Contributed by Marcia Selden Catering
While many people associate September with back to school, we like to think of September as bumper crop season. Here’s one of our all-time favorite recipes for one of our all-time favorite veggies! 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.
Aspen Community Garden
Every spring we have the same conversation about any summer trip we have planned. “Why would we leave our beautiful spot at home just as the trees and gardens are blooming? What could be better than our very own farmers’ market? Why don’t we just stay put and enjoy listening to a hodgepodge of free summer music from our tattered lawn chairs? Let’s greet old friends and sip chilled Sancerre from paper cups!”
But off we go because we love a change of vibe and scenery. Continue reading
Remember when seedy was a bad thing? When you bite into Mary’s Gone Crackers you know that seeds are good. Very good. Mary’s Original Seed Cracker is loaded Continue reading
Marcia Selden Catering
Gorgeous weather has arrived, the days are longer and it’s time to plan an outdoor party. Here’s the perfect, light and flavorful hors d’oeuvre. Continue reading
Molasses BBQ Glazed Chicken
If grilling is in your plan for Father’s Day this Sunday, you may want to treat your guy to this moist, smoky chicken with homemade BBQ sauce. It’s thick and spicy with classic flavors that match perfectly with well, almost any meat or chicken that you’re likely to throw on the grill. 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
I’m guessing it’s time for fruit and something much lighter than the fare you’ve been eating at your Seders.
I’m keeping it fresh and simple with this Orange and Fennel Salad from our Passover eBook, 4 Bloggers Dish: Passover. This vegan, pareve, gluten-free salad is so easy to make and so refreshing, you’ll want to make it all year round. Continue reading
In collaborating on my recent eBook, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors, I thought a lot about how my tastes have shifted over the years and how in some ways, they haven’t at all.
During Passover, a lot of home-cooks turn back to traditional foods that may be outside of the scope of what they normally eat. This naturally brought me to contemplating gefilte fish. And while I LOVE my gefilte fish, I’m totally DIS-interested in making it. The stink of simmering fish broth in my home? No thanks. 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