Serious Eats - seriouseats.com

LaSalle is my favorite. Many small grocery stores carry it and It's not in most supermarkets. But I noticed it in Gristedes. To me, it's better than Hagan Daz.

too bad it isn't kosher

I just got back last night after making my yearly Labor Day visit to the New York State Fair. There I was reminded that the term is "half-moon" and not "black & white" cookies that is used here in New York City. Sorry I didn't know about Mimi's, or I would have tried it. Perhaps next year.

I live in Brooklyn now, but I grew up in Syracuse. When I said I'm moving to New York, everyone assumed I was referring to New York City (although Syracuse is in New York State). I was raised believing the correct condiment for a roast beef sandwich was mustard; but that might be a Jewish thing (it seemed only "goyim" used mayo). But now, I often mix mustard and mayo together (dijonaise) for my meat sandwiches.

This is what I have taught beginners to make (easy): A good marinara sauce for pasta; brownies; apple crisp. Also, I demonostrate knife skills. And, believe it or not, many people don't know how to properly make a hard-cooked egg; so I instruct them on that, too.

The cholent - er - lentils and kale, look delicious!

I've been baking muffins for years and I don't need a recipe. I feel I can make them blindfolded. Yesterday I lovingly put together a batch of pumpkin muffins, using top ingredients, and carefully dropped them into each paper-lined muffin cup. I put them in the oven, and sat down to read the Sunday paper. This never happened before, but I got so involved with the paper that I completely forgot to take them out of the oven. Consequently, when I remembered (holy smoke!) I ran to the kitchen, opened the oven door, and took out a batch of pitch black over-burned rocks. Ya gotta pay attention!

I eat freshly baked bread the same day I buy it; but feeze (wrap air-tight) the rest So I never have moldy bread. For toast, I put a slice of frozen bread right in the toaster oven -- no need to thaw.

Jewish cuisine is so broad because ("wandering") Jews were forced out of so many countries and had to re-settle all over the map. They adopted the respective regional dishes to meet kosher requirements. So, just about anything can be made kosher with a little imagination. For example, substitute veal for pork, or monkfish for lobster. And the reasons for the kosher laws are simple: Jews believe that G-d gave those laws specifically to the Jews, as written in the Bible. So in other words, Jews keep kosher because God said so -- not for health or other reasons.

Since my kids are married and out of the house, I usually make something good to eat when I get home from work and eat in front of the TV. I find that relaxing after a stressfull day at the office. But when it comes to Shabbat, I usually go to the son's family that lives within walking distance and join them for the ritual meal. My daughter in law has the table all set, holiday style, and the food is really special -- as opposed to the ultra busy rest of the week with everyone working or coming home from school at different times. We're so grateful for Shabbat.

...and oh, a banana split with 3 flavors of ice cream, topped with hot fudge, butterscotch and marshmallow sauces and whipped cream (but I'd omit the cherry on top because I'm on a diet).

One more thing about Pastabilities: they put a basket of warm freshly baked Iatlian bread on the table along with an amazing plate of tomato oil into which you sop up the bread. That tomato oil is so delicious that, when it's used up, I swear, if no one were looking, I'd lick the plate!

Coffee (strong)
Ice Cream (preferably LaSalle or Perry's)
Pizza
Pasta with great tomato sauce
Butter
Mayonnaise
Bagels
Potatoes
Chili (vegetarian)
Apple Pie
Pancakes w/good maple syrup