It takes about ten years to become a sushi chef, there is more to sushi then fish and rice, via Wall Street Journal.

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I had a question for my friend and neighbor Lois Baron and her email ended thus: “By the way, Passover is almost here and I am making more schmaltz plus some highpowered horseradish. Hope you have a fabulous Easter. Love the schmaltz lady.” I do love the Schmaltz Lady! She helped educate me in the ways of schmaltz, the glorious rendered chicken fat that makes everything taste better, especially things like these matzo balls, one of the greatest chicken soup garnishes ever! The photos above and below are from our app for iPads (minis too): The Book of Schmaltz: A Love Song to a Forgotten Fat, a short cookbook with twenty recipes for traditional Jewish dishes (kishke, cholent), as well as contemporary recipes putting this great fat to use (savory brioche, vichyssoise) and great photography Read On »

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Here are some Irish recipes to help you celebrate St Patrick’s Day, via Huffington Post.

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The Brits love their beans, but it is pretty much just baked beans learn why, via Independent UK.

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Looking for something new, try making a butternut squash and kale quesadilla this week, via Pioneer Woman.

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