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Here are a few good ideas for those of you planning parties or family meals for the holidays.  We celebrate both Passover AND Easter so there is a lot of cooking and partying going on here during the month of April.  Hope these ideas inspire you to do some of the same.  



Here is a compliation of recipes and activities that are sure to keep your kids invovled and interested in healthy eating.  These recipes have been tested by over 100 kids and have come out on top!  Try these out at home and contact me with any questions or requests for help!  



Superfood Worksheet

Eat This, Not That!

Camp KO- Culinary Camp 2015


Healthy Summer Lettuce Wraps

Pineapple Salsa

Creamy Avocado-Yogurt Dressing

No Gluten Noodle Bowl

Salt and Vinegar Roasted Chick Peas


Smoothies (Variety)

Roasted Kale Chips

Superfood Fruity Kale Smoothie

Easy Granola

Greek Yogurt and Nutella Dip

OVER 35 MORE healthy recipes here!!



EAT your heart out with these Valentines Day ideas:

Veal, Pork and Porcini Bolognese

Crispy Haricort Vert

Barefoot Contessa Chocolate Cassis Cake


I practically could not go wrong with this one.  Recently I was asked to conduct an "latke" interactive culinary class at Beth El temple.  Two things ran through my head- crowd pleaser and industrial ventilation. Bring out the frying pans.  

We had a blast frying up a bunch of traditional latkes and even more fun creating a twist on the old.  


Traditional Potato Latkes

Beet, Carrot and Apple Latkes

Sour Cream and Goat Cheese sauce

Greek Yogurt, Honey and Ginger sauce




I was lucky enough to moderate a food panel on November 7th at the Mandell JCC in West Hartford, CT.   This panel, was part of the annual book festival and is titled "FOOD and FOODIES".  It featured 3 authors and 3 very unique books.  I loved meeting Louisa, Allen and Mark- what a very fun night.  

Mark Russ Federman, the former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side, tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver”- The New York Times Magazine








Allen Salkin shows how the sausage really gets made at the Food Network in From Scratch, a behind-the-scenes history liberally spiced with gossip and unsavory tidbits.”—Entertainment Weekly













In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook.