Author Archive | Edible Jersey

At the Table: Kitchen Conversation


Who can resist a room
filled with enticing
aromas, the meditative
focus of meal prep or
a hot cup of coffee and
The New York Times
on a Sunday morning?

I’ve always been fascinated by kitchens. Throughout my career, from one job to another, I have often found myself meeting, interviewing and photographing people in their home kitchens. From renowned designers to government officials to corporate presidents to new moms to celebrity chefs, each one has seemed, somehow, more themselves—more at home—in the kitchen.

Visiting with friends or family, I usually find myself in that same room, comfortably perched on a high stool or at a worn table. My fondest childhood memories are usually set against the backdrop of a kitchen; I can still so easily see my son—who turns 21 years old this month— sitting in his high chair or playing on the kitchen floor during his toddler years. The few times I ever “designed” a house, I most enjoyed planning the kitchen.

After all, who can resist a room filled with enticing aromas, the meditative focus of meal prep or a hot cup of coffee and The New York Times on a Sunday morning? Others can take the living room or electronics-filled den.

I’m perfectly fine with my kitchen, thank you very much. In preparing this issue, we’ve had some fun talking kitchens. Our Edible Jersey team shares their favorite kitchen and cooking items on page 14, and we launch a new “In the Kitchen” feature on page 22. As writer Jenn Hall sits down with entrepreneur Neilly Robinson of Heirloom Kitchen in her home kitchen to talk food and inspiration, she spots a favorite painting of a Campbell Soup can hanging on the wall. Neilly’s art inspired me to share my own favorite kitchen art on this page. A framed print cut from a long ago magazine, it’s a copy of a 1925 Maxfield Parrish “Knave of Hearts” illustration showing two intent-looking cooks with giant spoons. I’m not sure why, but I love it. It has hung in that spot for years and I never tire of seeing it. If there was ever a major fire in my kitchen, it’s the one thing I would grab (along with my husband) before dashing out the door.

Our spring issue bursts with the promise of the season as well as kitchen talk. We offer up tips to help your garden grow (page 44), share some favorite CSAs (page 42) and culinary schools (page 28) and talk to Dennis Foy about his love of art and passion for food (page 38). We meet the tastemaker who influences the color on our walls and the flavors on our plates (page 50). Most importantly, we celebrate our local food heroes (page 31). With this issue, as always, I believe that every story, every word, binds us to that room where—through cooking, sharing and simply being together—we fortify ourselves in more ways than we can imagine. Enjoy spring, and your kitchen, this season.

Nancy Brannigan Painter, Publisher

P.S. I’d love to see a photo of your favorite kitchen item. Please email photos to us at so we can continue the kitchen conversation.

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CSA programs throughout the Garden State offer nutritious, local produce and other food items —and a way to help support New Jersey farms. Usually hosted by individual farms, CSA offers members a weekly or bi-weekly box of fresh-from-the-field food. Members sign on during a specified period and then share in the seasonal harvest. Membership fees, often paid in full at sign-on, provide farms with much needed operational funds throughout the year. Boxes are often picked up at the farm, but many programs also offer pick-up locations at partner venues, such as shops and farmers’ markets, in various communities. CSA sign-up period is now happening at many farms statewide, including those below. We encourage you to call or visit the farm websites now for complete details and applications forms.—EJ



This CSA program offers a 31-week season with sustainable and USDA certified organic fruits, vegetables and herbs. Three days a week, there are multiple pick up locations throughout the state as well as convenient home and office delivery. Membership also includes benefits such as FREE admission to the farm and other discounts. 1 Alstede Farms Lane, Chester, 908.879.7189.



Situated on 480 acres of woodland, wetland, and certifi ed organic pasture in Lawrenceville, Cherry Grove makes handcrafted, farmstead cheeses and is dedicated to a transparent, holistic approach to animal care. They’re committed to reconnecting people to their food sources. Their lamb, beef, rose veal and pork are pasture raised. 3200 Lawrenceville Road, Lawrenceville, 609.895.1502.



Where does your food come from? Know your farmer and know your food by joining Dogwood Farms CSA. Want options? No problem. Dogwood Farms offers a choice market style CSA rather than a traditional predetermined box CSA. Contribute to another SELL-OUT year and become a Dogwood Farms member today! 406 New Center Road, Hillsborough, 908.337.7789.



Farm & Fork’s diverse CSA shares includes Circle Brook Farm organic vegetables, Breezy Hill Orchard organic/eco-farmed fruit & cider, Knoll Krest Farm antibiotic and hormone-free chicken, eggs and pasta, Bobolink Dairy & Bakehouse organic breads & cheeses, The Foraged Feast mushrooms and River Bend Farm naturally raised, antibiotic and hormone-free beef and pork. Pick up at the Wells Fargo parking lot in Millburn, 973.943.6711.



Flocktown Farm is dedicated to growing sustainable fruit and veggies free of pesticides, herbicides, synthetic fertilizer and GMO for the community. The season runs from June through October, and members can choose up to two vacation weeks free of charge. All memberships can be canceled, upgraded or downgraded during the season. Payment plans available; pick up locations vary. 201.400.0820.



Genesis Farm’s CSA began in 1988 and is proud to be one of the oldest CSAs in the country. Genesis Farm brings friends and family together for meaningful relationships with each other and the land. Members pick up a share either every week or every other week; shares typically average between 17 and 20 pounds. 41A Silver Lake Road, Blairstown, 908.362.7486.


growing-dirt, a farm at Agrestic Acres, is an all-natural, pasture-based farm offering an EVERYTHING CSA, grass-fed and pastured meats, eggs, vegetables, chicken, lamb and raw honey. Their eggs are non-GMO and soy free; their pork is non-GMO. CSA runs year-round and you choose what you get! Located in Great Meadows just off Shades of Death Road, 908.605.0041.



Since 1991, Honey Brook has been producing the freshest, best-tasting, most nutritious, 100 percent certified organic produce for its CSA members at an affordable price. They serve 37 communities throughout NJ & eastern PA as well as seven corporate/non-profit campuses. Nine share sizes available. Delivery or on-farm pick up. Pick up locations in Chesterfield and Pennington, 609.737.8899.



This 27-acre, certified-naturally-grown farm grows vegetables, fruits, herbs and fl owers. Specializing in antique, heirloom, open-pollinated varieties without synthetic pesticides, fertilizers, or GMO seed. Their bees pollinate their crops, providing honey. They cultivate sustainability, composting, beneficial insects, cover cropping and rotation. Farm stand; CSA pick ups at farm or LBI; farmers markets. 184 Route 72 West, Barnegat, 609.698.1110.



Get the highest quality produce right from the farm each week. Sign up for your CSA share by April 30 and receive an early bird discount! Personal shares available as well. All CSA members will also receive a discount card for 10 percent off each time they shop at any Stony Hill Farms retail location. Pick up locations vary. 908.879.2908.



A weekly “market basket” of fruits grown on their orchard in Warren County and in season for that week. The basket includes a variety of stone fruits depending on the harvest from the orchard that week. The fruit is always ideal for eating in hand or using in your favorite baked goods. Pick up location is Montclair Farmers Market, Walnut Street Station, 908.689.2906.   

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Explore your inner chef this season or start the adventure of a new career. New Jersey offers a wide range of cooking and culinary classes for enthusiasts and professionals alike. Here are a few to consider.


ATLANTIC CAPE COMMUNITY COLLEGE | The Academy of Culinary Arts is ranked the number one culinary school in New Jersey by Best Choice Schools and features a 100 percent job placement rate for graduates. The ACA has trained future chefs for 35 years and is accredited by the American Culinary Federation. 5100 Black Horse Pike, Mays Landing, 1.800.645.CHEF.


BOBOLINK DAIRY & BAKEHOUSE | Bobolink offers a variety of classes to give you an inside look at what owners Nina and Jonathan do daily. Join Nina for a bread-making class and learn about kneading, baking and working with starter, or join Jonathan for a charcuterie class or to learn cheese-making techniques. 369 Stamets Road, Milford, 908.86.GRASS.


HEIRLOOM KITCHEN | Heirloom Kitchen is an evolving culinary center. They are a farm-to-table restaurant offering weekend dinner service in an open kitchen, a recreational cooking school, and a retail boutique with a carefully curated selection of kitchenwares and table-top. They are committed to sourcing the fi nest quality ingredients and creating an elevated dining experience. 3853 Route 516, Old Bridge, 732.727.9444.


INSTITUTE OF CULINARY EDUCATION | Each year, over 30,000 people come to ICE for culinary career training, recreational cooking lessons or special events. Some dream to open a restaurant, while some wish to learn advanced cake decoration and others come to further their professional development. ICE helps everyone fi nd their “culinary voice.” 225 Liberty Street, New York, NY, 888.335.CHEF.


KINGS | Kings Food Market offers a full line of cooking classes for all ages and interests. From the aspiring chef to the avid home cook, Kings has something for everyone. Celebrate a birthday, hold a corporate event, or simply attend one of their scheduled classes.


KITCHEN 19 | Kitchen 19 Culinary Center provides a multi-purpose space for catering, private events, cooking classes for adults or kids, team building, bachelorette parties and more! Safe, ample parking. Visit their website to sign up for a scheduled class. To get a custom quote for private classes or events, email 19 S. 2nd Street, Hammonton, 609.878.3488.


MARKET PIZZA | Master The Art of Stretching HandMade Pizza Dough, Fridays, 10:30-11:30am. Class size maximum of 4 people; includes a pizza for lunch, a par-bake and handmade dough. Inclusive price of $50. Pre-registration required. To reserve, email Market Pizza at the Stockton Market, 19 Bridge Street, Stockton, 609.664.7521


OSTERIA MORINI | Part of the Altamarea Group, Osteria Morini offers chef-instructed, interactive cooking classes on Thursday nights. Classes include pasta making, cake decorating, pickling and mixology. All classes are followed by a three-course dinner featuring dishes from the class. BYO wine is encouraged. Children’s classes are also offered on Saturday afternoons. 107 Morristown Road, Bernardsville, 908.221.0040.


UNDER MY BIG SKY | Come ready to chop, mince, sauté and simmer. Using fresh ingredients, uncomplicated recipes and simple instruction, anyone can learn to cook a complete, delicious and nutritious meal for family and friends. Bring a friend, meet new people or gift a class; there’s a class for everyone! 142 Locktown-Flemington Road, Flemington, 908.237.2872.

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Tidbits: Spring 2017



In his 2009 book, Born to Run (Vintage, 2011), Christopher Mc-Dougall examines the centuries-long extreme-running culture of Mexico’s Tarahumara people. On rugged trails threaded across the Sierra Madre, runners cover hundreds of miles at a stretch. The secret to their stamina? Iskiate, a drink made from soaked chia seeds.

With the rise of Chia Star, first launched in 2012, Morris County– based wellness entrepreneur Sara Erb intends to popularize this tiny powerhouse closer to home with her line of chia-based drinks that merge fruit flavors like blackberry lime or peach green tea with chia-based hydration. A holistic nutritionist with a track record in the wellness space—she launched one of NJ’s first full-service organic grocers in the 1980s—Erb honed in on the seed just as medical journals began to extoll its benefits.

“It’s amazing that a single seed can be so packed with antioxidants, calcium, fiber, B vitamins, strontium, and omega-3 fatty acids,” Erb says.

A wellness focus may be part of Erb’s DNA: Her aunt was an organic farmer and rancher, and organized California’s first organic farmers’ market in the 1960s. Erb herself was raised in a health-minded household where cooking and gardening were favored over TV. While she was tending her childhood garden plot and reading Prevention and Organic Gardening magazines, her lifelong interest in health and nutrition was born.

In 2016, Chia Star extended its brand to include coconut-chia shakes, and new fruit flavors are on deck for 2017. Chia Star products can be found at Whole Foods Market, Kings Food Markets, and other specialty grocers. Full disclosure: Chia Star may not turn you into an ultra-athlete. It will, however, leave you a better hydrated, more nourished human. Not bad for a small seed. —Jenn Hall





When husband and wife Andrew Bares and Kelly Lavorgna came to Cape May in search of a shore house, opening a bed-and-breakfast was not exactly what they had in mind. After looking at three or four shore houses, Bares suggested investing in a B&B instead. The couple purchased the former Summer Cottage Inn in March 2015 and fully remodeled the property.

“We have an interior design company, and we also upcycle furniture. We saw it as an opportunity to do something fun and bring together all of our skills,” Bares says. The B&B turns 150 this year: It was originally built in 1867 as a summer cottage for Samuel Harrison, a wealthy Philadelphian.

In October 2016, the couple purchased the Pharos Inn, a B&B next door, and now operate both houses as The Harrison Inn. “When we met the owners for dinner to discuss purchasing their driveway and garage, they joked, ‘If you buy the garage and driveway, we’ll throw in the house for free,’” Lavorgna says. They quickly reached a deal, and the Pharos at the Harrison now brings this year-round B&B to a total of 16 bedrooms and bathrooms.

The Harrison offers a rotating hot breakfast menu and daily cold staples such as yogurt and fresh fruit, as well as afternoon tea. Savory items include eggs Benedict with salmon or sausage-and-spinach quiche, while sweet items might include banana pancakes or waffles topped with berry compote and dulce de leche ice cream. Afternoon tea includes Lavorgna’s personal favorite—blueberry scones (made with fresh Jersey blueberries) topped with lemon drizzle.

The Harrison’s newest venture will include an afternoon British tea that will be open to the public, which Bares and Lavorgna hope to launch in April. The tea will feature scones, sandwiches and canapés for Cape May visitors to enjoy in the Harrison’s English garden, in two dining areas or on the inn’s wraparound porches. Springtime also brings April’s Exit Zero Jazz Festival (visit for details); relax at the Harrison for afternoon tea in between performances by the area’s best jazz artists. —J. Mullaney

The Harrison Inn
613 Columbia Ave, Cape May



When food historians seek insight into time and place, they often turn to church cookbooks. With the November 2016 release of The Global Banquet Cookbook: Recipes from the Global Grace Café Community, the Reformed Church of Highland Park is opening a delicious window onto its diverse constituency.

Befitting a congregation of 44 nationalities and counting, the church is home to the Global Grace Café. Spanning foodways during weekday lunch—Syrian or Indian dishes might be on the menu one day, Nigerian or Jamaican the next—it may be the most inventive restaurant in town.

Both café and cookbook were a natural progression for a diversifying church community where roast-beef dinners have given way to global feasts. “We saw the great pride people had in putting their best self forward through food,” says Reverend Seth Kaper- Dale. “Our cookbook says that this is America. It’s a place where everybody belongs.”

Put simply: “Food is hope.”

On Tuesdays and Wednesdays, people gather for Syrian cuisine from chef Najla, whose fatoosh salad draws raves. “It’s always a little bit different, and it’s always a fan favorite,” says café manager Emily Randall-Goodman. (The cookbook includes a version.)

The food alone justifies a visit. Most amazing, though, is the mission: The ministry raises funds for a broad immigrant and refugee support initiative. In November 2015, the church and other area faith-based organizations launched Interfaith-RISE, resettling nearly 30 refugees directly and in partnership. Some now work here, gaining invaluable job training while sharpening their English skills.

Najla is surprised yet thankful to be among them. Born in Syria, she spent years in the United Arab Emirates working in the insurance industry. When her residency was abruptly revoked, she was granted asylum in the United States in late 2015 with her husband and young daughter. Two sons, 18 and 20, remain in limbo. Sharing pictures, she prays for a reunion, viewing her work here as a form of outreach.

“I hope people learn about my country—how we live, how we make food,” Najla says. “When I’m cooking, they see something about the Syrian people.” Above all, she’s struck by the church’s welcoming nature. Her Congolese coworker, Yvonne, concurs: “These are very, very nice people.” —Jenn Hall

Global Grace Café
9:30am to 2pm, Monday – Friday
The Reformed Church of Highland Park
19 S. 2nd Ave., Highland Park



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Our advertisers make Edible Jersey possible. Be sure to thank them by supporting their businesses. Tell them you saw their ad in Edible Jersey.


THE DESSERT PLATE | This sweet spot has been committed to baking from scratch and serving organic coffees since 2001. Stop in and enjoy the friendly, old-fashioned bakery atmosphere! 34 East Main Street #1, Somerville, 908.722.9881.

JUDITH’S DESSERT BOUTIQUE | Judith’s sells southern-inspired desserts baked from scratch. Their lemon, hummingbird, coconut, carrot and red velvet cakes are available at farmers markets and the Hatchery at Cherry Hills Whole Foods. 609.751.1154.

MUELLER’S BAKERY | A full-line retail bakery offering fresh, quality products made from scratch. Situated in a historic seaside town; top-notch service. 80 Bridge Avenue, Bay Head, 732.892.0442.

SQUIRREL & THE BEE | A grainless bakeshop and café, Squirrel & the Bee features delicious gluten-free, refined sugar-free, dairy-free and paleo products. 515 Millburn Avenue, Short Hills, 973.376.4888.

WILDFLOUR BAKERY/CAFE | With 100 percent gluten-free kitchens and ingredients, Wildflour bakes fresh breads, pastries and cakes. Their cafe menu is vegetarian with plenty of vegan options. Breakfast, lunch and catering. 2691 Main Street, Lawrenceville, 609.620.1100.


YOGI TEA | Over 100 exotic herbs and botanicals from around the world combine to create sweet and spicy herbal teas. Yogi caffeine-free teas leave you with a sense of well being and delight. Available at local retailers and online.


BOWMAN’S HILL WILDFLOWER PRESERVE | This preserve offers 134 protected acres, hiking trails, educational programs and more. Plants are propagated on site from local germplasm and are available for sale at our Native Plant Nursery. 1635 River Road, New Hope, PA, 215.862.2924.

JETTY | Jetty is a surf/ lifestyle apparel company that also operates the Jetty Rock Foundation, a nonprofit dedicated to community. Check out its largest event, Hop Sauce Festival, on June 3! 509 N. Main Street Unit #3, Manahawkin, 800.900.6435.

LUNA PARC | The Luna Parc Atelier Foundation is an official nonprofit with the mission to facilitate creativity in all people, especially creative youth, by demonstrating the creative process through actual hands-on activity. 22 Degroat Road, Montague, 973.948.2160.

MORVEN MUSEUM | This national historic landmark showcases the rich cultural heritage of the Garden State through exhibitions and special events, including Morven in May: A Celebration of Art, Craft and Garden, May 6-8. 55 Stockton Street, Princeton, 609.924.8144.

PALMER SQUARE | Located across from Princeton University, Palmer Square boasts a unique collection of shopping and dining right in the heart of downtown. Enjoy the area’s best at this enticing shopping enclave. 40 Nassau Street, Princeton, 609.921.2333.

PHILLY FARM AND FOOD FEST | The Philly Farm & Food Fest is one of the country’s biggest and best single-day food festivals and a perfect way to kick off the spring harvest season. Join them on April 8 at the Pennsylvania Convention Center.

THE PRINCETON ENVIRONMENTAL FILM FESTIVAL | This annual event takes place March 27-April 2 and is sponsored by the Princeton Public Library. Additional special events are held throughout the year. 609.924.9529.


BLUE MOON ACRES | A 63-acre certified organic farm, Blue Moon Acres focuses on sustainability and soil biology. The result is fresh, delicious food. Visit their charming on-farm market for fresh produce and more. 11 Willow Creek Drive, Pennington, 609.737.8333.

BOBOLINK DAIRY & BAKEHOUSE | Renowned for farmstead cheeses crafted from the milk of grass-fed herds, Jonathan and Nina White also produce artisanal breads. Visit to tour and buy or shop online. 369 Stamets Road, Milford, 908.86. GRASS.

CROSS COUNTRY NURSERIES | Located in rural Hunterdon County and growing organic chile plants since 1993, this husband-and-wife team also offers organically raised eggplant, pepper and tomato plants. 199 Kingwood-Locktown Road, Stockton,

FOSSIL FARMS | Fossil Farms offers the finest ostrich, buffalo and other all-natural, farm-raised game meats. High-quality, organic products without hormones, antibiotics, medications or preservatives. Buy online or at their store. 81 Fulton Street, Boonton, 973.917.3155.

GRIGGSTOWN FARM | In 1975, George and Joan Rude started Griggstown Farm. Today, the farm raises and processes poultry right on the premises. Visit their farm market for superior quality poultry, pies and prepared foods. 484 Bunker Hill Road, Princeton, 908.359.5218.

RIDGE AND VALLEY CATTLE FARMS | Beef cattle grown and raised in Sussex County with products sold to quality restaurants and individuals. Also support local food pantries and kitchens. Call for price list and brochure. 973.713.2927

ZONE 7 | Named after our growing zone, distributor Zone 7 delivers fresh, organic and sustainable ingredients from local farms to restaurants and grocers. For more information, contact Mikey Azzara at 609.896.0190.


BURLINGTON COUNTY FARMERS MARKET | Jersey fresh fruits and vegetables, baked goods, prepared foods, flowers, crafts, entertainment and more. Farmers Market Saturdays, May 20-October 28, 8:30am- 1pm. 500 Centerton Road, Moorestown, 856.642.3850.

HISTORIC DOWNTOWN JERSEY CITY FARMERS MARKET | This market boasts over 25 vendors serving up tasty treats from fresh fruits and vegetables to freshly baked empanadas to homemade mozzarella. May through December, Monday & Thursday, 4-8pm at the grove PATH plaza, 201.547.3554.

RUTGERS GARDENS FARMERS MARKET | Since 2008, the market has provided a variety of products grown and produced locally, such as meat, cheese, vegetables, poultry, and baked goods. Regular market begins Friday, April 21, 11am- 5pm. 112 Ryders Lane, New Brunswick, 732.932.8451.

SUMMIT FARMERS MARKET | Fresh produce, coffee, granola, breads, mushrooms, nuts and berries and so much more. Saturdays, 10am-2pm, Calvary Episcopal Church, Summit, 908.277.6100.


BAY HEAD CHEESE SHOP | This popular shop has served the community for over 40 years. Enjoy a variety of domestic and imported cheese, various dips and hors d’oeuvres, and homemade quiche and soups. 91 Bridge Avenue, Bay Head, 732.892.7585.

BLACK RAIL COFFEE | Black Rail is a family-friendly coffee shop, featuring Intelligentsia for their coffee and espresso. They also offer a variety of teas, gourmet sandwiches and pastries. 800 Jackson Street, Hoboken, 201.222.7400.

BÜRBELMAIERS | Housemade savories created using old-world techniques and modern sentiment, from various sauces, spreads and pickles to their savory pies filled with anything from smoked chicken to bacon-cheddar burgers. 69 Main Avenue, Ocean Grove, 732.774.3674.

HOBOKEN FARMS | Hoboken Farms offers an expertly curated selection of locally baked artisan breads, fresh mozzarella cheese, pasta and meats at 30 weekly farmers markets, as well its delectable selection of sauces. 800.854.4644.

JOE LEONE’S | A beloved retail destination, Joe Leone’s Italian Specialty Store & Catering offers an expansive array of imported Italian groceries, homemade breads, fresh mozzarella, gift baskets and prepared dishes. 510 Route 35 South, Point Pleasant Beach, 732.701.0001. 527 Washington Boulevard, Sea Girt, 732.681.1036.

MUIRHEAD FOODS | Muirhead’s all-natural fine food products, including chutneys, jellies, fruit butters, mincemeats, cooking sauces, vinaigrettes and mustards enhance baked products and daily meals. Gift packages available. 800.782.7803.

TASSOT APIARIES | Family-run Tassot Apiaries specializes in raw, local, chemical-free, high-quality honey, as well as pure beeswax items. Shop at their honey farm (call ahead), farmers markets or online. Buzzing Acres Farm, 54 Rick Road, Milford, 908.264.4504.



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Confit Duck Leg, Spätzle, Hazelnuts and Cured Egg Yolk


courtesy of Chef Ehren Ryan, Common Lot

Makes 6 appetizer-sized portions or 3 entrees

If you are short on time, confit duck leg can be purchased from D’Artagnan or DeBragga. Premade spätzle can be purchased at good supermarkets, or use pasta instead. You can substitute cabbage or another leafy green for the spinach; kale also works well. Lastly, you can use poached eggs instead of cured egg yolk.

Three to four days before serving:


4 duck or chicken eggs

Carefully separate the egg yolks from the whites. Place the yolks in a plastic container and cover them with salt.

Leave at room temperature for at least 3 days. Carefully remove the egg yolks from the salt and give them a quick wash. Place in the freezer for at least 1 day.

The day before serving:


6 duck legs
About 10 ounces salt

Duck fat, enough to cover the legs First, cover the legs with the salt and let them rest overnight in the refrigerator to draw out moisture.

The next day, preheat the oven to 320°F. Rinse off the salt and place the legs on a baking tray. Cover each leg completely in duck fat. Cover the tray and place in the oven for 3 hours.

When it’s ready, take the legs out of the oven and let them cool at room temperature. Once they are cool enough to handle, pick the meat off the bones and set it aside.

The day of serving:


7 ounces flour
1 teaspoon salt
2 eggs, beaten
2.5 ounces yogurt
3 ounces milk
Olive oil

Place the flour and salt in a bowl. Add the beaten eggs. Then add the yogurt and milk, and mix slowly until the mixture has the consistency of a batter.

Bring a pot of water to a boil and season it with a good pinch of salt.

Place the batter in spätzle maker and start pushing it through and into the boiling water. (If you don’t have a spätzle maker, pushing the dough through the holes in a coarse colander works too.)

Once the spätzle are floating, take them out with a slotted spoon and toss them with some good olive oil to avoid sticking. Keep warm until ready to serve.

To assemble:

Duck fat
Picked duck meat
Salt and pepper
Parsley or chives, minced
Cured egg yolks
Sauerkraut or pickled onions or pickled mustard seeds
Hazelnuts, toasted, roughly chopped

Take a little duck fat from the legs and place it in a pan, heat it up, and sweat the spinach in it. Add in the spätzle and duck meat. Heat and season to taste with salt and pepper.

At the last minute, add in fresh herbs. Put the dish into bowls for serving. Finely grate the cured egg yolk over the top using a microplane grater. Top with a small spoonful of sauerkraut and garnish with hazelnuts. Serve immediately.

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Matcha Smoothie

Courtesy of Latta USA,

2 cups plain kefir
1 ripe banana
1 green apple, cored, with the skin left on
3 tablespoons honey
4 teaspoons matcha powder
2 ice cubes
A splash of milk (optional)

Blend all ingredients in a blender until smooth, starting on low speed and then finishing on high speed. If using milk, add in a little at a time to adjust the consistency. Serve immediately after blending.

Other ways to use kefir:

  • In smoothies
  • In place of buttermilk in cooking and baking
  • In salad dressings
  • With granola or other cereal
  • In place of sour cream
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Adapted from The Global Banquet

Serves 8

3 bunches curly parsley, stemmed and thinly sliced
1 bunch mint, stemmed and thinly sliced
5 cucumbers, diced small
5 tomatoes, diced small
1 onion, thinly sliced
2 lemons, juiced
¼ cup extra-virgin olive oil
Salt to taste
Optional: shredded carrot, diced radish, fried pita strips

Mix parsley, mint, cucumbers, tomatoes, onion, and optional ingredients (except pita). Add lemon juice, olive oil, and salt. Stir until combined. Garnish with fried pita, if desired.


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