American

Glazed Parsnips
American, Uncategorized

Glazed Parsnips

Parsnips look like white carrots and are very sweet. They have a center core which softens completely in chicken soup. In this recipe, I boil them until they are crisp-tender. The outside of the parsnips become soft; but the core, depending on how thick it is, remains hard. I like […]

Coleslaw
American, Parve, Salad, Uncategorized, Vegetarian

Coleslaw

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 […]

Halibut Salad
American, Uncategorized

Halibut Salad

I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals. Halibut is a firm white fleshed fish that has a very mild flavor. It’s actually whiter than other white fleshed fish like snapper or flounder. I think that’s what makes it so pretty as a […]

Strawberry Blueberry Tart
American, Dessert, Parve

Strawberry Blueberry Tart

This Strawberry Blueberry Tart is a delicious and beautiful way to celebrate the summer. The contrasting textures and taste of cooked and raw blueberries combined with the sweetness of fresh, juicy strawberries is irresistible. The red and blue colors of the berries makes this Strawberry Blueberry Tart perfect for the […]

Spinach and Pear Soup
American, Soup

Spinach and Pear Soup

This Spinach and Pear soup is silky smooth and light. It has a mild spinach flavor despite its rich green color. Cuisine Minceur by Chef Michel Guerard was my inspiration for this recipe. His cookbook is filled with low fat recipes that are not lacking in flavor and sophistication. The […]