Category Archives: Food Writing

Unseasonable Mystery Ingredients Revealed

Jun

21

PHOTO #1: ROUX. If you don’t know what roux is, read on because it will be explained. If you do know what roux is, read on because it will be celebrated. PHOTO #2: PAN DRIPPINGS FROM ROAST CHICKEN, DEFATTING IN … Continue reading →

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Montreal: A Patchwork of Murals and Meals

Jun

12

The organizing principle of patchwork applies everywhere that two or more interesting items come together. Imaginative combinations surpass the sum of their parts. This past weekend, I explored and ate in Montreal, which is rich with juxtapositions. Graffiti artists decorate … Continue reading →

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Derby Supper: Burgoo, “Grits,” and Bluegrass Pie

May

02

My husband and I used to throw big Kentucky Derby parties during the pre-child era. Then we (and most of our friends) began to breed. The house seemed too small to host all those families, but a lot of our … Continue reading →

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Brisket and Lokshen Kugel (Noodle Pudding)

Apr

08

I am totally bummed not to have a picture of my noodle pudding to insert with the brisket mosaic. But I am also happy right now, because in working on my cookbook, I’ve finally figured out a way to balance … Continue reading →

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Yiddish + Kentucky = Kiddishky Comfort Food

Apr

04

For UK fans, the less said about Saturday night’s UK-UConn game the better (especially since, uh, I didn’t watch it, though I vicariously grieve because I love my husband and his family). Before the game, I made a feast that … Continue reading →

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Kentucky Eats and Wildcats

Mar

31

I don’t know a basketball from a matzo ball, but my daughter, husband, and in-laws are big fans of the Wildcats. We were in Lexington, KY this past weekend when UK beat North Carolina. In the University of Kentucky’s paper, … Continue reading →

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You say “Mishloach Manot,” I say “Edible Quilting”

Mar

08

[Image courtesy of www.someecards.com] Welcome to the final article in my Purim Prep series. This is my favorite of the four articles, because it ends with a project that unites two of this blog’s passions: baking sweets and designing patchwork. … Continue reading →

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Hamantaschen Fillings for Purim

Mar

04

Thanks for visiting my virtual kitchen for this third part of my four-part Purim Prep series. This article focuses on hamantaschen fillings. You may want to read this alongside the previous posts (#1 introduces the series and provides poppy seed … Continue reading →

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Hamantaschen Dough Recipes and Tips

Mar

03

This post is #2 in my Purim Prep series. Post #1 focused on poppy seed filling, after I’d made it a “mystery food” photo. Post #3 will focus on fillings. This year I’ve baked 3 kinds of hamantaschen dough and … Continue reading →

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Unveiling the Latest Mystery Food

Feb

28

Hint: Purim’s coming! This month’s mystery food (see previous post) is a slow-cooked filling of poppy seeds and golden raisins, known as mohn if you speak German or Yiddish. I began with Gil Marks’ recipe from The World Of Jewish … Continue reading →

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