Both Easter and Passover are quickly approaching and although I don’t normally host either holiday, I always make at least the desserts for the Passover seder and a nice Easter brunch for my family. This year I am thrilled to be spending Easter with my family on the East coast, so I am already in planning mode with my mom for our Easter lunch!Continue reading
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Who is ready for a bread that is not made from bananas??? Weird how certain recipes trend, don’t you think? During the quarantine, it seemed as though banana bread, sourdough, and more complicated recipes, like babka, were everywhere. I for one, saw the writing on the wall with all the dessert baking: it’s all fun and games until your jeans don’t fit. Continue reading
Most people think of produce having seasons, which it does. But wild salmon has a season too, and it just started!!! I do buy frozen wild salmon in the “off-season,” but I prefer it fresh. So from now until late summer/early fall, I will be indulging once a week at minimum in my favorite fish. Now to get more specific, I am most fond of Copper River Salmon, a variety of wild salmon that is even more flavorful, more luxurious, and more rich than regular wild salmon. Copper River Salmon has a shorter season of about 3 weeks, and it is just getting going.Continue reading
One of the most common substitutions I am asked about is eggs. Many people are plant-based/vegan; others are avoiding eggs because their doctors told them to; and eggs are one of the most common food allergens. When I offer a sub for eggs, I consider how the eggs are used in a recipe. Are they binding a batter together? Are they adding lift? Are they the bulk of a dish, like a scramble or a frittata?Continue reading
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Ok, I’m going to come right out and say it – I’m not great at St. Patrick’s Day. I am not a corned beef girl. Cabbage, yes. Irish soda bread, ok (my recipe is great though!) Irish cream, not so much. When my kids were wee ones, I took advantage of the holiday and made so much green food for a week in anticipation of the holiday. Green muffins, green pancakes, green breakfast cookies, green smoothies, green risotto, you name it.Continue reading
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I saw this Bon Appetit shrimp dish on my friend Leanne Citrone’s Instagram feed a while back and I saved it to make at a later date. I save and pin things a lot and then I forget about them. Plus, I don’t have a lot of time to make other recipes because I am constantly testing my own. Recently I looked at my saved posts on Instagram (never mind that I can’t even remember saving the recipes), and this one jumped at me again. Continue reading
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I have been on a major soup kick this season. I have always made soup once during the week and once on the weekend during the school year. I am now making soup at least three times a week and we are all loving it. I also order soup when I go out to eat, sometimes as my meal. In the last year or so, I have always found it very beneficial to eat more of my calories before 2 pm, with my lightest meal being dinner. That doesn’t always happen, but I feel best when I eat that way.Continue reading
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When I was a kid, I never thought Brussels sprouts would ever have “a moment.” I only saw them in frozen, thawed and boiled form. Awful. Mom, it wasn’t your fault. Everyone did the same thing. Someone had the sense to roast them, fry them, or saute them and a Brussels sprouts went viral. They appeared on every trendy restaurant menu and people were even ordering them to share as an appetizer! I love a good comeback. Or is this not even a comeback because no one liked them to begin with? Hmmmm……Continue reading
