Susan Barocas
If ever there was a time for comfort food, it’s now.
This year, let’s carry the best of Thanksgiving into our Hanukkah celebrations, grateful for every bit of light and deliciousness we bring into the world.
Here are some pickling and preserving basics to follow as you create your own jars of year-round goodness
The first time I ate gomen was back in Ethiopia, after helping my grandma prepare it.
Perhaps we can create our own seven species… qualities for this time to help us focus on what we need to find in abundance within ourselves.
The first cold soup I ever tasted I hated. For years. How unfortunate that it was introduced to me (dare I say pushed on me?) by the two women I admired most, my mother and my small-but-mighty Russian grandmother.