Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan A La Mode, has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click outa this post. Continue reading
Father’s Day is upon us and we’re heating up the BBQ. Whatcha putting on the grill?
Where did your meat come from?
Do you really know? Continue reading
For young lovers and their parents, ‘tis the season of gift giving as summer weddings approach and engagements are announced.
How about considering unique, edible gifts?
I ran across information about Negev Nectars and was taken by their mission “to support small- scale, sustainable agriculture in Israel, and to provide a market for these farmers.” All products sold through this American company come from Israeli farms located in the Negev desert. Continue reading
Farm fresh eggs have been getting a lot of press lately. And all the buzz is not for naught.
The simple pleasure of eating a fresh egg is distinctly different from eating one from a store. The charmingly bumpy shapes, the pleasing range of hues from lavender to pale blue to snow white, all point to a more, well, organic experience. Continue reading
Sometimes there’s an unexpected confluence of circumstance that makes writing about holiday foods a real thrill. Maybe it’s the adventure of discovering a new product that I suddenly feel I must have in my ‘fridge at all times.
In my perennial search for traditional foods with a twist, it was a great coincidence when the CT. farmers Robin and Ron Simmons contacted me about trying their organic, local, low fat and kosher yogurt .
Simmons Family Farm Yogurt almost sounded too good to be true. I shared with family and friends and began tasting the product over a period of a couple of weeks, just in time to make the connection between dairy and Shavuot. Continue reading
Just because I have great outdoor space for dining in CT. doesn’t mean that I don’t hanker for peaceful courtyards tucked away in the middle of NYC.
I found just that when I arrived for a late lunch at Pure Food and Wine, just off Union Square, last week. Continue reading
I met Leah Schapira one evening this past fall. We were at an intimate gathering of food writers and magazine editors in NYC. It was a convivial group, focused on networking and learning about each other.
We were asked to give an elevator speech to introduce our own projects and platforms. Continue reading
As Passover week approaches, I turned to kosher cookbook author, Susie Fishbein, for an idea on how to make my chicken soup and matzah balls festive and unique. Continue reading
TO COOK OR NOT TO COOK? That is the question!
Not everyone has the inclination or the time to prepare holiday meals, especially those that require a lot of sorting through recipes we may use only once a year.
Here are some ideas for resources if you would like to order items for your Passover Seder on April 6 or the week of Passover April 7-14. It is far from comprehensive, rather an overview of some great choices in both CT. and NYC.
I provide both strictly kosher choices and some that are not, with an understanding that my readers come from a wide range of lifestyles and viewpoints on this issue. Continue reading
Reyna Simnegar, author of Persian Food from the Non-Persian Bride, will demo dishes unique to Persian cuisine at an evening of tasting and culture presented by Chabad of Westport, CT. on Thursday, March 29 at 7 PM.
A total of seven dishes will be sampled and discussed as Simnegar shares her riveting story of growing up Catholic in Venezuela, discovering that she was a descendent of Conversos from Spain, and converting to Judaism. Her journey continued when she met her husband, Sammy Simnegar, who was born in Shiraz, Iran and came from a traditional Jewish family where Persian kosher delights are prized and at the center of every family gathering. Continue reading