The Culinary Connoisseur

Flower Food

Move over, kale! Cauliflower is the new darling of restaurants and foodies! Just as Brussels sprouts have had their day in the sun, cauliflower is now popping up on menus.…

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Mellowed Out

The original marshmallow was actually taken from the roots of the marshmallow plant and used as a remedy for sore throats. Potions and brews made of other parts of the…

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Chocolate or Not?

Some people will argue white chocolate is not actually chocolate. It certainly doesn’t look like chocolate as we know it, and it doesn’t smell like chocolate. But it is called…

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Smile and Say Cheesecake!

Here are a few tips to make your cheesecake as beautiful as those made by pros: To ensure that the cream cheese will be easy to mix, allow it to…

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Going Dutch

“Everything old is new again.” And Dutch Baby pancakes are exactly that! An old favorite that has now become the darling of food enthusiasts everywhere. A Dutch baby pancake, sometimes…

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Poke Fun

Now now, it’s not what you think! We are not about to laugh at anyone and make snide remarks. Poke (pronounced poh-keh), a raw-fish salad, is one of the new…

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Nosh on Nachos

Nachos originated in Mexico, of course, just over the border from Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Mexico…

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Ice Boxed

Icebox cookies are cookies that are made from dough that has been refrigerated or frozen, usually in a log shape. The freezing or cooling makes the dough stiffer and easy…

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Making the Most of Meringue

Just because we don’t use lots of purchased products on Pesach doesn’t mean dessert is forgotten. By putting basics to work and adding a little creativity, we end our yom…

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Turn the Heat Up!

Because many of us minimize our use of processed foods on Pesach, we’re always looking to raise the bar on flavor using basic ingredients. Lately, chefs and recipe developers have…

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Great Granola

Granola is like a blank canvas. A simple base of oats and nuts plus a little oil and sweetener, and you’ve paved the way to dozens of variations on this…

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Bake Up a Storm

With Purim behind us, Pesach is just a flip of the calendar away. Time to finish up the baking ingredients in your pantry! Baking Bundt cakes is a quick and…

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Hamantaschen 2017

Ready to bake your hamantaschen? Poppy seed and prune lekvar? Nope! Those are soooo yesterday! Nowadays, hamantaschen have taken on a life of their own and show up in food…

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Ad D’lo Yada!

If you like the idea of serving something less alcoholic than wine at your Purim seudah but still want to maintain that Purim feeling, try sangria. Sangria is a wine…

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Log Blog

While some food trends seem to come and go, chocolate logs seem to have secured their place on the sweet table at every simchah. Always on the lookout for new…

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Bent on Babka

Of all the popular trends people are following now, the babka renaissance has got to be the most delicious! While we have been enjoying babka for generations, it has recently…

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And a Shmear

Today is National Bagel Day (in case you need a reason to indulge in this ever-popular, uniquely Jewish food that can now be found across the globe). Make some at…

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Bone Up

Bone Up One of the hottest trends in today’s culinary world is not new to us. Bone broth, the new darling of chefs everywhere, is actually good old “krefitge” chicken…

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Pickled Pink

The latest food trends run the gamut from odd new movements to old standbys. Some are extremely healthy, and others — not so much. Foodies pick the ones they like…

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Going Bowling

No, this hasn’t become a sports column. We’re talking about another fascinating food trend — bowls! While this piece of crockery has been around since the beginning of time, it…

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