New Year’s eve is often a potluck affair with our gang. What are you whipping up for the celebration?
I turned to my good friend, Melissa Roberts, for suggestions. I wanted a savory and impressive dish to share with friends at brunch or supper alongside an elegant flute of bubbly. She suggested this delectable Kale Phyllo Pie; I’m right on it. Continue reading
I’m not interested in fooling our dinner guests into thinking I’ve slaved for days to cook for them. But I am interested in easy techniques that yield delicious results and even a little drama on the plate.
I should have learned this easy technique for cooking fish eons ago. The truth is that I didn’t learn it until I took a cooking class in my hometown in CT a few weeks back The theme was Deceptively Easy Recipes for Entertaining.
Lots of laughter, wild costumes, and of course, the re-telling of the Purim victory tale, are all part of the Purim celebration. The hamantaschen, triangular cookies filled with jam, are always a key component.
And while I’ve seen these favorite cookies in bakeries at other times of the year, nothing signals Purim more delightfully than the tradition of baking these sweet treats in your own kitchen. Continue reading
contributed by Melissa Roberts
In case you haven’t heard, Hanukkah and Thanksgiving fall on the same day this year. It’s a big deal because the holidays last converged in the 1880′s and it won’t happen again for thousands of years. Reason to celebrate Thanksgivukkah, for sure!
For some, the idea of frying latkes while preparing a Thanksgiving feast isn’t an intimidating thought. For most of us mortals, however, the thought of standing and frying at the stove isn’t a welcome notion. (And for mortals like myself, frying but once a year is enough!) There is a solution to the frying “issue.” Continue reading
contributed by Melissa Roberts
Squash and sage are quintessential flavors of fall, particularly a northeastern autumn. Here they are featured in a waffle that, drenched with maple syrup, fits in easily on the breakfast table. 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
Rosh Hashanah, the Jewish New Year, is coming SUPER early this year. So early, that it would be wise to keep a good part of your menu cool since the weather will likely be steamy hot. I’m focused on chilled sides, even if I my family insists on my traditional, braised brisket as the main.
photo courtesy of Emily Freed
Just as apples and pears appear at farmers’ markets, my favorite line of of culinary salts has added a new addition to the collection. THE perfect Vanilla Bean Baker’s Salt launches Today. And Farmer Freed has plenty of suggestions about how to enjoy this slightly sweet, aromatic treasure. Continue reading
Here’s the thing about giving a real pro a challenge. When you toss it to the right gal, she’ll take you up on it and even surpass your expectations.
I was wracking this little ol’ brain o’ mine trying to come up with some more edible wonders related to these Autumn holidays. I asked Melissa if she could drum up an idea for something scroll shaped to eat on Simchat Torah.
Scroll shaped treats? No problem!
It’s time to exhale deeply as we approach the joyful holiday of Sukkot. We are in the homestretch of the fall holiday series and the tenor has shifted to lighthearted celebration.
Sukkot punctuates the final harvest of the agricultural season with eight days and nights of celebration and shared meals with family and friends.