Recipe courtesy of Marcia Selden Catering, Stamford, CT
Chestnuts roasting on an open fire… hard not to hum along, I know. But what’s the skinny on chestnuts? And what about actually roasting them on an open fire?
Chef Nicole Straight helped me out here with lots of interesting facts and useful tips in addition to the easy and fragrant recipe for Truffled Chestnut Risotto, below.
Let’s start with that oft referred to “roasting on an open fire”: Continue reading
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
When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy. Continue reading
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
After dining at Eataly‘s vegetarian restaurant, Le Verdure, Marla Cohen was inspired to whip up her own creamy polenta with a melange of her favorite ‘shrooms. Continue reading
Written and photographed by Melissa Roberts
September is a month with an identity crisis. What can we depend on weather wise? Each day is a new surprise. A crisp snap of autumn one moment, the next, temps climb into the 90s. And when a holiday comes around (Sukkot, so soon?), how do we plan accordingly? Luckily, mid September continues to bring late summer’s harvest of tomatoes, corn, and fresh herbs. Continue reading
Did you know that summer leeks are traditional on Sephardic tables on Rosh Hashanah? I did not. Here’s how it goes:
The Aramaic word for leeks is “karti”, which is very similar to the Hebrew, “yikartu”, meaning to “cut off”. We pray that our enemies will be “cut off”, allowing for safety and security of the Jewish people and all of our friends.
Long, layered stalks of Leeks are neatly lined up in your local markets now along with the long-awaited abundance of perfectly ripe tomatoes and gorgeous eggplants.
This is how we connect seasonal ingredients to holiday dishes. Yup, it goes beyond apples and pomegranates, for sure.
photo: Marcia Selden Catering
Marcia Selden Catering
If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups. Continue reading
Been reading much about farro lately?
It’s one of those densely nutritious ancient grains that we should be eating more of. Maybe that’s why I loved learning about this bright, summery, market-sourced salad at Haven’s Kitchen‘s Salad Class a few weeks ago. Continue reading
Recently, a friend of E’s, a budding Broadway star at the ripe old age of 23, asked me if I would boil up some of his college pal’s Mom’s “cool” pasta and consider sharing my thoughts with my readers.
Sure! But I have lists growing outa of the ears of my lists about places to eat, people to call, products to check out. So it’s been a little while since I first read the label on MagNoodles Smart Pasta and marveled. Continue reading