Cooking

A Soup for Any Occasion

by Ramani Greenblatt, Jeanne Salzman, and Donna McLaughlin

Soup is a universal food; it takes various ingredients, spices, and water and marries them together. I asked a few friends for their favorite soup recipes and I share their recipes with you. My favorite soup memory is a pot of many vegetables, various beans, tomatoes and spices, simmering on top of a wood stove, […]

Japanese Cooking

by Joan Greenblatt

New Year’s Eve is traditionally the time for new beginnings. Ideally, we should begin every moment of our life anew, experiencing each moment as a fresh start. While moving from 2000 (The Year of the Dragon) to 2001 (The Year of the Snake), we spent the day preparing a traditional Japanese New Year’s feast. Three […]

A Day in the Life of Tofu

by Joan Greenblatt

I have a real fascination for tofu, it is a great, versatile food. For a brief (and I stress brief) moment, I even thought of preparing it from scratch, then it would be availlable whenever I needed it. I don’t know when I first discovered tofu. It was probably many years ago, floating free in […]

Veggie Burgers

by Joan Greenblatt

  The painter, Maurice de Vlaminck, once remarked, “Good painting is like good cooking; it can be tasted, but not explained.” In the same way, when cooking, rather than following a recipe to the letter, by letting it be a guide it can transform itself in its own unique way. I love to simply read […]

The mah jongg girls were coming over . . . I hadn’t played mah jongg since I was twelve . . . and then I was invited to join the Wednesday mah jongg girls. I realized it had been a long time since I had actually played a game; my natural inclination was to decline, […]