Traditional Passover apple charoset topped with spicy, crunchy walnuts for a unique spin on a classic recipe.
Easy 3-Ingredient Cauliflower Soup
Simple and delicious recipe for pureed Cauliflower Soup, needs only 3 ingredients. Vegan or vegetarian, gluten free, low carb, healthy, light.
Magical Mushrooms: The Allure of Edible Fungi
Learn the history of edible mushrooms and a few other things you might not know about our favorite culinary fungi!
Roasted Carrots with Dill
Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Simple springtime side dish. Who knew something so simple could taste so amazing?
Tomato Egg Scramble – Cooking Club 1913
Recipe for Tomato Egg Scramble with butter and crackers on toast from a 1913 cooking magazine called Cooking Club. Simple breakfast dish.
Vegetable Curry Quinoa Bowls
Recipe for creamy Indian-Style curry with cauliflower, sweet potato and chickpeas, over mint and parsley quinoa.
Why I Switched to Whole Organic Milk
I’ve switched to whole organic milk for my family, based on several recent scientific studies. My thoughts on the subject.
Victoria’s Favorite Pikelets
Old Fashioned Edwardian Tea-Time Pancakes from Sharon Biggs Waller’s novel A Mad Wicked Folly.
Roasted Broccoli Salad with Smoked Gouda Dressing
Simple, healthy and deliciously savory salad recipe with a subtle kick.
Shakespearean Cooking – Funeral Baked Meats
Professor Ken Albala shares his take on Funeral Baked Meats, Elizabethan Era Meat Pies from Shakespeare’s Hamlet.
