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In my Berkshire Eagle column this past week I wrote about the Dutch apple pie that I like to make for Thanksgiving. I am not sure why a pie with crumb topping is referred to as “Dutch,” but what I do know is that we are better and stronger when we weave together a life, a culture, a society of people from different backgrounds – and by different, I mean in all the different ways that now feel threatened.

I’ve written before about how fraught the Thanksgiving myth is, knowing what was inflicted upon the indigenous people who were here. And for those who think there is nothing political about food, nothing could be farther from the truth.

Once I discovered that za’atar is a favorite of my stepdaughter, Rachel, I started adding it to all sorts of things. When I make sourdough crackers, I often make several batches to satisfy all the kids’ favorite, and the za’atar version is especially for her. It’s always a time-saver to find a store-bought spice and/or herb mix that you like so you’re not combing through the cabinet for any number of small jars!

In my Berkshire Eagle column this past week I offered the za’atar version of my lemon chicken recipe, but truly you can try this with any number of other flavorings. I’ve offered some suggestions below, and would love to hear about other ideas you’ve tried! 

As always, when I make meatballs, I make a lot – some for now and some for later. This version, made with turkey, chicken, or pork, mimics the inside of a Chinese dumpling, so you can enjoy the flavors, even if, like me, folding and sealing dumplings is not your strong suit. Scroll down to read the column, or find the link to the Berkshire Eagle column here. 

So much in the world feels so weighty right now, like we are holding our collective breath, waiting for the other shoe to drop. Yet it is also the time of year we can think about new beginnings and bolster our hopes for a better year ahead.

The Jewish calendar is about to mark Rosh Hashanah, the New Year, followed ten days later by Yom Kippur, the Day of Atonement, clearly a time of new beginnings. In addition, having worked in the school world for my career, I still consider the fall to be the onset of a new year.

Returning home late Sunday after a beautiful, whirlwind weekend with all the kids, grand babies, and my sister and her family to celebrate my milestone birthday (not gonna say which one!), I am so glad to have a stash of this dressing in the fridge for an easy dinner or two! Although a Caesar salad usually uses romaine lettuce, there are some farms growing second plantings of lettuce, and sometimes I’ll use whatever local variety is available. We can buy roasted chicken or a piece of cooked salmon to put on top, and dinner is done! Here’s the link to the Berkshire Eagle column, or scroll down! 

I feel so fortunate to live in a time and place where I get to experience such a wide array of cuisines. For many in this world and for most across history, cuisine is purely local, without any opportunity to try something from the other side of the globe. With that in mind, in last week’s Berkshire Eagle column, I wrote about a very versatile recipe which takes its cues from the flavors of India.

So the first part of the word cornucopia doesn’t have anything to do with the word corn, but the second part, copia, is where we get the word copious, so if we pretend the first part is about corn, we have plenty of corn in this word, and in this time of year! I once knew someone who was doing linguistic research on puns, and he certainly would have appreciated this one.

If you’re of a certain age, you may remember the slogan, “The incredible, edible egg.” Well I had a source for the absolute best eggs, and, sadly, the farmer who raised her hens so lovingly passed away last month.

As a tribute to her, I wrote about my method for making pasta carbonara in this past week’s Berkshire Eagle column, a recipe that benefits from having the freshest, local eggs. Believe me, I know carbonara can seem complicated, because it’s all too easy to end up with scrambled eggs (which used to happen to me all the time), but do try this method which is pretty simple!

Sometimes it’s surprising how a few humble ingredients can become something so good! Sure, I like a tuna sandwich, and I’ve been known to add a can of tuna and some frozen peas to macaroni and cheese. But this super easy recipe featuring canned tuna defies expectations!

There are deadlines, and then there are deadlines! Sometimes every other week comes up faster than I expect, and all of a sudden it’s time to submit another column. And then there are seasonal deadlines. I’ve had times when I create a wonderful recipe just as the produce is at the tail end of the season. In such instances, I may write up the recipe and set myself a reminder for the following year so that I can publish it just prior to or at the beginning of the season for that treat. This time, though, I called Guido’s and checked with the produce department and they though they would still have rhubarb for another couple weeks!

When I first made this recipe, I wasn’t thinking how great it would be when the weather got too hot. First of all, it doesn’t use the oven so the house doesn’t heat up, but you do have to stand over the stove browning the chicken pieces. Even more helpful, though, is how it cooks, in the method of a stew. When I had it recently at my friend Giovanna’s house, because she was busy, she cooked it a day ahead. When I made it, in the midst of the unbearable heat we’ve been having, I made it in the morning, before it got too hot to cook, and it heated up beautifully not only later that day for dinner, but also the next evening as well!

Being in France for part of my most recent travel called to mind memories of previous trips, and, as I mention below, not surprisingly for me, this means memories of the food. With that on my mind, I decided to share my recipe for céleri rémoulade, one of the typical French sides you can find everywhere.

Although, as I mentioned in my most recent Berkshire Eagle column, I had been worried about not getting my yearly soft-shell crab sandwich at the Bistro Box in Great Barrington this year, somehow I was lucky enough that they had it as a special right before we went away! So I decided that two soft-shell crab sandwiches in a week is my favorite kind of crab walk! 

There are definitely people who are not fond of fish, but usually they are quite fond of Goldfish® crackers! For this week’s Berkshire Eagle column I used Goldfish® cracker crumbs in a recipe with fish and potatoes – perhaps this will make fish lovers of everyone!

Hank’s father used to say that in retirement, it’s like every day is a Saturday! (And our family and friends who are rabbis say, “Please, no!”) It is true that sometimes I lose track of what day it is, as I no longer feel like I am running a race every week, trying to reach the Friday finish line.

But with this week’s Berkshire Eagle column, any day can be fry-day! The recipe itself is rather short and straightforward, but with the helpful hints in the narrative, a good mandoline, a convection setting on your oven, and a bit of practice, you can easily make delicious French fries at home any day of the week! 

Home fries or hash browns are such a wonderful side for a breakfast plate! I especially love going to a diner for this treat, mostly because it’s a lot to make at home. (And as long as I’m mentioning this, I’ll give a shout-out to Carl’s Oxford Diner in Oxford, MA! It’s housed in a traditional diner ‘car’ with sliding doors on either end, beautiful wood trim, tiled floor, and enormous portions. Seriously, if you ask for two eggs, you’ll likely get three.)

But back to potatoes and eggs… About a year ago, I made a bunch of mini quiches with potato slices for the crust because it was Passover. Everyone adored it, and I am guessing this is because eggs and potatoes go so well together! This recipe is also a great option for a gluten-free brunch or lunch dish, and with Passover coming up, I wrote about it for this past week’s Berkshire Eagle column. 

I’m pretty sure one of the reasons pasta is so popular is that it’s so adaptable! Even when there seems to be nothing in the house, I can dig out various ingredients to make something delicious. Many age-old methods of preserving food for the pantry – for example, drying, brining, smoking – develop lots of the bold umami flavors that can give much character to a dish.

Such ingredients take center stage in the pasta recipe I wrote about in this past week’s Berkshire Eagle, and in our household, we usually have most of these ingredients on hand! 

I may not be living on Easy Street, but an easy sheet pan supper can be a lifesaver on a busy day. The permutations are infinite, only bounded by your imagination, as long as you keep in mind each ingredient’s suitability for roasting.

The version I shared in this past week’s Berkshire Eagle column uses sausage, and this allows for substitutions due to myriad dietary practices, including plant-based sausages. (Be sure to follow any package instructions.) Take the idea and run with it, finding your favorite combinations! 

I think chicken soup may be universal, but with myriad variations in every corner of the world. In this past week’s Berkshire Eagle column, I wrote about how I make chicken broth, plus three different ways to make the broth into a soup. Buying a carton of broth is absolutely fine, too, especially if you’re nursing a cold and don’t want to take much effort.