Life

Pasta Salad and the Ghetto

September 2, 2015, by

(with a brief shout-out to the humble anchovy) For anyone who knows New York’s Lower East side, a visit to Venice’s Ghetto is an oddly familiar experience. At least that’s the way it felt to me when I first crossed the Guglie bridge, the neighborhood’s main entry point, some twenty years ago. I was living

Steak with Mango Salsa and Brown Rice Salad

September 2, 2015, by

It’s mango season! Ripe, sweet Florida mangos are at the height of their season and are available throughout the US. If you haven’t tried a mango, this is the year to start. It’s been a bumper crop. Mangos are second in popularity throughout the world to bananas and coconuts. Here’s a great way to use

Craving Mama Hinda’s Challah

September 2, 2015, by

I hadn’t looked at my grandmother’s challah recipe since her death in 1975 at age 91, which she had dictated in Yiddish to my mother during her final hospitalization in intensive care. But with Rosh Hashanah approaching, I longed for my grandmother’s turban shaped loaf, the centerpiece of our holiday table. I grew up downstairs

‘Tis the Season… To Fire Up The Grill

September 2, 2015, by

Barbecued Southwestern Chicken Burgers with Quick Slaw It’s the season—time to fire up the barbecue. Call it barbecue or call it grilling, it’s become America’s favorite way to cook. Texas barbecue expert, Don Strange, gave me some great tips for barbecue success in a recent interview. He helped to solve one major problem I have

Hello, Pudding, My Old Friend

September 2, 2015, by

When I was growing up, pudding meant something that came from a box. My grandma opened a package, poured out brown powdery stuff into a pot, stirred in some milk, cooked it until it was thick and hot, then spooned it into glass serving dishes. She never called it pudding. She just always said she

Homemade Potato Salads

September 1, 2015, by

Potato salads are one of the most popular items on summertime picnic tables. Supermarkets sell them by the bucket but if you are nutrition conscious, you might find that the store-bought varieties often have too much sugar, vinegar, salt or fat. With homemade potato salad, you have control over the taste and you can make

Whole Grain Salads

September 1, 2015, by

Whole grains are among the most useful ingredients, for many reasons, but now that warm weather is here to stay for a while, you’ll find them the perfect foundations for summer salads. All you have to do with barley, brown rice, buckwheat, quinoa and bulgur, to name just a few, is cook them and moisten

Going Bananas

September 1, 2015, by

Puttering around the kitchen at my Back to Nature restaurant, I’ve been studying the health benefits of different foods and the banana really surprised me. Continue reading and you might never look at a banana the same way again. Bananas contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives

Summertime – and the Salads are Easy!

September 1, 2015, by

Chef’s Secrets for Super Salads I Be Leaf: Experiment with different varieties of salad greens. Try arugula (rocket), bibb, Boston, endive, leafy field greens (mesclun), radicchio, romaine, spinach or watercress. The darker the greens, the better! Note that even pre-washed packaged salad greens should be washed in cold water and dried in a lettuce spinner.

Rhubarb Season

September 1, 2015, by

The word is out in culinary circles that rhubarb is making a comeback, but as far as I’m concerned it never went out of style. I cook with rhubarb whenever I see it in the stores, starting around late April, when it is easy to find the crisp, red stalks at farmers’ markets and even

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