Jerusalem artichokes are surprisingly misleading in more ways than one.
For starters, they’re not from Jerusalem and they’re not artichokes. And despite their knobby, uninviting look, this root vegetable magically transforms into a comforting, scrumptious and nutritious side dish.
Looking for an accompaniment to your Thanksgiving and meatless Monday meals? Try sunchokes! Continue reading
Photo: Robin Selden, Marcia Selden Catering & Event Planning
Contributed by Marcia Selden Catering & Event Planning
You say tomato…we say Make a Galette! The tomato bounty of summer continues through the end of September, and it’s only right to take full advantage of it. Continue reading
Photo: Liz Rueven
Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.
While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading
A few weeks ago I had a first hand view of the late season harvest on a warm November afternoon with my local farmer, Patti Popp, at Sport Hill Farm in Easton, CT. We meandered through the fields and into one of her greenhouses to check out rows of unripe, green tomatoes clinging to their vines.
November’s weakened sun was not warm enough to ripen this bounty. We needed to pick ‘em or let ‘em wither. Continue reading
Contributed by Katy Morris
One of the most popular New York based kosher chefs of Kitchensurfing and Chef de Cuisine of Prime at the Bentley, Chef David Egidio Donagrandi, offered his take on a classic seasonal ravioli recipe, crafted exclusively for Kosher Like Me readers. We are indeed, honored and appreciative.
These pumpkin or butternut squash filled ravioli are a perfect way to use the bright orange gourds you’ll find at your farmers’ market through November and December. Continue reading
Leaf and Ardor created this quinoa dish by simmering the grain in brewed Heaven and Earth tea. Continue reading
It’s that time of year when effortless cooking reigns supreme.
Between back to school meetings and trying to adjust to the busier rhythms of Autumn, simple is what we need now. Just be sure to jump on this easy Corn Salad before those pyramids of golden ears disappear from your local market.
Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.
If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading
Photo and recipe contributed by Marcia Selden Catering, CT.
Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading
I cheated just a little. I confess. YUP. This locavore bought corn that was grown and trucked up from the south so I could prepare and share this recipe with you. But only because I want you to be READY to fire up your grills when local corn hits your very own farmers’ market.