My kitchen is always calling me. With a few shared recipes, I hope yours will too!
Makes about 18 cookies Recipe credit: Modern Israeli Cooking - Danielle Oron Tip: I've probably mentioned I don't usually cook from recipes; I read many for inspiration and ideas. However, I frequently bake from published recipes. And I almost always follow them strictly the first time through. I recommend this practice in baking. Observe... Continue Reading →
6 servings. Recipe credit to Food52. Tip: It's adventurous to try new foods and flavor combinations. Our taste buds and taste sensations can change regularly, so something you previously disliked may become a future favorite...keep checking! Who among us hasn't tasted something for the first time, then wondered why we didn't try... Continue Reading →
Yield as shown in photo. You may choose a different mix of pans. (ex: all muffins or muffins plus a bundt pan, etc.) Tip: Julia Child had a kitchen rule...“No matter what happens in the kitchen, never apologize.” Julia's rules are definitely good enough for me! 😉 I made a batch of chunky applesauce last week... Continue Reading →
6-8 appetizer servings Tip: Holidays many times call for appetizers, whether at home or taken to a friend's or colleague's party. Look for options that can be made ahead so the host won't need to share kitchen space when you arrive. I also appreciate appetizers that can be served at room temperature. All the better... Continue Reading →
Tip: Cook what you love and for whom you want to show love. Many say that food is love...I’ve said it myself, more than once. Pondering that, it’s not the food itself that equates to love. Planning and preparing food for family or friends (even unknown recipients) means I consider what they may enjoy... Continue Reading →
12-16 servings (as a complement to an entrée) Tip: This is a crunchy, sweet-tart relish that is enjoyable with roast pork, chicken, or savory vegetarian dishes, as well as with your Thanksgiving turkey and stuffing. It keeps very well covered in the refrigerator for up to 3 weeks (if you can leave it alone for... Continue Reading →
2 servings Tip: Our meals are not always meatless, but we both feel just as satisfied when they include more veggies and less (or no) meat. There are more meatless recipes than days to cook them! As I mention frequently, look for recipes that you can use as a base, follow the concept, but... Continue Reading →
Makes about 6-8 cups. Tip: Applesauce may seem like an old-fashioned dish when made from scratch. After all, what could be more convenient than those individual cups that pack so neatly in a lunch bag? But is it really delicious? Make one batch of this natural chunky applesauce using a small variety of apples... Continue Reading →
Makes about 4 cups Tip: We eat with our eyes first. When making this recipe or any other, keep the visual in mind for a more appealing result. For example, when choosing apples for this pretty and scrumptious slaw, any crisp apple might be selected, but the bright green of a Granny Smith is a... Continue Reading →
