Maimonides of Brooklyn (M.O.B): Seasonal, Vegan and Affordable

by Java Nooryani, Brooklyn dweller, vegan explorer.

I try not to judge restaurants by their websites but it’s exciting when a place lives up to its own online design and hype. This was the case with M.O.B or Maimonides Of Brooklyn, a vegan restaurant in Brooklyn’s Boerum Hill neighborhood. On M.O.B’s website, interested foodies can read all about their origin and food philosophy, as well as look through their detailed, pictured menu. Continue reading

Navaratna, Indian Flavors to Match Memories

contributed by Ronnie Fein

Until recently I hadn’t eaten Indian food for several years, all because my husband Ed and I actually travelled in India and the food was so good I didn’t want to ruin the memory. The food over there was an extraordinary revelation of just how elegant, refined and profoundly tasty Indian cuisine can be. Nothing we had eaten in the States before that trip could compare favorably.

So, when my friend and colleague, Liz Rueven, asked if I would sub here on her blog – she was crazy busy with plans for her son’s wedding – and suggested I review Navaratna, a new-ish,  Indian restaurant in Stamford, CT, I was reluctant.

Well, Indian food is back in our lives, thanks to Navaratna. Continue reading

Persian Food from the Non-Persian Bride

Reyna Simnegar, author of Persian Food from the Non-Persian Bride, will demo dishes unique to Persian cuisine at an evening of tasting and culture presented by Chabad of Westport, CT. on Thursday, March 29 at 7 PM.

A total of seven dishes will be sampled and discussed as Simnegar shares her riveting story of growing up Catholic in Venezuela, discovering that she was a descendent of Conversos from Spain, and converting to Judaism. Her journey continued when she met her husband, Sammy Simnegar, who was born in Shiraz, Iran and came from a traditional Jewish family where Persian kosher delights are prized and at the center of every family gathering. Continue reading

Cooking Heart Healthy Foods with Jennifer Abadi at the JCC in Manhattan

Invite me to a cooking class?  I am in!
 I love them all: demos, hands on, famous chefs, home-style cooks … I am eager to be inspired by some unfamiliar flavor or technique.
But with the steep cost of these classes,  I need to choose carefully.
For me that means honing in on classes that focus on using health conscious, vegetarian or kosher ingredients. While perusing the online schedule for the JCC in Manhattan, I ran into a class being taught by Jennifer Abadi called Delicious Heart-Healthy Foods.
When I saw the menu, I knew I needed to attend.

Cooking Glorious Tajines with Levana

Levana is almost always referred to by her first name.
Like another favorite, extroverted star, her name rhymes with Madonna. No connection.
Levana is a legend in the kosher food world. She co-owned Levana Restaurant on the Upper West Side of Manhattan for 32 years where she introduced upscale, innovative kosher dining to a public that had previously settled for mediocre kosher experiences when eating in restaurants.
Her multicultural, boldly seasoned creations exposed, educated, and elevated our expectations. After 32 years, the restaurant closed and now Levana spends most of her professional time as a cooking teacher, cookbook author and traveling the country giving cooking demosContinue reading

Pumpkin Recipe Tasting in Ridgefield, CT.

“Fall in love with Ridgefield” was the theme for numerous food events over the weekend but I was most interested in all things pumpkin.  The call went out to professional and amateurs asking for recipes both sweet and savory and the contest was on. I was honored to judge with Michele Stuart of Michele’s Pies in Norwalk and Westport, CT. Continue reading

Sukkot and the Seasonal Shift

It happens like clockwork.  Here in Connecticut, Rosh Hashanah is generally warm and sunny and by Yom Kippur the nights are downright chilly.

Sukkot comes just five days after and the foliage is suddenly tinged with vibrant oranges and happy yellows of Autumn.  The festival of Sukkot requires us to shift our moods suddenly also, from the days of contemplation and solemnity to a spirit of joyful thanksgiving and celebration. Our menus quickly transition to warming foods and for many of us,  that means soup.

In order to not overwhelm the cook with complicated recipes as we head into yet, another holiday, I share this super easy recipe by one of my blogging gal pals, Hannah Kaminsky. Continue reading