Photo: Liz Rueven
Shakshuka, a North African one-skillet, vegetarian dish, is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking.
But there are as many riffs on this dish as there are cooks in the kitchen. So we’re sharing our most basic and favorite version here and you can add or subtract ingredients as you like.
Use the freshest eggs you can find and their richness will shine here. You’ll love the bold flavors as they come together, first on the stovetop and then in the oven. Continue reading
photo: Burning Bush
In advance of our round-up of favorite summer condiments for Father’s Day, we’d like to whet your whistle with this simple, thirst slacking, Burning Bush infused Burning Passion. Think: mid-week cocktail on the porch, in the park, or oceanside.
Not so hard, right? Continue reading
Photo: Melinda Strauss
I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.
Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.
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.
Photo: Leaf and Ardor
We’re kicking off our warm weather Seasonal Snippets column with lots of minty inspiration and a gluten-free, low fat recipe for Mint Salmon Cucumber Rolls. With mint‘s uplifting and invigorating scent and all-around culinary versatility, it is a seasonal shoe-in!
While in ancient times, mint leaves were scattered on the floors of synagogues and home foyers as a symbol of hospitality, these days we prefer them on our plates and in our glasses to perk up everything from morning tea to savory dinners and cooling desserts. Here’s what you need to know. Continue reading
photo: Whitney Fisch
Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover!
And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading
photo: Liz Rueven
Macaroons for Passover are as ubiquitous as rain in springtime. And why not? Gluten-free, dairy-free and super easy to make, you can march yourself right by those packaged goods and whip these up in no time. Continue reading
Contributed by Katy Morris; Photos- Liz Rueven
Collard greens are a staple in southern cuisine, but vegetarians and kosher keepers have generally steered clear of them since they have traditionally been paired with ingredients we don’t eat. Luckily, these nutritious greens have made their way nationwide and into lots of creative vegan and vegetarian dishes (see our vegan and gluten-free Curry Collard Wrap, below). Bursting with flavor and impressively versatile, we love collard greens! Continue reading
I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today. I am happy to go out of my way to see what’s being offered at Stahursky Farm.
Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.
What could be better than a bowl of creamy, rich ice cream to cool you down as the temperatures rise? With NadaMoo! products you can have your ice cream and avoid dairy too. For a whole lotta folks, THAT’S what’s better!
Not only is this non-dairy ice cream gluten-free, sugar-free, soy-free, and certified organic, it is also kosher. Continue reading