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Family Memories
Dec 1, 2010 | Posted by Jennifer Perillo
During Hanukkah I find myself making doughnuts to bring to celebrations with our friends. Sufganiyot, jelly-filled doughnut, are a traditional sweet served during this Jewish holiday, also known as the festival of lights. Not only are they pretty easy to make—just make sure to allow proper rising time, it’s a very kid-friendly recipe too. They can help work the dough, cut it out and fill them too—leave the hot oil and frying to mom and dad. Read More
Let’s Talk Turkey
Nov 24, 2010 | Posted by Jennifer Perillo
Thanksgiving is filled with many emotions, and getting the turkey right helps keep the peace, or at least restores sanity for the eating portion of the day. Read More
Traveling with Tots
Nov 23, 2010 | Posted by Jennifer Perillo
Whether you’re trekking by plane, train or automobile this holiday season, traveling with kids in tow adds another layer of planning. Use these tips to keep it safe, sane and fun for the whole family. Read More
The Right Stuff(ing)
Nov 19, 2010 | Posted by Jennifer Perillo
My first encounter with homemade stuffing was when I met my husband 15 years ago. Over the years we’ve tweaked that original recipe. I added finely chopped mushrooms to give it a “meaty” texture and threw in some fresh sage for a traditional flavor. Chopped pecans are a much easier alternative to chestnuts, and dried cherries lend a lovely aromatic note, making this a pretty tasty compromise for our Thanksgiving menu. Read More
Thanksgiving Sides
Nov 17, 2010 | Posted by Jennifer Perillo
Getting ready for Thanksgiving is like training for a culinary triathalon. Figuring how to plan which dishes get oven time makes jumping hurdles seem easy. Rather than regret having a kitchen with only one oven and four burners, I decided make ahead side dishes were the way to go. Instead of roasting or sautéing Brussels sprouts, I thinly slice them and serve with a maple syrup vinaigrette—a side and salad in one dish, brilliant if I may say so myself. Read More
Movin’ On Up
Nov 15, 2010 | Posted by Jennifer Perillo
Switching from breastmilk or formula to solids is an exciting moment, for mommy and baby alike. Even more fun, is graduating to finger foods. By time baby hits the 8 to 10 month mark, she’s likely started showing an interest in what you’re eating. I remember when my little one, now 2 1/2 years old, would watch us intently spoon mouthfuls of pasta during dinnertime. It didn’t take long for me to realize a mutiny would begin if I didn’t move past solids and let her have in on the fun. Read More
Just Desserts
Nov 11, 2010 | Posted by Jennifer Perillo
Every year my family jokes we should start our holiday meals with dessert first. After a brigade of appetizers, sides and main course, the table once again disappears under a blanket of cakes, cookies and pastries.While it seems decadent to start dinner with a caramel pecan pumpkin pie, it’s totally the way to go when prepping for the big day. Read More
It’s the Great Pumpkin!
Nov 8, 2010 | Posted by Jennifer Perillo
Everyone has a tried and true tip for getting their kids to try new foods. Parenting magazines are always touting how to please fussy eaters. But, what if we stopped playing tricks? What if we just told kids what they were eating? Read More
A Very Happy Halloween
Oct 30, 2010 | Posted by Jennifer Perillo
My childhood is filled with memories of many a Halloween with our costumes cloaked in coats, barely visible to the neighbors we were politely shaking down for candy. So goes the weather in New York. You just never know whether to expect mild or downright cold temperatures for what many kids consider to be the most important day of the year. Luckily, all it takes is some planning to make sure your kiddies have a very happy Halloween. Read More
Trick or Treat
Oct 27, 2010 | Posted by Jennifer Perillo
I fell in love with making caramel corn a few years back. I’d planned to make some to fill Trick or Treat goody bags, except I hadn’t read the full directions. With only two hours until guests would start arriving, using the traditional oven method was not an option. I decided to improvise with my microwave. It was a unique approach to updating a classic, using a new method to deliver the same familiar flavor and crunch. Read More