TIP OF THE DAY: Make A Kugel

The Jewish New Year, Rosh Hashanah*, begins tomorrow night at sundown*. A traditional part of the dinner is kugel (KOO-gull), a casserole-like baked pudding that is served as part of the main course. The traditional versions in Jewish households are noodle pudding (lokshen kugel), made with egg noodles and raisins; and potato kugel; but mixed…
Continue reading “TIP OF THE DAY: Make A Kugel”

TIP OF THE DAY: Fruit Sauce For Chicken & Fish

Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery.   One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
Continue reading “TIP OF THE DAY: Fruit Sauce For Chicken & Fish”

TIP OF THE DAY: Use Unsalted Butter For Cooking And Baking

Go for the unsalted butter. Photo byKasey Albano | SXC.   Some recipes call for salted butter, others for unsalted butter. Does it make a difference which you use? Yes, and the answer is that unsalted butter produces more consistent results. The salt content of butter varies from brand to brand. There can be as…
Continue reading “TIP OF THE DAY: Use Unsalted Butter For Cooking And Baking”

TODAY IN FOOD: It’s National Rhubarb Pie Day

June 10th is National Strawberry Rhubarb Pie Day, a vegetable harvested in April and May in the northern hemisphere (the southern hemisphere harvest is in October and November, apple and pumpkin pie season for those on the other side of the Equator). Yes, rhubarb is a vegetable, not a fruit. The giveaway might be that…
Continue reading “TODAY IN FOOD: It’s National Rhubarb Pie Day”