Artichoke Hearts
I thought about my dear friend Daphne when I was working on this recipe – she loves artichokes. And like most of us, she loves easy. So, this recipe is perfect. It comes together in minutes and is so delicious. […]
Hashbrown Casserole
I made Hashbrown Casserole in the ’80 and ‘90s and thought it was delicious. It fell off my radar when I moved away from casseroles and started making more ‘food from scratch.’ But I made it recently for brunch and
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Mini Herb Crusted Lamb Roast
A leg of lamb roast is not always practical for 2-3 people. And sometimes you can find a 1-2 pound lamb roast at the market. When you do, this recipe is perfect. Everything cooks on one sheet pan so It
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Chicken and Mushroom Soup
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
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Avgolemono Soup
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 – Potato & Leek Soup
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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Split Pea Soup
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
Chicken and Dumpling Ragout
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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Eggplant Dip
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
Cabbage Salad
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