For Shabbat, have some chicken pot pie with your pre-election anxiety
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at forwarding in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat
Chicken Pot Pie
Confit garlic hummus with grilled mushrooms
Confit garlic hummus with grilled mushrooms
Grilled Mushrooms
Cecilia Chiang’s Steamed Fish
Chinese Steamed Fish
This recipe appeared in The Mandarin Way cookbook by Ceclia Chiang. To read Mark Eshman’s, “In the elevator with Mrs. Chiang,” click here.
Yotam Ottolenghi’s ‘Flavor’ and the ‘epic revelation’ of a Lag B’omer potato
Yotam Ottolenghi’s journey to becoming one of the world’s most well-known and beloved cookbook authors started with a potato thrown on the fire for the holiday of Lag B’Omer.
That’s what we learn in the third of what Ottolenghi refers to as his vegetable trilogy, the newly-published “Flavor: A Cookbook.”
My elevator rides with Cecilia Chiang, the Julia Child of Chinese food
Cecilia Chiang at age 95
We lived on the 6th floor. Cecilia Chiang lived on the 11th, the penthouse. It was a 1960’s building that looked like it belonged in Miami Beach, not at the top of a hill in Pacific Heights across the street from Lafayette Park in San Francisco. But it made sense that Mrs. Chiang lived there since it was built. It must have been a swanky place in the ‘60s. After all, her restaurant, The Mandarin, was one of the most popular spots in the city from when she opened it in 1961 until it closed 30 years later.