I am a little obsessed with my brand new Falcon Enamel cookware. Everything I cook in this bake set has an authentic farm-to-table feel about it that can only come from cook ware made with...
Read More →I used to be scared of cooking meat. It was such an expense and so delicate. How to cook lamb? I just didn’t bother. But it’s so delicious, and now it’s reserved for special occasions like...
Read More →Daylight savings time is just one of the ways I know that spring is on it’s way. Seeing artichokes and healthy asparagus in the produce section is another, and the steady stream of guests that...
Read More →Would you believe me if I said I have never cooked with pineapple before? My mother’s deathly allergy to this fruit kept it far from our home, perhaps even our block when I was growing...
Read More →In February 2013 I flew to New York for 50 hours to attend the Kosher Food and Wine Experience. As I made friends and mingled with foodies, there are two questions I was asked over...
Read More →The list of forbidden foods for the week of Pesach (Passover) starts with wheat, barley, rye, spelt and oats. For some, typically those of Eastern European decent, rice, millet, corn and legumes like beans and lentils are...
Read More →Offer me dukkah or candy, and I will take the dukkah. I have been using this ingredient in everything since I bought out the entire supply at my local Trader Joes, and between you and...
Read More →Sometimes you want something quick and easy, a short cut that will get you most of the way there. Last night, in the midst of my hummus prep, I ran out of steam and with my...
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