Delicious dairy-free scalloped potato recipe with creamy, savory coconut milk sauce, saffron, garlic, cayenne.
Dairy Free Maple Roasted Butternut Squash Puree with coconut milk, maple syrup, cinnamon and spices.
Dairy free Coconut Chai Rice Pudding made with coconut milk, rice, raisins and spices.
Massaged kale salad with olive oil, lemon juice, pears, dried cranberries, and pine nuts.
Recipe for sweet roasted butternut squash in gruyere cheese sauce with crunchy toasted walnuts, baked and broiled into a gratin.
Interview with culinary anthropologist and cookbook author Claudia Roden, and her recipe for Riz au Saffran
An Interview with Norene Gilletz, author of The Food Processor Bible, and her recipe for Carrot and Sweet Potato Soup.
Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish.
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zest.
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Pan fried crispy fish with cool, creamy Greek yogurt and buttermilk sauce with fresh mint, garlic, and chili flakes.
How to make homemade chicken shawarma in the oven and stovetop or on the grill. Simple spice marinade. Middle Eastern recipe.
Flavorful salad with lightly steamed green beans, roasted chopped walnuts, fresh mint, shaved parmesan, olive oil and white balsamic vinegar.
Learn to make delicious vegetarian chopped liver with sauteed onions, hard boiled eggs, peas, and walnuts.
Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese.
Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil.
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
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.
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs.
Recipe for Persian Dill and Lima Bean Basmati Rice with crispy tahdig.
Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint.
A tasty, heart healthy variation on Moroccan fish.