In this recipe carrot slices represent the gift coins traditionally given to Jewish children as Hanukkah “gelt”, or money. This particular way of cooking the vegetable was in the original Julia Child TV show and book, THE FRENCH CHEF. Continue reading
For a number of years our family has enjoyed this recipe by Julie Grimes Bottcher from FINE COOKING magazine. I have added a couple of my own steps to make both the preparation and the cleanup easier for a busy cook. It can be doubled to serve a crowd and the leftovers are good reheated. Continue reading
Now that apple season is beginning, it’s a good time to stock up at the market and make some applesauce. I think it’s a great idea to prepare applesauce by roasting because the flavor is concentrated. And it couldn’t be easier! Continue reading
After a trip to France and England that lasted over seven weeks and a time-consuming commitment to present a program on vegetarian recipes at our local Jewish library, I am finally back in our kitchen and at the computer with the purpose of sharing good food ideas with you on the Internet!
Quinoa was not among my favorite foods when it started to appear frequently in food publications. But I finally took the plunge and decided that quinoa and I should become better acquainted. Now it’s become a must in the pantry and I keep a supply of cooked quinoa in our freezer for quick salads and side dishes and to add protein to main course dishes and soups.
Today’s recipe is from SIMPLY RECIPES, the blog of my friend Elise Bauer. It is a very versatile and flexible dish so you can let your imagination and the preferences of your family and guests lead you in different directions. Continue reading
It is always a treat to discover new ways to cook favorite foods and in his appetizing cookbooks Israeli-born London restaurateur Yotam Ottolenghi provides many such opportunities. From PLENTY here is a new way to prepare cauliflower requiring a minimum of effort to produce a marvelous mix of flavors and textures and a stunning array of colors. Continue reading