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Cathy Barrow

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About the Author

Cathy BarrowCathy Barrow has held many jobs, but she’s always been a passionate cook. In 2009, she created Mrs. Wheelbarrow’s Kitchen, where she focuses on food preservation, seasonal, locally sourced foods and maintaining a practical pantry, and in 2014 she released her first cookbook, Mrs. Wheelbarrow’s Practical Pantry.

From Farm Stand to Table

by Cathy Barrow

From Farm Stand to Table

Fresh foods are abundant in both Eris and John Norman’s DNA. She grew up with Israeli-salad-filled summers; he and his brother ran a humble farm stand. Together, they have created a thriving farm stand business.

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Salmon and Grain Salad with Red Onion Quickles

Recipe by Cathy Barrow

Salmon and Grain Salad with Red Onion Quickles

Before long, several back-to-back days of Jewish holiday eating will call for something lighter and healthier. This salad gives me everything I want, with the extra boost of protein-rich grains and the luxury of my home-canned fish. If using fish from the store, buy the very best quality, cured in oil (Italian grocers carry wonderful

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Mrs. Wheelbarrow’s Garlic Dill Pickles

Recipe by Cathy Barrow

Mrs. Wheelbarrow’s Garlic Dill Pickles

People have all sorts of expectations from a dill pickle. There are the crisp and sour pickles, the pickles that sidle up to a corned beef on rye at the deli. For so many of you, that is the one and only true dill: the sour, or half-sour, dill. This is not a sour dill.

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Mrs. Wheelbarrow’s Rugelach

Recipe by Cathy Barrow

Mrs. Wheelbarrow’s Rugelach

If I could only eat one cookie for the rest of my life, it would be rugelach. There is so much to love about these rolled-up nuggets. If you’re anything like me and might have a hard time stopping at one, two, or three, store the unbaked cookies in an airtight container in the freezer,

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