It was only eight weeks ago that I clicked open an e-mail and read an enticing invitation to join three other food bloggers on a fast and furious journey that has resulted in our collaborative cookbook, “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors”. Continue reading
Lots of laughter, wild costumes, and of course, the re-telling of the Purim victory tale, are all part of the Purim celebration. The hamantaschen, triangular cookies filled with jam, are always a key component.
And while I’ve seen these favorite cookies in bakeries at other times of the year, nothing signals Purim more delightfully than the tradition of baking these sweet treats in your own kitchen. Continue reading
Anyone who has swiped steaming freshly baked pita around a bowl of authentic and creamy hummus knows the real deal when they taste it.
The chickpeas are blended to a velvety smoothness with the help of tehina (sesame paste), seasoned simply with chopped or pureed garlic, freshly squeezed lemon juice, a dusting of paprika and parsley. Done!
Sounds so simple, but it can easily go awry. Continue reading
With just a simple dash or a generous sprinkle, you can bring authentic Middle Eastern flavors to your cooking.
Here’s how some of our favorite Middle Eastern cooks and chefs recommend you use these spices to elicit authentic flavors in great tasting, Middle Eastern dishes. 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
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
It’s all about love, comfort, joy and a celebration of family traditions at With Love From the Cupboard, a Westport, Connecticut based boutique-styled artisanal bakery full of delectable, heartwarming desserts.
When she was a little girl, Chef and owner of With Love From the Cupboard, Nicole Peranick spent her afternoons and weekends happily baking with her grandmother. She would often tip toe downstairs, as her parents were still sleeping, so she could surprise them with warm pancakes and baked treats she loved to whip up. Continue reading
Contributed by Shannon Sarna, blogger and content editor at The Nosher.
I hate pareve desserts. Hate. Despise. Abhor. Loathe. Detest. Any other synonyms I missed?
In my culinary endeavors, I am first and always a baker. I love using butter, heavy cream and buttermilk whenever possible. So pareve baking is truly the worst challenge with which I have to contend as a kosher cook. Continue reading
contributed by Katy Morris
In the bitter cold of February here in the Northeast, we are shining the spotlight on a locally grown, versatile root vegetable, the rutabaga.
Rutabagas, otherwise known as swedes, are members of the Brassica family. Although not brightly colored or calling out for attention like some of your other winter favorites, don’t overlook this pleasantly earthy, mildly sweet veg. Continue reading