I discovered Armenian Meatballs when I was researching hors d’oeuvres to make for a cocktail party at my home. A group of us were going on an Art Tour of Russia. I knew we wouldn’t be able to eat meat there because it wasn’t Kosher. I decided to give everyone […]
Call these Zucchini- Feta Latkes or Zucchini-Feta Pancakes. The most important step in making this recipe is squeezing the water out of the shredded zucchini. That step makes all the difference. The herb mix of parsley, mint and dill is a traditional mix in Turkish cuisine. You don’t have to […]
Make Shredded Vegetable Latkes and enjoy the crunch and satisfaction of a latke without potatoes! Shredded veggies mixed with fresh dill and horseradish make a really wonderful alternative or addition to traditional potato latkes. I like to use a food processor to chop and shred the vegetables; but you can […]
Turkey soup is the answer to not wasting all the deliciousness hiding in those seasoned, long roasted bones; and those tiny morsels of meat that somehow escaped the carving knife. Here is a very simple recipe for making the most out of those bones. Adding the tomatoes and beans add flavor […]
This Cranberry-Pomegranate-Orange Sauce glistens like rubies in a bowl. It has a slightly tart flavor from the fresh cranberries and pomegranate juice and sweetness from the orange juice and marmalade. I find that a little tart on your tongue goes a long way in lightening up the meal. Cranberry-Pomegranate-Orange Sauce […]
I created this Smashed Potato and Root Vegetables recipe because my Mother insisted she was allergic to all vegetables except for red and white ones. I took it as a personal challenge to create recipes that she could eat. This one is all white. It passed muster. Smashed means mashed […]
Roasted Corn, Heirloom Tomato and Basil Salad is so fresh and colorful that you just want to dive in and eat it. In the Spring, you can scrape the kernels off fresh ears of corn; but in the Winter, you can defrost bags of corn and the results will still […]
I make this Vegan Mixed Mushroom Gravy specifically for my daughter, who is vegetarian. The truth is, everybody else loves it too. The gravy’s rich brown color comes from the juices of the Portobello mushrooms . I use more of those than any other mushrooms. Rather than do the annoying […]
A lady from the South taught me how to make Cornbread Stuffing. She encouraged me to cut the vegetables larger than I usually do in order to give the stuffing a more rustic look and flavor. Thanksgiving wouldn’t be the same for us without it. Make the Cornbread at least […]
Roasted Butternut Squash is so easy to prepare. You can buy the butternut squash already peeled, seeded and cubed. Often I find the pre-cut pieces too large; so I cut them in half. Season the squash with a little garlic, salt, pepper and parsley and you have a colorful addition […]