One of the best muffins I have ever eaten is a Morning Glory Muffin which is traditionally studded with carrots, apples, raisins, coconut, pineapple and nuts. The batter is also laced with warm spices and is so flavorful. Plus the crumb has such good texture and moistness (is that a word?). I transferred those flavors to a baked porridge similar to an oatmeal bake but I put a twist using millet instead.Continue reading
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
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
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
When asparagus is in season, it’s a sign to me that we are out of the winter woods and it is officially spring!! I love featuring asparagus on every spring holiday menu and this recipe for roasted asparagus with parmigiano-reggiano has so much flavor and is so easy. I thought I would squeeze it in before Easter in case you’re looking for a good side dish.Continue reading
I’m squeezing in a recipe before Easter and even Passover (if you make some modifications.) These mini strawberry cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS! I love an individual dessert. The strawberry swirl is easier than it looks and divine. Let’s do it!Continue reading
Coming up with Passover-compliant pastry crust is a challenge but I lean into matzoh for lasagne and chilaquiles, so why not the crust for quiche? In fact, matzoh works perfectly well and it’s dead simple to use. I am giving you an example of a filling, but you can use whatever you like!Continue reading
This is a great salmon recipe for Easter or Passover, but there’s an evergreen quality about it that makes it perfect for anytime of year. It’s impressive enough to serve to guests, but very easy too. There isn’t one way to make it, so don’t be discouraged if there’s an ingredient you don’t care for (even salmon!)Continue reading
