Tuna Casserole, Two Ways

Tuna 3 Tuna 4

This week, I thought I’d go for something fresh, local, and seasonal. Continue reading

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Green Goddess Dressing

Green Goddess 8

Growing up, I was a picky eater who knew a few things to be true. Latkes could be enjoyed with sour cream or applesauce, but never both at the same time; bagels with lox were to be eaten open-faced, never as a closed sandwich; challah tasted best when torn by hand and stuffed into your mouth in great, greedy gulps; and, perhaps most importantly, real Jews didn’t eat mayonnaise. Continue reading

Sour Cream Coffee Cake

Coffee Cake 4One of the best and weirdest parts about working in media is the sheer number of perfect strangers who line up to give you stuff for free.

Case in point: This spring, for reasons I still don’t totally understand, I was invited to a party celebrating the various different types of flours manufactured by Bob’s Red Mill. (Seriously, the invite was a total mystery; I hadn’t even started my incredibly well-trafficked food blog yet.)

Because I figured (rightly) that such a party would involve not only the standard open bar but also a variety of professionally made baked goods, I jumped at the chance to attend. Continue reading

Meatloaf and Oven-Browned Potatoes

Meatloaf 1

And so we arrive at Treif Corner.

But first, a story. Nonnie grew up in a pretty strictly Orthodox  household, doing the things pretty strictly Orthodox Jews do — keeping kosher, regular synagogue trips, the whole Megillah, so to speak. Then, around age 13, she visited a gentile friend’s house, tried bacon for the first time, and — according my mom’s telling, anyway — decided the whole organized religion thing was bullshit.

Which brings me to this blog’s maiden pig-based adventure. Continue reading