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 […]
Warning- these rugelach are incredibly dairy and delicious. I make them with nuts and without nuts. Either way, your family and guests will clamor for more! This is not one of those 1-2-3 recipes; but the results are more than worth it! They can be frozen; but beware they can […]
The combination of spices in this Beef Tagine make you feel like you’re in Morocco. The hot, sweet and spicy flavors combined with the tender beef, vegetables , dried apricots and orange peel make each bite a perfect one. Make this Beef Tagine a day in advance so that the […]
Mini Phyllo Pecan Tarts are like Pecan Pie with a less gooey filling! They have lots of toasted pecan goodness with just enough delicious goo to hold them together. The phyllo shells look amazing and give great crunch in each bite. Phyllo dough may seem intimidating the first time you […]
My daughter loves this Unbaked Pumpkin Chiffon pie. I tried a baked Pumpkin Pie for Thanksgiving last year and she was truly disappointed. She lobbied for me to make this Unbaked Pumpkin Chiffon Pie this year and won. The pie is best when made with fresh puréed pumpkin. The color […]
Pumpkin Pie was always a favorite of my Mother’s and still is my daughter’s. For years, I bought a small sugar pumpkin, steamed it, puréed it and used it to make a Pumpkin Chiffon Pie. Then, I evolved; and started to roast the fresh pumpkin. The roasted pumpkin has infinitely […]
Orange Glazed Tofu is an example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do for both my Orange Glazed Chicken and Roast Duck in Orange Sauce. Once you […]
My first memory of Schmaltz and Gribenes is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob. He came for dinner every Friday night and exclaimed: “Gloria, bring me some Schmaltz.” I […]
Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed […]
Strawberry-Rhubarb Pie can be made with fresh or frozen rhubarb and but the strawberries should be fresh. They are a terrific combination. The addition of orange zest really boosts the flavors of both fruits. Choose between my All-Purpose Pie Dough or Sugar Crust for a double crust. Personally, I enjoy […]