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
In preparation for my October 27th presentation on Jewish cookbooks and other sources for Jewish recipes, I compiled this not-at-all-exhaustive list as a reference for attendees at the KOH Jewish Library and Cultural Center in Sacramento. I hope it will prove helpful to others as well! 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
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