I learned how to make Chicken with Currants, Olives and Herbs when I was taking a cooking class right outside of Florence, Italy. Knowing I was Kosher, the Chef made all the recipes with vegetable stock so I could eat them. There was no substitution for the chicken; so I […]
This Sweet Potato Casserole has been part of my Thanksgiving dinner for literally my whole life. When I was a child, Annie Mae made it. I remember her boiling and peeling the hot potatoes without even waiting for them to cool off. She mashed them with all the other ingredients […]
Heads of broccoli are composed of the florets on top and their stems- the stalks. The stalks are thick and woody. If you want to serve them, you have to peel them back enough to expose the more tender stalk beneath . My older grand daughter only likes the stalks; […]
If you are looking for a celebratory meal, try this Roast Veal with Rosemary and Thyme. As I begin to braise it, my kitchen is filled with the most amazing aroma from the fresh herbs and garlic. The onions and peppers add to the flavor of the veal; and also […]
This delicious Carrot Ginger Soup looks like a warm sunset in a bowl. Organic carrots are best for this soup. They have more flavor and retain their color better than the non organic ones. After all, you want a Carrot Ginger Soup that is bright orange and creamy in texture. […]
These New Potatoes Stuffed with Salmon Caviar are an easy and elegant hors d’oeuvre for New Years Eve or any festive gathering. You can make them dairy by dotting them with creme fraiche or sour cream; or leave them non-dairy by just adding a few chopped chives. You can prep […]
Making a Vegetable Frittata is so easy and very versatile. Sauté any combination of vegetables you like. I like to use vegetables of various colors like red and yellow peppers, yellow and green zucchini, baby spinach, mushrooms, red onions etc. I usually add cheese but you don’t have to. You […]
These Deviled Hamburgers are flavored with horseradish, mustard, ketchup and Worcestershire (fish free) sauce. Often, I prefer to replace the bun with a grilled Portobello mushroom. Top the Deviled Hamburgers with sliced tomato (or salsa) and guacamole. Baked sweet potato fries complete this wonderful meal.
Pear, Roasted Onion and Bleu Cheese is a spectacular combination of flavors. The sweet pears, funky bleu cheese and caramelized onions come together in this salad to produce an amazing taste bomb. The Candied Pecans add a sweet crunch to all the other components. You can arrange the various elements […]
My love affair with Chicken Liver Pâté began when I was a child. My parents enjoyed eating at French restaurants; and often took my brother and me with them. It was at those restaurants that my love of pâté began. It was such a treat to be served a slice […]