Author Archives: Rebecca Kazhdan

Surviving a Cocktail Party | Pork Belly and Watermelon Skewers

pork1The other day I found myself googling “how to hold a drink with one hand and eat hors d’oeuvres with the other hand at a cocktail party.” The results of my search were not very fruitful, aside from watching this video and learning that I could catch a football with one hand while holding both my drink and my food with the other hand. But, I digress. Cocktail parties can be a lot of fun. Putting on a nice outfit, having a few alcoholic beverages, trying a variety of finger foods and schmoozing with the other attendees. What could possibly go wrong? Continue reading

Red Snapper and Mango Ceviche

pic1Ceviche is a dish that can divide many diners. Just as with certain things in life, there are the fervent supports and there are those who refuse to touch the dish at any cost. At first glance, it may seem odd for such a simple plate of food to evoke such complex emotions. Ceviche is a dish that hails from South America and is prevalent throughout most of Latin America and the Caribbean. There are slight variations among different geographic locations, however the main components are always the same: raw fish or seafood of your choice, a few fruits and vegetables that compliment the protein, an acidic component and the seasoning of your choice. Sounds pretty easy, right? Continue reading

Street Eats | Gnocchi Mac ‘n’ Cheese

IMG_1782When traveling and discovering a new place, be it a new city, country or continent, one of the best and delicious ways to do so is through food. While some like to consult their Michelin guides and shell out some major cash on ten course meals prepared by some of the world’s most famous chefs, others choose to go down a simpler, more down to earth path. Continue reading

Delectable Dessert | Fig and Honey Creme Brulee

IMG_1748Up until recently, dining out had become a predictable and slightly boring practice. We usually refuse the offer of a bread basket in the beginning, thanks to diets like Atkins and the popularity of eating gluten-free. Sometimes there are appetizers, usually an entree and depending on who you are and if you love to eat, you will finish it off with a dessert. Sit, order, eat and repeat. That’s how the practice had been for a long time and the culinary world was in need of something new.

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How to Spruce Up Your Salads

IMG_1700It’s not easy being a salad. When was the last time you heard someone rave about a restaurant or event because of a salad they ate there? That’s a rhetorical question, but the answer is most likely never. Self proclaimed foodies’ and those who ‘live to eat’ pride themselves on the pleasurable experience that food brings them. They hold dining out at a restaurant to a high esteem and in most instances, will opt for the more exotic, satiating or fulfilling dining option, rather than the healthy one or the dish that has the lowest calorie count.

But not all hope is lost for salads. It turns out that being a foodie and a health nut is not mutually exclusive. Recently, there has been a growing trend to eat locally grown and seasonal produce. Several ‘farm to table’ restaurants have been popping up in major cities around the country. If that doesn’t have your diners convinced, we have come up with some suggestions that can elevate your salad up to must-have meal status.

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