Winter salads can taste a little lackluster, we know. But colder months provide an opportunity to create pairings with dried fruits and nuts that sing differently but still shine in composed salads bursting with warm flavors and colors. Continue reading
We love easy-to-bake recipes that highlight seasonal spices like the heady quad of cinnamon, ginger, allspice and cloves. Once you’ve baked this super moist Spiced Zucchini Bread, your home will carry the warming scents of Autumn for days.
And with Chanukah and family gatherings ramping up next week, that’s a welcoming scent, indeed. Continue reading
Noodle kugel usually finds itself alongside the bagels at a Yom Kippur break fast. Kugel, sweetened with fruit and sugar, symbolizes a wish for a sweet year ahead. There are many variations on this theme and the following recipe provides tradition with a twist on the familiar.
A cottage cheese and sour cream base is blended with eggs, sugar, vanilla and lemon zest into a smooth custard, an extra step, but one that lends a creamy base. Next, the kugel is studded with plump golden raisins and apple, a combination with hints of the fall season ahead.
But there’s more. Because apples pair well with fennel, the sugar is whizzed with fennel seed, lacing the kugel with a faint licorice flavor.
Dairy noodle kugel (pudding) is a satisfying addition to any brunch buffet. But it is most often associated with a celebratory break-the-fast meal. Decadently creamy and filling, this kugel points to Autumn with the inclusion of apples and fennel.
This recipe was contributed by Melissa Roberts.
This kugel is dairy.
- 2 Golden Delicious apples (1 lb total)
- ½ cup plus 2 tablespoons sugar
- 1 teaspoon fennel seed
- 12 ounces dried egg noodles
- ¾ cup golden raisins
- 5 tablespoons unsalted butter, divided, plus more for greasing dish
- 1 (1 lb) container sour cream
- 1 (1 lb) container small curd cottage cheese (4% fat)
- 1 cup 2% or whole milk
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 1 ½ teaspoons finely grated lemon zest
- ¾ teaspoon salt
- Position rack in center of oven and preheat to 350F.
- Generously grease a 3 ½ quart shallow (2 inch deep) baking dish with some butter.
- Peel apples, halve, and core. Cut each half into thirds, then thinly slice crosswise.
- Combine sugar and fennel seed in a food processor. Run machine until fennel breaks down (it won’t be finely ground, but break most of the fennel into pieces and infuse the sugar). Measure out 2 tablespoons and set aside. Leave remaining sugar in machine.
- Bring a 5 to 6 quart pot of water to a boil.
- Measure out 1 cup boiling water and combine with raisins. Let steep.
- Add 1 tablespoon of salt to pot, then cook noodles until al dente. Drain in a colander, then return to warm pot and add 3 tablespoons of the butter, tossing until noodles are coated.
- Combine sour cream, cottage cheese, milk eggs, vanilla, zest and salt in food processor with fennel sugar.
- Process until smooth.
- Add to pot with noodles.
- Drain raisins (discard water), then stir in sour cream mixture , raisins, and apples with noodles until combined.
- Transfer to buttered dish. Dot top with remaining 2 tablespoons butter and sprinkle with reserved fennel sugar.
- Cover dish with foil and bake until kugel is beginning to set but still slightly jiggly in center, 45 minutes to 1 hour hour.
- Remove foil and continue to bake until top is golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.
If you thought you had to stay away from enjoying a big bowl of pasta because you’re trying to maintain a low-carb lifestyle, think again! The genius chefs at Marcia Selden Catering are sharing their utterly delicious and incredibly healthy (yes healthy!) recipe for carrot tagliatelle with creamy chevre, peas and toasted pine nuts.
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
There’s always a lot of buzz around Le Farm, Bill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.
Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon Continue reading
Contributed and photographed by Paloma Aeylon
Falafel. Shawarma. Hummus. Shnitzel. Shakshuka. These are typically the foods we salivate over in anticipation of touching down in the land of milk and honey. While these Israeli delicacies certainly warrant our attention and appetite, there’s a culinary craft that’s lesser celebrated despite its rich role in Israel’s colorful cuisine. Continue reading
Contributed by Katy Morris
We are very excited to introduce a brand new series…Seasonal Snippets! These monthly posts will provide you with everything you need to know about the most interesting seasonal fruits and veggies so that locavores can continue to eat the diverse bounties of our land all year long. Continue reading