If you follow our Side Dish column (look to the right, yes, there!) you may have noticed that our friend, Jennifer Abadi, taught a vegetarian cooking class at the JCC in NYC a few weeks ago. The class focused on meat-free sides from the Middle East, a region Abadi is intimately familiar with as her family’s roots run deep in the Syrian Jewish community. We worked on a recipe for Armenian Red Lentil Soup with dried apricots, cumin seed and thyme Continue reading
Do you serve a soup course for Thanksgiving? I love the warm spices and seasonal veggies highlighted in the soups we’ll be sharing this week and next. Consider making any of these bowls of goodness 3-4 days ahead of the feast. They will all benefit from time spent resting in the back of your refrigerator as their flavors develop. Continue reading
Contributed by Melissa Roberts
Served on Sukkot, kreplach (soup dumplings) serve a dual purpose. First, for practical purposes and when served in soup, it’s a warming dish when eaten outdoors on a cool autumn night. Continue reading
I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today. I am happy to go out of my way to see what’s being offered at Stahursky Farm.
Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.
When news of Susie Fishbein’s eighth cookbook in her Kosher By Design series arrived on my laptop, I wondered what could be new from one of my go-to favorite cookbook authors?
Yes, I am a big fan of this Jersey girl, but I needed to be convinced that her latest would provide me with more than just another collections of great recipes. With four of Fishbein’s previous volumes in my collection of the many cookbooks I was sure I couldn’t live without, I was looking for something truly unique in Kosher By Design Cooking Coach.
Mission Accomplished and here’s why: Continue reading
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.
It happens like clockwork. Here in Connecticut, Rosh Hashanah is generally warm and sunny and by Yom Kippur the nights are downright chilly.
Sukkot comes just five days after and the foliage is suddenly tinged with vibrant oranges and happy yellows of Autumn. The festival of Sukkot requires us to shift our moods suddenly also, from the days of contemplation and solemnity to a spirit of joyful thanksgiving and celebration. Our menus quickly transition to warming foods and for many of us, that means soup.