Mary Bilyeu | Contributor

I grew up in New York City, so bagels were — of course! — an essential part of my diet.  Bagels, thin-crust pizza perfectly suited to folding, black-and-white cookies, matzah ball soup ... these are just a few of the basic food groups in my world.  I could go on and on, but we'd all just get hungry and wish we were schlepping around in my hometown, eating our way from deli to pizza parlor to food cart.

According to America's Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman: "The modern bagel arrived in America in the early 1880s with a wave of Eastern European Jewish immigrants.  Not long after that, cream cheese was developed and lox met its mate....  The genius that married the bagel with cream cheese and lox is a mystery, but we do know that it occurred sometime early in the twentieth century."  This is one of those innovations, like duct tape, that warrants a prize of some sort!

I don't normally eat much bread or many foods made with refined carbohydrates (my sweet tooth causing me to make an exception to the rule occasionally, I must admit).  But today is a special day requiring some deviation from my usual preferences.  So bring on the bagels!

And no bagel is complete, of course, without a schmear of cream cheese and some gorgeous lox.

In today's "recipe" (what, a bagel an' a schmear requires instructions?) I advocate for chopping the lox and the scallions and mixing them into the cream cheese, rather than serving the bagel with a slab of fish or a slice of onion.  This allows for the flavors to blend together in each bite, rather than any one ingredient overpowering the others.

But however you slice it (ha!), just be sure you don't miss out on this fabulous food holiday!

Continue reading National Bagels and Lox Day - schmear and celebrate...

Photo by Flickr user AntaresIV.

Chocolate Truffle Workshop. 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Join us for a decadent and indulgent evening of trufflemaking. There will be plenty to eat and plenty to take home. Menu: Black Forest Truffles; Gianduja Truffles; CoconutLime Truffles; ChocolateRaspberry Truffles; SesameGinger Truffles. $75. Register at www.wccnet.edu/lifelonglearning

Beer Tasting: Strong Ales. 7-9 p.m. Arbor Brewing, Arbor Brewing, Arbor Brewing, 114 E. Washington St., Ann Arbor. For this special tasting, we'll pull together two dozen of our favorite high-octane brews sure to warm your heart and lift your spirits. We'll start with old ales and barleywines and round out the list with a smattering of Double IPAs, scotch ales, and a handful of Belgian styles. Tickets are $30 in advance and $35 on tasting day. Advance tickets recommended. 734-213-1393.

Continue reading Ann Arbor food and drink calendar...

Ashley's Belgian Beer Fest is back and bigger and badder than ever. Don't forget your jester hat!

David Bardallis | Contributor

Continue reading The Week in Beer: Brew my Valentine...

Ann Arbor's Cara Rosaen speaks about using crowd-sourcing to document our food system at a TEDx event in Manhattan.

The theme of the TEDx event was "Changing the Way We Eat." Rosaen spoke to attendees at the Times Center in New York City, and her presentation was broadcast to thousands of viewers online and at TEDx viewing parties.

Continue reading Ann Arbor's Cara Rosaen from Real Time Farms featured in TEDx Manhattan event...

If you’re looking for a special treat that's easy to make and appreciated by all, look no further than Chocolate-Dipped Strawberries. 

Peggy Lampman | Contributor

Love is expansive, and chocolate is dark; serving chocolate-strawberries, will surely melt a heart. 

Yep. It's that time of year again, when my cornball soul can pen a silly verse without apology, when I can send construction paper hearts glued to paper doilies the old-fashioned way — snail mail — and serve my family chocolate at every meal, for every course, if I so desire.

Continue reading Chocolate-Dipped Strawberries are easy to make, loved by all...

Participants in A2CT's 2011 chili cook-off.

Photo courtesy of A2CT

Tickets are $20, which includes 10 chili tastings, five beer samples, a silent auction, and a keepsake tasting glass. Chili-only tickets are $10, with $5 tickets for children ages 5-10. Kids under 5 attend free of charge. Tickets are available by calling A2CT at 734-971-2228 or at the door of The Corner Brewery. Additional information is available at the A2CT website at www.a2ct.org.

“This is the third year of our annual cook-off, and it promises to be even bigger and better than before,” said Civic fundraising chair Joyce Casale in a press release. “We have more chili contestants, more auction items, and lots of auction packages - including excellent Valentine’s Day gifts. The event is so much fun, and an ideal way to spend a chilly February afternoon.”

Continue reading Ann Arbor Civic Theatre announces its 3rd annual chili cook-off/beer tasting/silent auction fundraiser...

Say 'I love you" on Valentine's Day with this easy and quick recipe for Strawberry Mousse.

Jessica Webster | Ann Arbor.com

Continue reading Strawberry pot de creme for Valentine's Day...

Mary Niester, RD, MPH

February is Heart Health month — a perfect time to take stock of what you're doing to keep your heart healthy. Are you eating foods that can keep your blood pressure and cholesterol levels in control?

Below is just a sampling of foods to include in your daily diet to keep your heart healthy. For a more in-depth look at your diet, you may consider seeing a registered dietitian.

Blood pressure:
To keep your blood pressure in a good range, reduce the amount of sodium in your diet and be sure to include "blood pressure friendly" foods rich in magnesium, potassium and calcium:

Magnesium rich foods include: whole grains, nuts and seeds, spinach, Swiss chard, soybeans, oatmeal, lentils and legumes. Magnesium is even found in chocolate, but choose dark chocolate and eat small portions!

Continue reading Try these foods to keep your heart healthy...

Mary Bilyeu | Contributor

Tu B'Shevat [TOO bay shuh-VAHT] — the Jewish New Year of the Trees — began at sundown last night and continues through today.  It is traditional to celebrate the holiday by having a tree planted in Israel; by eating a new fruit; or by holding a seder in which specific fruits are eaten in a particular order, along with the recitation of blessings.

It is also customary to enjoy dried fruits and nuts — such as figs, apricots, pecans, walnuts, etc. — although eating any type of fruit is a lovely way to acknowledge the beauty and bounty of trees.

According to MyJewishLearning.com: "The Bible expresses a great reverence for fruit trees as symbols of God's... beneficence. Special laws were formulated to protect (them) in times of war and ensure that the produce of trees would not be picked until the trees were mature enough and tithes were given from them."  Respect for trees and care for the environment are deeply ingrained in Judaism.

Just because the recipe for today's salad is ridiculously simple and only requires four ingredients, don't underestimate the impact of its taste!  The brightness of the oranges, the sweetness of the dates, the tartness of the pomegranate molasses ... it's an intensely flavorful combination.  And the almonds contribute a lovely crunch to contrast with the softness of the fruits.

Continue reading Orange, date and almond salad a perfect recipe for the Jewish holiday of Tu B'Shevat...

Continue reading Jimmy John's in Chelsea to offer $1 subs...

Guacamole is just one of the ways to enjoy avocados.

Jessica Webster | AnnArbor.com

But beyond the ubiquitous guacamole, what do you do with all those cheap avocados? As it turns out, there are a ton of options.

Continue reading Avocados are good for more than just guacamole...

Green Things Farm: winter carrots, turnips and kale

Kim Bayer | Contributor

So we know that Michigan hit the Top 10 nationally in winter farm markets at the end of 2011. The Michigan Department of Agriculture and Rural Development counted 33 winter farmers markets in the state in 2011, a 58 poercent percent increase over the 19 in 2010. But we still have a long way to go to catch New York, which has 180 winter farmers markets.

Continue reading In praise of winter vegetables and winter farmers markets...

Mary Bilyeu | Contributor

I've started work on my very exciting assignment to write about The Molly Goldberg Jewish Cookbook for Repast, the journal of the Culinary Historians of Ann Arbor.  I'm doing research to place the work into its historical context among other Jewish cookbooks.  And I'm watching DVDs of the "The Goldbergs" — the TV show featuring the character of Molly — to get a feel for the Goldberg family whose matriarch is the "author" I'll be writing about.

I'm also making some recipes from the cookbook.  As they say, "It's a tough job ...."

In its earlier episodes, The Goldbergs began with the exceptionally friendly (and somewhat meddlesome, but in a kind-hearted way) Molly calling out, "Yoo hoo" — a phrase which caught on with viewers who then called that out to their friends and neighbors, as well, when greeting each other.

In later seasons, though, the show's opening was changed to feature this introduction:

"There she is, folks — that's Molly Goldberg, a woman with a place in every heart and a finger in every pie."

So, of course, when perusing the cookbook and trying to determine what to sample from it, it only made sense to bake a pie.  And what better option than the Lemon Meringue Pie that Molly herself was so proud of?

"This pie is my specialty.  Not by me, but by Simon.  When My Rich Cousin was just struggling, he used to eat with us, and his favorite dessert was this pie.  He said that if he ever got rich he would have a cook and the only thing the cook had to know was how to make this pie.  So when Simon got rich he hired a cook and he had her make a lemon meringue pie.  It didn't turn out so so-so, and he sent the cook to me for lessons.  I showed her this recipe and she's been with Simon for fifteen years now, and would you believe it, Simon still says mine is better.  It's the exact same recipe as this one.  Some people are just stubborn.  The Passover lemon filling is so good that I use a pastry crust the rest of the year with the same filling."

Since it isn't Passover, I decided to simply use a standard pie crust rather than the matzah meal crust that the recipe gives instructions for.  But the filling really is so good that this could definitely overcome the very bad reputation that Passover desserts have!  (The prohibition against leavened products has traditionally led to very heavy, dense dishes that are not known for their allure.)

The pie has a wonderfully vivid flavor, and the filling is almost pudding-like rather than being a somewhat translucent gel that seems to be more common now. It's not a "mile high" pie as we've grown accustomed to these days, thanks to super-sizing and "kicking it up a notch"; it's just a simple dessert showcasing both the vibrancy of the lemon and the secret ingredients — love and care — with which Molly would have made the pie for her family.

The recipe isn't difficult to follow at all, but it presumes some knowledge of baking rather than giving very specific step-by-step instructions.  For example, there is no explanation of a critical technique specific to meringue pies: spreading the egg whites over the edge of the crust to keep the meringue from shrinking while the pie bakes.

Also, the recipe calls for 3 whole eggs in the filling and 3 egg whites for the meringue.  But in whisking the filling as it cooked, I found that it simply wasn't thickening. I was tempted to add some cornstarch, but instead added the leftover yolks. The filling set up very quickly after that, so I included the yolks in the recipe below even though that isn't precisely Molly's version.  (Don't think about your cholesterol levels — just enjoy the treat!)

This pie is very easy to make and is a really lovely dessert to brighten a cold, dreary winter day.  I'm tempted to say, "Yoo hoo, Mrs. Goldberg!  Thank you for sharing your wonderful recipe!"

Continue reading Molly Goldberg's lemon meringue pie will brighten a dreary winter day...

Wanke is hanging onto some of the restaurant's popular staples, like the river rock strip steak appetizer and the sea bass. "But he's changed the sauces and accompaniments to step it up," said Gwen Huffman, assistant general manager.

Melange remains a sophisticated spot, with take-your-breath away surroundings, starting with the giant clear glass door with an elaborate silver handle, beckoning you to enter. As you descend the stairs to the underground space, you feel like you're walking into a 1930s-era speakeasy. The colors are rich hues of red; the vibe is cool sophistication, with low lighting. Some dining parties are lucky enough to snag one of the more private oval-shaped pods, essentially semi-enclosed booths.

Continue reading New chef reinvigorates menu at Melange ...

Brunswick Stew

Peggy Lampman | Contributor

Brunswick Stew is classic Southern fare, the origins of the sturdy soup contested feverishly in the South. Did the recipe originate in Brunswick County, Va., Brunswick County, N.C. or Brunswick, Ga.?

Continue reading Michigan Brunswick Stew - a local twist on a Southern classic...