Dining out in one of the late, lamented kosher Chinese food establishments in Toronto was a treat that my husband Stephen and I enjoyed with family and friends over the years. We craved the combination of sweet, salty and spicy flavors that characterize Oriental cuisine. The two of us always gravitated to the “all-you-can eat” buffet table, no matter that we usually couldn’t eat more than a single, small, helping…
Last week as Americans went to the polls, recipes for foods to relieve stress abounded on every news site and cooking blog that I visited. Featured favorites ranged from savory babka to lasagne with homemade pasta, chicken soup, macaroni and cheese and everyone’s favorite comfort food, tomato soup and grilled cheese. These are all very worthy suggestions but I didn’t notice anyone mention my favorite stress buster: potatoes. Making roasted…
When I think of heirlooms, it’s my grandmother’s china or her hand-embroidered tablecloths that come first to mind, not tomatoes. But it is the bright, jewel-toned, heirloom grape tomatoes, brushed with garlic-infused olive oil and embedded in a golden pizza crust, that captured my attention in this recipe. With a few purchased ready-to-use ingredients, this heirloom tomato “pizza” comes together in minutes and is an eye-catching and savory appetizer or…
I’m guessing that today is the perfect day to share a recipe with only four ingredients. Correct? Eating brisket, meatballs or any dish with rich gravy, over a fluffy bed of creamy, garlic mashed potatoes is a soul-satisfying experience. The secret to these luxurious potatoes is using the water in which they are cooked to create that velvety, smooth texture that we all crave. And if you are garlic-shy, you…
I gave my Nordicware rose cakelet pan one more wack and sent a prayer heavenward for the quick release of the mini squash kugels clinging tenaciously to this beautiful pan. They were stuck tight in the deep crevices and flourishes of the cake form and it appeared as if I was never going to be able to pry them out, when I heard a quiet little “thunk”. One kugelette had…
“Rice-A-Roni, the San Francisco treat”! Remember that popular advertising jingle, or am I dating myself? In spite of my stomping around the house and singing at the top of my lungs, my mother refused to take the bait and stuck to her tried-and- true side dishes such as paprikás krumpli (a.k.a red potatoes) and mashed potatoes with fried onions. Did I lose you yet? Rice-A-Roni owes its existence to a…
I hope by now, that you’re enjoying that incredible recipe for roasted vegetables that I shared with you. And remember that excellent advice that I gave you about doubling the recipe? Good. Because we’re going to use those delicious roasted vegetables in this amazing salad. This salad is the perfect combination of luscious roasted vegetables, protein packed quinoa and mixed salad greens. A Southwestern chipotle vinaigrette pulls all those elements…
The nutty whole grain flavors of brown rice, pearl barley and bulgur topped with roasted sunflower seeds and speckled throughout with garnet colored craisins is a treat for body and soul. Fluffy and satisfying at the same time, these whole grains offer loads of health benefits but that will remain our little secret. You should make this pilaf because it’s delicious. Full stop.…
Today we are making carrots. Nuh-uh-uh, don’t touch that dial! These carrots are not your Bubby’s tzimmes. Especially not this Bubby. These carrots are warm, spicy and smoky with their naturally sweet flavors amplified by roasting them at high heat in the oven. …
I’m here to tell you today that “Israeli couscous”, is an invention of the American culinary mind, just like French and Italian dressing and chop suey for that matter. In Israel, the dish is known as “petitim”, which means little crumbles in Hebrew. It was created by the Osem food company in the early 1950’s at the request of Ben Gurion, the prime minister of Israel at the time. Israel…