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

Dips from the Garden

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Marcia Selden Catering

The farmers markets are finally open, fresh spring herbs and bright green vegetables abound.  There’s no better time to take out your patio furniture and invite a few friends for cocktails and a few nibbles.  Continue reading

Spring into Celebrating Mom with Quinoa & Kale

Mom's Day

With Mom’s Day fast approaching the time is ripe to focus on simple and healthy spring salads. Local produce is finally appearing at farmers’ markets with earliest spring crops, asparagus, rhubarb and kale, leading the pack. For this tasty and nutritious Quinoa and Kale Salad we are highlighting a load of fresh green herbs and Lacinato kale. Continue reading

Find Middle Eastern Spices in this NY Shuk

NY SHUK creators Ron and Leetal Arazi. Photo: Eunice Choi

NY SHUK creators Ron and Leetal Arazi. Photo: Eunice Choi

Hankering for those complex Middle Eastern flavors? NY SHUK has created three jarred condiments that may end your search for those nuanced flavors that are difficult to achieve on your own.

Ron and Leetal Arazi’s harissa, tanzeya, and L’ekama, from their NY SHUK pantry, are so authentically Middle Eastern, so delicious, so flexible, that you may soon find yourselves counting on them as staples in your kitchen.  And they make it easy to be creative by posting a wide array of recipes on their website for inspirations. Continue reading

Seasonal Snippet: Remarkable Rhubarb

 

Minty Rhubarb and Strawberry Compote

Minty Rhubarb and Strawberry Compote

Katy Morris

Fruit or Veggie? When considering rhubarb most of us think of it a fruit. After all, we generally enjoy rhubarb in sweet dishes like pies, tarts, and cobblers.  Low and behold, rhubarb is indeed a vegetable – right there with celery, fennel, and asparagus.

And it’s time to welcome it as one of the earliest vegetables of the spring season. Don’t let your lack of familiarity with these stalks prevent you from exploring its many uses! Continue reading

Cooking Classes Celebrate Spring

photo courtesy of Haven's Kitchen

photo courtesy of Haven’s Kitchen

Thinking about Mother’s Day yet?

Any of these cooking classes would surely thrill the Moms in your life. Participants gain new skills along with fresh recipes to enjoy in the warmer months. And these classes are a blast to enjoy with someone you love.

Search the categories and locations below to find kosher, vegetarian, gluten-free and vegan classes sure to lure you into the kitchens at some of our favorite cooking schools and culinary hot spots in CT and NYC.

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Elegant and Easy Salmon en Papillote

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I’m not interested in fooling our dinner guests into thinking I’ve slaved for days to cook for them. But I am interested in easy techniques that yield delicious results and even a little drama on the plate.

I should have learned this easy technique for cooking fish eons ago. The truth is that I  didn’t learn it until I took a cooking class in my hometown in CT a few weeks back   The theme was Deceptively Easy Recipes for Entertaining.
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Seasonal Snippet: Asparagus

washed and prepped

Katy Morris

April showers bring May flowers and asparagus! While local farmers are gearing up for their spring harvest, we found one veg that is in peak season now…Green Asparagus.

Eaten raw, stir-fried, boiled, or steamed, as a side, in salads or soups, this versatile, tender veggie of the Lily Family has been highly prized for centuries. It is packed with anti-inflammatory and anti-oxidant nutrients, provides digestive support, and is delicious.

What’s not to love? Continue reading