For everything there is a season – and late summer in New Jersey is definitely the season for corn.
Fresh corn is naturally sweet, but it becomes starchier as it ages. So I prefer to make these recipes in the summer when we can get it fresh. (more…)
I didn’t grow up eating beans – except as part of the Chile con Carne recipe my mother used to make (a recipe from the year my parents lived in Mexico). And they are still not something I tend to make on a regular basis.
There are, however, lots of reasons to eat more beans. They are a great source of protein, as I keep reading about. They are better for the planet – using less water and land than meat and poultry.
Mostly, though, they are really tasty and a great choice for those hot summer days when I don’t feel like standing over a hot stove or having a hot meal. They are also quick to make if you use canned beans. (more…)
There are still a few days left for Passover meal preparation. And there must be stray matzah sitting on the counter waiting for a way to be used.
Matzah pizza is a favorite of families. The key is to lightly brush the matzah with oil, then put a layer of cheese, followed by the sauce and more cheese if you wish. You can add herbs, tomatoes, olives or other items. This technique should prevent the matzah from getting soggy before it crisps up. (more…)
How time flies! It’s Sukkot again. And why should I be surprised? We just celebrated the High Holidays. Turn, Turn, Turn…the seasons come and go.
While Rosh Hashanah and Yom Kippur reading for both adults and kids has a decidedly solemn bent, there’s mostly pure joy in the Sukkot and Simhat Torah books.
We rejoice in the bounty of the land and the natural beauty of the land and sky; we revel in the holy words of the Torah.
Pesto for me is seasonal – a summer treat using basil from my garden. It can be frozen to have year-round (although I’ll admit that, when I’ve done this, I’ve usually forgotten that I have frozen pesto and it got too old to use).
I’ve been making pesto since my kids were little, although they initially needed a bit of incitement to eat food that was green. I was teaching an evening class in the city once a week and Lou let the kids stay up until I got home. They would watch me eat, not infrequently begging food from my plate. One night my meal included pesto – the kids gobbled it up and I announced that they were no longer to tell me that they would not eat green food. (more…)
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