Last week in The Cooking Cure we tackled all things breakfast. On the first day we asked readers to remember everything they had eaten for breakfast the week before, and on Friday (Day 5’s assignment) we had readers make a new breakfast and plan ahead for the next week (so fun!). How did it go for you?
We checked out the #cookingcure hashtag to see how Day 5’s assignment went for you — here are some highlights!
Purim is the Jewish calendar’s biggest party festival. The holiday celebrates the heroism of Queen Esther, a Jewish woman who rose to become the Queen of Persia and saved her people from destruction at the hands of her husband’s ill-intentioned advisor, Haman. People celebrate Purim by gathering in synagogues to read Esther’s story aloud. They then head off to parties to celebrate the ancient victory by wearing costumes, getting tipsy, and, of course, eating.
Here are some of Purim’s most delectable foods and traditions.
Núria Farregut posted a photo: Street market at Igualada
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It’s a dreary Wednesday, and my neighbor Molly is tired of being cooped up in her house with her two little girls. “Why don’t you all come over tomorrow for a family dinner party?” I ask, almost without thinking about it. Everyone is excited, including my daughter, who likes being the 8-year-old babysitter-in-training, and we grown-ups are looking forward to a break in the routine.
But what to cook? And how to make this casual dinner party special while still keeping it fun and comfortable for the kids (and parents)? This week we’ll be talking all about our easy family dinner party, and how you can throw one of your own. Today we’ll start with the party plan!
Núria Farregut posted a photo: Bucket into a well
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4.57 / 5 Stars | 33 Reviews
by DAVESARAH
“Place chicken and colorful veggies on skewers, grill, and enjoy! This is a quick way to enjoy a delicious barbequed meal.”
On counting what is precious. In famine, the number of dried beans in the cupboard; in abundance, piles of chicken bones and empty wine bottles. In sorrow, so many tears that they over-salt the soup; in happiness, the number of place settings at a wedding feast. In middle age, candles on the cake; in youth, the frosting roses. In celebration, bubbles in a champagne glass; in mourning, the number of bites taken from a sandwich, delivered to your door draped in a napkin (none).
Court Bouillon. Sounds so sophisticated, doesn’t it? According to my 1961 edition of Larousse Gastronomique, court bouillon is “an aromatic liquid in which meat, fish, and various vegetables are cooked,” in other words, fancy salted water! (Ah the French, they make even the most mundane seem so elegant.)
Cod poached in court bouillon is a classic French dish, particularly in Provence. My Provencal sweetheart introduced me to this way of cooking cod, and I can’t get enough of it. It’s easy, fast, and the fish is perfectly and subtly flavored with the poaching liquid which has been infused with bay leaves, garlic, salt, and olive oil.
