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Section: Food-a-licious

Cheshvan Please, with a Side of Comfort

Posted on 10 November 2008

The rain has been pouring down hard tonight. I feel relief. It’s always back to this: a hot mug of Earl Grey, a cookie to dunk, a good book, a purring cat, this bright warm corner of the world and a window from which to look out upon the ...

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Inspiration and Revitalization: Fusion Food for the New Year

Posted on 07 October 2008

‘‘Masquerading as vital sustenance, food is a physical manifestation of history, a deliciously important inheritance.”

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Simanim

Posted on 11 September 2008

by Chana Rubin STEAMED LEEKS WITH MUSTARD VINAIGRETTE 1 kilo Swiss chard or beet greens, washed and checked well 1 medium onion, minced 1 clove garlic, minced or 1 cube frozen minced garlic ½ teaspoon each ground cumin and coriander ¼ cup extra-virgin olive oil ¼ cup water 1 teaspoon paprika ½ teaspoon salt Freshly ground pepper to taste Slice the ...

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I Scream for Ice Cream

Posted on 28 July 2008

When I first got married, my husband and I lived in a tiny basement apartment in New York with a kitchen so small that only one person could fit in at a time. Our refrigerator was equally small and the freezer was unusable. So during our first year of marriage ice cream was reserved ...

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Gâteau aux Cerises

Posted on 23 July 2008

Cherries are now in season and can be found, red and plump, glistening on supermarket shelve. Take advantage of the abundance of this delicious fruit to experiment with different recipes. SOME TIPS: Fresh cherries should be clean, bright, shiny, and plump with no blemishes. Sweet cherries should have firm, but not hard flesh, while sour cherries ...

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