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
Persian cooking is distinctive with flavors of pomegranate, funegreek, preserved limes, barberries, sour cherries and nuts. Lots of lentils and rice, and plenty of eggplant and garlic are often part of the mix. Don’t forget the more familiar baklava with all varieties of native nuts between many layers of pastry sheets moistened with honey. Once I get the urge for these unique flavors I just gotta have ‘em.
So when my lunch date cancelled the other day, I kept my plan to eat at Parmy’s Persian Fusion in the East Village, NYC. A recent review in the NY Times got my motor going and I couldn’t shake it. Continue reading
Marcia Selden Catering
The farmers markets are finally open, fresh spring herbs and bright green vegetables abound. There’s no better time to take out your patio furniture and invite a few friends for cocktails and a few nibbles. Continue reading
With Mom’s Day fast approaching the time is ripe to focus on simple and healthy spring salads. Local produce is finally appearing at farmers’ markets with earliest spring crops, asparagus, rhubarb and kale, leading the pack. For this tasty and nutritious Quinoa and Kale Salad we are highlighting a load of fresh green herbs and Lacinato kale. Continue reading
NY SHUK creators Ron and Leetal Arazi. Photo: Eunice Choi
Hankering for those complex Middle Eastern flavors? NY SHUK has created three jarred condiments that may end your search for those nuanced flavors that are difficult to achieve on your own.
Ron and Leetal Arazi’s harissa, tanzeya, and L’ekama, from their NY SHUK pantry, are so authentically Middle Eastern, so delicious, so flexible, that you may soon find yourselves counting on them as staples in your kitchen. And they make it easy to be creative by posting a wide array of recipes on their website for inspirations. Continue reading
Minty Rhubarb and Strawberry Compote
Fruit or Veggie? When considering rhubarb most of us think of it a fruit. After all, we generally enjoy rhubarb in sweet dishes like pies, tarts, and cobblers. Low and behold, rhubarb is indeed a vegetable – right there with celery, fennel, and asparagus.
And it’s time to welcome it as one of the earliest vegetables of the spring season. Don’t let your lack of familiarity with these stalks prevent you from exploring its many uses! Continue reading
photo courtesy of Haven’s Kitchen
Thinking about Mother’s Day yet?
Any of these cooking classes would surely thrill the Moms in your life. Participants gain new skills along with fresh recipes to enjoy in the warmer months. And these classes are a blast to enjoy with someone you love.
Search the categories and locations below to find kosher, vegetarian, gluten-free and vegan classes sure to lure you into the kitchens at some of our favorite cooking schools and culinary hot spots in CT and NYC.
I’m not interested in fooling our dinner guests into thinking I’ve slaved for days to cook for them. But I am interested in easy techniques that yield delicious results and even a little drama on the plate.
I should have learned this easy technique for cooking fish eons ago. The truth is that I didn’t learn it until I took a cooking class in my hometown in CT a few weeks back The theme was Deceptively Easy Recipes for Entertaining.
By now you know that I love it when like-minded eaters tip me off to vegetarian spots that have plenty of options for anyone kosher like me or vegetarian. So when N. suggested that I check out The Little Beet I was totally game. Its menu is seasonal, ingredients are farm fresh and there are plenty of heathy non-meat options to keep all sorts happy here.
And to my amazement the whole menu is gluten-free. Located right in the heart of busy midtown Manhattan, I was thrilled to find a fast but not fast-food option for breakfast, lunch or early dinner. Continue reading
It’s an all recipe week here at Kosher Like Me, with Passover in full swing and the local farms starting to sprout.
Asparagus and radishes are among the earliest spring veggies and welcome harbingers of the abundance to come. Watch for our Seasonal Snippets ALL about asparagus next week. Continue reading