Bitter My Punch, Please

The Weiser Kitchen™ — Tami Ganeles-Weiser

Bitter My Punch, Please

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Punch has never been a big part of my life. The classic 20th-century party drink of sherbet and ginger ale (even spiked with wine or spirits) just isn’t for me; I really don’t want the corn-syrup-in-a-cup that constitutes so many mid-century punches. Now, I do realize that punch can also… Read More

If It’s Springtime, It Must Be Asparagus

The Weiser Kitchen™ — Tami Ganeles-Weiser

If It’s Springtime, It Must Be Asparagus

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Now that it is really springtime (and it’s been a long time coming in these parts!) it is time for the “It” vegetable of the season—asparagus! I love it steamed, sautéed, and especially roasted. But how to prepare it for those various methods? What do you do with stalks that… Read More

Sentimental Journey: Meals that Cater

The Weiser Kitchen™ — Tami Ganeles-Weiser

Sentimental Journey: Meals that Cater

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I am not a sentimental person, but I am aware of time and the passage of time. I really am aware of the need to recognize time passing. I’m a caterer, for goodness sake, and many of my gigs are life-cycle events, and even more are birthdays and anniversaries, and… Read More

Profile: Gluten Free Around the World

Book Profiles: A Culinary Library For Everyone — Karen Berman

Profile: Gluten Free Around the World

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Gluten-free kosher cooking takes effort. On one hand you have the rules of kashrut, and on the other, you have the restrictions of cooking gluten free. Put them together and a simple dinner—let alone anything more ambitious, like recreating exotic dishes from faraway lands—can be a challenge. But it’s not… Read More

How to Work with Filo Dough

The Weiser Kitchen™ — Tami Ganeles-Weiser

How to Work with Filo Dough

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I recently posted a recipe for borekas, a savory little filled pastry that has a filo dough crust. While I freely admit feeling gratitude for the increasing availability of frozen, ready-made filo dough in the grocery store, I know that working with the delicate sheets—ready made or not—can be a little tricky…. Read More