I probably ate Chicken with Spanish Rice once a month for over 20 years. It was on Annie Mae’s rotation of chicken recipes that she made for my family’s Shabbat dinner. She called it Potted Chicken. The chicken was so soft; it literally fell off the bone. The rice was […]
If there ever was a 1-2-3 or Ich Mich Pich recipe as my Mother in Law would say, Pulled Beef is it. Place your beef in a roasting pan with sliced onions, pour a bottle of barbecue sauce over it, cover and bake for 4 hours. I served the Pulled […]
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 […]
I can’t remember where I first ate Chopped Eggs and Onions. It could have been at a hotel in the Catskills or at an older relative’s house. All I know is that I loved it. This chopped egg recipe is completely different from Egg Salad. There’s no celery and no […]
I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals; but trust me, you can eat it any day of the week. This salad is perfect for a hot Summer’s lunch or afternoon snack. Halibut is a firm white fleshed fish that has a very […]
Heirloom Tomatoes and Peach Salad made from nature’s multi colored heirloom tomatoes mixed with juicy ripe peaches is a treat for the eyes and the palate. Add creamy avocado and a little fresh basil, a squeeze of fresh lemon and olive oil and you have a spectacular Summer salad. Make […]
I love Chestnut Soup with Beer. I admit that I’ve always loved chestnuts. I remember when I was a child, we used to buy paper bags full of roasted chestnuts from vendors on the street. Holding the bag warmed your hands in Winter; and eating them warmed your tummy. This […]
This Roasted Vegetable Salad is an accidental and fortuitous creation. I had leftover roasted beets and butternut squash and didn’t want to serve them the same way the next day. I had roasted the squash with just a little salt, pepper and olive oil; and the beets in their skins. […]
Roasting a Pumpkin is easy and much more flavorful than steaming it. The aroma alone as the pumpkin caramelizes, is enough reason to roast it. The side of the pumpkin that is face down on the parchment darkens as the heat caramelizes the natural sugar. Click on the links to […]