Cover Feature
A TIME-TESTED BRISKET RECIPE FOR PASSOVER OR ANY OTHER DAY
By Larry Levine – There may be as many ways to bake a brisket as there are cooks preparing the meat for a Passover Dinner. The one I’m sharing here
On the Inside
ENTER TO WIN
ENTER TO WIN – COOKING FOR A BEAUTIFUL WOMAN CONTEST RULES 1. Answers must be submitted by email to tabletalkatlarrys@earthlink.net by the deadline for each contest. Put the name of
DINNER FOR TWO FOR LESS THAN $7 EACH – TWICE
By Larry Levine – How about dinner for two for less than $7 each? Twice. – A whole roast chicken and chicken in mushroom sauce Start with a whole chicken,
THE FOUR-CENTURY JOURNEY OF THE UBIQUITOUS BAGEL
Let us consider the ubiquitous bagel, that round piece of dough with a hole in the middle that has transformed itself from the food of old country Ashkenazi Jews into
EVERYWHERE IN THE U.S., IT’S SOUP WEATHER / Seafood Gumbo
No matter where you are in the U.S., reminders are everywhere – it’s winter. Whether it’s a polar vortex, just plain cold, or driving rains, it’s the dead of winter,
AT LAST, A SUCCESSFUL MUSHROOM SOUP
By Larry Levine – The sun was bright and the morning temperature had inched north of 60 degrees on the way to a high of 69 for the day. It
The one true international food / DUMPLINGS
By Larry Levine – Call them piroshky, or pierogi, or kreplach, sui mai, won tons, or quenelles, matzo balls, gefelte fish, ravioli or any of a thousand other names. You
A BIG STEP FOR A SUSHI CHEF AND HIS WIFE / the challenge of restaurant ownership
By Larry Levine – First, a question for our male readers: you are 36 years old; you are married and have two children – a boy, Shaun, 11, and a
THE GREAT HATCH CHILI EXPLOSION / 10 years ago I never heard of them, now they are everywhere (with a
By Larry Levine – Ten years ago I had never heard of a Hatch Chili. Then, somewhere along the way, my friend Carl D’Agostino mentioned them in a telephone conversation.
SUBS, HOAGIES, GRINDERS, TORPEDOES, FOOT-LONGS / a sandwich by any other name is still a dream come true
By Larry Levine – I’ve been eating submarine sandwiches for close to three-quarters of a century, since I tasted my first one with my dad in Brooklyn, NY in the
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