I have always been a fan of roasting my own chicken. It is very easy to do and always comes out juicy and delicious. In fact, when I do roast a chicken, I always think why don’t I do this […]
Chicken and Mushroom Soup Read More »
Avgolemono (Egg + Lemon) is considered a traditional Greek soup. Many believe, however, it is originally part of the Sephardic Jewish culture and has been described as the “cornerstone of Sephardic cooking.” For some Sephardic Jews, this soup is a
Potage Parmentier – or Potato and Leek Soup – is a classic French soup and is named after Antoine-Augustin Parmentier, the Frenchman who popularized the potato in France. Perhaps it was Julia Child who made this wintry combination of leeks
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Although it has been around since Before Christ, I was introduced to Split Pea Soup when I lived in Philadelphia in the 1980s. I would order a cup at the café around the corner from work and thought it was
I remember my mother making Chicken and Dumplings. I also remember thinking it was too much trouble, but it was one of my sister’s favorites. My version has more vegetables and is easier though it has a few steps. I
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I prepared the Barefoot Contessa’s Eggplant Gratin for dinner one night. The next day, David was scooping the leftovers on a crostini and eating it as an appetizer with cocktails. I am always looking for new and different appetizers, so
My dear friend Betty introduced me to this salad, and I thought it was delicious. It is easy to make with simple ingredients and comes together quickly. I tweaked her recipe slightly and recently served it at a dinner party
This recipe is so easy, it is like not cooking at all. And so versatile – I have served it as an appetizer or luncheon or light dinner with a caprese salad. It uses mostly pantry staples and tuna is
Tuna Stuffed Shells Read More »
This is one of the easiest weeknight dinners I know. And delicious. I have also served it to guests on the weekend and they loved it. I use 20 ounces of refrigerator ravioli; if you use frozen, let it thaw
Conchiglioni – or jumbo shells as they are known in the US – gets its name from the Italian word for ‘seashell’: conchiglia. The unique shell shape of the pasta allows the sauce to adhere to it. They originated in
Spinach and Sausage Stuffed Shells Read More »