You can use any firm fleshed white fish like grouper or halibut instead of snapper for this easy and delicious recipe. The crushed plantain chips give a great coating and provide a real crunch depending on how finely you grind them. Serve with Blackberry-Mango Salsa and Quinoa made with sauteed […]
This salsa is as beautiful to look at as it is delicious to eat. Fresh lime juice turns up the flavor of all the other ingredients. This is the perfect accompaniment to fish or chicken or even just spooned over a plate of quinoa. Prep time: 20 minutes
Plantain Chips are crunchy and delicious on their own; and are also healthier than potato chips. Eat them as snacks or pulverize them and use as a coating for fish, meat or vegetables. They make a great substitute for matzah meal on Passover. Prep time: 15 minutes
I learned how to make Chicken with Currants, Olives and Herbs when I was taking a cooking class right outside of Florence, Italy. Knowing I was Kosher, the Chef made all the recipes with vegetable stock so I could eat them. There was no substitution for the chicken; so I […]
Fluffy mashed potatoes contrasted with crisp potato skins- it doesn’t get any better!
This is such an easy, elegant , and flexible hors d’oeuvre. Dot it with creme fraiche and it’s dairy. Skip the crème fraiche and it’s pareve. Either way, this make ahead delicious hors d’oeuvre is always a hit!
This recipe is so easy and versatile. Sauté vegetables of your choice, add cheese or don’t, pour beaten eggs over mixture and bake. Make the frittata before your company arrives or greet them and pop it into the oven. Have a drink and voila – brunch/lunch is ready.
Meringues are made from egg whites beaten with sugar and a little cream of tartar, salt or lemon juice to help them hold their shape. This process can take on many different uses depending on how you treat the meringue. You can flavor it with vanilla, peppermint or whatever you […]
This is a very rich velvety mousse with the tangy taste of orange rind and orange liqueur. This recipe can be used for Passover.
This recipe for Stuffed Cabbage is the essence of food memory for me. The aroma and taste bring back my Grandparents, Margaret-the lady who made it for them and Annie Mae- the lady who made it for my parents, myself and my brother. When I was a toddler, Grandma Jeannie […]