The World According to Weber: My Grandmother Rosalie and the Season’s Coziest Cookbook

December 16, 2014 by Nancy Weber


By Nancy Weber

In “The Pollan Family Table” you’re apt to find clues to a childhood culinary treasure that was never codified, that you’ve hungered after for decades. That’s where my grandmother comes in.

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November 27, 2014 by Women's Voices For Change


The scents, the songs, the family traditions, the quirky (but lovable) guests—these are life-enriching deposits in our memory banks. We asked “Women’s Voices” writers to look back over the years and share with us the Thanksgiving reflections that make them smile.

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Ro’s Recipes: Cucumber Soup—the Coolest, Most Elegant Response to Sultry Summer

June 21, 2014 by Ro Howe

cucumber soup

By Ro Howe

Add a few whispered ingredients from the lily family and a clutch of almonds, and the ancient flavor of cucumber is fluffed into an existence beyond water or salad.

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Ro’s Recipes: Pappardelle and Sweet Peas for Spring

March 21, 2014 by Ro Howe

Ro Howe

By Ro Howe

Peas, easily tossed with pasta and dressed with a floral, marjoram-flecked crème fraiche—a light, simple way to greet spring and bring sunshine back to the kitchen.

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Love, Globally

February 7, 2014 by Erica Suk


By Erica Suk

In South Korea and Japan, Valentine’s Day—the holiday devoted to showing and sharing love—is not confined to just one day. Rather, it is celebrated over three days in three separate months: a day for the men, a day for the women, and a day for singles.

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THE FOOD OF LOVE: Strawberry

February 4, 2014 by Ro Howe


By Ro Howe

Special dessert for Valentine’s Day: the cozy cuddle of crème fraîche mousse.

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THE FOOD OF LOVE: Chocolate Semifreddo

February 4, 2014 by Nancy Weber

Photo Sheila Phalon.

By Nancy Weber

“Semifreddo” means “half-cold” in Italian, but there’s nothing mezzo mezzo about this glorious dessert.

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Soylent! It’s Not Just for Breakfast Anymore

January 4, 2014 by Roz Warren


By Roz Warren

“Perfectly balanced nutritious sludge that you can live on instead of preparing delicious meals?“ I thought. “I’m in!”

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New Yorkers! Have a Biscuit and a Cuppa from the Downton Abbey Tea Truck

December 10, 2013 by Women's Voices For Change

Handsome Footman, Fran Carpentier, and the Downton Abbey Truck.

Tea from a Downton Abbey Truck—really? Really, and only till December 14.

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The Beloved Holiday

November 28, 2013 by Susan Klatsky Cohen


By Susan Klatsky Cohen

Great-great-grandmother’s table, Grandma’s just-right stuffing, the quirky unmatched wineglasses, the absence of creamed onions, the presence of canned cranberries, the never-ever-missed Macy’s parade— family traditions make this the happiest holiday of the year.

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More Sweet Potatoes, Please!

November 26, 2013 by Susan Lapinski


By Susan Lapinski

Had they only known how often this rebellious child of theirs would marry—five times in total—they could have saved all that cooking-school tuition money. But then, perish the thought, none of us would have had the pleasure of dining on Housecat’s most fabulous signature dish.

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Ro’s Recipes: For Your Thanksgiving Feast, Inventive Starters and Sides

November 14, 2013 by Ro Howe


By Ro Howe

Here I am giving you some new ideas to explore, using typical ingredients, to bring a little fillip to the timeworn feast. They will deliciously accompany and gorgeously garnish the resplendent, moist turkey.

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Ro’s Recipes: The Magic of Unlikely Companions V: The Prince and the Pauper

November 3, 2013 by Ro Howe

ro howe

By Ro Howe

Chocolate declares its majesty in profundity of texture, taste, and glamour. So you might think it a mighty misfit to pair regal chocolate, the prince in pauper’s clothing, with the groundling mushroom and make it work. But work it does!

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Ro’s Recipes: Unlikely Companions, Part IV—the Sorcerer’s Dance

September 30, 2013 by Ro Howe

Shrimp Bisque

By Ro Howe

Introducing dairy to the Asian concept of soup is provocative and potentially disastrous. What sort of cunning dream is it to partner hot soup with frozen cream and eggs! But I challenge you not to be mesmerized by the sorcery in this partnership.

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Ro’s Recipes: The Magic of Unlikely Companions, Part III

September 18, 2013 by Ro Howe

apple sorbet

By Ro Howe

Our favorite chef, Ro Howe—owner of Barraud Caterers in New York City and a veteran contributor to Women’s Voices for Change—offers the third in her series of recipes that make odd (but happy) marriages. Part I was a pleasing blend of tomatoes and watermelon. Part 2 was a bold combination—grapefruit juice with avocado sorbet. And now . . . a pairing of the bright crispness of apple with the peppery back taste of celery!

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