Dinner Planner – Week of May 8, 2023

Mother’s Day is next weekend, so it’s time to buy the cards and pick out something nice for your mom. Or drop hints to your partner, spouse, and/or kids/grandkids!  I selected a few ideas in last Monday’s newsletter.  

Just a reminder that I have been teaching a monthly cooking class online since well before the pandemic!  Yes, I know.  I have also started to teach in person again, but very, very limited.  My online classes are the same as my in-person classes in terms of content and recipes.  My May class is uploaded and ready! Click here to see the menu and to purchase!  A subscription to my cooking class is a great Mother’s Day gift!  Here’s your dinner planner for the week: Continue reading

Fish in Parchment with Fennel, Citrus and Olives Recipe

Some of the biggest challenges home cooks face are lack of time and accommodating different dietary preferences.  I am right there with you!  And this new fish in parchment recipe I am sharing is a dream come true.  It is not only healthful and delicious, but it’s quick to prepare, quick to cook and customizable.  You can use different fish, omit the vegetables or substitute other ones, add a spicy element, or keep it super plain for the choosier eaters.Continue reading

Dinner Planner – Week of May 1, 2023

Happy weekend!!! Hubs and I are visiting Anna in Chicago for a few days.  My third kid visit this month!  A few LA events I’d like to put on your radar: May 4th 11:00 am I am teaching a cooking class at Elizabeth Lamont in Pacific Palisades with a coastal Italian menu!  Click here for tickets.

I will be co-hosting a book event with my friend Catherine McCord for the launch of her new book, Meal Prep Magic at Zibby’s Bookstore in Santa Monica on May 15th at 6:00 pm. Lastly, I will host a conversation with author Cole Kazdin on Thursday May 18 at 6:30 pm about her book What’s Eating Us at Pages Bookstore in Manhattan Beach! Here’s your dinner planner for the week: 

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Pavlova with Whipped Greek Yogurt and Cream and Berries Recipe

sliced pavlova

I love the drama of a Pavlova, which is a meringue cake that is crisp on the outside and soft and marshmallow-like on the inside.  I did something a little different here which is to reduce to the sugar to as little as possible without the pavlova being a puddle of egg whites!  Sugar provides structure for the egg whites, so I took it down as far as I could. Unfortunately, I would not recommend making meringue when the weather is humid. It just never really dries out properly. There are a lot of tips to ensure success with this recipe. Please read through at least once before commencing. I personally like topping the meringue with fresh seasonal fruit and anything not overly sweet. And you’ll notice I add a little Greek yogurt to my whipped cream for a little tang!  Continue reading

Dinner Planner – Week of April 24, 2023

Happy Weekend! I wanted to mention to any LA locals that I am teaching a public class on Thursday, May 4th at Elizabeth Lamont in Palisades Village!  The menu is “Coastal Italian.” Click here for more information and to reserve your spot. Here’s your dinner planner for the week: 

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Dinner Planner – Week of April 17, 2023

Happy weekend, friends!! Things are feeling a little more Spring-y around here. If you missed my segment on Rachael Ray this week and want to see me master some leftovers, catch the segment here.  Here’s your dinner planner for the week: 



Meatless Monday: red lentil dal

Tuesday: roasted lemon-sumac chicken, miso roasted eggplant with pomegranate-tahini sauce

Wednesday: pasta with melted zucchini sauce 

Thursday: turkey bolognese spaghetti squash casserole, green salad with everyday salad dressing #2

Friday: blackened wild salmon tacos, southwestern quinoa salad

Saturday brunch: vegan chickpea “tuna” salad 

Sunday: Spicy Moroccan Meatball Tagine from Hola Jalapeño



Here’s what you can do ahead if it helps you: 


Wash greens

Make tahini sauce 

Make salad dressing

Measure salmon spice rub


Marinate chicken


Roast spaghetti squash


Cook turkey sausage for spaghetti squash casserole. You can combine with the spaghetti squash and store assembled in the fridge. 


Cook quinoa



I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Order my cookbook, Quicker Than Quick!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you! Take a peek at my first cookbook “Kitchen Matters”!

Roasted Lemon-Sumac Chicken Recipe

roasted lemon sumac chicken

ingredients for roasted lemon sumac chicken

Chicken is still the most popular protein in my classes, so I am always trying to come up with new flavor profiles for this versatile meat.  The seasonings I use for this roasted lemon sumac chicken are Middle Eastern and I love the tart, herbaceousness of sumac and za’atar together.  I use these spices/dried herbs a lot.  Don’t be put off by cooking a whole bird.  It’s easier than it looks and I find it much more economical, plus I can use the bones afterwards for stock.  2 in 1!  If your family eats white meat and dark meat, a whole bird is the way to go. Continue reading