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EST. 2011 BY LIZ RUEVEN
Tuesday, April 15, 2014

Lighten Up with Fruit in Your Salad

Lighten Up with Fruit in Your Salad

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'...



Wednesday, April 9, 2014

Re-Thinking the Fish Course for Passover

Re-Thinking the Fish Course for Passover

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 sco...



Monday, February 24, 2014

Greek Style Japanese Eggplant

Greek Style Japanese Eggplant

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!  11736...



Wednesday, February 19, 2014

Blue Hill Yogurt Takes Savory Turn & Roasted Beet Salad

Blue Hill Yogurt Takes Savory Turn & Roasted Beet Salad

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, ...



Monday, February 10, 2014

Seasonal Snippet: Diggin’ Rutabagas & Mid-Winter Tacos

Seasonal Snippet: Diggin’ Rutabagas & Mid-Winter Tacos

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.  Ruta- What? Rutabagas, otherwise known as swedes, are members of the Brassica family. Although not brightly colored or calling ou...



Monday, January 27, 2014

Vegetarian Wednesdays Deserve an A Plus & no Pappardelle Left Behind

Vegetarian Wednesdays Deserve an A Plus & no Pappardelle Left Behind

Contributed by Katy Morris In a charming New England setting alongside the whispering Norwalk River in Wilton, Connecticut, sits a quaint and humble looking one-room schoolhouse that is home to a superior dining experience. The Schoolhouse of Cannondale, owned and operated by Tim LaBant since 2006, offers ...



Monday, December 23, 2013

Gravlax: The Easy Cure for New Year’s

Gravlax: The Easy Cure for New Year’s

contributed by Katy Morris photos courtesy of Sugar and Olives On an inconspicuous side street in Norwalk, CT, sits an eccentric French-inspired culinary “kitchen and lounge” that serves delicious, locally sourced, organic fare.  Sugar & Olives, owned by Jennifer Balin, opened after she boug...



Tuesday, December 10, 2013

Warming Up with Hearty Lentil Soup

Warming Up with Hearty Lentil Soup

At the end of my Thanksgiving cooking marathon, I began to squirrel away homemade turkey stock, turkey gravy and remnants of glistening tomatoey broth from my slow cooked brisket. Just as my freezer shelf was beginning to look like a frozen wonderland of rich liquid leftovers I was asked by Red Envelope, the ...



Tuesday, December 3, 2013

What’s the Skinny on Chestnuts?

What’s the Skinny on Chestnuts?

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 Robin Selden helped me out here with lots of interesting facts and useful tips in...



Wednesday, November 27, 2013

Toasting Leftovers with Beer Braised Pulled Turkey Tacos

Toasting Leftovers with Beer Braised Pulled Turkey Tacos

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 ...