Over a spring lunch complete with fine wine, the author tells her illustrious hostess plucked from the garden. It was when we operated a back country farm on Cape Breton Island in Nova Scotia that I’d read an article about Miriam Rothschild’s interest in Israeli wildflowers. She grew them in her greenhouses and gardens and…
Blintzes are most often described in relation to other foods. They are “like pancakes” but thinner, “like Russian blini” except without the yeast, or “like crepes,” just folded a little differently. Still, blintzes are a delicacy all their own. Originally from the Ukraine, fillings like cheese, potato, and kasha were folded inside the blintz wrappers…
I can’t think of a better indication that spring has arrived than the fresh rhubarb ginger crisp currently sitting on my window sill (okay – it’s actually on top of my microwave, but go with me.) The inspiration to make this crisp for Shabbat dinner tonight came to me as I was hurrying through the…
½ cup parve margarine 1 cup sugar 1 large egg 2½ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon cinnamon ½ teaspoon salt 1 cup vanilla soymilk 2 cups rhubarb, diced small 12 pecan halves Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups. Cream the margarine and…
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