The past few days have involved transitioning the Pesach kitchen back to its wonderful, chametz-filled self, so I thought I’d share a few things I’ve been thinking about lately.
- I know I mentioned in passing a few weeks back, but next week is the first ever Boston Jewish Food Conference. I’m leading a conversation about healthy Jewish eating which will feature an acupuncturist and Chinese herbalist, a specialist in Kripalu yoga and Ayurveda, and a personal chef. This week I interviewed Leora Mallach, co-founder of the conference. And here’s a description of the workshops and the link to register.
- The Garum Factory is one of my favorite new sites for recipes. I bookmarked this recipe for roasted cauliflower and dukkah, an Egyptian spice blend, at the start of Pesach, and I can’t wait to make it. (Dave Lebowitz featured a dukkah recipe this past week, too.)
- I wrote about a wonderful essay by Tamar Adler nearly a half year ago, but now her book, An Everlasting Meal, has been picked up a number of places. I’ve fallen in love with the video shorts on her site. All of them are great, and I love all the music, as well.
- I bookmarked this recipe for a magical-sounding dessert when I was first injured. Now that I’m better, I can’t wait to get into the kitchen to make these.
- Someone recently sent me The Meat Free Monday Cookbook, the intro to which is written by the meat-free day’s creator, Paul McCartney — Sir Paul McCartney. I’ve found myself curling up on the couch and bookmarking the vegetarian recipes and enjoying the photos. I’ll be sharing some recipes from the book in the next few weeks.