2 tablespoons extra virgin olive oil 4 garlic cloves, minced (2 tablespoons) ½ onion, chopped (1/2 cup) 8 oz. mushrooms, chopped fine (2 ½ cups) 1 cup prepared quinoa 1 teaspoon paprika ¼ cup fresh parsley, chopped fine Salt & Pepper, to taste 1 head of […]
Read more →Easy, tasty, and super-bowl appropriate! Great over tortilla chips or in a taco. 16oz. jar of enchilada sauce 1/4 cup apple cider vinegar 2-3 tablespoons brown sugar 1 tablespoon canola oil 1 tablespoon mustard 1 teaspoon onion powder Salt and pepper, to taste 1 1/2 -2 […]
Read more →Eighth night of Hanukkah and I’m burnt out as well as deep-fried. Craving something light and fresh with clean flavor. The “everything” blend adds a bit of crunchy toastiness and a lot of well-seasoned taste. The Yogurt sauce adds a bit of refreshing creamy tartness. The fresh green dill adds herby-ness, […]
Read more →I became aware of Gil Marks from a Shavuot baking class he gave at the JCC on the Upper West Side. I had been married for a couple months, and was really trying to figure my way into Shabbat and holiday cooking and entertaining. We lived a […]
Read more →Originally I put this Maple Cranberry Pear concoction in puff pastry, and offered them as dessert pop tarts for adults. But as Thanksgiving approaches I decided it would be the perfect base for a cobbler-type dessert, easier too! And the donuts-as-topping? C’mon who doesn’t love donuts? And Kinnikinnik […]
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I love this dish. I love it so much I made it three times in one weekend. It is adapted from a recipe in Fine Cooking magazine which always has great and do-able recipes. The onions are sweet and slippery and have a slight tanginess to them, which is in pleasing […]
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That point where Autumn begins to mellow and cool is exactly when comfort classics start to sound like the perfect idea. The time for a big bowl of flavor that’s as substantial and well-seasoned as the burnished leaves outside. Stuffed Cabbage wasn’t part of my mother’s repertoire, but I would have it at my friends house on Sukkot, aka Feast of the […]
Read more →Not sure of the correct pronunciation or spelling of this barbecued Korean beef dish, but I know for sure that this is a delicious recipe to make on the grill at any outdoor summertime event. Serve on a bun stuffed with Korean Cukes and sriracha for extra layers of contasting sweet-sour-spicy-salty […]
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Go deep with this gluten-free, vegan, low-fat, full flavor Six-Layer Mediterranean-inspired dip. Layer One: Smooth, earthy, and rich hummus. Layer Two: Bright, tangy-sweet sundried tomatoes that can be chopped up manually, or made into a chunky paste by a food processor, or it can be purchased ready-made at […]
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This is a dead-of-winter comfort soup to curl up around. It’s like that stuff from the iconic red and white tin can (think Andy Warhol) just more wholesome + fresh- and almost as simple! Fresh juicy tomatoes are a distant memory during the cold heart of winter, […]
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