June 24^th 2011By Alison and Jeff Nathan

People are often amazed to learn facts and trivia about some of the foods we use every day. Would you be surprised to learn that an olive is actually a fruit; a caper is no more than a flower bud; and soybeans could be used to make crayons?

November 4^th 2011By June Hersh

Shoulder of veal is a versatile cut, which can be roasted or braised, simply seasoned or embellished with stuffing. For this recipe a savory stuffing featuring rich porcini mushrooms, assertive chicken livers and sweet red onions brings an exquisite balance to the dish, while herbs and dry vermouth add depth of flavor. If you are not a liver fan, leave them out and if you don’t want to fuss with stuffing the veal, you can cook this stuffing in a casserole alongside the roast.

October 28^th 2011By June Hersh

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven. Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.

November 18^th 2011By joyofkosher