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A mezuzah created as sushi, at Catch | NYC. First, let us state emphatically that no disrespect is intended to any devout observers who might take umbrage at a mezuzah turned into food as humor. Personally, we were charmed by this sushi mezuzah, from the Facebook page of Catch | NYC; we had to…
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[1] David Burke’s Warm Drunken Donuts (photos #1 and #2 © Chef David Burke). [2] A showman as well as a chef, David Burke often has special serveware made for his creations. Donut carousel, anyone? [3] Banana beignets add another popular flavor to donut holes. Here’s the recipe from Food Network (photo © Food Network).…
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[1] Depending on the flower pollen, honey is available in many colors, from palest yellow (fireweed honey) to almost black (buckwheat honey) (photo courtesy National Honey Board). [2] The simple solution to messy, drippy honey: a honey swirler (photo Hannah Kaminsky | Bittersweet Blog). [3] Yogurt and smoothie with honey (photo courtesy National Honey Board).…
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Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
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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…
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