Pesach Menu: Eggs, Part II

Eggs are a traditional part of the seder. Start a new tradition this Pesach with five more egg recipes.... Read More

Pesach Menu: Eggs, Part I

I just have to say it: The Incredible, Edible Egg®... Read More

Watermelon Rind Pickles

A pickle, to any Member of the Tribe, is a cucumber soaked in some sort of liquid. Cucumber variety, size, vinegar vs. brine, garlic, dill, spicy, and of course, length of time for said cucumber to be... Read More

Today’s Lunch: Zucchini Mushroom Bread Pudding

Bread puddings are underrated. They’re easy to make, filling, not particularly expensive, can be made for any course of the meal, and are very forgiving. Leftover bread, an egg and vegetables. W... Read More

Today’s Lunch: Fennel and Blood Orange Salad

It’s Adar, the month of reversals. So for lunch I made a fennel salad with Blood Oranges (red) and cherry tomatoes (yellow), just to mix things up a bit. My last trip to Machane Yehuda yielded n... Read More

Early Cooking Influences

People ask me about my background in foodservice, where I first learned how to cook. I wasn’t much different than many other cooks all over the world. I learned from the people in my life whose ... Read More

Today’s Lunch: Parsley Fennel Salad Niçoise with Lemon Caper Mayonnaise

This was a simple put-together salad. So what makes it a “Salad Niçoise?” I tend to name things if I put several signature items into the dish. I’m not a purist when it comes to Sal... Read More

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Culinart Kosher

Sure you can eat octopus.... but why?

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