A Kitchen In Brooklyn

I haven't been cooking and baking new recipes as much lately, although I plan to do some new recipes coming up from a vietnamese coo...

Heirloom tomatoes are one of my favorite flavors of summer. I love looking at them - all different shapes, colors and sizes.  They have a...

So the other night I took a class on preserving the seasonal harvest at The Brooklyn Kitchen with Sheri Brooks Vinton . The class was a g...

Time for another delicious pasta dish. And some like it hot, some like it cold. This one is good either way. The first time I made this l...

Tiramisu is my husband Brad's favorite dessert.  He almost always orders it when we go to an Italian restaurant, and has wanted me to ...

Here in New York city, including Brooklyn, we are hunkering down for Hurricane Irene and hoping we don't get flooding from our backya...

Recently, my husband and I hosted a lovely dinner party for some old college friends. A good time was had by all and we served a four co...

I haven't posted in a couple days and I have such a backlog of things to post and new recipes to share. I made a fabulous cake for a ...

I'm not vegan, or even vegetarian, but I appreciate vegan and vegetarian cooking, and am always enjoy cooking with fresh fruits and ve...

Farm fresh zucchini and corn are so good this time of year, that I couldn't resist a fun, healthy variation on traditional zucchini fri...

Mark Bittman is one of my food heroes. I love his low-pressure approach to cooking and his simple recipes. His old Minimalist videos are i...

I've always been a huge Harry Potter fan - both of the earlier parts of the series, and the darker chapters as well.  I loved the Qui...

Falafel always reminds me of my time spent in Israel, and of my Jewish heritage.  I've been meaning to post this recipe for awhile. I ...

I recently ordered some squash blossoms with my Fresh Direct groceries, from a local New York farm. There's a very short season on ...