My parents used to take us to Europe for two or three weeks during the Summer. My brother and I are three years apart. I’m the older one. A typical day would involve some sightseeing, lunch at a pre-arranged serious restaurant, shopping, resting and a serious dinner for which we […]
One of my parents’ favorite restaurants was La Grenouille in NYC. They were always greeted warmly at the door and given their favorite table in the front of the restaurant. They had a perfect view of the magnificent flowers that Madame Masson always had there. On special occasions, my brother […]
We started our children on artichokes when they were very young. Permission to eat with your fingers was a big plus! Consequently, generations of kids have leaned to eat artichokes at our table. Eating tutorial later. First – choose artichokes whose leaves are tightly closed. I prefer unblemished ones but […]
This is one of the most decadent fish recipes you can imagine. The mild flavor of the poached Striped Bass is enhanced by the buttery leeks and mushrooms. What sends this recipe over the top is the rich, melt in your mouth Cream Cheese Crust. Each bite is heaven!
I love this sugar dough (pâte sucrée) because it is so versatile and easy to use. You can roll it out quickly to make a pie crust or cookies. If you have a little more time, buy yourself a mini tart pan and use this dough to make tartlets and […]
Pour a glass of wine, spread this creamy pâté on some French bread, turn on some music and you’ll feel like you’re in Paris.
I love Onion Soup. Traditionally, it is made with beef broth and has grilled bread covered with melted cheese that gets all gooey and drips down your mouth, sitting on top of it. You can’t do that if you’re kosher. I decided to make a vegetarian version, so I can […]
This is a delicious vegetarian rendition of the traditional Boeuf Bourguignon.
It’s amazing what egg whites and sugar can create. For Passover: replace cream of tartar with 1/4 teaspoon of lemon juice or a pinch of salt.
This is a very rich velvety mousse with the tangy taste of orange rind and orange liqueur. This recipe can be used for Passover.