This very colorful Sesame Vegetable and Tofu vegetable salad is packed with flavor and protein. Add the dressing right before serving so the vegetables retain their color. This recipe will be a great addition to your buffet table. By the way, I added tofu to this salad to create a vegetarian […]
Carrot Soup with Chives is a light, smooth, and flavorful soup that is at its best when served chilled. As with any recipe, the result is only as good as the ingredients you use. I use large organic carrots to make this Carrot Soup with Chives; because they have more […]
Farro is a grain that is very healthy, easy to prepare and a wonderful base for this Farro Vegetable Salad. It has a chewy texture and a somewhat nutty taste. When you toss Farro (or any grain) with the dressing of your choice while it is still warm, the grain […]
Last week, my husband and I made a last minute reservation at Mike’s Bistro located at 127 East 54th Street (between Park and Lexington) in New York City- 212-799-3911. It was our first time; but definitely won’t be our last! We walked into a lovely warm room with exposed brick […]
Swiss Meringue Vacherins are much sturdier than their French counterparts. There are basically three different methods to prepare meringue: French, Swiss and Italian. Up until last week, I had been making French Meringues as beautifully explained by Jacques Pepin in his book La Technique. I’ve been making meringue kisses, meringue […]
The sweetness of the apples is a delicious balance to the thinly sliced potatoes in this Potato-Apple Galette. Adding sage gives it an earthy flavor that will make you want to come back for a second piece. This recipe is so easy and yet looks so elegant! You can serve […]
The exact translation of Coq au Vin is chicken in wine; but it is so much more. There are so many layers of flavor built up in this recipe inspired by Julia Child. The mushrooms are quartered rather than sliced; so they have a more toothsome feel in your mouth. […]
It’s hard to believe that Passover is almost upon us. People who are staying home have begun their cleaning so that they can be ready to cook for the holidays. Everyone who observes is beginning to eat from their cupboards thereby reducing the amount of Chametz they have to throw […]
I was so excited when Trina Kaye sent a copy of The New Kosher Menu by Paula Shoyer. Paula’s baking books are so beautifully done that I was looking forward to seeing what she did with the daunting cooking issue that is Passover; and she doesn’t disappoint. The New Passover […]
It has become popular for cooks, professional and home trained, to declare that the secret ingredient in their recipes is “love”. Dahlia Abraham-Klein has, in fact, woven love throughout her book “Spiritual Kneading Through the Jewish Months. I quote:”In the sanctuary of our homes, we are graced with a special […]