Raspberries always feel like an indulgence to me–no matter in what form they are served. Within muffins, they make a surprise appearance since blueberries dominate that breakfast pastry as the expected berry addition, yet a raspberry muffin is a perfect vehicle for this luscious berry to shine. Brilliant scarlet morsels of raspberries encased in buttery … Continue reading →
Cream scones are one of the marvels of baking since the results are memorable yet the effort is minimal. Scone making is customarily dependent on cutting butter into the flour mixture to get a crumb that will create the flakiness that is so desirable. But with cream scones, that step is unnecessary. Just pour in … Continue reading →
For many cooks the idea of making a tart seems a daunting task – especially during the summer. Who wants to spend hours in the kitchen when a hot sunny day beckons you outside. But since I am so fond of vegetable tarts and want to take advantage of the abundance of vegetables this season … Continue reading →
Throughout the holidays I crafted new delicacies as well as prepared old tried and true favorites. This is my usual routine when it’s party time: be a little adventurous and also play it safe. The one recipe that stood out this year for its popularity and lingering appeal is this red pepper spread which is … Continue reading →
What a treat to have an irresistible, healthful dish that is low in calories. I find this cilantro-infused cole slaw so delicious that I keep going into the fridge to steal spoonfuls of it. What brings it to life is the mayonnaise alternative: seasoned Chinese rice vinegar (rice vinegar with sugar and salt – available … Continue reading →
Here is an ideal holiday appetizer. Not only are these palmiers easy to prepare, but they are elegant and irresistible. Palmiers means palm tree in French, and they are also known as elephant ears. The connection? I have no idea (although there is a resemblance to the ears of an elephant). What I do know … Continue reading →
Cilantro and quinoa were made for each other, and this salad is proof. The vibrant flavor of the pesto enlivens the mild nuttiness of the quinoa making it ideal as an entree or hearty side dish. Edamame (fresh soy beans) bolster the protein content without making the salad heavy, so I am delighted that shelled … Continue reading →
I am a pie snob. If my husband brings a store-bought pie into the house, he knows I will snub my nose and walk silently away. His reply is,”no one makes pies like you, but you didn’t make one this week, so I bought one.” I take great pride in my pies, as do so … Continue reading →
After harvesting a bushel of dinosaur (lacinato/Tuscan) kale, the last thing I wanted to do was cook it and take away its deep green splendor. One of the assets of this variety of kale is its tenderness, so why not shred it and serve it raw. Voila! The above marinated rice and kale salad is … Continue reading →
Although I am forever a fan of marinated salads of all persuasions – bean, grain, pasta, vegetable, etc., the warm weather months heighten their appeal. Assembling a dinner or picnic around a wholesome concoction of vegetables and grains or beans and cloaking them in a robust vinaigrette is my favorite strategy for a quick, pleasurable … Continue reading →
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