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Win a 6 Qt. Flame Ceramic Stewpot From Emile Henry


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Contest Ends 10/16. Shana Tova to everyone!!!  It is a busy month of holidays.  To celebrate we are giving away a 6 Qt. Flame Ceramic Stewpot from Emile Henry Valued at $240.  Now you can make your famous brisket even better with this amazing pot.  Cooks soups and stews and braises or even No Knead bread all in this gorgeous pot that can go from stove to oven to table top.  You even get to choose your color.  So take a look through all the ways to gain entries into this contest.  Submit your own recipes, review other people’s recipes and share our recipes on Facebook.  The more you do the greater your chance of winning.

Entrants will be verified, if you do not submit the required recipes or comments you will not win.

We know you are cooking a lot this month so write down those recipes and  share them with us and review the ones you made form our site.  It is okay if you changed a few things, we want to know what you did.

For more information on this fabulous pot and to see all the colors you will be able to choose from click here.

Note – entries will be verified before winner is chosen.

a Rafflecopter giveaway



Can we do the Oval 6.4 qt (I have one like that and I love it)  http://www.emilehenryusa.com/Flame-Oval-Dutch-Oven-Stewpot-Black-pluFG714560.html

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About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




12 Responses to Win a 6 Qt. Flame Ceramic Stewpot From Emile Henry

  1. avatar says: skossman

    I substitute a lot of Pareve ingrediants that weren’t available in the past.

  2. avatar says: Chaviva

    Beer battered Fish and twice fried chips with home made tartar sauce is an indulgence that I am craving at the moment. I don’t know if I will make it but if someone were to make if for me I would kvell.

  3. avatar says: tsk

    I think you should change the name. This sounds delicious but borscht connotes a dish with beets which can be a real turnoff.

  4. avatar says: tsk

    Tried commenting on another site and it just keeps sending me back to my profile. My comment ended up here. Don’t know what is going on.

  5. avatar says: Barb1111

    Would I ever appreciate this pot! I know it would make larger recipes so much easier!

  6. avatar says: bubbie

    I could really use this pot for my top of the rib cranberry main. Just put jellied log cranberry on the bottom of a pot, then the top of the rib, then a package of onions soup. Cook it slowly until soft. If needed add a little water. You can add potatoes and carrots for a one pot meal.

  7. avatar says: zekeking

    I tried the Apple and Honey Bread Pudding and it was quite delicious. Wouldn’t change a thing.

  8. avatar says: wendym

    I made the Fruit Salad with Honey-Lime Dressing because we are trying to add healthier foods in our diet. It was a really good tasting fruit salad with all natural ingredients. I added cut Kiwi slices also. Good.

    wendym at cableone dot net

  9. avatar says: strandjss

    I reviewed recipes recently for Vegetable Lo Main and Cake in a Jar.

  10. My Aunt Elinor’s recipe is always a winner: 4 or so lbs brisket, 2 jars chili sauce, 2 cans whole cranberry sauce, a chili sauce jar worth of water, a few cut up onions. Put the brisket in a pan over the cut up onions (I line the pan with aluminum foil for easy clean up). Pour the sauce over it, cover with aluminum foil, stick it in a 350 degree oven and cook until tender – around 2-3 hours. This is great made the day ahead. Let it chill, cut it in slices, and reheat sliced. This is the brisket that all the nieces and nephews clammer for.

  11. avatar says: pauline32

    I loved the brisket recipe from the past High Holiday magazine with Jamie Geller. The brisket was made with dried fruit and wine. So wonderful and everyone loved it. It is my go to recipe

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