passioneats

05/29/2013 05:25 PM

0 views

Under Construction

passioneats is undergoing a transformation. be back soon with a new site, new look!

passioneats

05/29/2013 01:25 PM

13 views

Under Construction

passioneats is undergoing a transformation. i’ll be back soon with a whole new look!

passioneats

05/29/2013 01:25 PM

1 views

Under Construction

passioneats is undergoing a transformation. stay tuned for a new site with a new look!

passioneats

05/22/2013 12:53 PM

7 views

Rhubarb's Swan Song

My obsession with rhubarb continues--it's like an itch I can't stop scratching. Am I verging on rhubarb overload? Perhaps. But we only live once and, since springtime rhubarb is only available once a year, we gotta love it while we can. When I saw this recipe in Bon Appétit, I could hardly be contained. Instantly enamored with the combo of cool, creamy custard and sweet-tart j

passioneats

05/15/2013 12:55 PM

5 views

Expanding My Repertoire

I pride myself on the fact that I exposed my kids to many cuisines growing up. Italian, French, Spanish, Mexican, Moroccan and Asian were all properly and frequently represented. And, as their tastebuds matured, they were open to experiencing more and more. But, there was one cuisine that never crossed my kitchen door: Indian. Having had a bad curry incident early on, I steered clear of that spicy

passioneats

05/08/2013 11:43 AM

3 views

A Case of Mistaken Identity

Ah, rhubarb. So misunderstood. Once used for medicinal purposes in ancient China, today it's a popular component in pies, crisps and compotes. But you may not know that rhubarb is actually a vegetable. An incredibly tart vegetable, which explains why these ruby red stalks benefit greatly from being stewed with sweetener. To honor its true identity, while respecting it

passioneats

05/01/2013 01:00 PM

4 views

Happy Happy Joy Joy

It doesn't take much to make me happy. The company of good friends, a yummy bottle of wine, a delicious and creatively prepared meal. I was lucky to enjoy all of that in spades this weekend with multiple outings. And on Sunday, when the dust had settled, I was inspired to put my apron back on and get cracking in the kitchen again. I was particularly excited to cook this. Recently featured in the A

passioneats

04/24/2013 01:25 PM

3 views

Creamy Consolation

I'm still reeling from the events of last week. My daughter goes to school in Boston, a mere five blocks from the site of the first bombing. Thankfully, though she didn't have classes that day, she stayed in her dorm to study. But my heart was in my throat for days after as I waited for the other shoe to drop. I'm sure it was the same for every parent who has a child at school in Boston,

passioneats

04/17/2013 01:10 PM

2 views

Get Your Freekeh On

You have probably heard of quinoa, millet, or bulgur, and maybe even tried a farro or two, but there's a new old grain that's making waves these days. It's called freekeh (pronounced free-ka): green wheat that is harvested young, fire-roasted, and then rubbed to reveal its grain. And this grain can boast some impressive benefits--it's high in protein, high in fiber, and low in carbs

passioneats

04/10/2013 11:35 AM

2 views

Raw and Ravishing

I've been willing the weather to change. Wishing for warmer breezes and sunnier skies. And yet, at the same time, I've already grown nostalgic for winter. The memory of a snow fall, softly donning our shrubbery in a frosty white coat while we snuggle by a fire, makes me cozy all over. Yes, I know I sound crazy and the minute that white precip makes its return to our area in 8 or 9 months

passioneats

04/04/2013 12:06 PM

5 views

Seasonal Segue

Spring has sprung and, though crocuses are blooming and trees are beginning to bud, there's still a chill in the air. This magnificent soup/stew bridges that seasonal gap as we shift from hearty comfort food to the lighter fare we crave as the weather gets warmer. It also perfectly fit the bill recently when our vegetarian niece came to visit from France. The simple recipe comes from Ina Garten an

passioneats

04/02/2013 12:06 PM

7 views

Stupid Simple

Okra is a tricky vegetable. Lovely in gumbo and soups, and pickled okra makes great finger food. But they release a sticky substance when chopped and cooked which, though a wonderful thickening agent in some dishes, is not always appetizing. And yet, my husband loves them, so I struggle to find ways to prepare them that minimizes this. They are beautifully abundant in the markets ri

passioneats

03/28/2013 02:02 PM

7 views

Ethnic Eats, Vineyards, and More Uni

After a picturesque (and dizzying) drive up the California coast on Highway 1 with a couple of stops along the way--San Simeon, Carmel, Monterey--we finally arrived in San Francisco on a cool, drizzly afternoon. We settled into our hotel, then hit the pavement to tour Union Square, SoMa, The Mission, Embarcadero, Fisherman's Wharf, Richmond, and anywhere else our tired feet (and sometimes our car)

passioneats

03/21/2013 01:26 PM

9 views

Sunshine, Hipness, and Plenty of Uni

We landed at LAX an hour early. It was sunny and hot--the air ripe with possibilities. After picking up our rental car, checking into our hotel in West Hollywood, and setting down our luggage, my husband, daughter and I set out to explore the town. And what a town it turned out to be--great food and pockets of hipness wherever we went. LA was much more than we ever expected.Los Angeles Sunset

passioneats

02/28/2013 12:47 PM

12 views

No. 200

And here it is. Another milestone reached. This blog has grown a lot over the past two + years and it's been an exhilarating process for me. I've learned much along the way but, most importantly, I've learned how much I still have to learn. It continues to be a thrill to share interesting, hopefully inspiring, recipes and ideas with you--some old school, some innovative--and I'm alw

passioneats

02/26/2013 11:25 AM

7 views

Ethereal Endive

It's always fascinating to see how a little heat can transform an ingredient. Take endive, for example. Eaten raw as we usually do, it's a favorite component in many a salad, adding a crisp, bitter bite to the mix. But when it's cooked, the sharp leaves morph into tender morsels that melt in your mouth. This recipe elevates it even further: the endive are caramelized in a pan and then baked with a

passioneats

02/21/2013 12:05 PM

11 views

Virtually Vietnamese

We're in the thick of it now. Flu season is upon us and has been raging for weeks. When my own honey succumbed to the dreaded virus, I scrambled to bring out the big guns--chicken soup (aka Jewish penicillin)--to help cure his ills. A soothing stock would clear his head, but I wanted to give it some oomph to help clear those sinuses, too. Pho (pronounced fuh) is a popular Vietnamese street di

passioneats

02/19/2013 12:17 PM

11 views

Breakfast Before Bed

Breakfast is probably my favorite meal of the day--I adore the quiet ritual of it. Maybe because I've fasted all night or maybe because I'm ravenous after my morning power walk, I find that chow to be deeply gratifying. And I'm a total creature of habit. I eat the same thing almost every day: a half grapefruit, a plain egg white omelet and whole grain toast. With jam. Have to ha

passioneats

02/14/2013 12:12 PM

9 views

My Valentine Date

Here's my sweet treat for you on Valentine's Day. I'm waxing nostalgic again with a recipe that was one of my Grandma Bea's favorites. These delectable date and nut squares must have been a popular goodie at her weekly bridge games. The first time I recreated them years ago, back when baking was still new to me, it was a revelation--I couldn't believe how easy they were to make. And yet they are a

passioneats

02/12/2013 11:56 AM

10 views

By the Bayou

Happy Mardi Gras, y'all! We're celebrating the New Orleanian way by cooking up some Cajun. This year, I'm making a batch of one my husband's favorite Louisiana specialties and it's about time, too. Frankly, I've always been a little intimidated to try this one. Étouffée is one of those classic dishes that seems forbidding, but, fortunately for me, has been demystified by chef John Besh in his wond

passioneats

02/07/2013 12:51 PM

7 views

Veggie Vogue

The locavore movement is in full bloom and while many chefs focus on nose-to-tail cooking, others are reveling in the glorification of vegetables. Cauliflower--roasted cauliflower, in particular--is the veggie du moment. And so, to lend my voice to the conversation, here is my spin. The roasting part is pretty straight forward: the florets are tossed in oil and seasoning and cooked in a hot oven u

passioneats

02/05/2013 12:27 PM

10 views

Dairy Girl's In Love

I can admit it. I have a white food fetish. I've actually made this confession before, when I gleefully created my first homemade batch of decadently rich ricotta cheese. So I'm excited to share a new discovery that has added a little more happiness to my life. It's cottage cheese. Wait--hear me out. Because even if you're not a big fan, this cottage cheese may c

passioneats

01/31/2013 03:03 PM

13 views

Super Sunday Snacks

We're semi-serious about football in this house. It takes us a while to get into the season, but by playoff time we're all in. Our excitement works up to a frenzy by the big game, and then we're sad to see the season end. So I'm making sure we go out with a big bang. The gang's all here: beer is chilling, chili's simmering, and I'm serving up finger food for the first half. I'm not

passioneats

01/29/2013 02:21 PM

4 views

Pigskin Pigout

Super Bowl is almost here--can't wait to have everyone gather for the big game on the big screen (even if my favorite team didn't make it to the big dance). When it comes to this family's football feast, the menu is almost as sacrosanct as Thanksgiving. It ain't game day without a big platter of bubbling nachos, creamy guacamole and spicy buffalo chicken wings, requisite blue cheese dip and celery

passioneats

01/24/2013 02:00 PM

10 views

Alluring Allium

Can soup be sexy? You'd be surprised. A bowlful of garlic may not sound beguiling, but this one is silky smooth and seductive. And the perfect antidote to the arctic freeze that's settling in right now. Calling it garlic soup is somewhat of a misnomer because there's also a copious amount of shallots in this recipe. Which is wonderful because, besides being sultry and soul-warming, this soup

passioneats

01/22/2013 01:41 PM

11 views

Sticky Sweet Memories

Something about the cold weather makes me nostalgic--maybe remembering simpler times helps me chase the winter blues. When I was a little girl, the most iconic food in my memory was the sweet treat my grandma always had at the ready when we came to visit. Maria Theresa Schnitten, she called them, a Viennese pastry. Without fail, there would be a plate of those buttery cookie ba

passioneats

01/17/2013 12:02 PM

15 views

Just Like Mémé Used to Make

My Moroccan mother-in-law was a wonderful cook who could easily whip up a feast for 20 or 30 people without breaking a sweat. Her multi-course menus would include a variety of salads, a fish course, sometimes a soup, and several meat and vegetable entrees. Not to mention the spread she put out with our apéritif. To top it all off, she would cater to my finicky kids by making a special di

passioneats

01/15/2013 02:24 PM

6 views

The Broken Yolk

The first time I went to Paris, I traveled alone. I was 23. I stayed in a small hotel on the Boulevard Saint-Michel in the Latin Quarter and spent every day walking the streets with tears in my eyes. It was all too beautiful. I was convinced that I'd lived there in a past life (or maybe it was all those Colette novels I had read). Though my high school French almost completely failed me,

passioneats

01/10/2013 01:12 PM

10 views

The It Ingredient

I have a constant itch that must be scratched. It's a dogged curiosity that won't let me accept the status quo. I always need to be in the know: the hottest place to eat, the hippest chef on the scene, the latest food trend in the kitchen. That's why, when I first heard about this "new" ingredient, I had to find it, own it, cook with it. Now. Lucky for me, Korean condiments ar

passioneats

01/08/2013 02:49 PM

9 views

Ruby Tuesday

Hello 2013! I'm looking forward to a new year filled with inspired cooking and exciting eating exploits. These past couple of weeks have been a whirlwind of family, friends and feasting--maybe a little too much feasting. A big hit at one of those dinners was this beautiful side dish, and that's saying a lot around here. Carrots are usually not a popular food item in my househol

passioneats

12/24/2012 06:45 PM

18 views

Good Tidings to You

It's Christmas eve--let the feasts begin! Wishing all of you a wonderful holiday season, whether you're kicking it up in high gear or keeping it low-key. I hope that, however you celebrate, this week will be scrumptious and filled with love.The past year has been a tough one for so many--here's hoping that 2013 will be a whole lot easier, bringing us good health, happiness and peace. I, for o

passioneats

12/20/2012 12:42 PM

13 views

My Luxe Addiction

As you may already know, I have been poultry impaired. You could call me a fowl fouler. But the simple technique of spatchcocking (aka butterflying) is my new foolproof method to make sure my chicken is well-roasted. The meat, white and dark, is perfectly cooked, and it's done in about half the time of a whole chicken. This recipe takes that bird to a whole other level. Softened butter l

passioneats

12/18/2012 11:09 AM

11 views

Conspicuous Consumption

Sometimes a thing can be right under my nose, but I just don't see it. Like this, for instance. An obvious choice, yet it never before occurred to me to try squash this way. In the mad rush to get dinner on the table every night, it's easy to fall back on the same standbys over and over. And then suddenly I see an ingredient through a new lens and--voila!--it's transformed. Winter squash thin

passioneats

12/13/2012 11:59 AM

13 views

On Top of Spaghetti

It's finals week at colleges all over the country and students are stressing out. My own son is in the throes of law school exams and is studying so hard he barely has time to come up for air, let alone nutritional sustenance. What's a loving mother to do? The only thing I can do: stock his freezer with ready to reheat meals that will go a long way toward fortifying his body while he's taxing his

passioneats

12/11/2012 01:22 PM

8 views

Keep Calm and Party On

The holidays are upon us and many of you are stressing out over family gatherings and fêtes with friends. Believe me, I know your pain. It can be overwhelming to entertain, especially if you haven't had a lot of practice. Even after doing it for 20+ years, I still get butterflies when the doorbell rings. So I thought I'd share some of the tricks I've learned for throwing a party an

passioneats

12/03/2012 09:37 PM

19 views

Family Favorite

It doesn't happen very often, but when it does it's a beautiful thing. You serve a new dish to your family and everyone unanimously proclaims it a hit. It can be hard enough getting everyone to sit at the table at once, let alone agreeing to eat the same thing. Hallelujah! You thank the kitchen gods for smiling down on you and instantly place that recipe in your repertoire. When I first watched Li

passioneats

11/30/2012 08:22 PM

15 views

Comforting Companions

Life has been filled with just a few too many trials lately. To help me shake off this mood, I need to cook up some comfort. So I'm going back to my roots: a classic American combo, but prepared in a whole new way. This very grown-up version hardly resembles the Campbell's tomato soup and grilled American cheese of my childhood. The soup's flavor is intensified by first ro

passioneats

11/28/2012 09:20 PM

12 views

O Canada!

I know, I know--I've been absent from the blogosphere way too much lately. I swear I'm aiming to correct that. The inevitability of life, some technical difficulties, oh, and an itty-bitty hurricane have gotten in the way of me keeping pace with my passion in the past few weeks, but I'm now determined to get back on course. I have to, I have so much to share with you. Let me begin with the s

passioneats

11/10/2012 04:32 PM

19 views

The Soup Before the Storm

The first time I tasted Harira was when my mother-in-law served it as the first course of a holiday meal. It was a revelation to me. A dense, rich soup so laden with meaty chick peas, lentils, and gamey chunks of lamb, it was more like a stew. She topped it off with plenty of fragrant parsley and cilantro, and freshly squeezed lemon juice, which gave it a wonderful citrus finish. So com

passioneats

11/07/2012 12:51 PM

13 views

9 Days and Counting

Wow. We've had no power. For nine days and counting. Thankfully, we do have hot water (thanks to a gas powered water heater) and a bit of heat from a gas fireplace in our family room. That's a lot more than a lot of other people in the same situation as us, or worse, so no complaints here. We're dealing.The devastation Sandy wrought took an unbelievable toll on our cozy little corner of suburbia.

passioneats

10/11/2012 01:52 PM

14 views

In Harmony

My daughter was home from college this past weekend, and, among other activities, we indulged in one of our favorite pastimes: going to the movies. The movie we saw, "Pitch Perfect," was one she had already seen at school (free preview for film students), but when I said I wanted to see it too, she was game for a second go-round. An entertaining story about the cut-throat competition of colle

passioneats

10/05/2012 01:53 PM

12 views

This Little Piggy

Aside from cured varieties like pancetta and prosciutto, we don't eat a lot of pork around here. I'm not sure why. I think it's because the meat can often be dense and dry. Pork tenderloin, the filet mignon of the pig, is quite another story. It's a succulent cut that's simple to prepare and pairs well with lots of great flavors, particularly fruit. Continuing with my theme of fall-flavor-friendly

passioneats

10/04/2012 09:39 AM

6 views

I'll Bite

The recipe was named 2012 Dish of the Year in Bon Appétit magazine. "Life-altering" they said. It's from a place called Battersby in Brooklyn, which is also on the list of Bon Appétit's Best New Restaurants in America. The salad, a variation of one of the hottest food trends of the past year, features the star ingredient of the year. So, I ask you, what's a self-respecting food blogger t

passioneats

09/26/2012 08:58 PM

12 views

Into The Woods

I love this time of year. Warm and balmy days give way to clearer, crisper temps--there's a delicious chill in the air. Looking forward to cuddling up in my favorite sweater, leaves crunching beneath my feet, smelling the smoke of a crackling fire. And along with this change in the weather, comes a change in my hankerings. I crave the flavors of fall: woodsy

passioneats

09/19/2012 09:49 PM

19 views

Flower Power

One of the most delicious by-products of the late summer crop is the ethereal bloom that grows on the zucchini vine. Many farmers will feature squash blossoms at their stands in late summer and early fall or, if you're lucky, you might find them at your specialty grocer. These beautiful orange-yellow flowers are delicately flavored and the perfect vehicle for a deliciously gooey min

passioneats

09/15/2012 01:18 PM

20 views

Not Your Mamma's Chopped Liver

Whenever the holidays roll around, I can't resist going back to my roots. It's comforting to repeat customs and serve up the same traditional foods year after year. In every family, there are special dishes that endure: one grandma is known for her chicken soup, another makes the best lasagne, and so on. In my family, as in many Jewish families, chopped liver has long been a standard--you can

passioneats

09/13/2012 09:48 PM

16 views

Sweets for My Sweet

Fall is a bittersweet time for me. I look forward to cooler temps, shorter days, and the leaves changing colors. But it's also a time of transitioning back to my empty nest. After a long, happy summer at home, my baby girl has headed back to school. I'm excited for her to be back with her college friends and to explore new classes and activities, but sad that I won't have her sunshine around anymo

passioneats

08/30/2012 08:38 PM

15 views

One More Soup for the Road

September is upon us and I can't let summer slip away without sharing one of my favorite things. If you've spent any time perusing this blog, you know how much I love soup, especially the chilled varieties like this, and this, and these. But I've been negligent lately, so let's change that right now. This one is a jewel. Lush and velvety smooth, this recipe combines rich

passioneats

08/28/2012 07:48 PM

9 views

Thrill of the Grill

The end of summer is near and my barbecue apathy is full on. No more hot dogs or hamburgs for me--the thrill is gone, baby. To get those coals fired up, I'm gonna need some new inspiration. You wouldn't think the lowly chicken would inspire excitement, but it's the perfect foil for all kinds of flavor. And this recipe infuses that tasty bird in three stages: first, a brine permeates the meat

passioneats

08/22/2012 11:24 AM

16 views

Pie in the Sky

Nothing says summer like Key Lime Pie. If it's on the menu, I'm ordering it. Cool and creamy, with a crumbly graham cracker crust, it's that perfect balance of tart and sweet...my mouth waters just thinking about it. As much as I enjoy ordering it when I'm out, it's really one of the easiest pies to make at home. No kneading needed--it starts with a super simple crust and the filling whips to

	passioneats
	contemplations on cooking, catering & culinaria

Search Posts