Whitefish Guacamole Spices Up Chanukah

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Contributed by Katy Morris

Need some help spicing up your Chanukah dinner celebrations? No problema!

Renowned Chef Julian Medina invites you to venture south of the border for the Festival of Lights this year. Actually, just south of Houston.

Once again, he has combined his Mexican heritage, present-day Jewish practice, and culinary erudition to create an enticing four-course Mexican Chanukah dinner at each of Toloaches and Yerba Buena for a non-traditional yet authentic holiday feast. Continue reading

Peak of Summer with Stuffed Zucchini Blossoms

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Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.

If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading

White Bean and Garlic Scapes Spread

White Bean Spread with Garlic scopes

I like to throw a couple of cloves of raw garlic into my homemade hummus but when I spotted these curly green beauties I figured garlic scapes might be even better. They are milder and more nuanced than garlic . And their bright grassy color and flavor tinges this twist white bean spread (aka hummus) just enough that your friends will wonder what’s going on. 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

Re-Thinking the Fish Course for Passover

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In collaborating on my recent eBook, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors, I thought a lot about how my tastes have shifted over the years and how in some ways, they haven’t at all.

During Passover, a lot of home-cooks turn back to traditional foods that may be outside of the scope of what they normally eat. This naturally brought me to contemplating gefilte fish.  And while I LOVE my gefilte fish, I’m totally  DIS-interested in making it. The stink of simmering fish broth in my home? No thanks. Continue reading

Cozy Up to Salmon Cakes

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Recipe: Marcia Selden Catering

If you have picky eaters at home, you know how difficult it can be to get them to eat salmon.  But it’s worth your effort because salmon is bursting with omega-3 heart healthy fats as well as vitamin D.  These salmon cakes are crispy,  Continue reading

Pear & Maple Roasted Squash Bruschetta

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Recipe: Marcia Selden Catering

Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.

This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheeseContinue reading

Crisp, Cool and Impressive

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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