Gevirts means “spices” in Yiddish. That seemed appropriate because a lot of my recipes come to me from my Jewish grandmother, and because I’m Jewish too. But not all these recipes are Jewish. They’re whatever I cook myself, and that changes from year to year.
I cook almost everything we eat from scratch. I try to use fresh or minimally processed ingredients, a lot of vegetables, and not very much meat or fish or cheese. Some of the recipes are more indulgent than others, of course.