Quick Bone Broth

The weather is turning colder, and I feel a strong desire to cook heartier, more filling meals. One of the things I love to make are homemade broths and stocks – they are incredibly economical, you can customize them to your preference, you get a lot for just a bit of work, and they add so much flavor to even the simplest and plainest of food. There is a lot of room for flexibility as well -you can cook it for 3 hours, or for as many as 12 or even 24.  You can roast the bones first, or use fresh, raw bones. Add more vegetables, different herbs or spices – the choices are yours and they are endless. You will notice there is no salt and pepper in the recipe – that is deliberate to prevent over-seasoning whatever final dish you are preparing with the broth. This recipe is also easy to divide or multiply as needed.



2 lbs chicken bones

1 lb chicken necks

6 frozen cubes of parsley

4 frozen cubes of basil

4 frozen cubes of garlic

1/2 lb carrots

1 head of celery

1 medium Spanish onion

small amount of oil for sauteing


  1. In a heavy stock pot (at least 8 qts) add a small amount of oil to the bottom of the pot. When it gets hot, add the carrots, celery, and onion. Cook on medium high for 7-10 minutes, or until the vegetables soften and get a bit of color on them.
  2. Add the cubes of frozen parsley, basil and garlic. Stir into the vegetables and let soften. Then add the chicken bones, necks, and water til an inch or two from the top.


3. Bring to a boil, then lower flame til there are lazy bubbles floating to the surface every few seconds. Skim any scum from the surface as you are able to.


4. Cook for about 3 hrs, or until the the broth is deep gold in color. Strain with a fine mesh strainer to remove as many impurities as possible.

Tuna Ceviche

It’s been a long time since I’ve posted, and I am happy to finally be back and with a delicious recipe to share! There were many factors that kept me from posting, however, the reason why I was away for so long as due to health related issues. Thankfully, I am being treated and am well on the road to recovery.  Now that I am feeling better, I am eager to be in the kitchen and make delicious food once again.

One of my all time favorite foods is fresh tuna. Sear it, serve it as sashimi, grill it – it doesn’t really matter. One of the easiest way to prepare  fresh tuna, however, is ceviche. A ceviche is simple – take a  really, really fresh fish, cube it up, add an acid (usually in the form of fresh citrus) , some salt, pepper, and herbs,  refrigerate for at least an hour and serve. The acid ‘cooks’ the fish by changing the texture, and you have an extremely healthy dish. Pretty simple, right?

While the standard ceviche recipe calls for raw peppers, onions, and cilantro, I have found that I prefer my recipe to be a bit different.


Tuna Ceviche


1lb best quality sashimi tuna, cut into cubes while still mostly frozen

juice from 4 lemons

2 dozen kalamata olives, pits removed and cut in half lengthwise

handful of fresh parsley leaves, finely minced

3 Persian cucumbers, cut into quarters lengthwise and chopped

Sea Salt and Coarse Black Pepper


To prepare:

Note: It is VERY IMPORTANT to work with the fish while it is still mostly frozen, and that all the ingredients you work with stay cold. 

1) Combine the cubed tuna and the fresh lemon juice in a glass bowl. Add a little bit of salt and pepper. Place in the refrigerator and let ‘cook’ for about 30 minutes. 

2)  Add your olives and parsley, use a spatula or your hands to prevent breaking up the tuna. Return to the refrigerator for another 30 minutes.

3) 5 to 10 minutes before you want to serve it, add the cucumbers and add more salt and pepper if desired.




Homemade Tomato Sauce

The inspiration: A need for a delicious, minimally processed tomato sauce full of good flavor.

I love making things for myself -I like the concept of being able to control what goes into what my family and I eat. Processed foods have a time and place, but with all the additives they contain, I prefer to use them as little as possible. So I am always pushing myself to make more at home, and one thing we love is tomato sauce. We have meals that feature tomato sauce at least twice a week – grilled fish and brown rice with tomato sauce mixed in, or pasta with beef or chicken and tomato sauce are two examples that come easily to mind. The point is, for something I feed my family so often, I want to make it as healthy and flavorful as I can.

The innovation: Not adding sugar to the sauce, and not peeling the tomatoes first.

When I first started researching tomato sauce recipes, I got really discouraged – the recipe always calls for sugar, and to peel the tomatoes, or blanch then peel the tomatoes. I didn’t want to do either.  I didn’t want to add sugar because I wanted to make something completely healthy and as minimally processed as possible. I didn’t want to have to spend the extra time working on the tomatoes, either. This recipe is a chunky but not especially thick – if you are looking for a tomato sauce recipe like you see in a magazine or on TV, this isn’t it. It’s chunky with real tomato and fresh vegetables and herbs, and the small amount of sweetness comes from cooking down the onions and garlic. Using the best quality tomatoes will improve the sweetness as well.

My re- interpretation: Homemade Tomato Sauce


Recipe for Homemade Tomato Sauce

4 lg cloves garlic chopped

6 stalks celery rough chopped

1 lg Spanish onion rough chopped

6 fresh sage leaves rough minced

1 small handful fresh tarragon leaves rough minced

8 fresh basil leaves rough minced

Olive oil for sauteing

5 lb ripe Roma tomatoes (look for ones that are bright red and only the slightest bit soft or not soft at all) cut into quarters

1 28 oz can diced tomatoes (look for a can that says Imported from Italy)

2 packages crimini mushrooms cut into halves

Salt and pepper to taste

1/4 of 750ml bottle of dry red wine ( I prefer Burgundy)


1) Heat olive oil in the bottom of a 10Qt or larger stock pot. Add garlic and onion, cook on high heat til they have a golden brown color.

2) Lower heat, then add celery, fresh herbs and mushrooms with the red wine, cover with lid and leave sweat for at least 30 mins, or until vegetables look more tender.

3) Add fresh and diced tomatoes, season with salt and pepper ( use a little now, adjust later as needed) and let cook covered at a low simmer for at least 1 and a half hours. The vegetables should be tender, and there should be a significant amount of liquid in the pot.

4)At this point, take a immersion or hand blender and blend everything into the pot together very well, til mixture is chunky. Cook a bit longer, about 30-40 mins, then turn off heat and allow to cool completely before storing away. This will make a large quantity of sauce – I filled 4 2lb deli containers.

Gluten Free Pancakes with Mini Chocolate Chips

The inspiration: A blizzard, and having my whole family home for breakfast

Most of the day yesterday and into much of the day there was a large snowstorm ( they call it Juno. Why I am not sure). But in any case, we got a good foot or so of snow, and my husband had off work and my kids had off school. When the family is all together for breakfast, I treat us all to homemade pancakes. I find it too difficult trying to get three kids and a husband out the door every morning to cook a hot breakfast, and this is the only one everyone agrees on.

The innovation: Making a family favorite healthier using Michael Ruhlman’s Ratios

There was one problem with me just getting into the kitchen and whipping up a batch of homemade pancakes, though. I was now on a primarily gluten-free, lower fat, lower sugar, lower processed/refined product diet. So how was I going to make pancakes for everyone and not be tempted to have one myself?  I decided to make them gluten free, and to keep the percentages exact, I turned to my culinary bible, Ratios. I primarily use this when I am baking, so I don’t end up with a disaster on my hands. I have a gluten free flour blend that is a 1:1 exchange for wheat flour. I doubled the recipe, used Earth Balance for butter, almond milk for regular milk, and gluten free flour for all-purpose, but the percentages are his- and once again they gave me a beautiful end result.

The reinterpretation: Gluten Free Pancakes with Mini Chocolate Chips




2 C unsweetened vanilla flavored almond milk

4 large eggs

1 stick Earth Balance (4 oz)

2 tsp vanilla extract

2 3/4 C  gluten free flour (make sure it is a 1:1 for wheat flour)

6 Tblsp turbinado sugar

4 tsp baking powder

2 tsp salt

Pam or other oil cooking spray

Mini chocolate chips (optional – I used Enjoy Life’s Mini Chips)


To prepare:

1) Melt the Earth Balance and set aside

2) Combine the wet ingredients- almond milk, eggs, and vanilla extract.

3) Combine the dry ingredients- flour, sugar, baking powder, and salt. If you find there are lumps in the baking powder or flour, sift them out.

4) Combine the wet ingredients to the dry ingredients, and add the melted Earth Balance. Whisk together to make sure all ingredients are incorporated.

5) Ladle mixture into desired size pancakes into a frying pan sprayed with Pam. Add chocolate chips and cook til bubbles start to appear, then flip over. Cook for about 2-3 minutes more.





Salmon Salad with Donut Peaches and Pistachios

The inspiration: a long Shabbat afternoon spent with a friend

Shabbat afternoon is the time I use to catch up with my neighbors (who also happen to be good friends of mine).  I live in an apartment building in Brooklyn that is home to about 30 families, and we are all like one big extended family. So many a late Shabbat afternoon (about 2 hours before nightfall on Saturday afternoon) you will find my kids and I visiting a neighbor and sharing a light meal with them.  One of the foods we enjoy at that time besides challah is salad – something light to offset the heavy Shabbat lunch from several hours earlier. I will usually go to visit a friend with fresh produce or some sort of fish and between the two of us we make a couple of salads.

The innovation: pairing a fish with a stone fruit

Salads are fun – you can add so many different combinations. So one Shabbat afternoon I showed up to my friend’s house with donut peaches, leftover baked salmon, and roasted pistachios. It had been a last minute invite, and I was basically making it up as I went. This salad was originally made that Shabbat afternoon with iceberg lettuce, but the flavor of the peaches with the salmon and pistachios stuck with me. Donut peaches are not as sweet as regular peaches – they remind me of more of white peaches – and I find they work really well with salmon.

My interpretation:  Salmon Salad with Donut Peaches and Pistachios



8 oz fresh, boneless/skinless salmon fillet, baked or grilled

10 to 12 oz spring greens or mesclun mix (you want a mixture that has both sweet and  bitter greens)

3 donut peaches, pitted and sliced

large handful of roasted pistachios, crushed

a scant drizzle of best quality light olive oil

a two-finger pinch of sea salt (if desired)

1) Make sure the salmon is completely chilled if you are preparing it fresh. I have used leftover salmon as well – warm fish will wilt your greens.

2) Carefully flake the salmon, and mix the fish, peaches, and olive oil into the greens with your hands delicately.

3) Taste and add sea salt now if desired. If not, top with pistachios.


Recipe for a simple baked salmon

In an aluminum tray or pan,  place your salmon skin side down. Add a sprinkle of salt and squeeze half of a fresh lemon over the fish. Cover tightly, bake at 350 for about 15mins. Fish is done when glistening and completely cooked through.


Beef and Lentil Stew

The inspiration – The need for a tasty main dish for the Sabbath

It’s easy to make the same Sabbath foods week after week, and you would even be perfectly justified (and in the majority) to do so.  Some sort of fish, a type of soup, a type of roasted meat, a starch, a veg, and dessert more often than not grace the majority of Sabbath tables. Truth told, there is nothing wrong with this formula – one could even say it is traditional. I cannot speak, nor do I intend to speak for anyone else, but the question begs to be asked- do you ever want to change this? Make something new?

But what do you do when you want something different? For me, it is a luxury to make a meal all in one pot, and a novelty on a Friday night. The meal gets cut to 3 courses instead of four, and the serving and cleanup is much less.

Once in a great while, I’ll make some sort of stew – the main factor is that it must have meat, veg and starch all in one pot, and everyone has to be able to eat something from it.

The innovation – Taking a classic, French -style stew and using lentils and barley instead of potatoes or beans

Since on Shabbat day (Saturday morning) we eat cholent, (a bean and potato based stew  cooked on the stove overnight), I wanted a stew with no beans or potatoes. So with a little thinking, I added some lentils and barley directly to the pot – the stew was not super thick, with a smooth texture to the broth due to the starch in the barley. This was a stew everyone ate!

My interpretation: Beef and Lentil Stew


Recipe for Beef Stew:

3 lbs large pieces stew beef (I use chuck tender)

8 oz green lentils

6 oz pearled barley

2 small parsnips, cut in half, then diced

1 bunch celery, chopped fine (trim the very tips, use everything, leaves included, til the last 1/2′)

4 carrots, cut into small pieces

1 lg Spanish onion, fine dice

5 garlic cloves, fine mince

3/4 C dry red wine

Olive oil for searing/sauteing

Salt and pepper to taste

To prepare:

In a large saute pan, pat stew beef dry with paper towel, add a tiny bit of salt and pepper, and sear on high heat both sides, about 3-5 mins per side or until you see a nice brown crust forming. You may need to do this in batches – do not scrape pan in between. Set meat aside, and add 1/4 of red wine to deglaze pan and get all the goodness left in the pan. Reserve this as well.

In a 10Q stock pot, add a bit of olive oil, get it hot. Add garlic and onions, let sweat til onions starts to turn clear, about 5-10 mins on meduim high heat. Add carrots, celery, and parsnips, cooking on meduim high heat til the vegetables just start to soften, about 10 mins more. Add the reserved liquid from searing, as well as the red wine.

Add the lentils and the barley now, stirring well and lowering heat. Cover and let sit for about 10 mins, then add water to completely cover, and a bit of salt and pepper. Bring to a boil, then lower to scarcely a simmer and cook for approx. 3 hrs. Meat and veg will be tender, and the lentils and barley will have a bit of bite but will not be hard at all.

Flavor note: In the last 10- 15 mins of cooking, taste the stew. At this point, you may decide to add a bit more wine for a stronger red wine taste – 1/4C will do the trick. Also use this time to readjust your salt and pepper if needed.



Leftovers Make Lazy Sunday Suppers: Lemon Sesame Salmon Rice Salad

The inspiration:  An article in a recent Cook’s Illustrated, leftover salmon, and what my children wanted for supper.

I was reading a recent article in Cook’s Illustrated about cold rice salads. I’ve eaten cold rice salads – they’re delicious when done well. Keeping my audience in mind (my family) I kept it rather simple.

The innovation: A dish that is traditionally served hot, turning it into a salad and serving it cold.

Most people would think to serve salmon fillet, with a side of rice mixed with peas and carrots hot. I’d agree with them – if I was making the salmon the same day. I was using leftover salmon, and once I cook fish, I will not reheat it. It’s a personal thing – I am very wary of reheating proteins (especially fish) after they have been cooked and sitting in my fridge for a day.

I had several beautiful pieces of lemon-sesame salmon leftover, and when my kids requested “Mommy’s salmon and rice” for supper, I knew I wanted to make this. It’s hot outside, and the kids are in and out all day – something cold and easy to make was the ideal here.

My interpretation: Lemon- Sesame Salmon Rice Salad



Recipe for Salmon:

4 boneless salmon fillets (each one about 4-6 oz)

Juice from 2 fresh lemons

Salt and Pepper to taste

Sesame Seeds

Lay the fillets on a baking sheet (skin side down), and cover with lemon juice, salt, pepper and a thin, single layer of sesame seeds. ( Too many seeds and some will toast and some won’t) Bake at 350F for approximately 15 mins or until fish is cooked through but not dry. When fish is scraped with a fork, it should flake easily, and should look moist. Cool completely, then remove skin.


Rice with Peas and Carrots

3 C basmati rice, rinsed

5 cups vegetable stock

4 tsp extra virgin olive oil

16 oz package of frozen peas and carrots

Salt and pepper to taste

In a large pot, add all the ingredients except the peas and carrots. Bring almost to a boil, then add peas and carrots. Bring to a boil, stir, then lower to a bare simmer. Cook covered for 25 mins, or until rice is soft. Turn off fire, leave sit for 10 mins, then transfer to a sheet pan. Spread out over sheet pan to cool, breaking any clumps of rice gently with your hands or a wooden spoon.

In a large pan, take the salmon and break into pieces, but do not mash – when you add the rice the fish will further break apart. Add the rice in batches, folding in the fish as you go.  Taste and readjust for seasoning at this point. This recipe makes 1 very full 9×13 disposable aluminum pan.  Refrigerate fully, and serve either cold straight from the fridge or at room temperature.




Oven Poached Orange Salmon with Red Bliss Potato Salad

The Inspiration: Facebook conversations between friends, and a trip to my local market.

Lately, I find I am inspired by the simplest of things: the smell of green plants growing, the slightly warmer air, the longer hours of daylight.  This week, a casual Facebook conversation about potato salad ( I don’t remember how the conversation started, or who even started it.) Point being, one of my friends mentioned liking potato salad without mayonnaise. One of my all time favorite recipes for potato salad is mayo-free, and relies on mustard and red wine as the base for the dressing.

When I went to the market,  I was drawn to make this recipe: the baby red bliss potatoes were gorgeous, tiny and perfect. I bought with the intention of putting them whole into my chicken soup and cholent for the Sabbath, and realized I had bought far too many. I now had the perfect excuse to make my potato salad.

The Innovation: To add a protein to the potato salad to enhance the dish. 

The potato salad put me in the mood to make something that could be served cold, and after talking with another friend on Facebook I decided that a poached salmon would be spot-on with the salad. The fish would help soften the spice and richness of the mustard-red wine dressing, and the poaching would create a salmon ideal for serving cold. A poaching liquid of  fresh orange juice, red wine, and herbs would serve a perfect counterpoint to the salad, bringing freshness to the dish

My interpretation: Oven Poached Orange Salmon and Red Bliss Potato Salad with Red Wine and Mustard Dressing.

Recipe for Oven Poached Salmon:

2 navel oranges (squeeze and save juice from oranges and remove flesh and white insides – keep and chop the peel)

1/4 C orange juice (in addition to the orange juice from the oranges)

generous splash good quality dry red wine

one large slice lemon peel (remove white inside)

8 leaves fresh tarragon (minced)

6 leaves fresh sage (minced)

1 bay leaf

Small pinch salt and pepper.

1.5 tbsp sugar

8- 6oz skinless, boneless salmon fillets

In small saucepan, add all of the above ingredients and bring to boil. Lower to a simmer and allow to cook for about 15 minutes, til the liquid reduces slightly. Pour through a fine mesh strainer and chill completely. Pour over salmon fillets until fish is covered. Cook at 350F for approx. 20-25 mins, leave cool completely before serving.

Recipe for Mustard- Red Wine Dressing for Potato Salad

15 oz spicy brown mustard

3-4oz mesquite honey ( any milder flavor honey will work)

Dry red wine to taste

Salt and pepper to taste

Mix all ingredients together and chill completely, adjust flavor after it is cold as needed.  This makes a lot of dressing- the leftover is excellent as a sauce for chicken or fish as well.

It is absolutely important to use the freshest possible ingredients - the dish will not be the same otherwise.

It is absolutely important to use the freshest possible ingredients – the dish will not be the same otherwise.









Provencal Tomato Rice Soup with Red Snapper

The Inspiration: http://frenchfood.about.com/od/soupsandstews/r/tomatorice.htm

Every week, at least once, I get an email from the lovely people at www.frenchfood.about.com. Usually when things are quiet at work, I take 10 minutes or so to look the email over. I take the chance to find recipes I want to try later, and recipes I mentally “kosher” (rework by swapping out non-kosher ingredients for kosher ones – I love the challenge!)  Then there are the recipes that get stuck in my head. Like this one. I told all my co-workers for the last month I was making this.

The Innovation: Add fish to the soup to make it a more complete meal.

I am a huge believer in complete meals. If it’s one-pot, even better, because you get all the goodness and flavor all in one place. Usually meals that are one-pot are rich in  vitamins and nutrients because they are cooked slowly. Because I was uncertain how to proceed with adding fish, I baked it separately and added it in the end. Next time, especially with a lovely, thick fillet of snapper, I will slice the fillet in pieces and add when I add the rice. If you stay with the recipe in these quantities, I believe a fillet of snapper is more than enough. I stayed true to the recipe (I always stay true to a recipe the first time, after that no promises!) except I couldn’t get dried fennel seed so I used fresh. I also doubled the amount of vegetables and added a extra 1/2 C of vegetable stock.

My Interpretation: It was a fantastic soup that my entire family (yes, everyone!) enjoyed. It was loaded with delicious vegetables, was very filling and had amazing flavor. The snapper added a rich heartiness to the soup that makes it suitable as a light main course (which was my intention) and the only difference I would make is that I would swap out the dried thyme for fresh.

A bright, vibrant soup that is filling enough to be a main course. Delicious piping hot, and suprisingly good at room temperature or even a bit cooler.

A bright, vibrant soup that is filling enough to be a main course. Delicious piping hot, and surprisingly good at room temperature or even a bit cooler.


My Review of “Herbivoracious” by Michael Natkin

In no way I have been compensated for my review of this cookbook. I was given a galley copy of the book to review. All opinions are my own.

Kashrus Note: This is a vegetarian cookbook. There are recipes that on occasion call for different types of cheese. Some of the cheeses listed are considered “aged” or “hard” and usually require a 6 hr waiting period between their consumption and eating meat.

 In many of cases, the cheese can be omitted in what is called a “vegan option.” It is the responsibility of the reader to ensure, as with any recipe I list here, that the ingredients they use conforms with their level of kashrus. This is not a “carte-blanche” for people to change their level of kashrus, nor to use product that they may have not used until now.  In any and all cases regarding questions regarding the use of unfamiliar ingredients one should consult their local Orthodox authority.

I am not a vegetarian. Not even close. My coffee is not complete without a healthy pour of milk, I eat fish as many as 3 meals a day during the week, and snacks include cheese sticks.  (For health reasons, I am on a very high protein diet.) For the Sabbath, there is nothing like a freshly roasted chicken for Friday night, and cholent with beef neck meat for Sabbath day.

I grew up in the 80’s and 90’s, where vegetarians were “crunchy-granola”, wore Birkenstocks, smelled funny, were far too intense about the planet for my liking, and were similar to hippies. I tried tofu once (probably in the late 90’s) and it was like eating a sponge. I even tried the vegetarian-protein-faux-meat. Apparently, it didn’t like me, and the feeling was mutual.

In cooking school, we acknowledged that vegetarianism was a trend, and as such we had to at least “try to understand” the philosophy behind it-all the while quietly rolling our eyes and then getting on to what we considered “normal cooking.” In the restaurants I worked in at the time, vegetarian options were usually salads. Rabbit food, if you will.

In 2012, I understand a little more about vegetarianism, but always saw it as for people who perhaps were a little more liberal, more “into nature”, more “green” than myself. Perhaps they needed eat this way for health reasons.  Just like people who eat non-kosher, or halal – all fine and well- but not for me, thank you.

Michael Natkin saw my theory taken and turned ever so gently upside down. A computer engineer from a young age, Michael began cooking healthy, vegetarian food for his mother, (of blessed memory) who was suffering from cancer. His mother had wanted to try to eat a macrobiotic diet, but was unable at that point to cook for herself. So he and a good friend of his decided to cook for her. The love of the writer for his mother, and for his cooking is palpable. His passion for the land, respect of food, of traditional ways of eating, of all good, green growing things resonates long after you put the book down. He states in his introduction that he “ate his way” through many countries, such as Japan, Holland, Spain, India, and the Czech Republic.

I believe him. I may have been a skeptic when I picked up the book, and while I am not convinced that a completely vegetarian lifestyle is for me, I can sincerely say this book has given me a lot to consider. I will definitely be considering alternate sources of protein for my diet, to start.  I thought the book would try to “convert” or try to push upon me why I should become vegetarian, to give up meat and fish. I was never more wrong. From first page to last, Michael simply presents the dishes, with many helpful hints, backgrounds of where the dishes came from, and even little tidbits about his friends and family. What ultimately won my respect: he plates his dishes very simply, he never preaches, he does his own photography. The defining point: nearly every recipe leaves room for changes. For someone who can follow a recipe, but hates being confined  (I always want to go my own way, with some basic foundations to keep me somewhat grounded)  this aspect is what finally won me over. Page 96 even has a whole half-page devoted to the topic “Don’t Stick to the Recipe”!

The recipes come from across the globe: Ethiopia, Spain, Mexico, Italy, the Middle East, Japan, Korea. The recipes range from classics redone with a modern riff, to completely traditional dishes from the various regions.

Being taught how to cook in the classical (French) style, my eyes were drawn to the more European recipes initially, as these contain more ingredients I felt I understood. Grilled treviso radiccho, white bean and kale soup, potato and green bean salad with arugula pesto- all things I could understand.  Another aspect of this book that I love- there is something in here for everyone! No matter what cooking style, no matter where you fall cooking wise (traditional, modern, a trained chef, a home cook) it doesn’t matter- there are recipes (yes, I deliberately use the plural, and gleefully!) for you.

For me, I spent the most time studying the pastas, and the lentil dishes. Spanish lentil and mushroom stew, linguine with mushrooms, mujadara, and Sicilian spaghetti with pan roasted cauiflower will definently find their way onto my menu, as well as many other recipes as well. From small plates to dessert, whether you considery yourself a cook or baker, more into savory or sweet-there is something here for you.

Michael Natkin’s book is available on amazon.com  His blog is http://herbivoracious.com/ and he is on Twitter @michaelnatkin

A special Thank You to Jackie Gordon @divathatateny for connecting me with Michael and his team at Harvard Common Press, and making it possible for me to get my hands on this fantastic cookbook!