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 […]
Vegetables Bourguignon (a riff on Boeuf Bourguignon), is a flavorful vegan entrée all year round and perfect for Passover as well. I’m always looking for a delicious and filling vegetarian/vegan entree for my daughter. During the year, tofu and seitan work fine; but not on Passover for those who don’t […]
I love this Balsamic Vinaigrette because it has enough body to be a great dipping sauce for artichokes and is light enough to enhance every salad. It is also a terrific marinade for chicken or tofu. If you prefer a mustard flavor, click on the link for Mustard Vinaigrette. Prep […]
The idea to serve Baked Brie with Watermelon Pickles popped into my head as I was munching on some plain Watermelon Pickles. It occurred to me that the flavor of these pickles would be a great counterpoint to the richness of melted Brie? Off to the store I went to […]
There is no way to adequately describe how delicious these Apple and Pomegranate Crepes are! Have your All-Purpose Crepes ready and the rest is a snap. I make Apple and Pomegranate Crêpes with sliced apples mixed with pomegranate seeds. Sauté everything with a fresh Vanilla bean and douse it with […]
All-Purpose Crepes can be used for both savory and sweet fillings. Some of my fondest food memories are visual ones like watching Crêpes Suzette being flamed at the table at a wonderful French restaurant. I enjoyed the elegance of the set up: the lightly cooked crêpes, the butter, the fresh […]
This Apple Tart is rich and sweet from the apples sautéed with the seeds from a vanilla bean and topped with apples glazed with orange marmalade and orange liqueur. What a treat and a beautiful way to impress your company! No rolling pin needed! You can press the dough around […]
All-Purpose Pastry Dough is true to its name. It takes just a few minutes to put together. It’s easy to roll out; and can be used for any type of pie or tart you make. For a sweeter crust, click on this link for Sugar Crust. All-Purpose Pastry Dough is […]
This Apricot-Raspberry Tart is a prime example of eating with your eyes before you have your first bite. The orange apricots, red raspberries and green pistachios make you feel like you’re jumping into a beautiful painting. The almond cream or frangipane in French, gives you the mouth feel of a […]
Looking for a recipe that harkens back to “old world” elegance? This is it! I developed Salmon Wellington after I was sent Black Truffle Paté and Truffle Oil by Crafted Kosher- a company that is unfortunately no longer in business. The term “Wellington” usually connotes tournedos spread with liver paté […]