April 2009

Yuri and I met before our last Harvest Time in Harlem class to test the recipe we received from Slow Food In Schools #4 Suginami Tokyo. We figured we should give it a good test run and work out the perfect measurements and techniques before teaching the kids. I’ve made sushi before, but never sushi with a flower inside.

As a fun project, we organized for a recipe exchange with the kids at the Children’s Storefront and Suginami school in Tokyo. We made a top notch Macaroni and Cheese recipe and sent it along with holiday cards several months back. Our kids begged for sushi. In exchange we received this lovely recipe, accompanied by cards and beautiful illustrations.  We had so much fun-Carolina, the chef at the Children’s Storefront said the kids were talking about it for days. Read the rest of this entry »

I think it’s about time I share with you one of my most favorite, no fuss-sweet recipes. This recipe is particularly timely for Passover, as there is no flour and the leavening agent is egg whites. If you use an ice cream scooper to create a dome like shape, my macaroons are like mini cakes. For an elegant decadence, dip them in your favorite melted dark chocolate and give them a dusting of edible gold.   Read the rest of this entry »