Once the Thanksgiving Leftovers were all done I looked at the calendar to see when the next go around was, and noticed a curious quirk: The first night of Hanukkah and Xmas Eve coincide this year. Oh the possibilities! The recipe ideas started to spin out and before long I was […]
Read more →Something a little different from your usual latke, but still recognizable as a good ol’ potato latke, thanks to the telltale raggedy potato shreds. Chickpeas add texture (and protein), and the spices are unmistakably Indian. Fried to a shattering crunch these latkes are a great addition to your Hanukkah repertoire, and with […]
Read more →Helllloooo Gorgeous! It would be impossible not to think bright and yummy thoughts when faced with this fresh beautiful concoction! A perfect breakfast in bed for that special someone…. 4 slices challah or brioche toast (below) lemon curd (below) 8 large strawberries, stemmed and sliced width-wise […]
Read more →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 →There are many far-flung fancy variations of the good ol’ latke out there, and even on this website, but I mean potato latkes for the first night of Hanukkah, right? It’s a no brainer. These potato latkes are flat and crispy and totally addictive. The shredded sharp cheddar melts into the […]
Read more →I started working on this Thanksgiving Smoked Trout Pot Pie around Rosh Hashana* time. Because planning ahead naturally increases the chances of a recipe piece being published. I worked it over a few times, parvadapted* a popular pie dough recipe so that there would be a from-scratch option for those who want it. Now I flinch when I think about my carefully constructed pitch to ___________magazine, in which I offered the line: this recipe […]
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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 […]
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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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Easy-cheesey-diviney-winey. In this simple and straightforward recipe dried figs get plumped up in reduced Port wine syrup, and then are lusciously drizzled over a wheel of warm and oozing creamy brie. Serve with crackers, sliced baguette, or fresh fruit. Every bite is a luxurious symphony of flavor and texture. 1 1/2 […]
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