An interview with Richard Simmons and his healthy, creative recipe for Beet Bowl Salad.
A light dessert made from oranges, sweet rosemary syrup, pistachios and dates. Easy make-ahead dessert.
A family recipe from Erika Kerekes of In Erika’s Kitchen. A unique twist on rugelach.
Elegant spring salad recipe. Roasted asparagus, toasted pine nuts, avocado, arugula & sweet citrus dressing.
Recipe for Smoked Paprika Roasted Potatoes – easy oven roasting method with olive oil, garlic and spices.
This healthy vegan broccoli soup is blended with tahini paste and potato, fresh dill and spices for a creamy texture and no dairy.
Simple Morrocan-style mezze salad with roasted red beets, red onion, cumin and olive oil.
Black-eyed pea burgers with smoked paprika, panko breadcrumbs, herbs and spices. Easy affordable vegetarian entree.
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.
Fluffy sweet honey challah stuffed with apples. Recipe with braiding diagram instructions for a beautiful round challah.
An interview with Gil Marks, author of The Encyclodedia of Jewish Food, & his recipe for Sephardic Leek Patties.
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.
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.