One Sukkot, my husband and I visited his boyhood neighborhood in Queens, New York. When David grew up in Forest Hills during the 1950s and 1960s, he lived in an Ashkenazi world among Jews from Eastern and Central Europe.
It’s a bit funny to review a cookbook, isn’t it? It is, in the truest sense, a matter of taste. And in cooking for oneself, the little idiosyncrasies of individual taste may conflict with someone else’s; as a matter of course, I tend to double the amount of garlic any recipe calls for.
Rosh Hashanah falls late on the calendar this year, at the end of the back-to-school month and at the beginning of the first signs of fall. No matter; somehow, there are always those last-minute guests and added recipes that cause a flurry of activity in Jewish households right down to the w…
Dinner is generally the meal most associated with the High Holidays — a festive and bountiful board laden with the autumn harvest, a roast chicken, salmon, lamb or braised brisket, and a rich and decadent dessert, all liberally laced with honey.
When I was growing up, vegetarians were misunderstood souls who‘d strayed far from American hamburger culture. At holidays, they were consigned to peanut butter sandwiches while everyone else ate brisket. Vegetarians were tolerated, never catered to.
There is something about the simplicity of apple slices surrounding a little pot of honey that kindles the hope for a sweet New Year among Jews around the world.
I recently subscribed to the “Nutrition Action Healthletter,” published by the nonprofit Center for Science in the Public Interest. It’s the world’s largest-circulation healthy eating newsletter, bringing the latest nutrition news to more than half a million readers.
Meatloaf is often-maligned: It has a reputation as a bland way to stretch a pound of ground meat to feed an entire family. But the meatloaf of our childhoods need not be the meatloaf of today.
I’m having a love affair with grapefruits. This time of year, when so much produce is in hibernation, citrus fruits are at their peak. My current obsession honors this juicy orb, long marginalized as a diet food for women to eat daintily for breakfast with a serrated spoon. No longer.
On a recent foray to the fishmonger, some ahi tuna called my name. The bright red steaks were screaming with freshness, and I simply had to have them for dinner.
On a recent trip to Argentina, I had the good fortune to visit Mishiguene. The restaurant’s philosophy is based on the fact that Jews have established roots all over the world and had to adapt ancestral recipes to locally available ingredients. The menu of Mishiguene reflects that tradition,…
If you’re hosting a Super Bowl party this weekend, be prepared to have a lot of beer left over as guests bring six-pack after six-pack. Unless you have a prodigious liver, chances are you will never drink all that leftover beer.
The Super Bowl is just more than a week away on Feb. 3. If your house is like mine, Super Bowl parties are a place where great quantities of food are consumed.
I was invited to a Chanukah luncheon in early December. The hostess prefaced the invite with, “We are serving latkes, bagels, lox, deli, bread, sandwiches. A total carb fest, nothing healthy.”
I recently hosted a casual weeknight dinner for six neighbors who wanted to discuss the political climate and how to change it. Overnight, it mushroomed into a dinner for 20, which was good news in terms of the level of engagement we were generating, but challenging news for the cook.
October is the shoulder season — the High Holidays are over and Thanksgiving is right around the corner. This is when you want easy snacks, quick lunches and no-fuss appetizers for unexpected guests. You want them to be delicious and filling, but you also want them come together quickly with…
After the indulgences of summer (ice cream! barbecues! cocktails!) and the High Holidays (matzah ball soup! challah! honey cake!), many of us feel the need to reduce.
Bagels and lox are wildly popular and easily assembled at the last minute for any event, but several years ago, I began adding Sephardi dishes to our buffets. Not only healthy and colorful, this cuisine pairs well with bagels and lox.
Everyone looks forward to breaking the fast, except for maybe the chef, who likely has plenty of other things to do in the days ahead. So with Yom Kippur just a few days away, here in advance are some quick and easy ways to break the fast in style.
A diet rich in a variety of fruits and vegetables is generally recommended for optimal health, but that can be a challenge in our region during the dead of winter. The good news is that with some effort, we can find locally grown and stored produce at area markets.
Zesty and delicious, Mexican appetizers are so versatile. Sautéed or roasted vegetables, cilantro, scallions, salsa, avocado, corn kernels and refried beans can be easily added or substituted for a recipe’s suggested ingredients. Because Mexican appetizers are often finger foods, they set an…
R emember the “Curb Your Enthusiasm” episode where Larry David is obsessed with chicken from a Palestinian restaurant, but is wracked by guilt for supporting the establishment? “I know, I know, but this chicken, you can’t believe how good it is!”
There is nothing better than biting into a ripe peach, even when the juice rolls down to my chin. With their sweet flavor tinged with a touch of tartness, peaches are my favorite fruit — not just for their taste but for their versatility, too.
As a fan of sandwiches in general, I never gave much thought to the Reuben — that traditional deli concoction of corned beef, sauerkraut, Russian dressing and Swiss cheese grilled on rye bread.
I began with the best of intentions. For years, I made rich meals for Shabbat dinners all year-round, but in the summer, even with air conditioning, I became overheated preparing hearty food, which my family and friends didn’t feel like eating on sweltering days.
The U.S. Department of Agriculture defines food insecurity as “a household-level economic and social condition of limited or uncertain access to adequate food.”
“Which kind of kale is better?” I asked the produce manager of the food store where I shop. I was holding curly kale (the most common variety) and lacinato kale (also called Tuscan or dinosaur kale).
We hosted a dinner guest last week who was on a complicated and restricted diet. He was undergoing a 30-day allergy testing period due to a variety of health issues and was unable to eat dairy, grain, acidic foods, eggs, sugar, most animal fats, fruit, alcohol, chilis or anything highly spiced.
I’ve been playing around with whole grains lately and, prompted by an impulse buy at the farmers market when I saw a new merchant shivering in the rainy cold, I became the dubious owner of a bag of organic groats.
My book group prioritizes literature, food and wine more or less equally when we plan our monthly meetings. This month, we read the new Arundhati Roy book, “The Ministry of Utmost Happiness,” which is set in India.
Sadly I’ve gone to several funerals lately. Fortunately, I didn’t lose a close relative or friend, but this gave me the chance to see the food, much of it homemade, people bring to shiva calls.