Crostini with Spanish Green Olive Tapenade This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has straight ahead Spanish flavors with the green olives, orange zest, and smoked …
Read More
This is the salad course we did for the Kavana Men Cook event. We used a combination of arugula and mache, two very flavorful greens that have the slight bitterness to combine well with the bright citrus fruit. The …
Read More
Fromage Forte This is the second recipe in the series of dishes we did at the recent Kavana Men Cook event. I learned it from a Jacques Pepin cookbook ages ago. Fromage Forte of course means "strong cheese", and it is …
Read More
Valentine's Day Crepes with Chocolate Ganache And Raspberry Compote This is the first of several posts of the dishes I did for the men's cooking group of Kavana, a cooperative Jewish organization that we have been …
Read More
Matzo Brei is a classic Jewish egg dish, often eaten during Passover when leavened bread is forbidden. (Matza can also be spelled Matzo, Matzoh, or Matzah). Everyone has their own preferred technique. Some like to soak …
Read More
Chana Chaat in a Papadum Bowl Chaat (or chat) is a whole family of delicious Indian snacks, served either as street food or in shops that specialize in these treats. and generally cold or at room temperature. They …
Read More