Emilia Juocys has been my assistant for several years, first from Chicago now from her home town in Michigan. She has recently, at the age of 35, made a major transition in her life. Major transitions require reflection, reevaluation; curiosity and fear about the future are also inevitable consequences. When you are a cook you turn to food for some of the understanding and grace you need. – R By Emilia Juocys @jaldona Summer is nearly over, and the fall is closing in, and the bounty of the summer is entering our kitchen in droves. I devour the sweet summer corn and beautiful heirloom tomatoes, but for me summer would not be summer unless I had a specific summer treat. I’m also stuck in a great period of reflection, wondering where I will end up Read On »
Posts Categorized: Ethnic Cuisine
How to use your miso paste more in your kitchen, try this miso glazed eggplant, via NYT.
After giving me a lesson in how thin I needed to roll the dough to make a proper knish, my neighbor Lois sat down with me in my kitchen to tape the audio for a planned iPad app called The Book of Schmaltz. I had intended to use only the audio, but now that the app is temporarily unavailable because of the publication of the hardcover book, I find Lois’s words too engaging (and funny) to hide. And so here I present her thoughts on schmaltz, chicken fat rendered with onion, against the backdrop of our messy kitchen backdoor area. She is an articulate woman who waxes beautiful on this most ethereal of fats. And, from this humble goy to Jews far and wide, L’Shanah Tovah. May your year be fruitful and filled with schmaltzy goodness. Read On »
Probably Emilia’s most favorite breakfast dish around, made of tortillas, salsa, onions, and cheese, via WSJ.
Looking for a fun family dinner to share at home try making fish tacos for everyone, via Stay at Stove Dad.