FISH, MEAT, AND POULTRY
The environmental impact of our food systems should not be ignored. Unfortunately, the information out there is very confusing. We wouldn’t dare suggest that we have all the answers, but we would encourage you to do a little research on the products you buy. Take a look at Seafoodwatch.org to learn which types of fish to buy and which types should be avoided. Or simply ask your local fishmonger—he or she should be able to answer any questions about sustainability.
Regarding meat—the same applies. Your butcher can be a great source of information. One easy way to be conscientious about your protein consumption is to simply buy and eat less of it.
Please note that our recipes were made and tasted with kosher meat. Because kosher meat is salted, we really mean it when we say “salt to taste.”
EGGS
When a recipe calls for eggs we always use extra-large organic eggs. In truth, the size differential becomes important only when you are using five or more eggs at a time. But for simplicity’s sake we used extra-large while we were testing recipes. Whenever possible, buy eggs straight from a farmer. You will be amazed at the difference in taste, color, texture, and freshness.
MILK AND MILK SUBSTITUTES
While we’ve taken a health-conscious approach to cooking, avoiding the heavy creams of classic French and Italian cuisine, we do use low-fat milk in many of our recipes. However, if you are dairy-free, there are now many alternatives on the market: almond milk, rice milk, coconut milk, and many other alternatives can be substituted for regular milk. But be aware that these milks have distinct flavors and the end result will be different.
BUTTER AND MARGARINE
Unless otherwise noted, when a recipe calls for butter, we mean unsalted and organic. Current health findings have led us away from partially hydrogenated vegetable oil and trans fats, and steered us back toward butter. Nothing is better than butter, really. And many of our recipes call for it. But if you’d like to make something pareve or dairy-free, margarine, non-hydrogenated vegetable shortening, or grapeseed oil can be substituted in several of our dessert recipes. However, when using a butter substitute, we usually add a dash of vanilla or nut extract, a pinch of cinnamon, or lemon zest to fill in the flavor profile. For baking, you can also experiment with solid oils such as coconut oil.
