In May I introduced my new column, the goal being to share exactly how I cook with Forward readers. Each month I share a piece of my work-in-progress memoir along with a few kitchen-tested, five-ingredient recipes. (Salt, pepper, oil and water are freebies.) My memoir jumps around through time and space, which can be hard…
It’s kinda hard to describe how obsessed I am with these twice-cooked baby bliss potatoes, tossed warm with pungent horseradish sauce. Watch: See also: Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to…
As a high school student at my Jewish Day School, I fancied myself a little rebel. Pajama pants beneath long skirts. Adidas in spite of the no-sneakers dress code. Briefly, a safety pin in one ear. (My parents loved that.) I wasn’t the only one –- with the safety pin, OK, yes, but my friends…
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