This recipe was taught to me by a wonderful lady from the South. The flavor of caramelized corn, sugar and vanilla is irresistible. If you make it with coconut oil, there is a light flavor from coconut which I love. If you don’t- use melted margarine or vegetable oil. Naturally, […]
Course: Side Dish
Beautiful to behold and deliciously sweet to eat! I like to wear gloves when handling beets so that my hands don’t turn red. If you are roasting yellow and red beets at the same time, you should wrap them separately so that the red doesn’t stain the yellow.
This is the perfect starch for any meat meal. If you prefer Gluten-Free and /or you want to make this for Passover: replace the cornstarch with potato starch and the corn oil with any oil that is kosher for Passover.
String beans are one of the most versatile of vegetables.
This was such a sweet post from my daughter (Jessica Kobrin Bernstein- @Peek a baby blog)- that I had to repost it here: “These are the latkes that I grew up eating…and I still haven’t tasted any that come close!” The ultimate latke, in our family, is crispy on the […]
This is a simple rice recipe that can be eaten as is or used as a base for other recipes.
Vegetables and carbs all in one dish.
Grated orange rind, dried cranberries and cinnamon make this a more savory than sweet sauce.
There is a real umami to this dish! You can’t quite put your finger on the flavor; but it is delicious and hits all the right notes. The chestnuts are rich and creamy. The onions are slightly caramalized; and the celery adds crunch. Add in the flavors of wine and […]