August 29, 2014 / 3rd of Elul, 5774
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277 Blog Posts

  • Thanksgivukkahcheesecoins_large
    These cheesy crackers couldn’t be easier to throw together, with their egg-free dough and food-processor mixing method. I recommend making a double batch—serve some for a holiday appetizer, and save the rest to use as the “coins” in a game of dreidel. Cheddar Cheese... Read More
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  • Thanksgivukkahkugel_large
    In order to get some pumpkin flavor in every bite, I used two types: pureed and seeds. The pumpkin puree gets mixed into the filling along with some other seasonal flavorings (brown sugar and cinnamon), and the seeds get chopped and incorporated into the topping. Not your average kugel, but... Read More
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  • Thanksgivukkahsufganiyot_large
    The idea of making doughnuts at home might seem intimidating. Hot oil can be dangerous, and it only takes a couple missteps to turn your doughnuts from light to leaden. But follow this recipe and you’ll have impressive and tasty sufganiyot for Hanukkah this year.A cranberry-sauce filling... Read More
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  • Brussels_large
    I could try to put a Halloween spin on this recipe. I could say it’s scary good, or talk about how you fry them up and then dress them up in a costume—OK, more like a mixture—of honey and Sriracha. I could also make some Red Sox-related reference, like calling this recipe a real... Read More
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  • Ruderman-300x296_large
    By Sarah Ruderman Wilensky My daughter was born the day before Thanksgiving in 2010, so I spent my favorite day of the year in the hospital eating Jell-O and chicken broth and nursing a tiny newborn while our similarly tiny hospital room was crowded with friends and family on their way to and... Read More
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  • Applesquashsoup1_large
    Until the last few years, I was never big on soups. They always seemed like a sorry, one-note excuse for a meal—especially the pureed ones. I wanted a more diverse texture instead of spoonful after spoonful of the same thing. I’m not sure what happened between then and now, but... Read More
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  • Pumpkinrisotto_large
    Most people forget about pumpkin when they think of edible winter squash. There’s everyone’s favorite—butternut—then acorn, delicata, spaghetti, and a slew of others that people roast, bake, and puree when the weather drops. While these varieties are proudly given their... Read More
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  • Kitchenkibitzcouscous_large
    Israeli food is changing. According to food writer and celebrity chef Gil Hovav, his native country’s food “used to be a melting pot. Now it’s a zoo.” Hovav traveled from Tel Aviv to Boston last weekend to participate in the second annual Let’s Talk About Food... Read More
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  • Choseneatskale_large
    We’ve entered the post-summer, pre-holidays lull. This is the time I try to eat sensibly, knowing all bets are off come Thanksgiving (or, this year, Thanksgivukkah). And then Christmas. And then New Year’s Eve. October is basically my last healthy hurrah until January. But the same... Read More
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