Ethiopian Lentil Wot (dip) and Injera

Hello, dear readers! I am reviving the website with two Ethiopian recipes that my 20-year-old son tried over the weekend. After the recipes, I’ll share a short review of a few new products from a company called Yoffi. After high school, my son spent a year volunteering in a town where he interacted with many immigrants from Ethiopia. He’s […]

Don’t Judge a Fruit by Its Peel

Usually, when we pick fruits and vegetables, we look for the most attractive. But we pay a premium for that privilege. And what looks best in the store, is not necessarily the tastiest.

I noticed three different types of produce being sold for a discount: Tomatoes, avocados, and sweet peppers. As you can see from the pictures, the tomatoes looked dented and spotted, the peppers wrinkled (you may need to look closely), and the avocado skins mostly black. My adult son, who came along to help, was especially skeptical about those avocados. I told him that we might have to throw out 10-20% of the produce, but it would still be worth it.

Spicy Beans with Coriander and Garlic

Remember those black beans I posted about recently? And how I planned to keep a container of beans in the freezer? Well, I defrosted the container in the refrigerator overnight Thursday. On Friday, my vegan son came home, and added beans to the rice and mushrooms he cooked for the Sabbath. He took the leftovers with him for […]

10 Great Reasons to Cook Fresh Black Beans

The kids are back in school, and while the heat hasn’t let up, the smell of routine is in the air. I just finished cooking a pot of black beans, and am enjoying anticipating how I will use them. Beans take a while to prepare, although less than you might think because soaking isn’t strictly necessary. If you’re […]

Review: Vegan Start Passover Cookbook

I’ve been stressing about Passover cooking. My 18-year-old son became vegan a few months ago, and I’m afraid my usual menu plan might leave him hungry. Because of the prohibitions against seeds and legumes (kitniyot) in the Eastern European (Ashkenazi) Jewish Passover tradition, vegan staples like lentils, beans and sesame are off the table. Fortunately, my friend Rena Reich came […]

How Risky Is It to Eat Questionable Leftovers?

One of the most common questions on cooking sites and forums is whether leftover food should be thrown out. The best advice is to prevent these questions , by learning how to store food properly, estimate quantities, keep track of what you have, and use leftovers creatively.

But what happens if you fear your food has been hanging around for too long? You can look up storage times on various sites, but the recommendations tend to be overly cautious. So much depends on how the food was prepared, and the storage conditions. I suggest using those sites only as a general guideline. If the food looks and smells good, it’s probably safe.

Easy and Elegant Herbed Turkey Breast

I was looking for something different for the holidays, when a friend suggested turkey breast. Turkey breast is easy to slice and serve, and leftovers can be stored in small containers for quick leftovers. It tends to dry out, so be careful not to overcook. To keep the turkey moist, I slathered it with a […]

Cook for a Crowd with Ease

Reader Sarah writes: I read with great interest your planning and preparation for your amazing Bar Mitzvah for 35 people.  I think that it might be helpful if you gave your readers the “lay of the land” with respect to your kitchen.  For example, how many ovens, refrigerators, and freezers do you have and are […]

What Your Kitchen Counter Can Tell You about Your Weight

Brian Wansink, director of the Food and Brand Lab at Cornell University, has been covertly watching people’s eating habits for the last 25 years. In an interview with Anna Maria Tremonte of CBC’s the current, available as a podcast, he argued that there are more effective ways to change people’s eating habits than dieting. In his book, […]

Homemade Chumus with Coriander and Parsley

My vegan son asked me to make chumus. I’ve failed numerous times. The recipe below, unlike others I’ve seen, does not include additional water. I also spent five minutes removing the skin from the cooked chickpeas. I happened to have fresh parsley and coriander on hand, so I added them both. They definitely took the chumus to […]