Over the years, I've shared through this column, and also personally with my friends, many main-course recipes for Rosh Hashanah, the Jewish New Year. Such hearty specialties, however, can also pose certain challenges for the holiday.
"Do you always make everything from scratch, the old-fashioned way?" My answer has two parts, just like the question itself. The second part of my answer, though, may be different than you might expect: The old-fashioned way isn't always the best.
Late summer is one of my favorite times of year shop at the farmers' market with my two young sons. Often, such a bounty can be overwhelming. Of course, part of the solution to that dilemma comes through self-discipline.
I'm fascinated by the terms people choose to use for the cooking they do outdoors.
The fruit varieties that fill farmers' market stalls right now are some of late summer's greatest pleasures. I love to eat them just as they come, raw and still warm from the sun.
I love to cook fish, whatever the time of year. Fish makes an especially wonderful main dish in summer. The speediness of cooking fish, however, presents a couple of challenges.