Boxes of seeds are arriving in the mail now, and winter will not be here much longer. In the meantime, we are still working our way through crates of winter vegetables. We are “picking” sweet potatoes from crates piled in our house instead of the ground. And we are discovering the art of winter bakes…
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JFE® is going west! To celebrate the launch of JFE® in St. Louis, the Jewish Federation of St. Louis is hosting The Three Cs of Hosting: Class, Cooking and Cocktails on December 3.
This is a new signature cocktail created by the bartenders at Artisan Well in St. Louis for the Jewish Federation of St. Louis’ “The Three Cs of Hosting: Class, Cooking and Cocktails,” the event launching the Jewish Food Experience® in St. Louis.
As the seasons change, summer’s staples step out and fall vegetables—sweet potatoes, squash of different varieties, shapes and colors—come in. Tanya is always excited to find new ways to prepare them.
Winter vegetables require sharp knives and a little more prep. I like the long neck of the butternut squash because it is easy to dice in cubes or julienne into “fries.” This baked fry recipe is easy to pack in a lunchbox or enjoy hot from the oven.
Whether because of an illness, pregnancy or breastfeeding, plenty of people cannot or should not fast on Yom Kippur. Tanya reflects on foods and support that preserve the essence of the holiday.
In celebration of the shmita, the Jewish agricultural sabbatical year in which farmers only harvest wild foods and perennial crops, Tanya and her family are picking wild berries and relishing in the abundance of nature.
In our house we eat a lot of yogurt. My children love Stonyfield Banilla (banana vanilla) yogurt, which they have called “banana soup” since reading about it in a Richard Scarry story. Here is a very simple breakfast recipe using only yogurt, rolled oats and fresh blueberries. Of course, other fruit or berries can be…
What’s that funky green vegetable with the super-tall tops, and what can you do with it? Tanya gives us the full lowdown on this versatile vegetable and farmers market find.
Roasting fennel brings out the sweetness of the vegetable and mellows the anise flavor. It is great served hot as a side or cold as a salad add-in.