As we wind our way through Passover week, it’s great fun to experiment with ingredients that fit the bill as perfectly as quinoa does. This vegetarian dish brings bright colors and textures together for this elegant side dish or entree. Continue reading
I love a good walking tour almost as much as a hands-on cooking class. So when Jennifer Abadi sent me her Syrian cooking class schedule along with dates for Context Travel’s “Jewish Cuisine and Culture” walk on the Lower East Side, NYC, I was ready to zip on my warm boots, grab a proper winter hat and prepare for a big nosh fest.
What I found was that having an expert lead me from one culinary landmark to the next, while sharing historical and social history of the neighborhood where my grandparents lived in a tenement upon landing at Ellis Island, left even this knowledgeable New York eater to some thrilling new tidbits to chew on. Continue reading
I’m still abuzz from all of the new experiences I had last weekend at the Hazon Food Conference.
Over the course of four jampacked days, I met passionate, articulate and inspiring food, social and environmental activists, Rabbis, educators and students, chefs and home cooks, gardeners, farmers and food producers, writers and filmmakers. Continue reading