Please enjoy the delicious recipe below for one of our favorite Middle Eastern dishes…
Ingredients for the patties:
1/4 cup of bulgur wheat
18 ounces lean ground lamb
4 tsp. dried mint
4 tsp. dried oregano
1 clove garlic
Zest of 1 lemon
Olive oil for frying Read more
It is March, a time for change! The Spring birds are beckoning and the March winds are stirring our appetite for all things green.
From the St. Patrick’s Day green garb to the sprouting of green foods in grocery stores, March offers a seasonal resurrection of renewed hope as we shed the weight of winter for a lighter being.
Enjoy a few of our green Spring recipes below.
One of the best things about Autumn, aside from the brilliant colors of falling leaves, is apples. And with each new autumn, there seems to be a new variety of apple that I spot in the grocery store confirming that there is, in fact, an Apple Renaissance that has been taking place in the recent years.
This year I read about “Pink Pearl”, an apple that is, according to Roger Yepsun in his book Apples, “descended from Surprise, an old English variety named for the pink flesh that hides beneath its ordinary yellow exterior.”
Frances McDormand, in a recent article in the New York Times Magazine, mentioned carrying the Pink Pearl and some cheese with her on a hike up a mountain, one of my favorite things to do with an apple – pairing it with some good Vermont cheddar for a snack after an autumn hike. Read more
September is a month of abundance to savor. From the heavenly days of blue skies and just-right temperatures, to the dreamy cool-night-open-window-sleeping, there is an abundance of all things good that infuses the September air.
You can hear the abundance in bites of crisp apples just picked from a local orchard; you can see the abundance in the roadside farm stands along country roads; you can feel the abundance in the buzz of city farmer markets; and you can smell the abundance in blueberry muffins, apple pies and apple cider donuts baking in ovens – and in the vegetable soups and chowders simmering on stoves.
So in these last days of sweet September, gather some of this month’s abundance and simmer it on the stove, taking one last bite into summer with the “All Things Corn” recipes below. Read more
Just as dreamy summer days are a background for endless possibilities of outdoor entertainment, summer salads are a background for endless possibilities of gastronomic entertainment.
Below are seven different recipes for your summer salads, one for each day of the week (note: we’ve included three different versions of the Nicoise Salad at the end). Happy Summer! Read more
For a perfect ending to April, and after a month long celebration of poetry, and in recognition of the “changin’ times” wrought by the Swedish Nobel Committee awarding, for the first time in its history, a songwriter (Bob Dylan!) the Nobel Prize in Literature, have a listen to Bob Dylan’s song “Series of Dreams” (from The Bootleg Series Volumes 1-3, rare & unreleased):
“…If my thought-dreams could be seen they’d probably put my head in a guillotine”, while making “Bob Dylan’s Perfect Meatball Recipe” below.
…and then listen to “Caribbean Wind” and then “Abandoned Love” and then “Knockin’ on Heaven’s Door” and then, before you know it, you will have One Perfect Bob Dylan Meatball! Read more
Sometimes it’s the little things in life that can bring us the most joy, such as a steaming cup of hot tea and a homemade sugar cookie with buttercream frosting and sprinkles. Below are three recipes for sugar cookies, two of which are plain old-fashioned recipes with basic simple ingredients, while the third recipe adds a couple of twists and turns to a basic recipe, giving it a little extra dash of ultimate spring flair! Read more
While waiting for the March Lion to turn into a Lamb, for the snow to melt and the ground to thaw, consider baking one of the three cakes below (taken from “The Food52 Cookbook” by Amanda Hesser & Merrill Stubbs, 2011). Read more
As a tribute to the historic Waldorf Astoria Hotel on Park Avenue in New York City, currently under renovation with plans to reopen with condominiums, we’re featuring our own recipe for a winter Waldorf Salad, along with a few more “official” recipes. A healthy addition to any meal, or even a meal unto itself, we hope you enjoy!
Ingredients for the salad:
1 head of Romaine Lettuce
1/4 – 1/3 cup of Roasted Salted Pecans
1/4 – 1/3 cup of fresh bite-sized chopped Parmesan Cheese
1/4 -1/3 cup dried cherries and cranberries, roughly chopped (we use Mariani brand)
1/2 of bite-sized large apple (we use Crisps Pink or any crisp firm winter apple) Read more
The Key Lime* – different from Persian or Tahiti limes that one typically sees in the grocery store – was introduced to the Florida Keys during the 1830s by Henry Perrine, a diplomat and botanist who discovered the plant in Mexico.
It is little surprise, then, that the combination of refreshing limes and sweet condensed milk, which was also invented around the same time, eventually evolved to become Florida’s State Pie.
In fact, it was only on a recent trip to Florida that I discovered just how many varieties there are to Key Lime Pie – and how delicious the perfect one can truly be. From light and fluffy to a heavier custard-like filling, one quickly develops a discriminating palate for a dessert that is offered in just about every restaurant in the state. Read more