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
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.
image courtesy of Gefilteria
Question: How do you recognize a gefilte fish swimming in the ocean?
Answer: It’s the only one with a carrot on its head.
The subject of gefilte fish, in all of its old and new permutations, brought a standing room only crowd of over 200 enthusiasts to the Center for Jewish History in NYC last week.
An enthusiastic group of curious old timers (“what’s to talk about so much?”) and young hipsters (“SO cool”) gathered in the comfortable theatre to hear New York’s quintessential gefilte makers talk about their recipes, why gefilte fish has lasting appeal, what their patrons have to say about it, and best of all, to offer samples to the hungry crowd after the panel discussion. Continue reading