When eating sushi, NEVER pass food to someone using your chopsticks. That act parallels passing cremated bones of a deceased relative at a Japanese funeral. Instead, pass the plate, allowing the sushi to be plucked from it.
Good to know.
I learned so much in the “Roll Your Own” vegetarian sushi making class at the Natural Gourmet Institute in NYC, that I will never again eat sushi without deep appreciation and a (hopefully) more discerning and knowledgeable palate. Continue reading
This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy.
In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and on their sustainable vegan food truck, G-Monkey.
Mark also teaches occasional cooking classes at Wallingford’s Delia Center (CT).
Busy enough? Continue reading
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
Chanukah is fast approaching. We celebrate from December 20-27 this year.
My head is already sizzling with ideas for latkes variations.You know what I mean.
How do you like your latkes: bite size, lacy and crisp throughout or voluminous and golden brown all over with extra crunchy edges?
And, what about integrating other veggies into the basic potato recipe?
The morning after Thanksgiving can feel like a letdown.
The big day has passed and there is still mess to contend with.
The bright spot is a refrigerator packed with all sorts of leftovers including a hefty platter of turkey, sliced and ready to be reinvented.Change it up and everyone will love the reinvention.
Serve it the same way more than twice, and they will likely be hankering for pizza while your fridge is still full.