Posts Tagged ‘Recipes’

Tom introduced me to a new version of lentils: lentil stew. It has a totally different feel and taste from the lentil soup I’ve been making for as long as I can remember, my father’s recipe. And I love lentils—and since I’m vegetarian (hard to believe), two versions are welcome in my kitchen. This stew is thick and cozy, and the secret is using an immersion blender. I can’t fully explain the magic, but it gives the stew a “meaty” heartiness and pulls all the rich flavors together in the best way. This is […]

Do you know what icing is made of? I didn’t until I made it last weekend. It’s very simply made from confectioner’s sugar, condensed milk, and lemon. It is different from frosting, which is fluffier and has fat, like butter or cream, and it is whipped. Icing is mostly sugar, has a smooth texture, and is thinner. Frosting is more malleable, and its purpose is full coverage on cakes and cupcakes; icing is better for decorating cookies, adorning cakes, and all that fancy stuff. I’m hoping this year I make […]

Martha Stewart is perfect, and so is her classic Thanksgiving stuffing recipe. Martha proclaims the stuffing is crisp and buttery-golden on the outside, moist and tender on the inside, and she’s right. The flavor comes from a generous amount of sauteed onion and celery, plus lots of fresh parsley and sage. She suggests adding toasted pecans and dried cherries for extra texture and a nutty–tangy moment – definitely include these ingredients. I couldn’t find the cherries and substituted them with cranberries; it worked nicely. I’ve adapted the recipe to a […]

I stumbled upon a true wow-factor pancake recipe—perfect timing for the holidays and all our houseguests rolling through. They’re guaranteed to impress. These pancakes are healthy and decadent. Yes, both can be true. Well, they’re about as healthy as pancakes get, with a wheat (not white) flour base, and high-fiber bulgur that adds a unique, hearty texture you don’t get from standard pancakes. That texture pairs beautifully with thick, creamy ricotta, and the yogurt adds a tang. Orange zest is in the mix, and a drizzle of maple syrup ties […]

Since my peanut harvest, I’ve had peanuts on the brain, and I felt like being cozy with cookies. I decided to make a warm batch of classic peanut butter cookies. I didn’t overthink it, I went straight to the queen, Martha Stewart, and found a perfect recipe. It calls for 1½ cups of peanut butter, and that made me think, “How did we get from peanuts to the smooth, creamy American treat we so dearly identify with from childhood?” According to the National Peanut Board, the Inca and Aztecs were […]

I have wonderful news. I’m predicting a fantastic tomato harvest this year! The NYC Zone 7 tomatoes are going to be spectacular due to all this rain we’ve been schlepping through. It is a juicy, divine blessing for our tomatoes. Let us be grateful. NYC Zone 7 tomato harvest is gonna be spectacular this year due to the consistent rain this summer, and when your tomatoes are ripe and ready, make my decadent tomato pie. One of the biggest problems for heirloom tomatoes is inconsistent watering — we get busy, […]

I pulled out the Easter decorations, and one of my favs is the two-foot-long twine carrots. I splurged a few years back – I have ten. I got them at Michaels Craft store. I display them in the kitchen on my open shelving. Thinking about the holidays reminded me that I’ve never used the KitchenAid immersion blender my mother got me for Christmas. A sin! So, it became clear—I’ll make creamy carrot soup. Carrots are packed with beta-carotene, which our body converts to vitamin A—an essential nutrient for our eyesight. […]

Potatoes trace their roots to the high Andes of South America. Spanish conquistadors discovered this tuber in the 16th century and brought it back to Europe, where it eventually found a special place in Ireland. The cool climate and rich soil of the Emerald Isle proved the perfect place for the potato. Quickly the potato became more than just a food crop—it became a symbol of resilience. Despite its somber chapters, like the Great Famine, the potato’s journey is one of survival and adaptability. As we celebrate St. Patrick’s Day […]

Yes, you read that right. Pretzel Salad. This dish breaks all the rules – it presents as a dessert but is in fact a side, served with the main course. It’s salad reimagined yet its vintage. It’s unconventional and irresistible. It’s what you need to make for your next dinner party, potluck, Easter, Passover, and for the summer BBQs in near sight. It has a story, a vibe, and a taste that will wobble heads. The ingredients – pretzels, strawberry, cream cheese, whip cream, butter, and… jello. My friend, Mike “The […]

Juicy roasted tomatoes, zesty green tapenade, and creamy ricotta. It’s been a while since I shared a solid recipe post. Last week, I whipped up this Italian treat to perfectly accompany the wonderful sourdough from Rockaway Bread I’ve been buying weekly. Plus, I realized I was not eating enough olives. Ingesting them promotes a sense of inner peace. (the olive branch effect). This Mediterranean dish is versatile, serving as an appetizer or a satisfying main course. I highly recommend using high-quality olive oil to elevate the flavors. And as always, I’ll push […]