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I made two batches of these mini potato kugels well before Passover, froze them on a half sheet pan, and stored them in a plastic bag. And last night every single one of them was eaten. We had 20 at our Seder table, and now everyone has gone home and the house is quiet again. I have stacks of plates and serving dishes to put away, and sheets and towels to throw in the laundry, but right now I’m too, too tired!

But this column was in the Berkshire Eagle last week, just in time to make for Seder, or over the week of Passover for people who are observing. And even if you don’t observe, these mini potato kugels are good any time!

Even when I write a column to include a recipe I’ve made more times than I can count, I like to make it again before composing the column, so that I can make sure I include all the steps, some of which may have become automatic for me.

After I bought a couple packages of tortillas and some shredded cheese and a can of beans for my column this past week, I still had quite a number of tortillas left over. For several days, with whatever leftovers I found in the fridge, I kept making these simplified tostadas. If you come up with a particularly fabulous combo, please share! 

I can’t say exactly why, but when I was growing up, canned sardines were frowned upon. Perhaps one of my parents had distasteful childhood memories of eating them so we never had them in our house. Or perhaps they were seen as a desperation food – both of my parents were born during the height of the Great Depression so their parents’ attitudes were shaped by that era – and eating them triggered some sense of trauma. For whatever reason, I never ate them as a kid.

These days, you can get wonderful canned fish products, and in last week’s Berkshire Eagle column, I devised a recipe for pasta with sardines, cabbage, and leeks.

When last week’s Berkshire Eagle column appeared in print, it was two days before my husband’s second knee replacement surgery. Now the deed is done and he has a matching set! I’ll definitely be making more chicken soup, both for the comfort and for the protein! 

I wouldn’t recommend counting the beans for these recipes, but you can make beans count for more than one meal when you make a potful! And as bonus, in bitterly cold weather, the recipes from this past week’s Berkshire Eagle column require a long oven bake to make your house warm and cozy!

In developing my recipe for this week’s Berkshire Eagle column, I made several batches of blondies with several types of peanut butter, and another batch with sunflower seed butter, and I am sure it would work with any number of other nut butters!

This past week’s Berkshire Eagle column reminds me of when my mom first taught me about deglazing a pan with a bit of white wine. I’ve made many such dinners with thin cutlets, and for this one I’ve added lemon and capers for even more zing! 

My first Berkshire Eagle column of the year appeared in print on January 1st – Happy New Year! Today with low temps and the wind howling, I can think of nothing better than a recipe that requires you to turn on the oven. Instead of potato rolls, as delicious as they may be, I’m using a twice-baked potato instead of a roll. You can make this with hot dogs or any kind of sausages, even vegan sausages, and you can pick different cheeses for the twice-baked potato to suit your selection! 

It always gives me great pleasure when someone gets in touch with me about a column. I was especially tickled today when my stepson texted a photo of his breakfast place with the message, “Wonder where I got the inspiration for this?!” And just like this week’s Berkshire Eagle column suggested, he improvised with what he had on hand, including carrot slices in today’s version of his leftover hash. 

Occasionally I write an “off-week” column for the Berkshire Eagle. More often than not, it’s a longer version of what I normally write, with two or three recipes rather than the usual one. For last week, however, I decided to share some of my favorite kitchen gadgets, offering ideas for stocking stuffers or Hanukkah gifts (plus a few ideas about spice gifts). So if you still have items to cross off your list, here are some ideas for anyone who enjoys cooking! 

Every year when I receive a box of pears – a nostalgic tradition as my father, of blessed memory, always used to send them – I think about which recipes to try this year. In this past week’s Berkshire Eagle column, I decided to write about a winter salad with pears that can be plated fancy (as in the photo, portioned in an outer radicchio leaf) or made more simply in a bowl. The bright colors make it a festive addition to the dinner table during the holiday season! 

Deep in the midst of Thanksgiving prep, I also keep in mind who is coming and what they do or do not eat. This year I’ll be trying a green bean casserole without mushrooms because my daughter-in-law won’t eat them at all.

So often for these grand meals vegetarians guests just get the side dishes, but I’ve come up with something a bit elaborate, most of which entirely doable ahead of time for a festive occasion. It’s also lovely as a side for everyone else! The Berkshire Eagle column itself can be found here, or scroll down. 

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!