our friends.
Long, layered stalks of Leeks are neatly lined up in your local markets now along with the long-awaited abundance of perfectly ripe tomatoes and gorgeous eggplants.
This is how we connect seasonal ingredients to holiday dishes. Yup, it goes beyond apples and pomegranates, for sure.
Rosh Hashanah, the Jewish New Year, is coming SUPER early this year. So early, that it would be wise to keep a good part of your menu cool since the weather will likely be steamy hot. I’m focused on chilled sides, even if I my family insists on my traditional, braised brisket as the main.
Just as apples and pears appear at farmers’ markets, my favorite line of of culinary salts has added a new addition to the collection. THE perfect Vanilla Bean Baker’s Salt launches Today. And Farmer Freed has plenty of suggestions about how to enjoy this slightly sweet, aromatic treasure. Continue reading
Marcia Selden Catering
If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups. Continue reading
While I was in Bend, Oregon a few weeks ago, Chef Bette Fraser of the Well Traveled Fork cooked up a couple of magnificent meals for us and our house guests. We had more than a few stipulations including gluten and dairy free, kosher, and vegetarian. No problem! We started with this impressive summer appetizer one night and I knew I had to share this recipe. Continue reading
While I was planning for a mid-summer break in Bend, Oregon I became jittery about the food scene there. Everyone I mentioned my trip to asked, “ Why not Portland? Isn’t that where the cool food scene is?”
I began to worry about finding innovative, vegetarian eats in this little sister of a city (80,000) in the high desert along the snow-capped Cascade mountains. But I was yearning for clear, dry days and cool nights so we set aside 10 days to explore the landscape, both natural and culinary. Continue reading
By Hannah Kaminsky
Not so far from the maddening crowds of Manhattan midtown, there sits an oasis of tranquility, hidden in plain sight. Prompted to remove your shoes before entering the dining room itself, this simple gesture simultaneously suggests that all other extraneous distractions be left at the door before proceeding. Adhering as closely to tradition as an entirely vegan Korean restaurant can, the experience of dining at Hangawi is almost as noteworthy as the food itself.
There were a lot of great comments and tons of enthusiasm expressed for luscious summer fruit in last week’s give-away! For those of you who took the time to comment here, I really appreciate it
Lois Held is the lucky winner and will receive her copy of PUT ‘EM UP! FRUIT this week.
Here’s my plug:
This book is a fantastic resource for learning how to can, preserve (simply by refrigerating) and celebrate by concocting fruit based recipes. This handy volume includes 80 inventive recipes for preserving 18 kinds of fruit.
Amazon sells it here. Happy Summer!