John Kessler is The Atlanta Journal–Constitution’s food writer and chief dining critic, food columnist and in our opinion, food guru. His columns are always entertaining and chock full of information, opinion and humor. Since tomatoes are starting to come into season, we are once again sharing one of his columns, one of our favorites, on how to enjoy an abundant tomato harvest. And, city dwellers, if you don’t happen to have a garden, don’t fret! Simply buy fresh tomatoes when they go on sale at the supermarket, and follow John’s 10 tips to use them.

The Atlanta Journal-Constitution - John Kessler offers some ideas on how to use up your tomato crop.

1. Grate them: This is my favorite tomato trick of all time. Cut the tomato in half through the equator, pluck out the seeds with your fingers and grate the cut side against the large holes in a box grater set over a bowl. You will end up with a bowlful of gorgeous tomato flesh and a naked skin in your palm within seconds. What do you do with it? I like to keep going with other vegetables and grate cucumbers, peppers and a little onion for a quick, coarse-textured gazpacho that you season with oil, vinegar, salt and fresh herbs.

2. Roast them: Cut the tomatoes in half through the equator and place cut side up in a 13-by-9-inch baking pan. Sprinkle the top with chopped onion, garlic and any herbs you like along with salt and a generous drizzle of olive oil. Bake at 325 degrees for about two hours, watching to make sure they’re not drying out too quickly. If they’re still very juicy, turn up the heat to 400 and cook a few minutes just until the juices start to caramelize. Pull the skins off with your fingers and pulse to a nice tomato sauce consistency in a food processor. Salt to taste.

3. Salt them: Here’s the best thing to do with tomatoes if you don’t care about seeds and skins. Chop them into a bowl, salt them well (say, one four-fingered pinch per tomato) and let them sit for 20 minutes. You end up with firmer, more flavorful tomato dice and a lot of delicious juice waiting to saturate any ingredients you mix with the tomatoes.

4. Strain them: If you’re fancy-restaurant minded, then make some clear tomato water. Coarsely chop four large tomatoes in a food processor with a couple of teaspoons of salt. Over a bowl, pour into several thicknesses of folded cheesecloth. Gather up the ends of the cheesecloth, tie them in a knot and contrive some contraption that will suspend this bag of goop over a bowl in the fridge overnight. You end up with clear, intense-flavored tomato water for — what else? — an amazing tomato martini.

5. Toss them: Here’s a great use for all those cherry tomatoes that start ripening first. Set a pot of water on the stove to cook pasta. Over a bowl, rip the cherry tomatoes into two to four pieces with your fingers. Add torn basil, olive oil, a crushed garlic clove, salt and coarsely ground black pepper. Take one of those big balls of fresh mozzarella, dice it and toss it into the bowl. When the pasta is cooked, add it to the bowl and toss. Yes, you want Parmesan cheese.

6. Juice them: Heat chopped tomatoes with a couple of ribs of celery and a couple of spoonfuls of chopped onion in a saucepan and simmer for about 20 minutes or until very liquid. Press the warm juice through a sieve into a bowl. Season with salt. And if you tell anyone you heard this from me, I’ll lie through my teeth, but when it’s still warm, season with a spoonful of sugar and a sprinkle of MSG if you’re so inclined.

7. Forget Italy, go to Japan: I like to make a kind of mash-up of caprese salad and the Japanese chilled tofu dish called hiyayakko. You ready? Tough. I’m going to tell you about it, anyhow. Alternate slices of tomato and best-quality sliced tofu, firm or soft. Make a dressing of olive oil, soy sauce, seasoned rice wine vinegar, ginger, garlic and a touch of sugar to taste. Top with slivered green onions.  

8. Freeze them: Remember that tomato pulp from above? Good, now throw four cups of it into the blender with a half cup of cilantro leaves, the juice of a couple of limes and a squirt of sriracha sauce. Pour the resulting goop over a cookie sheet and place it in the freezer. Every 20 minutes or so, scrape the frozen edges to the center of the pan with a fork. When you have nothing but red flakes of crystallized ice, you have spicy tomato granita. Place in a covered container and freeze until ready to eat.

9. Cream them: I bet you don’t draw attention to the fact, but you love Campbell’s cream of tomato soup the way you love, say, “White Wedding” by Billy Idol. Have you ever made your own cream of tomato soup? Then start sautéing a chopped big onion in butter in a pot. Add a couple of cloves of minced garlic and four to five big tomatoes, chopped. Add a spoonful of tomato paste and three to four cups of chicken or vegetable stock. Add two spoonfuls of raw rice. Bring to a boil and simmer for 20 minutes, until rice is cooked. Puree in the blender, strain the skins through a sieve and reheat in a saucepan with salt, pepper and a healthy glug of cream or half-and-half. You already know how to make the grilled cheese sandwich.

10. Get corny with them: You know that tomatoes and corn really, really like each other, right? Well, remember that bowl of diced salted tomatoes wallowing in their juice I just had you make? Great. Add the kernels cut from a couple of ears of corn, some torn basil, some olive oil, a good shot of red wine vinegar and some shaved pecorino cheese. When it’s ready, invite me to dinner.

Enjoy these tomato recipes:

Fresh Tomato Dip
Matbucha - Tomato & Pepper Salad
Gazpacho

Photo-Martha Stewart Weddings

The creativity and photography on the web is amazing – For those of you who have not yet explored Pinterest, you simply must!. It is a Disneyworld of visuals- a feast for the eyes. This feature all about "designer"ice cubes was inspired by Pinterest postings and of course, the queen of creativity,  Martha Stewart.

It's almost summer and time to think COOL.
Layered, infused, rainbow or striped ice cubes are fun to make and perfect for warm weather entertaining. The cubes are simply made of several ingredients. Each ingredient is frozen separately and layered Each color/flavor is frozen, and then topped with another colorful layer. Yes, as Martha would say, it's a good thing!

Ice Cubism (Yes love those words!)

• Use store bought juices such as Ceres brand and Natalie's. Pour liquid into an ice cube tray. Fill each cube about 1/3 full for 3 layers, ½ full for 2 layers. Freeze until each layer is solidly frozen. Once frozen, pour or spoon another flavorful colored liquid over the top, and freeze again. Repeat with the third liquid layer.
When the cubes are frozen, remove and add to your drink of choice. If the drink is already chilled your gorgeous cubes will last longer.

• If you would like to add a creamy layer, as in the non-dairy creamsicle cubes below, we suggest using coconut milk, almond milk or vanilla soy milk. For a dairy version, light whipping cream is yummy. There are so many ways to use cubes, but do be mindful of the tasting blend when selecting the layers in your cubes. Be creative and compatible.

• Stuffed Cubes
Add fresh fruits, vegetables, herbs and edible flowers. Consider using seasonal herbs from the summer garden- like basil and mint. Edible flowers are a WOW addition to any drink.

• Martha Stewart tip: For ice that's especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles.

Here are some favorite recipes (some ours, some others), which not only add color, but flavor. Do share yours.

Single Layered Cubes
Chocolate syrup cubes in cold milk
Espresso or strong coffee cubes in iced coffee
Lemonade or limeade cubes in iced tea
Coconut milk cubes in Iced Chai

Double or Triple Layered Cubes
Pink lemonade, yellow lemonade, cranberry juice
Strawberry juice, orange juice, limeade
Blueberry juice, strawberry juice, coconut milk
Creamsicle Orange juice, coconut milk
Smoothies: cucumber, kiwi, lime
Watermelon, mint
Cucumber, basil

Cocktail Cubes
Pina Colada: Alternate layers of pineapple juice and coconut milk
Add these striped cubes to fresh muddled pineapple, coconut milk and rum

Mojito: Alternate layers of limeade or fresh lime juice and simple syrup. Chiffonade several mint leaves and add to lime juice; freeze. Serve these mojito cubes with muddled limes, mint, sparkling water, and rum.

Fruity Wine Spritzer: Freeze fresh or frozen strained raspberry or strawberry puree in cubes. Add some tiny mint leaves. Add to sparkling water, and white wine such as a Hagafen white Riesling for a lovely fruity wine spritzer.

Fruity Sparkling Punch: Freeze pureed Strawberries and Orange juice. Add to ginger ale and sparkling wine.

Patriotic: Freeze pureed blueberries; pureed strawberries and coconut milk. Add to lemonade, iced tea or notch it up a bit with some vanilla vodka and cranberry juice.

These ice cube recipes can be made in any ice cube tray, but work best in silicone trays. Here are two we like:
Tovolo Perfect Cube Ice Tray, Set of 2
Casabella Silicone True Cube Ice Cube Tray, Set Of 2

Want more recipes? Check out this feature on Buzzfeed.com, especially the frozen grapes and PUPsicle!: 19 Flavorful Ways to Liven Up Your Summer Ice Cubes

KosherEye is weighing in on the Knaidel controversy. Any phonetic spelling of this treasured, traditional Jewish delicacy is correct because it is actually a translation of a German-Yiddish word... much like Chanukah, Hanukkah, Shabbos, Shabbes etc. However, the major question remains: Which are preferable -- sinkers or floaters?

Try these recipes for Matzo (or should we say Matzoh) Balls:

• By Jonathan Foer on the Martha Stewart Show
• From Food Network's Celebrity Chef Ina Garten

And by the way, KosherEye wishes a big Mazel Tov, or should we say Mazal Tov to National Spelling Bee champion Arvind Mahankali.

Legendary Chef Julia Child introduced the whisk (or whip, as she called it) to Americans in the 1960's*.  Until then, most of our mothers and bubbies used a fork... likely a dinner fork, to mix, combine and beat. But, as most everything dear Julia recommended, American cooks became fans of the whisk, and learned to use and appreciate this multi-tasking tool that can aerate, whip, beat, emulsify, deglaze, and mix.

However if you have recently shopped for a whisk, you have likely discovered that there is a huge assortment of shapes, sizes, designs and materials. The world of whisks has come a long way since Julia whipped it into our lives.

So let's become whisk savvy. KosherEye has worked (ok- played) in our kitchens with several whisks, provided to us by Rösle, a company, which offers a variety of stainless steel and/silicone whisks, crafted for an assortment of uses. But understanding which whisk was best for which task, was a learning experience, a fun one at that.

A bit about Rösle:  Rösle makes a variety of excellent kitchen tools and cookware. These whisks are all made of durable 18/10 stainless steel, that won't react with foods, and are dishwasher safe. Some shapes are available with a silicone coating as well. And, they all have a lifetime guarantee.

From the Rösle whisk collection:

Egg Whisk - Wide spacing of the fine wires and a slender handle produce light and airy results when whisking mixes of liquid or semi-liquid consistency. Suggested for batters, cream mixes, sauces and soups.

Balloon Whisk/Beater - The robust handle in combination with flexible, densely positioned wires; suggested for mixes of thick or semi-liquid consistency, especially for whipping cream and egg whites for meringues, soufflés and cake batters.. This whisk incorporates air and body into foods, and according to Gourmet.com is the whisk that Julia Child made famous. It is suggested for recipes that call for combining dry ingredients, like flour, salt, and baking powder or baking soda: It distributes and helps break up any large bits, often eliminating the need for sifting. Many say that if one can only have one whisk, this is the one.

Flat Silicone Whisk - The flat shape of this whisk is especially suitable for stirring small quantities, and is heat resistant up to 500°F. This whisk's loops are arranged in a flat pattern so that they cover the large surface of shallow fry pans or roasting pans—perfect for mixing roux's, pan sauces and gravies.

Jug Whisk - This whisk, similar to a balloon whisk but more slender, is ideal for whisking in narrow containers and glasses. Food and drinks can be quickly and easily stirred. Suitable mixing most liquids, including shakes and salad dressings.

Twirl Whisk - This flexible spiral shape moves up and down and facilitates airy beating of mixes, reaching the base and all corners of a narrow container. It is especially suitable for processing small quantities of liquids such as sauces, dressings and gravies.

If you are planning to buy only one whisk – which whisk should it be? The experts are mixed on this. Some suggest the balloon whisk; others the jug whisk, and some couldn't live without their egg whisks. Our thoughts: Think about why you need a whisk, and select the one that best suits that job. Most are very versatile. Or, of course, you can buy them all! Click on the whisk below to buy Rösle whisks:

For more information visit rosleusa.com.

*AND NOW... a treat for you dear readers. Grab a cup of coffee or tea, and watch Julia cooking up a dairy cheese soufflé with her wire whip.

Part 1:

Part 2:

KosherEye is always searching for new kosher products and culinary gadgets, and we instantly knew we had spotted one while attending the January, 2011, AmericasMart Gift Show. There it was – the Zoku Quick Pop Maker, a fun, colorful, very happy, popsicle display in the middle of winter. And, yes, this innovative tool proved to be a huge success with both kids and adults!

Flash forward 2 years to 2013, and Zoku has done it again with its new Slush & Shake Maker, So much fun. You can shake up healthy slushies, energy drinks, milkshakes, smoothies, icy coffee drinks, ice cream sodas and even frozen cocktails in just a few minutes! It stores in the freezer so it is always ready to use. And it is easy to use too. Remove the frozen inner core from the freezer and place it in to the outer sleeve, pour in your ingredients, mix & scrape the cup with the spoon (included) and watch as the slush freezes before your eyes! Really! The Zoku Slush and Shake Maker sells for $19.99. For more information, visit Zoku.

Read all about the original Zoku innovation as we reported in our feature in 2011.

KosherEye has made a new discovery and what a find it is! We try to follow up on suggestions from our readers, and so when a KosherEye friend recommended Papergoods.com we checked it out. We found a huge online store of disposables, paper and plastic goods for entertaining, everyday use, Shabbos and special occasions. In fact, we were so impressed that we contacted the company – requested samples and decided to share this site with our readers. Our sample order was shipped promptly and arrived intact. (According to comments on their site, this is the norm!) We don't know how they do it, but orders $49 and over are shipped free. Freight for orders under this amount, cost only $5. And, for even more savings, yes, KosherEye is very frugal-minded, we love their weekly "steals and deals".

A bit about the company: Sholom, the founder of Papergoods.com was brought up in a family of 9 children. His education includes yeshivas in the U.S. and England. While growing up, he shared many of the weekly supermarket shopping experiences with his mom and siblings, laboriously dragging home groceries and paper goods. So, as an adult, Sholom, realized how convenient, time saving and budget friendly it would be to have paper goods delivered. The option of affordable delivery was common for large offices, but not realistically affordable for families, especially small families. Thus, along with a childhood friend, he founded PaperGoods.com.

According to Sholom: "I am personally a huge online shopper. One day after an especially large shopping (schlepping) trip I decided to find out if there was anyone selling paper goods online. Lo and behold, there was none and I decided then and there that this is what I wanted to do! I started the company, which was originally called papergoodsdirect.com, in my garage about 5 years ago and have been building papergoods.com ever since. Presently, our company has relationships with many of the country's leading paper/plastic companies, but we hope to eventually manufacture our own signature lines."

We asked Sholom to recommend tableware for different occasions and budgets. He graciously complied.

Some choices for the luxury buyer:
One lovely choice is the silver collection white plastic plates with silver rim accent. Paired with detailed silver-like plastic flatware, clear square-bottomed plastic tumblers and color coordinated dinner napkins – the look is elegant.

Some choices for the budget conscious host: Many items can be purchased in money saving bulk quantities. We like these cream square plates, which come in several sizes, and have matching luncheon napkins.

Best Sellers for casual summer entertaining:
Floral ensembles are classic. Plates and napkins are available in many sizes.

And then there are the "hard to find" clear plastic plates and servers, including mini servers as shown here.

For more information and to see all available disposables: papergoods.com

Papergoods.com is partnering with KosherEye and gifting a random KosherEye reader with a $50 gift certificate toward tableware. To enter, click here.

Dear old dad, granddad, husband, son, or son- in- law. You get the idea!  Most want to forgo the salads and enjoy a different type of Father’s Day feast. We are sharing a menu along with some recipes that will please most dads. Some are KosherEye culinary copycats from popular eateries – all converted to kosher. 

• Just Like Steak and Shake Milkshake
• Whopper - Like Burger King
• Cole Slaw Like KFC
  
• Red Robin Steak Fries
• Triple Chocolate Walnut Brownie Cookies
• Bloomin' Onion Like Outback
  
• Salmon Marinade Like Longhorn
  
• Olive Vinaigrette Salad Dressing Like Longhorn
• KosherEye FLT Sandwich
• Ribeye Steak with Morton's Steakhouse Marinade
• McKosherEye Copycat Burger Spread
  

I love spring. It's the tentative, yet warm, wet kiss of seasons. Who doesn't want the weather to warm, the sprouting bulbs to wend their way through the earth to find sunlight, and bare trees lining streets to explode into canopies of green? Yet, for me spring comes with one long melancholy sigh as I realize I will be seeing much less of my slow cooker over the next several months and much less of the comforting fall-apart meat I love that is the result of the low-slow process the utilitarian cooker gives us. While I was researching, testing and planning weeks of spring recipes for my blog, foodfixkitchen.com, I came across a recipe for a lamb stew that starting me thinking about a classic French "navarin printanier" we made in culinary school. Navarin means lamb or mutton stew and when vegetables are added, particularly blushing new spring vegetables like asparagus, baby turnips and English peas, that's when the "printanier" or spring part comes in.

With a little tweaking of the recipe normally done in the oven or stovetop, and the help of the smart new Cuisinart 6-quart Multi-Cooker I was given by Cuisinart recently to play with, I am happy to report a wonderful spring excuse for slow-cooking!

The absolute stunning thing about this particular cooker, and why I loved working with it, is that it has a "browning" setting. It actually browns and sears, right in the cooker pot, right inside the cooker. Browning meat for a stew, even a slow cooker stew, is a flavor-building technique that should not be skipped, even though, for convenience sake, a lot of slow cooker recipes do skip it. With this Cuisinart cooker, you don't have to mess up an extra pot, or your stove with the browning process...and all the flavor stays right in the pot you'll be slow cooking in.

The browning function allows you to set the temperature as high as 400 degrees F, which is hot enough to get a nice sear on the meat. It also allows you to bring things to a boil, as in reducing the sauce at the end of the cooking time, without dirtying yet another pot!

Wouldn't you love to have one of these lovely cookers right now?  Even though it's spring? Just to make this lovely slow-cooked spring lamb? Well, as a memorable way to introduce myself to KosherEye readers, and because Cuisinart was generous enough to offer a brand-new one of these to giveaway, one lucky reader will give this beauty a home. Enter here. 

Now, a final word on this lamb stew. It's has the depth of a classic boeuf bourguignon, but on daylight savings time! It's perfect for the still cool nights we are having but gives a wonderful hint of all the green freshness to come. The herby-fresh pistou (fancy-French for pesto) with mint and parsley and basil along with the new potatoes, boiled, lightly smashed and pan-fried to a crispy, creamy perfection make this a meal fit for a spring celebration!

CHEF RACHEL WILLEN, CREATOR FOOD FIX KITCHEN
BLOG AND COOKING SCHOOL

"Food is the gas in your tank, it's the raw material of who you are, so why wouldn't you eat well?" asks Chef Rachel Willen, creator of the popular recipe blog and cooking school by the same name: Food Fix Kitchen.
Through her cooking, writing, teaching and personal appearances, Chef Rachel has delivered the credo she lives by: "cook well, eat well, live well,"

Her unique personal story is one of overcoming childhood abuse, traveling many life paths (actress, waitress, singer, caterer, stand-up comic, writer, graphic artist, and mother) to find fulfillment, culminating in a courageous, culinary-inspired reinvention. She acted on a life-long passion for cooking and went to professional culinary school at age 50, at the same time as her 19-year old son.
"I like to say that we followed in my mother's 'FOODSTEPS'" says Chef Rachel, "because she was a private chef for nearly 40 years, working until the week she died at age 86. She was a Holocaust survivor and knew what it was to go without food, so she lived her life as a gastronomical celebration. Cooking and feeding people was her way of healing others and herself."
Today, Willen's son, Max, is a chef working at Thomas Keller's Per Se in NYC, one of the top 5 restaurants in the world, and Willen is a Food Network's Chopped Champion, a nationally recognized food writer and founder of a successful NY metro area recreational cooking school. She has brought her culinary skills, living well credo, and message of "reinvention at any age" to schools, corporations, medical centers, destination spas, women's groups and charity events.

Chef Rachel Willen's Recipes for this delicious spring dish:
Spring Lamb with Garden Pistou
Hands-Down Potatoes

You can read more about Chef Rachel Willen at http://foodfixkitchen.com

Selecting a Breadmaker can be confusing – especially if one has not previously owned a bread machine. So many choices - one paddle or two? vertical loaves or horizontal loaves? A machine that makes a 1 lb. loaf or a 2 lb. loaf? Size of actual machine? Ease of use? Settings? Decisions... decisions... decisions!

So let's talk! We have recently tested the newest model, of the Zojirushi (pronunced zo-jih-ROO-shee) bread maker, the Virtuoso BB-PAC 20. In fact, since we have grown so attached to it, let's use its nickname, the Zo. It has moved to a position front and center in our kitchen, right up there with our stand mixer, Vitamix, Coffee Maker and food processor. Not only are we busily making whole wheat bread for weekday sandwiches, challah for Shabbos, and cinnamon rolls (yumm) much too often, but we have also made jam. strawberry jam to be exact. So simple! Making jam was so easy, that we plan to progress to blueberry and peach jam later this summer.

Yes the Zo is an investment ($275), but if you have the counter or pantry space available, and if you love fresh bread and preserves, we think that it is well worth the price. If you use it often, studies have indicated that over time, homemade bread costs substantially less than store bought bread, and is of course healthier, (We guess that depends on your ingredient choices.)

Why did we select the Zojirushi? – We compared many popular bread machines, some less costly, but liked the features on the Zo. The Home Bakery Virtuoso® Breadmaker (BBBAC20). If you plan to become a regular breadmaker...these features are important.

The Virtuoso bakes a traditional, horizontal-shaped 1 ½ - 2-lb. loaf, has dual kneading blades, 13 hour delay timer, easy to read clock and many varied menu settings-including basic bread, wheat bread, gluten free bread, sourdough starter, dough, jam, cake, quick bread and 3 home made settings for custom recipes. Trust me, we are not techies, but the accompanying recipe book and DVD offers easy to follow, step-by-step instructions for each setting. Additionally, the Virtuoso has an exclusive lid heater, which makes even baking and proper browning possible. The dual paddles ensure thorough mixing and kneading, and result in a higher rise. The bread pan includes easy-lift handles, ensuring quick and safe loaf removal of the loafs. And there is a large window to watch what's happening.
And, we must share one of our favorite features..the 13-hour delay timer – which allows us to go to bed and wake up to fresh homemade bread in the morning. Sounds so good, doesn't it? Yes, it's truly amazing. We also especially like the dough cycle, which is perfect for mixing up a batch of cinnamon buns, challah and rolls.
We find the 2 lb. size loaf convenient, some to slice, some to store and even some to freeze. For Shabbos challah, the Zo delivers fresh challah in a hurry on a Friday morning. One 90-minute cycle provides enough dough to make two 1 lb. loaves. We shape them, place them in loaf pans or on our Silpat mat, let them rise for 1 hour and bake for 30 minutes. Done! By the way, for those readers who are gluten free, the Zo even offers a setting for you. So, dear readers, if you are in the market for a breadmaker, do consider the ZO, and share your thoughts (and recipes) with us.

Learn more about the Zojirushi Breadmakers at Zojirushi.com.  To purchase: Zojirushi Virtuoso Breadmaker.

For some of the best bread machine recipes, see the following in our KosherEye recipe library:

Bread Machine Challah
Easy As Can Be Bread Machine Bread
Strawberry Jam

We look at the Emile Henry bakeware and ovenware line as providing heirloom quality pieces for our kitchens. They are culinary accessories that although sometimes pricey, can last a lifetime and beyond. If a bride adds these to her gift registry, she can be confident that she will not have to purchase replacement pieces for a very long time. The company too is confident in the quality of its products and offers a 10-year warranty.

Our newest Emile Henry culinary wonder is the roasting/lasagna dish we have been testing. It is versatile, and our "go to" ovenware casserole dish for baking or roasting family sized entrees, sides or desserts. This rectangular baking dish is durable, functional and stylish. It multitasks...going directly from freezer to oven, to table, and then into the sink for a hand washing or into the dishwasher. And, due to the hard glaze, cutting and slicing in the dish is possible without the worry of damage or scratches. It is also resistant to chipping. Whew!

We tried our recipes in a large 16.7" x 11" – 3.8 quart family-sized dish, deep enough to hold mounds of ingredients, large enough to feed a crowd. We like the deep colors of the glaze – ours is in the sand color. Although this rectangular shape is popularly known as a "lasagna" dish, we think that its versatility reaches far past lasagna, useful for any casserole or layered recipe. Since we used ours for meat, we plan to purchase another for dairy. There will be no problem confusing the two, since there are many colors and sizes from which to select. In fact, for our dairy cooking, we likely will select a smaller one.

Since 1850, Emile Henry's ceramic bakeware and tableware has been made in Marcigny, France. It is still made from high fired Burgundy clay, a type of natural clay superior for conducting and retaining heat, keeping food warm longer than traditional bakeware.
Emile Henry cookware and ovenware is most definitely a KosherEye gift yourself gift others culinary selection. Any cook, beginner or seasoned will treasure this in the kitchen.

The casserole:
According to WikiPedia, the word casserole is from the French word for "saucepan" and is defined as a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

To purchase, click here: Emile Henry Lasagna Dish

Enjoy these crowd friendly casserole recipes:

• Everyday MEAT LOAF with Hidden Vegetables adapted from Chef Daniel Holloway
• Chicken Marvelosa by KosherEye friend and chef/teacher extraordinaire Norene Gilletz
• Chocolate Lasagna - layers of heavenly chocolate
• Meat Moussaka from KosherEye friend Gloria Kobrin. For more of Gloria's wonderful recipes, purchase her Kosher Cookbook app at the iTunes store.