A pork tenderloin, cooked properly is the tenderest of meats, and the apples and onions add a savory sweet flavor that everyone will enjoy. I like to serve this dish with sweet red cabbage and some fluffy roasted potatoes.

Ahhh red cabbage, beautiful in color and wonderful to serve with a roasted pork, lamb or chicken.  I like to serve as a side dish but you can top on a salad or serve alongside dark rye or dense whole wheat bread slathered with cream cheese and salmon. Feeling creative?  Add some raisins, almonds or…

I adapted this recipe from one I had saved in the New York Time’s Wednesday food section.  My version is more hearty with the addition of ramen and broccoli, and a base of chicken broth.  The dish is satisfying and filling enough to be served for family dinner or could be a first course for…

Deciding where to place friends around the dining table can be informal or formal

I first served Eggplant with Pomegranate at dinner for friends, and to this day when I see one of the guests, she still mentions the dish.  It is really quite unusual and there is a richness in the flavor that is unforgettable. I adapted the recipe from cookbook author, Sabrina Ghayour.  I love her recipes…

What I love about a Torta Caprese, is that like so many Italian desserts, it is not too sweet, and the consistency of the cake is not overly dense or rich. Rather than more traditional wheat flour, the cake takes almond flour, or almond meal, and “rises” through the use of egg whites rather than…

I developed this recipe for an Indian dinner where I thought a creamy dessert with some type of coconut base would balance the  spiciness of the main meal. The topping of persimmons, oranges, and pomegranates is best in late autumn when persimmons are in season.  However, adding other fresh, seasonal toppings work just as well,…

I was first served this for dessert at a restaurant in Portugal.  At the time to me it was pure genius.  So simple and bringing two delicious flavors together in a perfect way.