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
The recipe for this very refreshing cold soup was devised many years ago after Larry and I had watermelon soup as the first course of a summer dinner at Cafe Bernardo in midtown Sacramento. The chef told me that she had sweetened the soup with a sugar syrup prepared ahead of time. Honey proved to be a simpler, quicker way to a similar soup. We have this soup just about every week when watermelon is available and we never tire of its taste or gorgeous color! 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
Important criteria in choosing a dessert for a Passover seder (the festive ritual meal served on the first two nights of the holiday) are ease of serving to a sizable number of guests, little or no last-minute preparation, and of course delicious flavor without being too heavy after a big and lengthy meal. For families who observe all the Jewish dietary laws, the dessert must not contain dairy ingredients unless the meal is a vegetarian one. These cupcakes meet all the criteria! Continue reading
Way back in the 1980’s a young lady who worked at Sweet Dreams Bakery in Carmichael, California shared her Irish grandmother’s recipe for soda bread. We made it at the bakery and felt proud that it was the “authentic” way to prepare this classic for St. Patrick’s Day. The bakery disappeared long ago, but the recipe remains a good choice for the holiday. Continue reading