Oy Vey! Those New Year’s Resolutions

After the champagne, chocolate, cake and cookies comes the dreaded New Year’s resolutions. Suggestions abound: Eat less. Move more. Write it as you bite it. Use smaller plates. Use different colored plates. Use apps. Be mindful. And on it goes. I believe anything that makes a positive impact on a healthy new year, even small… Read More

An Inherited Taste A Mother’s Recipes Serve Regi’s Well

Restaurateur Alan Morstein has a secret weapon in his gastronomic arsenal: his mother Saundra’s long-cherished recipes. Native Baltimorean Morstein and his wife, Sande, have owned Regi’s American Bistro for the past 15 years of its four-decade existence. “My actual role is part-time host, part-time bartender, part-time very good cook … part-time just about everything else,”… Read More

At Quarry Lake’s Citron, ‘Everybody is a VIP’

New Quarry Lake restaurant Citron is looking to fill a niche in the Pikesville area by  providing a versatile white-table-cloth experience with  a waterfront view outside of the culinary institutions in Baltimore City. The restaurant is the creation of Charles and Susan Levine. A chef himself, Charles, who has been in the catering business for… Read More

Nacho Latkes? You Bet!

In our “blended” neighborhood, we are surrounded by Christmas decorations. Diversity abounds! But when it comes to food, there is one December favorite all the neighbors look forward to: my annual latke party. My latke party is a great way to entertain as well as to spread knowledge of Judaism. I can see the results… Read More

Parve Nutella and Other Must-Try New Kosher Foods

At Kosherfest, the world’s largest kosher trade show, Yiddish and Hebrew is heard alongside English. Some 6,000 kosher-food insiders packed the massive hall, chatting, networking and tasting samples. The crowd skews male and Orthodox — in fact, it may be one of the only events where the men’s bathroom has a longer line than the women’s one…. Read More

So Fast, Sukkot and Simchat Torah Are Here!

One, two, three, where did it go so fast? Rosh Hashanah, Yom Kippur, break-fast — the fastest meals of the year. Now it is Sukkot and Simhcat Torah to end the High Holidays. Hoping for good weather, all the meals can be made ahead and reheated for home or travel, inside or outside. My friend,… Read More

Some New Twists on the Old Traditions

All family Jewish holiday dishes have a story: recipes from your mother, grandmother or aunt. The tastes and flavors of our past are what brings us into the  future. I always celebrate the traditional with a few out-of-the-box new recipes for the holidays. Today, you can find influences of Persian, Asian and Cuban foods on… Read More