Cream of Cucumber-Dill Soup is a simple yet decadent cold creamy soup oozing with the flavor of dill. It is easy to make and serve. Whether used as a proper first course or served as shooters at a cocktail party, everyone will enjoy it. For a little crunch-serve your Cream […]
This Vegetarian Cabbage Soup started out as a means for me to use up the cabbage that was leftover after I made Stuffed Cabbage.. It was so good, that I started making it on its own! It doesn’t take long to parboil sliced cabbage to begin the simple process of […]
Despite the fact that the photo above shows my Nicoise Salad tossed together; I prefer to prepare it the way Julia Child presents Nicoise Salad in her many books- as a composed salad. I prepare all the ingredients separately and arrange them separately on a platter. Ideally, your guests (like the […]
Salmon Croquettes are an oldie but goodie! When I was growing up, Thursday night was fish night in our house. Salmon Croquettes were on a rotation with fried fish and halibut salad. Canned salmon is perfect to use to make these croquettes. Find a brand that has no skin and […]
My Mother made Chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. Mom hated to cook; but for some reason, this was a recipe […]
This Vegetarian Tzimmis is the very delicious and definitely healthier version of my family’s original meat Tzimmis. Growing up, I ate Tzimmis made with with flanken and marrow bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it […]
I started making Individual Potato Kugels when my holiday crowd seemed to grow exponentially. Sure, you can triple the recipe and make a large tin foil pan of kugel. Cutting it neatly into even squares and serving it is another issue. Presentation is important to me. So, to insure that […]
Fried goat cheese is one of life’s special pleasures. Coat each slice in crushed Candied Pecans (or any crushed nuts) or in crumbs (gluten-free for Passover) and quickly fry in oil. It’s crunchy, creamy and delicious. You can add the fried goat cheese medallions to salads or soups or just […]
Roasted Beet Soup with Fried Goat Cheese takes full advantage of the affinity between beets and goat cheese. Thinking about this combination I created a creamy and rich Passover soup and added sweet crunch from candied pecans. Coating medallions of goat cheese in crushed pecans is delicious all year round; […]
Candied pecans are easy to make and so delicious. Enjoy them as candy or use them as a garnish for soup or salad! If you love candied nuts, try my recipe for Glazed Almonds. Prep time: 5 minutes