I am often asked for the best method to clean fruits and vegetables, and if commercially available produce washes are necessary. I can’t say either way if supermarket veggie sprays work but I use what I grew up using; white vinegar or apple cider vinegar. I...
Creme Brulee is a baked custard with a crackly burned sugar crust. Custards are egg and cream based mixtures that prepared on the stove top can be the basis for ice creams and sauces, or baked in the oven for decadent creme brulees (“burned cream”), flans,...
There are hundreds of food applications available for the iphone. These are my 6 most useful and favorite apps. Learn to choose more sustainable and healthier food and tips and techniques to make you a better cook all from your iPhone. The only thing these apps can’t...
Summer is a lovely time for raw vegetable salads. This zucchini salad is quick to put together and pairs nicely with a variety of main courses from poached salmon to grilled hamburgers. I use the fennel fronds to garnish the salad, but many herbs like dill...
A few years ago, my son required an elimination diet of no gluten, soy, corn, sugar, and pasteurized dairy. Out went all the “healthy” cereals, frozen waffles, crackers, and of course – pizza night. I was already an avid label reader following conventional health guidelines, but...
Bottarga Pasta is one of my favorite meals. This classic Sicilian dish is pure umami in every bite (umami is a Japanese word that describes a savoriness to food – this one word merits its own post and worth reading further if you are not familiar...
Quinoa is a highly nutritious, gluten-free food originating in the Andes Mountains. Though not a true grain it can easily replace couscous, rice, and bulgur. I usually serve it as a side dish with roasted chicken or poached salmon. When I serve it plain, I sometimes...
I never liked using a sharpening steel (the metal rod that comes with many knife sets) to keep my knives sharp. I did get a whestone (a sharpening stone) which many professionals use, and used it – once. It was too time consuming to be practical....
Making homemade ice cream is easy. It is not an exact science like baking where ingredient measurement can be critical. Use less egg yolks one time, more cream the next, add a little vanilla, mix in some fresh fruit, etc… The main reason I make ice...
The traditional challah bread begins our Shabbat and holiday meals, as has been done in Jewish homes throughout the world for thousands of years. It is full of symbolic meaning dating to the Exodus from Egypt. Most challah recipes today are loaded with white sugar and...
