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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Pumpkin has its moment in Autumn. The height of its popularity is around Halloween-time when it finds its way into lattes, sweets and goodies (now overflowing from the candy aisle: Pumpkin Spice– kisses, M&M’s, marshmallows, covered pretzels, candy corn). As well as into the baked-treat banquets of Pumpkin Spice donuts, brownies, cookies, cheesecake. Pumpkin is a seasonal star […]
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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 →I never really thought much about hot dogs until I read “Roadfood” by Jane and Michael Stern- the true diner, drive-in, and dives experts. From it I learned that every region in the US has a signature dog. I decided to broaden the scope this National Hot Dog Day and make a hot […]
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 […]
Read more →I’m kuku for Kuku Sabzi, and you will be too once you try this savory french toast recipe! Kuku Sabzi is a beloved Persian herb frittata. Adding thick slices of leftover challah to the herbalicious egg batter is a great savory Sunday brunch twist. Sprinkle with Feta […]
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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 […]
Read more →This recipe is a version of the Indian chickpea dish Channa Masala. Very tasty, healthy, and filling. 2 tablespoons olive oil MILLFALLS.ORG/WOODSTOCK/ 1 onion, chopped (about 1 cup) 3 cloves garlic, minced 1 “ fresh peeled ginger, grated ( 1 teaspoon) 1 small Serrano chili pepper, diced 1 […]
Read more →Using the traditional Thanksgiving dish Green Bean Casserole as an inspiration, my version is parve yet creamy due to the tehina mixed into the green beans, and crunchy-due to the toasted slivered almonds on top. Green Bean-Tehine Casserole (P) 16 oz. green beans; washed, trimmed, and cut into bite-sized […]
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