by Java Nooryani, Brooklyn dweller, vegan explorer.
I try not to judge restaurants by their websites but it’s exciting when a place lives up to its own online design and hype. This was the case with M.O.B or Maimonides Of Brooklyn, a vegan restaurant in Brooklyn’s Boerum Hill neighborhood. On M.O.B’s website, interested foodies can read all about their origin and food philosophy, as well as look through their detailed, pictured menu. Continue reading
contributed by Ronnie Fein
Until recently I hadn’t eaten Indian food for several years, all because my husband Ed and I actually travelled in India and the food was so good I didn’t want to ruin the memory. The food over there was an extraordinary revelation of just how elegant, refined and profoundly tasty Indian cuisine can be. Nothing we had eaten in the States before that trip could compare favorably.
So, when my friend and colleague, Liz Rueven, asked if I would sub here on her blog – she was crazy busy with plans for her son’s wedding – and suggested I review Navaratna, a new-ish, Indian restaurant in Stamford, CT, I was reluctant.
Well, Indian food is back in our lives, thanks to Navaratna. Continue reading
Some days I’m pressed for time and speed shop through my farmers’ market, stopping only long enough to grab the goods and move on. On more leisurely days, I meander from farmer to chef, getting the juice on what’s growing and cooking. Continue reading
Cool mountain breezes waft across snow capped mountains reaching towards implausibly blue skies. I have returned to one of my favorite vacation spots.
Summer in Aspen has it all: awe inspiring hiking, invigorating biking, unique shopping, the eight week long classical Aspen Music Festival and to top it all off, a vibrant and highly creative dining scene. Continue reading
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
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.
I’ve met Marina many times before. She lives less than a mile from my home, and I often swing by her place to pick up fresh eggs , usually still warm, or to buy her hand-crafted honey based products from her delightful tasting room in Weston, CT.
Marina is a beekeeper. She makes 15 types of single origin honey, beeswax candles, and honey based skin care products.
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
This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy.
In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and on their sustainable vegan food truck, G-Monkey.
Mark also teaches occasional cooking classes at Wallingford’s Delia Center (CT).
Busy enough? Continue reading