La Frutteria In Costa Rica

 watermelon and bike

While in Costa Rica last week, the directions I received to the closest frutteria went something like this, “Stay on the paved road. Follow all of the twists and turns until you see it on your left. If you find yourself on a dirt road get back on the paved one.”

After a few bumpy miles, we hit the frutteria and the food portion of our adventure began. Continue reading

You Bake in THAT Oven? Tell Me More.

Briana Pennell, owner/baker at Steam

Briana Pennell, owner/baker at Steam

text and photos by Katy Morris

“Locally acquired, Chef inspired” is their mantra and it is perfectly fitting. Steam Coffee Bar, which first opened at the Greens Farms train station and is now also at the Westport station in CT. It  is full of locally sourced, healthy and delicious treats, and of course, steaming hot coffee. Co-owner and Chef Briana Pennell was kind enough to sit down with me to give me an inside peek on what makes their place so unique.

She also shared recipes. We love that. Continue reading

Balaboosta Cookbook Give-Away #3

Cover_Balaboosta

Balaboosta is one of my go-to favorite restaurants in NYC. When friends come to town, it’s my first choice for where to take them. I love the bold Mediterranean and Israeli inspired dishes with Chef/Owner Einat Admony’s creative twists.

Fried olives anyone? Continue reading

What’s the Skinny on Chestnuts?

chestnut risotto Marcia Selden Catering

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

Toasting Leftovers with Beer Braised Pulled Turkey Tacos

IMG_1934

Let’s be honest. The day after the big feast we are P-O-O-P-E-D.  Oh yea, the clean-up was one for the ages, too, with the splatters from frying latkes and stove-top smears from simmering sufganiyot (yes, doughnuts!) on this once in a life time Thanksgivukah.

 So when Kol Foods asked a eight bloggers to play with a couple of turkey legs and come up with a recipe for our post- Thanksgivukah leftovers, I was determined to hone in on something EASY.

And then my competitive spirit was aroused when I understood that this is a contest. And the winners get prizes. Oh yes, Happy Chanukah, indeed. Click here to vote on your favorite recipe and to have a chance to win a generous credit with Kol Foods. Continue reading

Stop by THE STAND for Juice and Lots More

B.O.C. breakfast of champions

Contributed by Katy Morris

Their mantra says it all: “Fresh. Organic. Always Animal Product Free.” Actually, it almost says it all… The Stand Juicing Company could also use “locally sourced”, “delicious, nutritious vegan fare”, “all natural juices”, “welcoming atmosphere”, and “energetic, endearing staff” to their slogan to really paint a full picture of what they are all about. AND they serve plenty of tempting food along with their juices. Continue reading

Solving the Frying Issue: As Easy As Latke Gratin

celery root potato latke gratin (1)

contributed by Melissa Roberts

In case you haven’t heard, Hanukkah and Thanksgiving fall on the same day this year. It’s a big deal because the holidays last converged in the 1880′s and it won’t happen again for thousands of years.  Reason to celebrate Thanksgivukkah, for sure!

For some, the idea of frying latkes while preparing a Thanksgiving feast isn’t an intimidating thought. For most of us mortals, however, the thought of standing and frying at the stove isn’t a welcome notion. (And for mortals like myself, frying but once a year is enough!) There is a solution to the frying “issue.” Continue reading

Thanksgivukah Give-Away Number One

HKBCover

The convergence of Chanukah and Thanksgiving is so HUGE, so once in a lifetime, that you, my loyal readers, deserve gifts!

Who doesn’t love a give-away, anyway?

How about FOUR of them??? This is the first of FOUR cookbooks that I will be giving away over the weeks leading up to Thanksgivukah and heading towards the new year.

Be sure to check in each week so you don’t miss any of these. I think you’ll love them as much as I do.

Continue reading

Vegetarian Dishes Abound at Aladin, Indian Bistro

Manchurian Cauliflower, photo: Chuck Dorris

Manchurian Cauliflower, photo: Chuck Dorris

contributed by Katy Morris

Celebrated Chef Kausik Roy, a culinary expert who has mastered the intricacies of authentic Indian cuisine and has been successfully satisfying the palates of East Village and CT diners for years, has opened the doors of his newest eatery in Fairfield County, Aladin Indian Bistro. When crafting the menu, Continue reading

Cozy Up to Salmon Cakes

salmon 3

Recipe: Marcia Selden Catering

If you have picky eaters at home, you know how difficult it can be to get them to eat salmon.  But it’s worth your effort because salmon is bursting with omega-3 heart healthy fats as well as vitamin D.  These salmon cakes are crispy,  Continue reading