Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.
Nothing could be easier than roasting sugar snap peas that you purchase in a package with their strings removed. One skillet to wash and 7 minutes in the oven. You'll love them. I guarantee it.
A truly unique, mouthwatering and taste tingling salad that makes you wonder, what am I tasting?
This dessert is made in 4 parts: cake, rum syrup, coconut custard and whipped cream frosting. I like to think of each part as a separate recipe that can be made at different times and then assembled.
This extremely moist cake, so moist you might say it is almost custardy, is a hit at a meeting, a barbecue or a fancy dinner party.
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.
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.
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.
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.
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.”
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. .
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.
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.
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.
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.
Chicken backs and lots of earthy veggies add phenomenal flavor to chicken soup.
It’s richer and more flavor with a lovely bronze hue.
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.
Salsa Verde's acid and herbal notes add a touch of fresh zing to any grilled meat, think flank steak, chicken, pork chops, lamb.
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.