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 […]
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 […]
Heirloom Tomatoes and Bleu Cheese are a magical combination. I wait all year for those indescribably delicious heirloom tomatoes. Yes, in this era of perpetual availability of all fruits and vegetables, there still is a special unique flavor to produce in its natural season. Tomatoes fall into this category. To […]
I should really call this recipe Mock Sour Cherry Persian Rice. I definitely did not create this recipe. I did do a good bit of recipe research and melded all the ideas that worked for me into one- and then added roasted onions because my grandson loves roasted onions. Most […]
Pico de Gallo is a spicy Mexican sauce that can be used on everything: eggs, meat, chicken, fish, tacos -even just vegetables. It differs from salsa, in that Pico de Gallo (also called Salsa Cruda-raw salsa) is consumed raw and chunky; while Salsa is generally based on cooked ingredients and […]
Matzarella en Carrozza is a Passover take of one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that’s been soaked in egg, add mozzarella and Pesto, and sauté in olive oil. The result is an ooey gooey delicious appetizer/entrée, Matzarella en Carrozza, that […]
Pesto with Basil is a traditional Italian sauce made with garlic, pine nuts, olive oil and Parmesan. It lends itself to numerous variations. You can replace the basil with spinach or parsley. You can use walnuts or pistachios instead of pine nuts. For my family, I often use toasted sunflower […]
A whole Roasted Cauliflower is a thing of beauty! Can anyone resist digging into that crisp outside and discovering the soft mellow flavors within? Don’t be surprised if you only get 2-3 intact slices from a large cauliflower. You can arrange the pieces that separate into a slice or serve […]
This Spinach and Pear soup is silky smooth and light. It has a mild spinach flavor despite its rich green color. I use baby spinach for this soup because it’s more delicate and you don’t have to remove the stems and center vein which you need to do with regular […]
Parsnip and Apple Soup takes full advantage of the distinctive flavors of sweet earthy parsnips and tart Granny Smith apples. This combination is delicious on its own; but you can take it up a notch by adding a drizzle of pomegranate molasses and maple syrup. The play of tart and […]