Recipes

Cream Cheese Tortilla Hors D’ouevres

Cream Cheese Tortilla Hors D’ouevres

CREAM CHEESE TORTILLA HORS D’OUEVRES   In search of a simple, can do ahead, no cook, hardly any prep, hors d’ouevres should be able to be eaten by hand (no utensils required) in one or two bites, and should be able to sit out for at least half an hour without being ruined?  Oh, yes, […]

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Raspberry Chocolate Ganache Pie

Raspberry Chocolate Ganache Pie

RASPBERRY CHOCOLATE GANACHE PIE I feel just a little edgy posting this recipe.  Most of my favorite pies are made with fruit and are as good for breakfast as they are for dessert after a main meal.  This one is not.  It is decadent, rich, and absolutely something that should be made only occasionally.  That […]

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Mashed Cauliflower for the Holidays

Mashed Cauliflower for the Holidays

We’ve been messing with traditional holiday fare for a long time now:  stuffed, baked, tofu; roasted chestnut stuffing (or dressing or even soup); sweet potato soufflé; pumpkin enchiladas; green beans in an Asian garlic sauce (yum); even chocolate fruit cake. But the one dish which seems too sacred to mess around with is mashed potatoes.  […]

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WHEN THE GOING GETS TOUGH AND YOU HAVE TO EAT SOFT

WHEN THE GOING GETS TOUGH AND YOU HAVE TO EAT SOFT

WHEN THE GOING GETS TOUGH AND YOU HAVE TO EAT SOFT We’ve all had the need, however temporarily, for one reason or another, to alter our diet somewhat drastically.  This 4th of July, a friend and myself planned to spend part of the day at a local park; traditionally, that has always included some sort […]

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ITALIAN/KOREAN FUSION

ITALIAN/KOREAN FUSION

ITALIAN/KOREAN FUSION Chef Louis Kim of Erbe Matte (a restaurant in Beverly Hills) says that Koreans love Italian food.  He should know; he and his business partners have three restaurants in Korea, two of them Italian.  He also denies that his food is “fusion” in character.  Nonetheless, it got me thinking; there are many examples […]

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MOROCCAN CARROT SALAD

MOROCCAN CARROT SALAD

MOROCCAN CARROT SALAD The first version of this recipe appears in my cookbook, A Dance in the Kitchen, Joyful World Cooking.  Not much has changed, but I did a little tweeking and got lots more feedback on it, all very positive. I grew up on something most people called carrot salad, which was usually grated […]

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VEGETARIAN “CHICKEN LIVER” PATÉ

VEGETARIAN “CHICKEN LIVER” PATÉ

            Vegetarian “Chicken Liver” Paté                                                                 (sometimes known as “Mock Chopped Chicken Livers”) Passover often reminds me of the […]

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MISO SOUP

MISO SOUP

  MISO SOUP Winter is over and Spring is in the air.  Except this is New England and early Spring is the perfect time to come down with colds and even pneumonia.  I was cogitating over this the other day and suddenly wanted a bowl of miso soup, sometimes humorously described as Asian chicken soup.  […]

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Baked & Stuffed Roma Tomatoes

Baked & Stuffed Roma Tomatoes

BAKED & STUFFED ROMA TOMATOES filled with quinoa, pesto, onions, mushrooms and peas I made this for an Easter potluck yesterday.  What are the things that come to mind for this early spring holiday?  New life appears, new hope seems born, promise is in the air, winter noticeably receding. So, brightness in flavor and appearance […]

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Watermelon Salad

Watermelon Salad

WATERMELON SALAD with mint, lime, and feta cheese I had a salad similar to this last August at a singers’ retreat, courtesy of my friend, Ishmael.   It’s good as a main course for lunch or a salad with dinner.  The main point is that it is crisp, cool, sweet and salty, all at once and […]

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