If “Fiddler on the Roof” taught us anything, it is that the practice of Judaism depends heavily on tradition.
Never is that as evident as during Passover, which began Fr...
It's a piece of equipment that is underutilized in most kitchens: the mandoline.
Mandolines make quick work of many tasks normally performed with a chef's knife, includi...
The fact that decent asparagus is now available all year doesn't really matter. We've been programed to think of it as something we must eat in spring. And so we shall.
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To use up raw eggs, quiche is a good option. I like quiche because it can be an impressive choice for a brunch or special luncheon. Set your table with some pretty flowe...
Avocado can do more than make guacamole
Avocado is far more than just guacamole, club sandwiches and California omelets. This creamy, fatty, filling fruit also is a great...
Back in the '80s and '90s, I used to work behind the scenes with Julia Child during her appearances on “Good Morning America.” It was my job to prepare the food she woul...
The 1920s roared.
The economy buzzed along mightily, at least until the last three months of the decade. Young people danced the Charleston to the sounds of hot jazz. Sp...
Sometimes a bowl of soup, with some crusty bread, can suffice as dinner. Just about any variety of soup can be comforting, warm and filled with hearty ingredients.
Today...
Morning used to be reserved for breakfast, day for work, night for sleep. Now we shop whenever, watch whatever, and work forever. Often we splice together shopping, movi...
Cabbage is almost as popular on St. Patrick's Day as green beer! And that's because cabbage is a quintessential part of Irish cuisine (along with bacon and potatoes).
Ca...
