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This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
Continue reading “RECIPE: Chopped Fennel & Apple Salad”
Cutting an onion releases the “tear” chemicals (photo Flagstaff Fotos). An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. WHY…
Continue reading “FOOD 101: Why Onions Make You Cry…And How To Stop It”
We have roasted chicken on our mind. It’s close to Rosh Hashanah (September 23rd this year), and we’re thinking back to Nana’s roasted chicken. Post-Nana, our roast chicken was never as good, even if we followed the same steps. Nana must have had an understanding with chickens. Until we tried the recipe below, soaking the…
Continue reading “RECIPE: Buttermilk Roast Chicken”
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