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
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
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
Baking stuffing in muffin cups has many advantages. These are universally popular, because it seems everyone likes cornbread. Here are several other advantages:Read More
Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too.Read More