The Bone Broth Resurgence - No Bones About It

Monday, February 29, 2016

Bizarre as it sounds, the bone broth resurgence is for real. Learn why people are drinking it and where you can find it locally.
With the rising interest in organic food, people are discovering the benefits of bone broth, an ancient staple used by our great-grandmothers and fine chefs around the world, both for its rich taste and nourishing qualities.
Propelled recently by food bloggers, wellness sites, and general trendspotters, bone broth has made an unlikely resurgence as people choose healthier lifestyles and realize the importance of unprocessed local foods. Rich in protein and minerals, the beverage has a long list of reputed benefits.

Chicken Tikka Masala

Sunday, February 28, 2016

Chicken Tikka Masala 

Every cook needs a killer recipe for curry to pull out of their culinary arsenal and this recipe for Chicken Tikka Masala by Food Fashion Party hits the bulls eye. Seriously. You need to make this, like, today.  

My interest in Indian food began with the movie One Hundred Foot Journey, as I watched, mesmerized, while Hassan (Manish Dayal) worked his magic by carefully choosing and blending exotic spices to create perfectly wonderful dishes.  But I never dreamed I could pull off an authentic recipe in my own kitchen that would satisfy my family's obsession with curries.

A Birthday Tea Cake

Wednesday, February 24, 2016

Orange, Ginger & Cardamom Tea Cake with Almonds.

A birthday calls for cake, right?  This year I celebrated my international friendships by baking a wonderful tea cake shared by a dear friend from Singapore.  Hazel sent me this recipe several weeks ago after an interesting discussion on the various uses of young and old ginger in her country and the role it plays in traditional Chinese and Indian recipes. I've been saving the recipe for a special occasion and today seemed perfect!

Let's All Eat Cake

Friday, February 19, 2016

Claire Ptak with husband, Damian, on market day in London.

"Taste is paramount," says Claire Ptak in the introduction of her newest release, The Violet Bakery Cookbook, a collection of recipes featuring exquisite cakes, pastries, jams and "toasties" she offers in her bakery and cafe in east London. She adds, "If we're going to treat ourselves, it had better be good." This philosophy has won acclaim for Violet's sweets around London and beyond as a steady stream of loyal customers make their way to her tiny bakery

Amish Pudding

Tuesday, February 16, 2016

Amish pudding in Mother's Blue Willow cups.

Amish pudding was as much a part of my childhood as sunrises over rolling hills, brown butter noodles, handmade dresses and curls pulled tightly under a white kappe. It was the thing I most requested in the kitchen, and invariably my mom would give in to my sweet cravings.  Since she was physically fragile during most of my young life (though fiery in spirit when she needed to be), she would turn the stirring portion over to me, as it tired her to whisk the mixture in a constant, rhythmic motion until it started to bubble.

Apple Dumplings

Wednesday, February 10, 2016

Apple Dumplings

While digging through my mom's recipes to find something comforting, I came up with this lovely one that made its way frequently to our dinner table when I was a child. Many nights after the milking was done, Dad and I would come in from the barn to find a pan of these yummy apple dumplings steaming on the counter. With gusto, we would pull our chairs to the table, scooping heaped mounds of this delicious dessert into bowls, topping it off with

Oatmeal Fudge Bars

Sunday, February 7, 2016

Oatmeal Fudge Bars

At the end of a long lane that cut through a cow pasture, we raised our kids on the same farm where I spent my childhood years happily romping through the fields, gullies and woods that covered our fifty acres in Ohio's Amish country. Those were idyllic years living in the shadow of my aging parents who provided such a nurturing atmosphere for my children with their rock-solid faith and a table where noodles, fresh bread and ice cream were as reliable as the love that consistently poured from their hearts.

Bringing Art to the Table

Friday, February 5, 2016

Vegetable Pilau Rice 

In the colorful heart of Yorkshire's multi-cultural neighborhoods, Freda Shafi grew up in the shadow of her mother, a strong woman with a heart of courage who was renowned for her spice blends and traditional Indian cooking. From her, Freda acquired a passion for food and grew to love her time in the kitchen as she learned family recipes and listened to stories of her mother's life growing up in Pakistan. And later, when Freda chose to pursue a career in Fine Arts, a somewhat unconventional choice for a girl from her culture, this same strong woman encouraged  her to follow her dream.