Cover- The Modern Kosher Kitchen by Ronnie Fein
I love sharing the scoop with my readers! Cookbook author and blogger, Ronnie Fein, has released her latest book called The Modern Kosher Kitchen . You may pre-order or pick it up after November 15.
Better yet, you can play your hand at this cookbook give-away and hope to win it here and now. Continue reading
The Modern Kosher Kitchen by Ronnie Fein. Photo: Glenn Scott
The cruciferous Autumn darling of the season seems to be cauliflower. With the proper prep and seasoning, it’s pretty easy to forget how you felt about this veggie when you were a young’un. Continue reading
photo: Glenn Scott
Chances are great that you will be serving chicken for one of your holiday meal over the next few weeks. And if you’re anything like me, you’ll want it to be a super easy dish to throw together. Continue reading
Still looking for more ways to get your fill of this season’s glorious tomato crop? Have you made soup yet? This super easy recipe allows the big juicy slicers to shine.
And I can’t think of anything better than a soup that tastes like Summer. Continue reading
Tossing ripe, mouth-watering summer berries into a pyrex pan with your favorite crumb topping is always a summer crowd pleaser. If only the terms for these toppings were as easy as making these crisps- oh wait- is it a crumble? a cobbler? a buckle or a grunt? Continue reading
contributed by Katy Morris
Think authentic. Think pure. Think old-fashioned. Now wrap those thoughts under a crumbly blanket dotting freshly picked, juicilicious blueberries. Top it all with a generous scoop of velvety vanilla ice cream from Ronnybrook Farm and Dairy.
Are you seeing red, white and blue, too? Ah, what could be more American than blueberry crisp a la mode? Here’s how we’re celebrating this 4th of July!
Did you know that summer leeks are traditional on Sephardic tables on Rosh Hashanah? I did not. Here’s how it goes:
The Aramaic word for leeks is “karti”, which is very similar to the Hebrew, “yikartu”, meaning to “cut off”. We pray that our enemies will be “cut off”, allowing for safety and security of the Jewish people and all of our friends.
Long, layered stalks of Leeks are neatly lined up in your local markets now along with the long-awaited abundance of perfectly ripe tomatoes and gorgeous eggplants.
This is how we connect seasonal ingredients to holiday dishes. Yup, it goes beyond apples and pomegranates, for sure.
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.
With Thanksgiving one week away, there is still plenty of time to deliberate over the menu. One thing is for sure, though, and that is that I’ll be serving soup as a warming and tantalizing opener at our Autumnal Feast.
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