Delicious dairy-free scalloped potato recipe with creamy, savory coconut milk sauce, saffron, garlic, cayenne.
Rosh Hashanah – Gluten Free
Creative kosher gluten free recipe ideas for the Rosh Hashanah holiday.
Maple Butternut Squash Puree
Dairy Free Maple Roasted Butternut Squash Puree with coconut milk, maple syrup, cinnamon and spices.
Coconut Chai Rice Pudding
Dairy free Coconut Chai Rice Pudding made with coconut milk, rice, raisins and spices.
Kale, Pear and Cranberry Salad
Massaged kale salad with olive oil, lemon juice, pears, dried cranberries, and pine nuts.
Roasted Butternut Squash Gratin
Recipe for sweet roasted butternut squash in gruyere cheese sauce with crunchy toasted walnuts, baked and broiled into a gratin.
Claudia Roden’s Riz au Saffran – Saffron Rice
Interview with culinary anthropologist and cookbook author Claudia Roden, and her recipe for Riz au Saffran
Norene Gilletz’s Carrot and Sweet Potato Soup
An Interview with Norene Gilletz, author of The Food Processor Bible, and her recipe for Carrot and Sweet Potato Soup.
Pomegranate Glazed Salmon
Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish.
Citrus Honey Glazed Vegetables
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zest.
Figs and Cheese
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Crispy Fish & Greek Yogurt Mint Sauce
Pan fried crispy fish with cool, creamy Greek yogurt and buttermilk sauce with fresh mint, garlic, and chili flakes.
Chicken Shawarma
How to make homemade chicken shawarma in the oven and stovetop or on the grill. Simple spice marinade. Middle Eastern recipe.
Green Bean Salad with Walnuts, Parmesan and Mint
Flavorful salad with lightly steamed green beans, roasted chopped walnuts, fresh mint, shaved parmesan, olive oil and white balsamic vinegar.
Aunt Bev’s Vegetarian Chopped Liver
Learn to make delicious vegetarian chopped liver with sauteed onions, hard boiled eggs, peas, and walnuts.
Quinoa Stuffed Tomatoes with Pesto and Goat Cheese
Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese.
Italian Roasted Cauliflower Salad
Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil.
Matbucha
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
Slow Cooker Brisket with Chipotle Cranberry Sauce
Learn to make a slow cooker brisket for Passover inspired by Mexican flavors from Cheryl Lee – chipotle peppers for smoky heat & dried cranberries for sweetness.
What Thomas Jefferson Ate – Marinated Asparagus
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs.
Persian Dill and Lima Bean Rice
Recipe for Persian Dill and Lima Bean Basmati Rice with crispy tahdig.
Israeli Salad with Pickles and Mint
Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint.
Smoked Paprika Fish with Carrots
A tasty, heart healthy variation on Moroccan fish.
