A new casserole to be thankful for.
Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. . Read More
Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to perfect this dynamic duo. Read More
It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting. Read More
I brought these to a meeting recently and amidst platters of appetizers, so many people were talking about them and asking for the recipe that I thought you might enjoy it, too. Read More
When I need dinner in a hurry, I often throw whatever I have on hand into pasta. Shrimp from my freezer, tomatoes from my fridge, pasta in my pantry and basil on my window sill. Read More
Chicken backs and lots of earthy veggies add phenomenal flavor to chicken soup.
It’s richer and more flavor with a lovely bronze hue. Read More
Subject: Floaters or clunkers
Some matzah balls are so light and fluffy they are known as floaters. Others are so dense and heavy, they are called sinkers or clunkers. Mine are Just-Right because they are somewhere right in the middle. I’ve found one ingredient that makes all the difference. Read More
Salsa Verde's acid and herbal notes add a touch of fresh zing to any grilled meat, think flank steak, chicken, pork chops, lamb. Read More
Move over red gazpacho. Today everything is going green. Green tomatillos, poblanos, jalapeños, onions and cucumbers, blended together with plain yogurt (ok, it's white) into the most velvety, lush, tangy, chilled soup imaginable. Read More
When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie. Read More
This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz. Read More
Smear salad plates with tahini dressing, top with thinly shaved raw beets, carrots, radishes and leafy greens and enjoy a unique, fresh, crisp and colorful salad. Of course you'll scrape your plate clean. Read More
Vietnamese Shaking Beef recipe, like all quick stir fries, is easy once you have assembled the ingredients. And this recipe takes few, compared to most stir fries. Read More
One and one-half pounds of semi-sweet chocolate churned into 12 ginormous, crunchy, chewy, nutty chocolatey cookies is pretty radical to me. Read More
I call this banana bread, which comes from Marion Cunningham, the best, because it truly is. Your bananas must be very ripe. I have a trick. Read More
I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely. These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends. Read More
I didn't just test these once. Or even twice. Or even thrice. Sum it up to say that I had muffins as hard as hockey pucks, as dense as tennis balls and as palatable as styrofoam cups all over my kitchen before I hit Passover perfection. Read More
A rainbow of spring veggies for your Easter or Passover plate. Bouquet of Baked Spring Vegetables. Prep them, bake them and serve them all in one casserole. It doesn't get easier than this.
Scarlett onions, crimson peppers, orange carrots, emerald asparagus and yellow and green squash bake into a rainbow of colors on your plate. They are the perfect veggies to go with your Easter ham or Passover brisket. Read More
When my dear friend and award winning baking book author, Flo Braker, passed away, the Bakers Dozen* group I belong to suggested each of its members bring one of Flo's pastries to our meeting as a tribute. Read More
I baked the exact same cookie twice making only one change--I used 2 different cocoas. Check out the recipe to find out how changing only one ingredient gave me two very different results. Read More