Join veteran cookbook author, cooking teacher and new New Jerseyan Allison Fishman as she dishes on shopping, cooking, personalities and everything that has to do with food in the Garden State from SOUP TO NUTS.
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At Last! Perfect Pie Crust
Remember the cooking class I taught in Glen Ridge last week? Well, I overestimated how much fruit 36 first graders can eat. As a result, this week my fridge was full of blueberries, apples and strawberries. That much excess fruit means one thing: gotta make pie.
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Kale Chips: More Powerful than Potato Chips
I've always had a fondness for kale. It's big and green and curly-leafed. It's often less expensive than other leafy greens. When someone tells you to "eat your greens," I don't think of slippery spinach, I think of collards and kale. They're hearty and they mean business.
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Naked Came The Stranger
King Spa, in Palisade Park, is a bit of a secret to many Northern Jersey folks (with the exception of a number of Russians, who are known for their love of bath houses). King Spa is travel without a passport--90% of the people there are Korean. It's immersive in the way New York's Chinatown used to be when I was a kid. And it's immersive in another (I'm blushing) way as well...
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"Because Daddy Made It"
I cook most of the meals in my house, though I must say I'm fortunate to have a husband who prepares all school lunches. One less chore on my list, and interestingly, he never receives a single complaint. Now, to be fair (and forthcoming), there's another reason for this: he is a parent, and I am a stepparent. The lunch in question is for my stepdaughter, his daughter, who lives with us six days a week. Over breakfast this week, I gained some insight as to why his meals go over so well.
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Loafing Around
Recently, a West Milford-born and Jersey City-based colleague of mine, Erin Clinton, began telling me about a new hobby that she and her husband are pursuing: bread baking. Erin spoke like someone deeply passionate, possessed, (let's be honest) addicted. The way she presented this new hobby made me want in.
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Tilting--Gasp!--VEGAN
I am an omnivore. I eat everything, including at least a dozen things that I shouldn't. But something is tripping me up as I enter 2012, and that's the increasingly tempting concept of eating vegan.
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Fresh as Winter Itself
January doesn’t mean an end to “Jersey Fresh” eating. Winter actually sweetens our shellfish, marbles our meat, and enriches our cheese with local flavor. Plenty of foods are only now reaching their peak. Like the following...
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