As far back as I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom Kippur. It was one of a million options served that night; so not eating it didn’t leave me hungry. There was absolutely nothing that appealed to me in […]
It was at one of my Mother’s “soirées” that I first tasted watermelon pickles. I was a child fascinated by what the cook was creating. It was only as an adult that I learned that watermelon pickles were not created in France in fancy jars; but were, in fact, a […]
The combination of oranges, strawberries and fresh coconut is called Ambrosia- a term that refers to the “nectar of the Gods” in Greek mythology. It is aptly named, although the recipe has its origins in the South! The natural juices from the fruits combined with the mellow flavor of coconut […]
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisfying side dish for meat and fish. Quinoa itself has […]
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat; consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
These Mini Meat Loaves are perfect for a buffet or an easy family dinner. Each mini loaf is about five ounces; which is perfect for one person. Better yet- you’re not getting five ounces of meat. You’re getting some meat mixed up with a ton of sautéed vegetables and spices! […]
I opened my freezer and discovered I still had a bag of frozen fresh pumpkin purée! Purim was approaching and my daughter loves Pumpkin Pie; so I thought why not make a pumpkin filling for some of this year’s Hamantaschen. I decided on a Sugar Crust; and then went about […]
Why the combination of Endive, Blood Orange, Avocado and Chioggia Beets? I think in color and contrasting flavors and textures! When I saw the rainbow sweet Chioggia beets, I imagined them with juicy mildly acidic blood red oranges, pale green mellow avocados and crisp white endives. Toss the salad with […]
Nothing like a fudgey brownie to satisfy a chocoholic! Timing is important to achieve that texture. You can use the tried and true method of inserting a cake tester in the brownies – but for these brownies, it shouldn’t come out clean. There should be not just crumbs, but moist […]
You can make these Puff Pastry Straws out of store bought puff pastry made with butter or the non-dairy variety made with margarine. I usually make them non-dairy so that I can serve them with a meat meal. It doesn’t get easier than slightly rolling out the defrosted pastry, sprinkling […]