Photo: Robin Selden for Marcia Selden Catering and Event Planning
Ready for a little autumnal decadence?
We’re veering left of classic pumpkin pie and dreaming about filling pumpkins with creamy pasta to create a one dish meal. We love the drama of serving directly from the gourd, scraping pumpkin-y sweetness right along with the savory cheesy spinach and pasta melange. Continue reading
photo courtesy of Marcia Selden Catering
Contributed by Marcia Selden Catering in Stamford, CT
Fish tacos are one of our favorites meals in the summertime. These super healthy, low calorie tacos are wrapped in a crisp lettuce leaf and go perfectly with an ice cold beer! 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
My eyes swam through the menu, reeling with delight. Oh, what to choose?
The arugula & pear salad? Mini fish tacos? Risotto cake? Oh wait – the gluten free ravioli? Or the grilled cod?
F.I.S.H Restaurant & Bar located in the heart of downtown Stamford, CT, has an impressive selection of kosher-friendly fish and vegetarian options. They serve them in a chic and inviting atmosphere. The biggest challenge was choosing what to order, given the diverse and tantalizing temptations.
High hopes reigned supreme for this fresh fish restaurant considering that the owners have been at the helm of the long popular Quattro Pazzi and Osianna restaurants in Fairfield, CT. Continue reading
Recipe and Photo courtesy of Marcia Selden Catering
The eggplant can get a bad wrap. Those shiny purple orbs can often seem intimidating, but fear not, our baked stuffed eggplant is perfectly delicious! Continue reading
photo: Ben Alsop
contributed by Katy Morris
Have you heard about Blue Hill Yogurt yet?
This trailblazing stuff is brilliant! Made with milk from 100% grass-fed cows from family-owned farms in the Northeast and flavored with simple, fresh ingredients, all natural Blue Hill Yogurt is available in 6 VEGGIE based flavors, beet, carrot, sweet potato, butternut squash, tomato, and parsnip. And they’re all gluten-free. Continue reading
Recipe courtesy of Marcia Selden Catering, Stamford, CT
Chestnuts roasting on an open fire… hard not to hum along, I know. But what’s the skinny on chestnuts? And what about actually roasting them on an open fire?
Chef Robin Selden helped me out here with lots of interesting facts and useful tips in addition to the easy and fragrant recipe for Truffled Chestnut Risotto, below.
Let’s start with that oft referred to “roasting on an open fire”: Continue reading
photo courtesy of Dinner in Venice blog
I wonder if you’re feeling latke’ed out yet? With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? Continue reading
When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy. Continue reading
After dining at Eataly‘s vegetarian restaurant, Le Verdure, Marla Cohen was inspired to whip up her own creamy polenta with a melange of her favorite ‘shrooms. Continue reading