I get asked for my lentil soup often, and for the longest time I could have sworn I had posted the recipe online, but time and time again, I was thinking of split pea soup,...
Read More →The cornish pasty is not very well known here in the US, and that’s a shame. You see, the combination of beef, root vegetables and delightfully soft pastry is a food combination that deserves to...
Read More →I’ve written about chili a number of times. There’s my epic vegetarian chili which is free of meat and full of flavor. If you’re more traditional there ‘s my chili con carne recipe (and I even...
Read More →When planning the menu for our Fed, White and Blue dinner a couple of weeks back, I wanted the very best ingredients I could find. Our meat was organic and hormone free thanks to KOL Foods,...
Read More →Can I be honest? I was not looking forward to this month’s themed Kosher Connection post when I learned our themed ingredient was apple, but that’s the beauty of our monthly roundups. They push us...
Read More →The I learn about health and nutrition, primarily through my wife and her passion for this topic, the more foods that I used to consider healthier choices get pushed into the do-not-eat column. Since my...
Read More →We all have those “what’s for dinner?” nights when we open the almost-bare fridge, make a mental note to do groceries after work the next day. On closing the door, we still have no idea...
Read More →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 →
Comments