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.
Quick! Name three quintessentially Jewish foods. Don’t think too much about it.
I bet that kugel is on your short list.
Even the most health conscious cooks will likely whip up a luscious, highly caloric noodle pudding at some point in the next month as Jews everywhere, celebrate four holidays over five short weeks. This rapid-fire succession of holidays requires lots of planning and some easy recipes that are guaranteed to please a crowd.
Kugel is a versatile and variable concept. Depending on the region your family hails from, or the place you currently live, your kugel may be creamy and cheese laden, savory with fresh herbs and veggies, or stacked with potato and onion layers simply seasoned with salt and pepper. Add thinly sliced firm apples or slightly under ripe pears from the orchard?
Why not? Continue reading
photo courtesy of RED BEE HONEY
I tried to avoid this. Really, I did.
I wracked my brain, rustled through my ever expanding kosher cookbook collection and finally through up my hands and yielded to Melissa Roberts, my go-to recipe writer, for a traditional Rosh Hashanah recipe with a twist.
Like you, I was thinking, aren’t there enough honey cake recipes out there, already?
Maybe so, but I’m feeling sentimental about honey cake and here’s why.
I clearly remember the first time I fell for it. D. brought S. home from Boston to share Rosh Hashanah with us. I could see that their love was deep and for real.
Labor Day’s signal is loud and clear.
Like Pavlov’s dogs, we respond to the first Monday in September with a wave of sadness as the date proclaims that summer is over. Not so fast!
I’ll take this Labor Day to give thanks to those who advocate for fair wages, better working conditions, and fair trade. Now is a good time to re-state our commitment to honoring those who grow our food with concern for our environment and better nutrition for our families.
I’ve come closer to my food sources this year, through an all organic, GMO free, guaranteed local farmers’ market in my hometown, in Westport, CT. As a result of the persistent efforts and support of town leaders, a visionary and super smart (and strict) market manager and tireless volunteers, I can now turn to my local (within 120 miles) market for farm fresh deliciousness each and every week. Continue reading
contributed by Melissa Roberts
Do you ever really think about your coffee? I never did.
Though my morning cup is a daily ritual, I neither cared nor thought about where the coffee came from as long as the brew was hot and strong. But coffee is big business and a controversial topic environmentally and politically–points that came to my attention recently with the discovery of Dean’s Beans.
Dean’s serves up coffee with a conscience. Continue reading
This post was contributed by Melissa Roberts.
What does a July 4th celebration have to do with Kosher Like Me? Well, not a whole lot really.
Except….Jews are an integral part of the American fabric. There are probably more of us here in the U.S. than in any other country or continent.
So celebrate America’s independence?
For my family, the 4th is an official kickoff for summer complete with house guests, grilling, and a flag cake.
This year, I decided to move on from this unoriginal yet always delicious dessert and my mind turned to a pavlova, a marshmallow-y meringue filled with cream and fruit.
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
styling and photo by Heather Carlucci-Rodriguez
Every Mom loves salad. And kids of all ages love pizza.
I’m thinking it’s the perfect union for a simple Mother’s Day meal. Kids and Dads can have a farm to table adventure preparing this one.
Mom will admire their efforts and taste the difference.