Global Gardens Olive Oil Giveaway

Photo: Global Gardens

Photo: Global Gardens

As  we approach the mid-way point during Chanukah week we think it’s high time for a gift for our dedicated readers! 

We’ve partnered with Global Gardens to offer a delectable (and symbolic) gift to one lucky reader who will surely relish these organically grown,  hand harvested, California olive oils from one of our favorite small businesses. These recently harvested, PERFECT FOR Chanukah olive oils are NEVER available in grocery stores. 

Get ready to enter and win this GIVEAWAY! We’re making it super easy since we know how busy you are preparing mounds of sizzling latkes for your crew.  Continue reading

Cheesy Breakfast Latkes Made Easy

Photo: Liz Rueven

Photo: Liz Rueven

Frozen shredded potatoes are about to make your Chanukah latkes (aka potato pancakes) a whole lot easier. Yes, we used easy and latkes in the same sentence because this shortcut will leave your knuckles intact and your mound of grated potatoes looking bright instead of that dreaded tawny purplish hue.

Ready?   Continue reading

Easy Spiced Zucchini Bread

Photo: Robin Selden for Marcia Selden Catering, CT

Photo: Robin Selden for Marcia Selden Catering, CT

We love easy-to-bake recipes that highlight seasonal spices like the heady quad of cinnamon, ginger, allspice and cloves. Once you’ve baked this super moist Spiced Zucchini Bread, your home will carry the warming scents of Autumn for days.

And with Chanukah and family gatherings ramping up next week, that’s a welcoming scent, indeed. Continue reading

Thanksgiving Recipes We Know You’ll Love

Photo: Liz Rueven

Photo: Liz Rueven

Did we mention that we’ve been pinning recipes to our Thanksgiving Pinterest board since way before Labor Day?

We’ve included colorful classics and plenty of twists, edited when necessary, for kosher keepers, vegetarians, vegans and gluten-free readers.

Consider this YOUR collection.

Just like YOU, we’re regularly seduced by glossy food mags and our creative food blogger friends. So to get the Thanksgiving mix just right, we’re also highlighting some of our readers’ favorites from Thanksgivings past. With over 150 pinned recipes and tips, we think you’ll find plenty of inspiration there. Continue reading

Why we Love those Lumpy Sunchokes



Katy Morris

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 sunchokesContinue reading

Warming Sweet & Savory Red Lentil Soup

Photo: Liz Rueven

Photo: Liz Rueven

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

S’Mores & More Desserts over the Fire


Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

Whether you’re using an open fire on a camping trip, your backyard grill or fire-pit, or a makeshift hibachi perched on your fire escape, autumn is a great time to gather around a flame as you combine seasonal ingredients with melted temptation. Continue reading

Moss Cafe Fuses Farm to Table with Kosher


Photo: Moss Cafe

Photo: Moss Cafe


By the time owner Emily Weisberg launched her kickstarter campaign, Moss Cafe was already blinking wildly on our radar. Their mission is so clearly stated, so authentic, so pure, that we took notice many months before they opened.  We waited patiently and then gave them a few months to settle into their natural rhythm. Finally, we headed to Riverdale, NY to have our first taste of Moss, along with a great conversation with owner, Emily Weisberg.

Moss’s menus says it all: “we serve real food grown by real families on real farms not far from here.”

And Moss just happens to be kosher. And organic. And farm-to-table.  And if I didn’t know that Moss was kosher, I wouldn’t have guessed it.  Continue reading

Butternut Squash & Apple Soup Ushers in Autumn


There’s nothing quite like a pot of simmering soup to signal Autumn’s onset. And while we love all sorts of soups, we take advantage of the fruits and veggies at our farmers’ market as we kick off soup season.

We turned to Marissa Latshaw, owner and chief simmering maven at All Souped Up in Fairfield, CT, for her favorite seasonal soup recipe. She wowed us with her vegetarian, dairy-free, uber creamy Butternut Squash and Apple Soup. In fact, she told us that, “The original recipe called for butter and cream, but I stripped out those elements and I love it even more!”


Marissa Latshaw is the chef and owner of All Souped Up of Fairfield, CT where she crafts small batches of delicious, healthy soups using the highest quality local ingredients. Her soups are packaged beautifully and responsibly and can be found on her website at All Souped Up.   Check out what she’s simmering and where you can purchase her soups.


To see soup menu and be the first to know about gifts and shipping connect with Marissa on facebook and follow her on instagram @allsoupedupct.

Go green! All Souped Up gives a $.50 credit toward a future soup purchase for every glass jar returned.

For anyone steering clear of dairy, you won’t miss those elements in Marissa’s Butternut and Apple Soup.  Let us know what you think!

Butternut Squash and Apple Soup

8 servings

Butternut Squash and Apple Soup

This Butternut and Squash Soup recipe is courtesy of Marissa Latshaw, All Souped Up, Fairfield, CT. Marissa crafts small batches of delicious, healthy soups using local ingredients that highlight the seasons' bounty.

This soup will last for a week in the refridge or may be frozen.

This soup is vegetarian and dairy-free (pareve).


  • 4 pounds of butternut squash
  • 5 TBS extra virgin olive oil
  • 2 shallots (about 2 ounces)
  • 5.5 cups of water
  • 2 apples (Paula Reds or McIntosh work well), core removed
  • Salt (1 tsp plus more to taste)
  • 1/2 tsp honey (Red Bee Goldenrod is perfect!)
  • 1/4 tsp ground cardamom
  • 1/4 tsp ginger (powdered)


  1. Start by piercing the butternut squash all over with a fork, set onto a cookie sheet and roast in the oven at 375 for 15-20 minutes.
  2. Cut squash in half long ways and scoop out and reserve the seeds and strings.
  3. Add the EVOO to a stock pot along with the shallots, and cook over a low heat until shallots start to become translucent.
  4. Add the seeds and strings and stir on and off for about 5 minutes. The oil will turn a beautiful shade of orange.
  5. Add the water and the salt, and turn up the heat until it starts to boil. Put the squash and apple pieces into a steamer that fits into the stock pot. Cover the pot and steam for about 45 minutes, until the squash flesh is soft.
  6. When done, remove the steamer and set it onto a cookie sheet. Pour the liquid in the pot through a strainer and into a bowl, set aside.
  7. Clean out the pot and set it back on your cooktop.
  8. When cool enough to handle, remove the flesh from the butternut squash and put into a blender along with the apples and a cup of the cooking liquid, blend until smooth and pour into the pot. Continue to do this in batches until all of the butternut squash and apples are blended and back in the pot.
  9. Add more liquid into the pot until it reaches desired consistency.
  10. Simmer over a low heat. Stir in the honey, cardamom, and ginger.
  11. Add additional salt, to taste.


Serving Suggestions:

Crispy Sage: Heat EVOO over medium heat, carefully add individual sage leaves and let them get crispy for about 10 seconds. Remove carefully with a fork and place onto a dry towel. Sprinkle with sea salt and sugar.

Rosemary Croutons: Cut a baguette into 1/2 inch rounds and each round into quarters. Toss bread with EVOO, garlic cloves, a few sprigs of rosemary and season with sea salt. Place in one layer onto cookie sheet and bake in a 400-degree oven for 15-20 minutes, or until desired crispness.