When I talked to cookbook author Susie Fishbein in September, she was at home in Livingston, New Jersey poised to whip up her mother’s recipe of peach cake with soy milk for Shabbat dinner. The 44-year-old mother of four (her youngest child is 10, the oldest 18) is proudly awaiting publication of her eighth cookbook…
Every year just before Rosh Hashanah, my mother and I engage in a ritual attempt to approximate my grandmother’s gefilte fish recipe. The recipe itself is an approximation. She cobbled it together from other Holocaust survivors, and perhaps gleaned a few tips from women in a displaced persons’ camp, perhaps remembering bits from what her…
*We chatted with Dirt Candy’s vegetable wizard/chef Amanda Cohen (and author of the just-out-this-week “Dirt Candy: A Cookbook,”) about how to use all of your delicious summer produce. Check out her thoughts on grilled spinach here Corn’s peak season is usually at the beginning of August, but Cohen says she started seeing the sweet veggie…
CSA boxes are always filled to the brim with delicious and colorful local and seasonal produce. But as someone who’s been given extra veggies from a friend and CSA member overrun with produce, I know it can be hard for the average at-home cook to think of new and exciting ways to use said produce….
I grew up with Julia. I remember sitting in front of the TV watching her prepare foods that never appeared on our suburban table. As we ate brisket and applesauce, or meatloaf seasoned with Lipton’s onion soup mix, Julia roasted whole ducklings flavored with fresh oranges, and simmered beef into amazing looking stews with exotic…
Once upon a time in the 90’s, I pitted my first quart of sour cherries looking out on the woods. We were a shaggy group of New York artsy types: half in Birkenstocks, the others in boots. There on the back porch of a summer cottage named Ravina, I wondered about how those bright red…
When it comes to leafy greens, there are some big players that tend to dominate our salads, soups, and suppers: romaine, baby spinach, and perhaps even a few “exotic” varieties like arugula. With CSA deliveries and farmers markets well underway, we get to meet some new possibilities that can enhance (and dare I say, replace?)…
My sous chef tosses the salad and some of it ends up on the floor. He sticks his hand into the bowl, picks out his favorite ingredients and eats them. He takes a bite of a carrot, declares it “too hard” and returns the teeth-marked carrot to the bowl. Despite the mess, I think he…
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