When Paula Shoyer’s publicist asked me if I wanted to review her latest book, I jumped at the chance. I have all of Paula’s earlier books: The Holiday Kosher Baker, The Kosher Baker, and The New Passover Menu. They are all beautiful books with recipes that work and don’t require […]
Making a Quinoa Crust is a natural progression from the relatively recent variety of foods benefiting from this supergrain. Ever since quinoa made its appearance on the Passover table, it has turned the Passover food options on its head. Quinoa replaces rice in Passover sushi and flour in cakes. It […]
Jessica, of Jessica’s Natural Foods, asked me to choose one of her granola’s and create another recipe for her. I chose the nut-free (except for coconut) Gluten-Free Cherry & Berry Granola; so my grandchildren, who are allergic to nuts, could sample my new dish. This granola, like all of Jessica’s […]
This recipe for Chicken with Capers and Almonds is built on layers of flavor from many different elements. Your first bite tells you that this is a soft chicken recipe. As the pieces of chicken are simmering, they absorb the sweetness of carrots and orange juice along with the tang […]
Tired of bread stuffing, make this Rice Stuffing with Pearl Onions and Dried Fruit instead of-or in addition to your bread stuffing. I use this vegan and gluten free stuffing with turkey, Cornish hens or just as a side dish with roast chicken or even fish. You can play around […]
My Fudgey Flourless Chocolate Cake is for the real chocolate lovers amongst you. Each bite fills your mouth with dense chocolate flavor and creamy texture. You just want to eat more and more. While this cake makes a beautiful presentation as a whole eight inch cake; you can also make […]
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These Stuffed Mushrooms are only filled with mushroom stems and vegetables. There are no crumbs, eggs, or nuts in this recipe; so it’s perfect for everyone-vegans. vegetarians, and those who are gluten free-which also makes them great for Passover. Whether you serve them as hors d’oeuvres (don’t forget the napkins), […]
Pasta Bolognese is the Italian word for past with meat sauce. It sounds so much more inviting than: Pasta with Meat Sauce. Pasta Bolognese is easy to make and beloved by adults and kids alike. I like to spoon it over pasta with ridges because the ridges hold on to […]
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; […]