Reader Abbi Adest talks about missing her mother’s excellent meat dishes, and developing her own vegetable-based, eclectic style.
March 29, 2010
Interview: Yemeni Lahuh Bread with Penny
March 22, 2010
Medieval Kosher Cooking with Reader Devora
Reader Devo Kessin on medieval cooking, transplanting from New York to Israel and expanding her repertoire. Featuring her menu for a medieval feast and a recipe for wilted lettuce (none was left).
March 15, 2010
On Margarine, Macrobiotics and More: Interview with Leora
Today’s interview is with reader Leora from Here in Highland Park. Leora designed the new banner for Cooking Manager. If you are reading via email or RSS you may not have seen it yet. Name, location, family. Leora Wenger, Highland Park, NJ, family=1 husband, 2 boys, 1 girl, 1 father two blocks away. What do […]
March 11, 2010
An Award and Ten Things About Me
I don’t usually do this kind of thing here, but when Penniless Parenting awarded me a “Sugar Doll” award I decided it’s time to be more sociable. Thank you for thinking of me!
The idea is to list ten things about yourself that people generally don’t know. So here goes:
1. When I moved to a new neighborhood after college, an acquaintance invited me to Friday night dinner at his neighbor’s apartment.
March 8, 2010
Interview with Viviana: Cooking with My Grandmother
Please welcome Viviana, the subject of this week’s reader interview:
Name, Location, Family: Viviana Aaron, originally from Argentina, then USA and now Israel. Married, mom to two girls, one in college and one at home.
Describe family meals and your mother’s cooking style. Growing up we only had dinner at home, with breakfast and lunch at school. For dinner we always had soup, even in the summer, and some kind of protein with salad or potatoes on the side. My mom was always working so she did not invest much time in the kitchen.
How is your cooking style different from your mother’s? My meals are more varied than my mom’s. I like to experiment in the kitchen. Sometimes this bothers my family because if I cook something they really like I might not be able to reproduce it a second time. So they better enjoy it the first time!
How did you learn to cook? I was my grandmother’s helper since I was very little. I can still cook her recipes by remembering the way she used her hands to knead dough, mix meat for stuffing, cut vegetables in different ways and many other pictures that I keep in my mind.
February 22, 2010
Sofrito and Shepherd’s Pie: Interview with Yonit:
Please welcome reader Yonit van de Metz of Collecting Hats for today’s interview.
Name, location, family: Yonit de Metz, Philadelphia, wife and work-at-home mom to two toddlers and lots of houseplants.
What do you remember about family meals when you were growing up? What was your mother’s cooking style?
I have realized recently how diverse my mom’s cooking style is. Besides the traditional Jewish foods she brought from her own family she learned to cook Puerto Rican food from my grandmother and aunt. She also made Italian, Chinese, American, Mexican, and all kinds of different things. We have been known to have Thanksgiving meals with kugel, matzo ball soup, arroz y gondules, Turkey, enchiladas, and flan next to the traditional pumpkin & apple pies.
February 15, 2010
Brightening a Bleak Culinary Landscape: Interview with Robin
Name, location, family, website
Robin, Central Israel, work-at-home mom of 2
Personal blog: http://aroundtheisland.blogspot.com/
Photography blog: http://aroundtheislandphotography.com/
What do you remember about family meals when you were growing up? What was your mother’s cooking style?
We always ate dinner as a family. Meals were very “American” – a meat, a vegetable or two, usually half a grapefruit or a slice of melon as an appetizer. The style for weekday meals was casual, with an emphasis on quick and easy. More elaborate meals were saved for weekends or company (but only tried and true – my mother never tried a new dish when company was coming. Still doesn’t for that matter.)
How is your cooking style different from your mother’s? We tend to favor much more ethnic cooking – Thai food is my “what to cook when there’s nothing to cook” staple, but I’m just as likely to throw together enchiladas or a vegetarian curry or a sauce for my husband’s homemade pasta. I tend to favor a lot of “Moosewood” style dishes and one-bowl with everything in it meals while my husband is all about dough – he bakes all our bread, keeps us well stocked with homemade pasta, anything as long as it involves dough. It’s a hobby and a stress reliever for him.
February 8, 2010
Interview with Kate: Maple-Ginger Butternut Squash Soup
Please welcome reader Kate for today’s interview and recipe.
1. Name, Family, Location, Website. Kate, One Tired Ema, Modi’in, Israel. Married with a daughter (5.5) and a son (3.5).
2. Describe family meals and your mother’s cooking style. My mom cooked really great, homey food. Nothing terribly fancy or restaurant quality, but I don’t remember complaining much. My stepfather was on a very low-sodium diet long before it was trendy, and my mom adapted to cooking without salt by using interesting spices and herbs.
February 1, 2010
Reader Ruth and Roast Vegetable Soup
Please welcome reader Ruth Kilner for this week’s interview. Name, location, family: Ruth Kilner, originally from Scotland, currently from Jerusalem, married to James and mother of 3 adorable girlies: Esther (6), Shira (4 1/2) and Tehilla (3). Tell me about your mother’s cooking style and your family meals as a child. Meals were always eaten […]
