Toasting Leftovers with Beer Braised Pulled Turkey Tacos

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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

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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

Portabella Mushroom Pizza Satisfies that Craving

Bette's vegan portobello pizza and some cheesy

There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors.  Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas  are simple to whip up and would be a blast for teens to take charge of.   Continue reading

Pear & Maple Roasted Squash Bruschetta

array of squash

Recipe: Marcia Selden Catering

Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.

This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheeseContinue reading