Borscht is usually a beet soup that is a part of many religious holidays and cultural traditions from Eastern Europe. When I used to visit New York City with my father I loved eating the exotic flavors found in “kosher cafes” that followed Jewish law not to mix dairy products and meat.  Most people think of Kosher as being a Jewish tradition but actually Islamic kitchens follow several dietary traditions as well called Halal which are similar to kosher rules. For example, both traditions do not eat pork or shell fish among other differences. Back in the day when kosher … Continue reading Borscht, The Wonderful Roasted Beet Soup →

Reuben sandwiches have always been a favorite of mine, especially during the season of St. Patrick’s Day when cabbage and pastrami are easily found in grocery stores. Meatless alternatives have become an option many enjoy. Consider cooking your Reuben with fish caught in the chilly waters off Massachusetts and New York such as striped bass, flounder, tuna, cod, haddock, halibut, or  crab caught a bit further South. I love Soft Shell crab but cod is more accessible in the waters of the  Northeast and Alaska, flown in frozen. All seafood should give a briny scent of the sea as they … Continue reading The Extraordinary Seafood Reuben Sandwich →