The Donut: History, Recipes, and Lore from Boston to Berlin by Michael Krondl Chicago Review Press Culinary Historian, award-winning cooking instructor, chef, food writer and author of “Sweet Invention: History of Dessert,” Michael Krondl refreshingly and irreverently traces the origins of…
Ginger Lemon Grass Truffles You don’t have to travel the world to find great artisanal chocolates—they’re made right here by husband and wife Eric and Crisoire Reid at SPAGnVOLA in the Kentlands. Not only is this a chocolate shop and cafe,…
As soon as Passover is over, I get in the mood for trying new recipes, ingredients, and of course sweets; but mainly things for family and friends. I think you will like this selection. Mose’s Moroccan Stew Renowned jazzman Mose…
Here I share my favorites from best-selling author Tina Wasserman’s latest book, “Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora,” and the newly released “Entrée to Judaism for Families: Cooking and Kitchen Conversations with Children.” Wasserman hosts www.cookingandmore.com…
March means the beginning of spring in some parts of the world, but it is still winter in other areas. While the March winds are still blowing, enjoy these comfort foods. Then, as spring begins, enjoy the refreshing flavor of…
This year, for the first and probably the last time I will celebrate them on the same day, Chanukah begins on Thanksgiving. I usually make some Chanukah recipes with oil, or fried, as is traditional, but I also like to…
I love cookies. I try and keep all different kinds in my freezer for company, but usually I just eat them myself. August Alfajores (Spanish Sandwich Cookies) This recipe is from my friend Linda Sendowski (www.theglobaljewishkitchen.com). The word alfajor stems from the…
The Jewish holidays are coming very early this year so most of the ingredients for these dishes can be found at farmers markets that offer honey, cheeses, and of course fresh produce. The recipes are from SPICE: Flavors of the…
Asparagus Fettucini with Asparagus Lemon Cream Sauce From Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More by Aliza Green. This recipe is a delight to prepare. The recipes in this book will…
The year is filled with occasions to entertain and, as the weather in the Metropolitan area gets nicer, I have found I do more and more of it, especially eating outside. For me, that means serving new and interesting dishes or…