Posted June 5, 2012
So here we are...the final food column for this year…and I need to say goodbye to my “cohorts in foodieville”- Lin Stillman and Andy Greenberg - who have been an inspiration with their creativity and vision in developing and sustaining our food column for the past two years....We welcome two new foodies to fill their shoes, Jennifer Heyman and Iris Alouf Medina...our final food column is celebratory, with a delicious (easy) chocolate cake for many festive occasions...
Posted May 15, 2012
My friend Amy Wollman makes the best apple cake. I’m not saying “better than most.” I mean THE BEST. She made one for me over the weekend and graciously shared her recipe which comes from a contributor to smittenkitchen.com...
Posted May 9, 2012
I came across a recipe the other day that reminded me of all sorts of tea sandwiches that could be made from its parts. Basics of the tea sandwich: cut off the crust and the sandwiches into triangles and voila! A tea sandwich! ...
Posted April 3, 2012
The school year is speeding by and Andy and I are in our last couple of months as parents at Brandeis. Between the two of us, we have a combined 25 years here and will have graduated four sons from this school with many, many milestones...including the creation of this food column with Jodye Friedman. It has been fun to hear parents chatter about the column...but who will continue the lunch column legacy? Be a part of it. When I’m 99, I want to read the food column in Hashavua just in case I still have teeth and can eat lunch...especially this baked sweet potato recipe for Passover!
Posted March 22, 2012
Asparagus grows from the ground in the springtime, pushing through like the “Pink Lady” flowers we see in the fall. They stand at attention, the stalks stout in small clusters. My father used to go in our back yard and cut them at their base with a knife. Right now, you can find them at almost every farmer’s market, at least for the next few weeks. Some farmers, if you ask, are also selling asparagus pasta, filled with asparagus and cheese...
Posted March 7, 2012
This is an easy recipe for brunch, dinner, or lunch. It works well in a lunchbox if you heat it in the morning and put a foil-wrapped wedge into a Tupperware container. This way it will stay warm until lunchtime...
Posted February 29, 2012
After baking the challah dough that was sent home from BHDS with my son a few weeks ago, I started thinking it would be nice to start baking my own challah on a regular basis...this recipe from my grandmother feels timely as we head into the school-wide Shabbat celebration...and if you have leftover challah on Monday you can use it to make your child a delicious sandwich for lunch.
Posted February 15, 2012
It is sometimes difficult to write this column because I have to think about what a child might eat versus an adult (especially an un-picky adult like me who will eat practically anything). So while many adults (and kids) might eat a tuna salad or egg salad sandwich, mine won’t...
Posted February 8, 2012
My son Wyatt is the author of this week’s recipe. He actually wrote this as his first assignment for the Psychology elective he is taking with BHDS parent Ori Kochavi. Dr. Kochavi asked his students to write down instructions for how to make a peanut butter and jelly sandwich. One of the purposes of the assignment (according to Wyatt) was to notice how people can misinterpret simple instructions or statements (e.g., they think you are saying one thing when you really mean something else). When Wyatt told me about this assignment and how he responded to it, I was extremely amused (you’ll see why…).
Posted February 1, 2012
Egg rolls are one of those versatile recipes that invite your imagination to run wild. If you combine ingredients that you enjoy eating together, with few exceptions (spaghetti comes to mind), you will probably have yourself a tasty morsel which you can consume as an appetizer or meal...