Vietnamese Beef Stew

Lemongrass, ginger, star anise, soy sauce, fish sauce and many more aromatics promise a stew that is layered with flavors—-salty, spicy, pungent, sweet and loaded with umami. I have lots of tricks up my whisk for guaranteeing success. Read on.

Read More
Print Friendly and PDF
In

Lentil Stew with Eggplant, Tomatoes & Zucchini

Vegetarian, healthy, nutritious, colorful and simple to make (once you’ve chopped the veggies), you can call this a stew or a very hearty soup.

Read More
Print Friendly and PDF

Brazilian Cheese Puffs Pao de Queijo

Find out how hot, puffy, chewy zesty golden cheese puffs made in the blender and baked in mini muffin tins keeps me ho-ho-ing through the holidays.

Read More
Print Friendly and PDF

Beet Applesauce

This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.

Read More
Print Friendly and PDF

Crispy Root Vegetable Latkes with Beet Applesauce

Latkes made with boiling potatoes instead of starchy baking ones, really? And with celery root, rutabagas and parsnips? You must be kidding. What would our forefather's say? "Well" I would tell them, “I still fry them in oil so I’m honoring Hanukkah.”

Read More
Print Friendly and PDF

Gold Potato & Root Vegetable Gratin

A new casserole to be thankful for.

Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .

Read More
Print Friendly and PDF

One Bowl Chocolate Cupcakes with The Only Chocolate Frosting You Will Ever Need

Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to  perfect this dynamic duo.

Read More
Print Friendly and PDF

The Only Chocolate Frosting You Will Ever Need

It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting.

Read More
Print Friendly and PDF

Parmesan, Rosemary & Pecan Cocktail Crackers

I brought these to a meeting recently and amidst platters of appetizers, so many people were talking about them and asking for the recipe that I thought you might enjoy it, too.

Read More
Print Friendly and PDF

Pasta with Shrimp, Peas & Cherry Tomatoes

When I need dinner in a hurry, I often throw whatever I have on hand into pasta. Shrimp from my freezer, tomatoes from my fridge, pasta in my pantry and basil on my window sill.

Read More
Print Friendly and PDF

Chicken Root Vegetable Soup

Chicken backs and lots of earthy veggies add phenomenal flavor to chicken soup.

It’s richer and more flavor with a lovely bronze hue.

Read More
Print Friendly and PDF
In

Just-Right Matzah Balls

Subject: Floaters or clunkers

Some matzah balls are so light and fluffy they are known as floaters. Others are so dense and heavy, they are called sinkers or clunkers. Mine are Just-Right because they are somewhere right in the middle. I’ve found one ingredient that makes all the difference.

Read More
Print Friendly and PDF
In

Salsa Verde

Salsa Verde's acid and herbal notes add a touch of fresh zing to any grilled meat, think flank steak, chicken, pork chops, lamb.

Read More
Print Friendly and PDF
In

Green Gazpacho with Poblano Chiles & Tomatillos

Move over red gazpacho. Today everything is going green. Green tomatillos, poblanos, jalapeños, onions and cucumbers, blended together with plain yogurt (ok, it's white) into the most velvety, lush, tangy, chilled soup imaginable.

Read More
Print Friendly and PDF
In

Summer Nectarine (or Peach) & Blackberry (or Boysenberry) Pie

When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie.

Read More
Print Friendly and PDF

Never-Fail Pie Crust

This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz. 

Read More
Print Friendly and PDF

Shaved Veggie Salad with Tahini & Dates

Smear salad plates with tahini dressing, top with thinly shaved raw beets, carrots, radishes and leafy greens and enjoy a unique, fresh, crisp and colorful salad. Of course you'll scrape your plate clean.

Read More
Print Friendly and PDF
In

Vietnamese Shaking Beef

Vietnamese Shaking Beef recipe, like all quick stir fries, is easy once you have assembled the ingredients. And this recipe takes few, compared to most stir fries.

Read More
Print Friendly and PDF
In

Chocolate Rads

One and one-half pounds of semi-sweet chocolate churned into 12 ginormous, crunchy, chewy, nutty chocolatey cookies is pretty radical to me.

Read More
Print Friendly and PDF
In

Best Banana Bread a.k.a. Kona Banana Bread

I call this banana bread, which comes from Marion Cunningham, the best, because it truly is. Your bananas must be very ripe. I have a trick.  

Read More
Print Friendly and PDF
In