Submitted by Rachel Kaufman. My mom has been making this for years and taught me how to make it. It is like comfort soup for me now, and super easy to make. It is really good hot or cold. Region: Americas Recipe Origin: USA Ingredients 6+ large zucchinis (or 12+small ones) 1 large onion pinch of curry powder 1 whole bay leaf (dried) 4 cups vegetable … Continue reading Hot or Cold Zucchini Soup
Submitted by Beth Alyse Snyder, Owner at Guerrilla Makeovers. Growing up in northern New England meant a childhood filled with long, low-lit winter nights perfumed with the cozy, all-day aroma of slow cooking Italian sauces. Our meals were always served family style at the table promptly at 7PM, and every night we would all gather for dinner to connect and discuss our days around the … Continue reading Part 2: East Coast Stovetop Italian Chicken Diavolo
Submitted by Beth Alyse Snyder, Owner and Executive Stylist at Guerrilla Makeovers. When I first moved from New England to California, I remember having lots of conversations about California culture with kids who had grown up here. There were so many differences between how we had lived our lives in the two places. What really stuck with me were the differences I discovered in the category of shared … Continue reading Part 1: West Coast Lemon-Sage Chicken in Wine
Submitted by Mike H. One of the constant challenges for diabetics is what I’d term, food satisfaction. That is to say, how can we prepare or purchase meals that are both delicious and will not raise our blood sugar too much. As a glass-half-full person, I’ve used my diabetes as a catalyst to get creative in the kitchen. I love to eat. Period. And finding a way to recreate … Continue reading Diabetic-Friendly “Pad Thai”
Submitted by Cheryl. When I think of holidays with my family, the meals were always at my Parent’s home. Served in the dining room, which was next to the kitchen, I remember the procession of food being put on the table. Always , there were several jello molds. One of which was the lime jello mold. It didn’t matter what holiday meal we were eating, … Continue reading Lip-Smacking Good Lime Jello Mold
Submitted by Leah. Thinking back to my childhood through my newlywed years, meatballs were always served at special family meals. Both my mother and mother-in-law never strayed from the traditional recipe. Why would they? Everyone loved them so much, including me. If I had to guess they were probably prepared this way for several generations back. Then one lucky year, it was my turn to host the Passover Seder. It was … Continue reading Ketzitzot – Meatballs in Red Sauce
Submitted by Evonne. First time I tasted guacamole was at one of my Tia’s fiestas. I was about 5 years old, and I must admit, I wasn’t a fan. The guacamole had onions and jalapenos, and my simple palate just couldn’t handle the taste. I vowed to never eat guacamole/avocado again. Fast forward years later, I love guacamole, which reminds me of my Tia’s fiestas, … Continue reading Tia’s Fiesta Guacamole
Submitted by Batya Stepelman from Sparrows & Spatulas. One of my favorite meals on our most recent trip to Israel was the eponymous dish at Dr. Shakshuka in Jaffa. Shakshuka, also spelled Shakshouka, consists of poached eggs, tomatoes, peppers, onions and spices. Originally from Tunisia (though some say Libya), the dish was made popular in Israel by Tunisian immigrants in the 1940s and 50s. I usually … Continue reading Shakshukah (Eggs Poached in Spicy Tomato Sauce)
Submitted by R. Melissa. Sometimes, the best thing from an old boyfriend is the recipe he made with you before your relationship ended. Here is one of those. In the early 90s, I was coming off of being a vegetarian, and so was the young man I was dating. We ate many of these together because it combined my fondness for creamed spinach with his hankering for … Continue reading Spinach Casserole for Potluck
Submitted by Eric. This is Puerto Rican “egg nog”. Standard fair for Christmas in the states and New Years and 3 Kings Day in Puerto Rico. This recipe substitutes the coconut cream for raw eggs, but but 3-6 egg yolks can be used instead of the coconut cream. If you know how to properly “cook” then this is definitely more authentic and richer! This is my mom’s … Continue reading Coquito
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