In my kitchen, there are two approaches to recipe developing. There’s the breezy, “Whaaaat, recipe-testing-is-no-big-deal every- time-I-make-chicken-I-do-something different- anyway.” This type of recipe is often what I share on this page. Then there’s the other approach, the assignments and deadlines I give out to our contributors, and also to myself. I’ll speak only for myself
The summer I moved here, a very thoughtful woman, Henna Milworn, organized and hosted a barbecue specifically dedicated to all the newcomers in town. You can probably rattle off the menu yourself: franks, corn salad, fries, etc. I distinctly remember that the food was plentiful and fresh, but even more so, it was full of
My first day on this food editor job, about ten years ago, found me planning weeks and themes, all handwritten on a large yellow lined notepad. Yes, I was an eager beaver. I remember one theme in particular, a recipe mset built around olives. I had two goals back then. The first was to give
Soon after I first moved to my (out-of-town) community, we ate at someone’s house for a Shabbos meal. Conversation turned to food shopping, where to get what and how to navigate the different non-Jewish grocery stores for kosher products. My hostess started listing her favorite non-heimish products, and at the top of the list was
For a while now, I’ve had a love-hate relationship with hosting people for Shabbos meals. On one hand, it’s the day that I can finally stop running (which is my MO), and more importantly, it’s a day I can focus on my kids. On the other hand, having a full home, a beautifully set table,
I don’t know about you, but mornings in my house are pretty rushed. Although I believe a good night’s sleep is a cure-all, I am not yet among the early-to-bed, early-to-rise folk. Therefore, coffee is my crutch: every single morning. Here’s the crazy thing, though. Although coffee has been one of my favorite flavor profiles
