Grape Leaves Stuffed with Herbed Rice was one of our favorite meals when we traveled to Turkey. They are vegetarian and really delicious. The rice is flavored with cinnamon and allspice and then mixed with the Turkish trilogy of herbs of parsley, mint and dill. This rice is full of […]
Turkey Burgers can be every bit as satisfying as their beef counterpart. My personal preference is white meat turkey which is less fatty than dark meat. In order to replace the moisture the fat provides, I add sauteed onion and celery plus cranberry sauce to the mixture. Grill the burgers […]
I probably ate Chicken with Spanish Rice once a month for over 20 years. It was on Annie Mae’s rotation of chicken recipes that she made for my family’s Shabbat dinner. She called it Potted Chicken. The chicken was so soft; it literally fell off the bone. The rice was […]
Yerushalmi Kugel was created in the 1700’s in Jerusalem. Joan Nathan writes in her book: “The Jewish Holiday Kitchen” that Yerushalmi Kugel comes from the Gaon of Vilna and his followers. This fact is personally intriguing. My Aunt Hilda, my Father’s older sister, always told me that somehow we were […]
I started making Glazed Parsnips when my Mother was alive and joined us for Thanksgiving. She would only eat white and red vegetables. As luck would have it, my Glazed Parsnips became a favorite with my Mother and my daughter. After Mom died, I stopped making them; until my daughter […]
Ever wonder how Coleslaw got its name. According to Wikipedia: “The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word ultimately derives from the Latin caulis, meaning cabbage.” Whether […]
This White Wine and Tarragon Sauce depends on a dry, crisp, white wine and the fresh color and flavor of a new bottle of dried tarragon. The wine doesn’t have to be expensive; but it has to be good enough to drink. Fresh, bright green dried Tarragon is also a […]
I make this Asparagus and Celery Root Soup with white asparagus rather than green. White asparagus have a more delicate flavor than green and allow the flavor of the mild celery root to come through. Fresh white asparagus are only available during Spring and Summer. I remember how excited my […]
I can’t remember where I first ate Chopped Eggs and Onions. It could have been at a hotel in the Catskills or at an older relative’s house. All I know is that I loved it. This chopped egg recipe is completely different from Egg Salad. There’s no celery and no […]
I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals; but trust me, you can eat it any day of the week. This salad is perfect for a hot Summer’s lunch or afternoon snack. Halibut is a firm white fleshed fish that has a very […]