Vivid on the outside, they’re crisp-white inside, and a wonderful addition to a festive tray of roast vegetables. They were just the inspiration I needed for my Asian-twist latke tradition, an annual rite which enters its 17th year (er, I started very, very young). (more…)
A happy coincidence in the Gregorian and Hebrew calendars brings us Thanksgivukkah this year – a simultaneous Hanukkah and Thanksgiving food fest – and a phenomenon not likely to be repeated on November 28th for possibly a century.
This basically means two things:
1) Not a lot for those of you who don’t celebrate Hanukkah! Or
2) You need to rally up the troops to cook (and eat) everyone’s favorite holiday foods all at once!
For the longest time (okay, the past 15 years), I have made the family’s favorite cilantro-ginger-chili latkes – a Diva original – for Hanukkah and also come up with a new one each year.
This year, I take inspiration from the Chinese.
(Photo-viewing tip: To see close-ups, click on the pic, and scroll right or left with arrows)
Well, the honey cake, or lekach, is normally ready well before Rosh Hashana, which was a week ago. But it’s not possible to be Wonder Woman every minute of every day (getting into this costume alone is hard work). Luckily, it’s never too late for cake. (more…)
The family lunch boxes are lined up, water bottles are filled, and fruit is ready to jump in. Now what? Forget the usual lunchbox candidates like sandwiches, chicken noodle soup, and leftover fried rice over the coming days. Unless you’re on a no-carbs diet, the week of Passover can loom long and laboriously in terms of meal planning. (more…)
It’s hard to not love a holiday that mandates that one drinks four cups of wine over dinner. But, just in case you had a hankering for a cocktail over Passover, here’s a list of grain-free alcohols to work with. (Warning: Do not drink all at once, or together with the four cups of wine)
It’s time to reenact the Miracle of the Oil in the Temple again, by lighting the Hanukkah candles. And (the best part, surely), we get to eat fried food for eight days running, with impunity.
Well, thighs and hips may be impugned, but with the obligatory New Year diet round the corner, the sacrifice is small, necessary, and metabolism willing, easily reversed.
(Published on Baristanet April 15th, 2011)
What could be sweeter than having some charoset at your Seder table made by Mesiah? Not the Messiah, but Nicky Mesiah, Montclair’s own queen of the caramelized confections, who has come up with a charoset-inspired toffee.