a bit about rice
In one of our earliest cooking club meetings, we made a basic rice. Though we followed a recipe, the interesting point was that everyone had...
homemade ricotta with lemon & pepper
My nephew brought over some fresh ricotta one day when we were making ravioli. I was beyond impressed and told him it was too much for me to ever consider. ...
garlic bread
Who doesn’t love garlic bread? Somehow it works just as well with a plate of spaghetti or a big bowl of soup.
potato leek & Jerusalem artichoke soup
A soup that is a creamy and a bit decadent but works perfectly for either lunch and dinner. You can use either Yukon or Russet...
shaved fennel, orange and almond salad
This salad is fantastic, especially if you are looking for another way to eat your greens.
roasted Jerusalem artichokes and baby potatoes
Jerusalem artichokes or sunchokes look like fat, little knobs of something strange, and could easily be mistaken for a piece of ginger. But don’t let their looks fool you. The...
chickpeas and swiss chard with yogurt
A recipe adapted from Yotam Ottolenghi that can be made up to 6 hours in advance, minus yogurt finish, and served either warm or at...
green salad with asian vinaigrette
Salads with different types of dressings always add a fresh addition to any meal. The crispy textures, variety of vegetables (hopefully in season), and blend of homemade dressing should work...
a very green salad
Salads are usually green and this one adapted from Samrin Nosrat for New York Times cooking is especially green- not a color in sight! Given I am not a big...
frittata with zucchini and mushrooms
Basically a frittata is an open faced Italian omelette or I often think of it as a type of quiche without the crust. The key...
superfoods chopped salad
Kale salad is very good with a dressing that is a little creamy given the tough leaves. I like to remove the “rib” or large vein of the kale and...
Chicken patties with pistachios, cumin, coriander and sumac
I enjoy experimenting with different types of meatballs or meat patties, not only changing the type of meat used but also the seasoning and the shapes. Here I created a...
Rosemary Lemon No Knead Bread
When I first was given this recipe I thought the bread would be terrible. No kneading seemed to go against the little I know about...
Pinzimonio- fresh vegetable salad
Pinzimonio is fresh, seasonal vegetables or shaved vegetables, tossed together in a lemon-olive oil based dressing, no salad greens necessary.
Yorkshire puddings
A very easy recipe from New York Times Cooking which goes well with a Sunday roast. The most traditional way to serve is with roast beef and gravy.
Thai salad with peanut dressing
The recipe from Jennifer Segal, Once Upon a Chef, is delicious. The dressing could be used on so many other vegetables, or even a grilled...
focaccia with rosemary
Focaccia....most common in Liguria, Italy made popular by the city of Genoa. In other parts of Italy the name is schiacciata or crescentina.
sweet and savory red cabbage
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...
Saffron roast potatoes
An easy roast potato recipe that pleases the sight and the senses, and the ideal partner to any protein but especially with the Lime and...
Delicious eggplant with sun-dried tomatoes & pomegranate
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...
Kale and mushroom stir fry
A delicious stir fry that can be made with leftover rice, or I make rice the day before preparing recipe and keep refrigerated. You can make the rice the same...
Spiced eggplant and peppers with bulgar wheat
I took this recipe from Julia Moskin in a New York Times article. Her recipe included pearl couscous but I made it with bulgar wheat...
peach&basil jam
When summer comes to an end and those lovely peaches begin to disappear from the market, I like to capture the essence of summer fruit by making jam. I also...
Roasted corn and pepper salad with fresh chives
A super simple salad to be served when corn is at the height of the season. The recipe contains very few ingredients because the flawless flavors of the corn and...
A tomato and mozzarella salad
Fresh and wonderful tomatoes mixed with mozzarella, basil, olive oil- the perfect harmony of flavors. I cannot eat enough of this!
Quiche with zucchini (courgettes), leeks and cheddar
My beautiful friend, Laura, always makes the most amazing quiches. Last time she came to visit, I insisted we make a quiche together.
german potato salad
In the summer, we dig up fresh potatoes from my vegetable garden in England. It is one of the few vegetables that grow well year after year given we are...
bountiful summer salad
Most of my meals are not complete unless there is a large bowl of salad.
Orzo with roasted eggplant
Orzo is one of those hybrids of pasta and rice that works well with so many meals. This recipe is great for lunch but most often I use it as...
Longing for asparagus
When asparagus is in season, the long, thin and delicious vegetable makes for the perfect companion to any grilled or roasted meat or fish or served on top of a...
grilled halloumi cheese
Halloumi is a delicious cheese to be served either as a starter course along with other classic mezze dishes, or as wonderful side dish, just...
roasted potatoes with garlic & rosemary
These potatoes are my go-to side dish because not only are they easy to prepare but they complement many different types of proteins – chicken, beef and fish. Many recipes...
Gyoza with dipping sauces
You do not have to makes these from scratch because there are so many good ones in the freezer section of grocery stores. I use frozen Gyoza from a local...
spinach with garlic and olive oil
Spinach, a vegetable rich in vitamins and minerals, and is now being usurped by its famous cousin, kale. But let’s not forget how wonderful fresh...
lovey potatoes
These potatoes are a little novelty to make whenever you want to send a little love. Yes, heart-shaped sliced potatoes…you are seeing correctly. You can easily create the shape with...
cucumber and mint yoghurt (mast-o-khiar)
There are many renditions of yoghurt and cucumber recipes including those with mint, dill and even pistachios. In Indian cuisine you have Raita, in Greek you will find Tzatziki, and...
lazy (s)mashed potatoes
Who likes peeling potatoes? I often make these potatoes when I do not want to bother to peel the skins of potatoes and want something...
roasted cauliflower and broccoli
A super easy dish that I like to serve with the Indian butter chicken recipe, but works equally well with anything else. It does not contain any spices, just salt...
roasted broccoli with sun dried tomatoes and pine nuts
How I love to use broccoli in lots of different ways. It is such a versatile vegetable, and you actually feel healthy eating it. Roasting broccoli in the oven brings...
minted lamb meatballs with fresh peas & asparagus
These lamb meatballs are light and delicious because of the blend of fresh mint and parsley. It is best made in spring when fresh peas...
spiced up lamb Koofteh
I have made a lot of meatballs with beef, turkey, pork, and veal but Persian cuisine introduced me to the lamb meatball. Each region has a different name for its...
mexican black beans with garlic
Black beans. The staple of diets in most of the southern hemisphere and packed with protein and fiber. You can make this recipe from dried beans, which some people say...
green beans with fennel
Green beans are my go-to vegetable – easy to cook, work with a large variety of main courses, most people enjoy them.
green beans… in a variety of ways
Green beans are my go-to vegetable – easy to cook, work with a large variety of main courses, most people enjoy them – and you can add lots of different...
horseradish sauce
A complement to so many dishes, I continually use this recipe for both meat and fish dishes. It is super simple to make and adds a kick of flavor to...
little gem with beets, red onion and feta dressing
Salads are a good start to any meal, especially if you are serving a main course that is heavier in texture and flavor, such as...
potato fritters with a touch of chives
Potatoes are the common side for many recipes. These potato fritters absorb all the lovely juices of your meat or fish, adding more flavor and a bit of crunch. They...
basic but beautiful rice
What more is there to say about a well-cooked bowl of rice? Simple, pure and such a perfect companion to a variety of dishes. I have a variety of different...
Orzo rice with or without fresh peas
Is it pasta or is it rice? Whatever you think it is, orzo is easy to make and results in a good complement to many...
simple green salad with fennel
This salad is extremely simple and full of flavor. The fennel is what makes it so good….well the fennel and really tossing the salad with seasoning. I think the key...
delicious leeks with white beans
Leeks are not something often served as a side dish vegetable but more often used as the base for seasoning sauces and other dishes. In England, serving leeks as a...
san miguel de allende guacamole
This recipe is from a cooking class, Flavors for Mexico, I took at La Cocina Cooking School in San Miguel de Allende, Mexico. Guacamole recipes...
luscious Burrata cheese with tomatoes or roasted peppers
Burrata or mozzarella cheese makes an easy, delicious first course or side dish for any type of meal- Italian or otherwise. The flavors of tomatoes can vary tremendously when not...
crispy pork in lettuce cups with lime chili dressing
A recipe with lots of flavor and one that can be made well in advance- the flavors of the pork actually get better if made the day before. Served as...
homemade hummus with toasted pita chips
In this recipe you can make the hummus and the pita chips or buy one or the other. I think one portion of this should...
An easy Lasagne
Why is this lasagne easier? Because Bechamel sauce is eliminated and only a meat sauce, mozzarella and parmesan cheese is layered. I prefer no Bechamel because the density of the...
roasted kale with chickpeas
Roasting kale, as in this recipe, makes a wonderful side dish, complement to fish or meat and even a tasty snack. You can complete all the steps many hours before...
bold broccolini with garlic and ginger
The broccoli can be boiled the day before and stored in the refrigerator. Remove from the refrigerator a least an hour before and then prepare...
delicious and super simple coconut rice
The coconut milk in this recipe adds just a hint of sweetness- not too overwhelming but nicely perfumed. This recipe adds just a light hint of coconut to the taste....
