By Camillo Ferrari
The vibe at the Lime restaurant in Norwalk, CT is a throwback to the late 70′s. Square sheets of glass protect faded, striped umber and orange tablecloths and customers’ business cards are wedged between cloth and glass. A smattering of haphazardly framed photos of early 1980′s T.V. icons hang next to kitchen tools and framed notices of events from another era.
photo: Lucy Schaeffer
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
Desperate for something to eat as the Passover Seder progression delays the dinner, we welcome the moment when we are free to pile charoset on matzah.
Ironic, isn’t it, that while charoset represents the mortar used to make bricks when we were slaves in Egypt, it is somehow, the tastiest symbol at the Passover Seder? 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
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
photo courtesy of FOOD NETWORK