Recipes

Fantastic recipes from around the world!

Basics of Indian Cuisine

By Deepa Alfano – Namaste! I am extremely passionate about Indian Food! It’s the cuisine that I grew up with, that I first started cooking and still prepare to this day. One of my earliest memories is sitting on my mothers kitchen floor, pounding fresh garlic into a paste in a brass mortar and pestle. …

Basics of Indian Cuisine Read More »

Kids Cook… And Gain Lifelong Skills

By Daniel Hammond, Director of Pali Adventures When you think about sleepaway camp, you probably think about activities in nature, getting dirty, or lounging by the lake.  With more sophisticated kids and a constant need to raise the bar on unique activities, you may be surprised to hear that the specialty in highest demand at …

Kids Cook… And Gain Lifelong Skills Read More »

Why Vegan – Part 3, Quinoa Stuffed Peppers

By Lori Rodgers – I am always looking for ways to add more veggies to my family’s diet. In addition to quinoa, the “super grain”, there are five veggies in this delicious, nutritious treat. How to choose the perfect pepper. I like to include a variety of colors for a pleasing presentation. Did you know …

Why Vegan – Part 3, Quinoa Stuffed Peppers Read More »

MyRedBag – Dinner Solved. Shopping Easy.

By Jon Broderick – I grew up in an Italian family that believed the experience surrounding food should be much more than the final act of eating. Deciding what to cook, everyone contributing ingredients, and the cooking itself were social experiences that brought my family and friends closer, and made the meal itself that much more …

MyRedBag – Dinner Solved. Shopping Easy. Read More »

Soup to The Rescue

By Marsha Fottler – Cold days, frosty nights and you’ve got too much to do during this Holiday season. Preparing a delicious evening meal that will warm hearts and tummies seems like a nice but distant dream. It’s positively soup time. You can make it the night before while you’re wrapping gifts or doing laundry. …

Soup to The Rescue Read More »

Lobster with Foie Gras and Truffle (La Truffière)

For one person Ingredients for the ravioli: 200g of flour 1 egg yolk 10g olive oil (Makes 4 ravioli)   Ingredients for the lobster: Half of a lobster 100g of foie gras 5g of truffle 10cl of orange juice 3 celery roots (celeriac) butter   Preparation: Prepare 4 ravioli pasta sheets from the flour, egg …

Lobster with Foie Gras and Truffle (La Truffière) Read More »

Review: The Seasonal Jewish Kitchen: A Fresh Take on Tradition by Amelia

By Abby Weingarten Think you’ve already absorbed everything there is to know about Jewish cooking? Well, even my Bubbe could learn something from this book. Amelia Saltsman’s fresh take on traditional, authentic and old-fashioned recipes brings Jewish cuisine into the modern age. As our culture moves into a locavore mindset, this book is the perfect …

Review: The Seasonal Jewish Kitchen: A Fresh Take on Tradition by Amelia Read More »

Review: Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual by Matthew Rowley

By Abby Weingarten Conjuring up images of speakeasy sneak-arounds and bathtub gin, Matthew Rowley’s Lost Recipes of Prohibition is as much a cookbook as it is an indulgent secret diary. Learn how to whip up bitters, triple secs and cocktails with the ease of a backroom bartender, and feel like you’re getting away with something …

Review: Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual by Matthew Rowley Read More »

Why Not Salad on the Grill?

By Marsha Fottler – It’s grilling season all over America and it’s also the season for fresh local farm-stand produce and fruits, meaning there are more good things to put on your gas or wood-fire grill than steaks and burgers. There’s salad! Last week at a local restaurant in my town, I saw a special …

Why Not Salad on the Grill? Read More »

Join Our Mailing List

  • Culinary Travels and Recipes
Get Notified Whenever a New Issue is Released
  • Food book reviews & well-being
  • Cooking Videos and more!
Scroll to Top