photo: Robin Selden
If you know that your family will be racing to the finish line even before they begin your Purim meal, consider keeping your entree super simple with this Artichoke and Gruyere Tart. We love that it’s meat-free so all hamantaschen, even those laden with butter, are fair game.
Photo: Robin Selden, Marcia Selden Catering & Event Planning
Contributed by Marcia Selden Catering & Event Planning
You say tomato…we say Make a Galette! The tomato bounty of summer continues through the end of September, and it’s only right to take full advantage of it. Continue reading
Photo: Liz Rueven
Are you still swooning over summer’s abundance of fresh bounty at your farmers’ market?
One of our favorites just made its seasonal debut, and luckily, this versatile fruit will keep us busy in the kitchen right into autumn. When it comes to August aubergines, we’re all in. Continue reading
photo: courtesy of ISH
Didn’t get your horseradish fix over Passover this year? Neither did we!
So we’re spicing up Spring with two products that have stories rooted in familial tradition. And we dug up more reasons to love this stuff in addition to using it as a recipe changer. Trust us, this versatile condiment goes way beyond gefilte fish. Continue reading
A few weeks ago I had a first hand view of the late season harvest on a warm November afternoon with my local farmer, Patti Popp, at Sport Hill Farm in Easton, CT. We meandered through the fields and into one of her greenhouses to check out rows of unripe, green tomatoes clinging to their vines.
November’s weakened sun was not warm enough to ripen this bounty. We needed to pick ‘em or let ‘em wither. Continue reading
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
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
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
Marcia Selden Catering
Gorgeous weather has arrived, the days are longer and it’s time to plan an outdoor party. Here’s the perfect, light and flavorful hors d’oeuvre. Continue reading
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