Thanksgiving can be a tough time for a vegetarian. Sure there are a million delicious side acts to choose from, but the star of the show – that juicy, golden-brown turkey, straight out of Norman Rockwell’s fantasy – is strictly off limits. But that’s no reason for meat eaters to have all of the fun….
Growing up, one of my favorite foods was my mom’s Shepherd’s Pie. It was a great comfort food, perfect for a blustery fall day, or a Shabbat dinner in February. I loved Shepherd’s Pie so much that when I went milchigetarian my mom took mercy on me and made up a vegetarian version of her…
Once upon a time – not that long ago – Sundays were my favorite day to hunker down in the kitchen, tune into NPR, whip out the leftover CSA vegetables, and cook/bake a few delicious dishes with leftovers that would keep me happy all week. But not these days. These days, my Sundays are crammed…
This morning, Google let me know that it was fall – with the second “g” and “l” in Google turned into gracefully falling red leaves. I felt a bit stunned, and a bit embarrassed that I had to rely on the computer to remind me of the changing season. Then again, unlike spring which teases…
Tonight I made myself a very simple, and surprisingly wonderful dinner: roasted potatoes with cherry tomatoes, cucumber, chives and parsley in a lemon olive-oil vinaigrette. It was so simple, so fast – and the contrast of the warm, creamy potatoes with the crisp cucumber and acidic tomatoes was perfect for a summer evening. I finished…
In case you hadn’t noticed, it’s tomato season. Our CSA specializes in Heirloom tomatoes, so this means at this time of year, we usually get three different varieties in our weekly box: usually grape tomatoes, heirlooms and one other variety like Romas. While the temptation is always there just to eat them fresh with just…
Last January I interviewed my first cousin once-removed about his experience surviving the Holocaust as a child in a Siberian labor camp. At one point he mentioned a “sour leaf” that his family used to make a soup called schav. Soon after, while visiting the Culinary Institute of America in Sonoma, I surreptitiously pinched a…
I made mozzarella cheese last night. This is not a shechechiyanu moment – I’ve done it before, using this, highly recommended, cheese making kit. But every time I accomplish the feat of turning a gallon of milk into two fistfuls of salty, stretchy, kosher cheese, it feels rather profound. It also feels a little wasteful,…
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