Beet dip with Labneh
Many of you want to use up the pomegranate molasses, and here’s an easy recipe. You can use thick Greek yogurt rather than the Lebneh,...
Baked Rice
A recipe from Ottolenghi that seems a easy to prepare, and doesn’t require too many ingredients. Sometimes curry leaves are hard to find. If you don’t have them they replace...
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 their own way of making...
Cacio e Pepe Broccolini with Crispy White Beans and Burrata
This recipe was in Food & Wine and is from Hetty McKinnon’s cookbook Family. I’ve never tried her recipes but this one looks and sounds...
Mashed Potato and Cabbage Pancakes
If you want to use up extra mashed potatoes and always wonder what to do with cabbage, then here’s your recipe.
Crispy Roasted Brussels Sprouts and Shallots
Roasting or frying Brussels sprouts until they become crispy on the outside and tender on the inside provides a satisfying crunch that many people enjoy. This crispy texture contrasts beautifully...
Beet and Radicchio Salad With Goat Cheese and Pistachios
Salads featuring beets and radicchio can be absolutely delicious and visually appealing. The combination of these two ingredients offers a nice balance of flavors, textures,...
Winter Panzanella Salad
Salads are good all year long because greens can serve as the base for seasonal vegetables. For more heartiness, you can add lots of seeds, nuts and cheeses and the...
Halloumi With Corn, Cherry Tomatoes and Basil
A delicious salad that showcases summer tomatoes and corn in a new way.
Grilled summer squash with feta
Move over tomatoes because squash is coming through….and boy are they good in the summer. This salad allows the flavors of the squash shine with...
remoulade for everything
The ideal sauce for meat, fish, shrimp or chicken which just brings an extra tangy flavor to everything! You can also adapt the recipe to your liking, or find ways...
Pickled red onion
Pickled onions go with everything but taste fantastic with a burger. You can also add them to salads for an extra pop of flavor.
Greek spinach, feta and lemon phyllo pie
Spinach pie is also known as spanakopita. It’s not too difficult to make though anything with phyllo dough sometimes feels a bit fiddly. This version...
Classic Caesar salad
I love salads, and a Caesar salad is rather basic and delicious. We think of César Ritz, the Swiss hotelier who founded the Hotel Ritz in Paris. But that association...
Insalata mista
The ingredients in most parts of Italy are so delicious and fresh that most of the salad and vegetable dishes are very simply prepared. You don’t need a lot of...
Cauliflower fried rice
This recipe is ideal to whip up in a hurry, and also to use left over vegetable. I recommend carrots and peas as the base...
Liza’s pico de gallo
Liza's recipe takes a bit of a twist on this classic, fresh salsa by using cherry tomatoes which add more sweetness and color.
Liza’s guacamole
There are many different recipes for guacamole, and ingredients vary depending on the region of Mexico. This version by food blogger and cookbook author, Liza...
Liza’s fajita salad bowl with pico de gallo & guacamole
Food blogger and cook book author, Liza Cannata's recipe for us to enjoy. It's the perfect meal for a large group and can always included other sides should you want...
heirloom tomatoes with herb ricotta
Don’t get turn off with the idea of making fresh ricotta. It’s easy and sooooo delicious. If you can’t get yourself around the idea, buy a fresh version from a...
Crispy, crispy kale
Kale is great anytime of the year, and eating crispy kale makes it feel like an indulgent treat. I like to serve on the side...
Summer salad of peaches, arugula, prosciutto and mozzarella
The bitterness of the greens with the sweetness of a perfectly ripe summer peach combines well with the salty flavor of a thinly sliced piece of prosciutto. The fresh mozzarella,...
Pasta with summer zucchini, lemon and basil
I first made this pasta at a cooking class. We learned to make the pasta using a hand cranked pasta machine which was quite relaxing, and less time consuming than...
Crunchy spring salad with peas & asparagus
What's not to love about this salad that features two of the early harvest vegetables that mark the start of spring.
Pork and chive dumplings
Yum! Biting into a juicy dumpling with the pop of savory pork flavor scented with chives is so satisfying. Dumplings are a great thing to make together, with friends or...
Chinese longevity noodles with chicken, ginger & mushrooms
These noodles are part of a Chinese New Year celebration menu but also good anytime. Super fast to make and always delicious, you will no longer need to have any...
shredded Brussels sprouts salad
Brussel sprouts are a vegetable that can take some time to acquire the taste to enjoy, and usually are not a favorite of kids. I...
roasted cauliflower with pistachio pesto
Oh my, oh my is this good! Not only is it quite different than other ways to cook cauliflower but it's just delicious.
Carrots with carrot top pesto
Carrots are often not a common vegetable to serve alone. You usually find them snuggled next to a roasted potato or alongside a cucumber on a crudité tray. But with...
Lentils with pancetta, spinach & garlic olive oil
In Italy, lentils are served on New Year’s Eve in the belief that they will bring good luck and prosperity in the coming year. In...
roasted sumac cauliflower
A very simple side dish from Naz Deravian in the cookbook, Bottom of the Pot. With just five ingredients you have a delicious side dish in 35 minutes. photo: from...
cumin and lime cucumber salad
Cucumber salad is refreshing anytime of year, and especially goes well with spicy foods.
rainbow root riata
A simple different take on the more traditional riata that adds beets and carrots to the yogurt and cucumber mix.
Eggplant Pilaf
This recipe is really a meal in itself. The spices make it flavorful and satisfying. It can be served alone, with any type of protein or a fresh green salad. ...
grilled summer harvest with tahini dressing
The bounty of summer vegetables are delicious served grilled or roasted when all their natural seasonal flavors are at their peak.
sweet potato fries
A healthier alternative to regular potato fries, sweet potato fries contain Vitamin A, C and E. Oven roasting at a high temperature allows them to...
Black bean & corn salad with fresh lime
A simple recipe that is packed with lots of fresh flavor from the corn, peppers, onions and cilantro.
Chipotle sauce for fish or shrimp tacos
Good fresh fish or shrimp in a taco gets even better with a little of this sauce. Scoop your protein in the taco shell, a little Mexican citrus ‘slaw and...
Lime & orange red cabbage salad
This "salad" or coleslaw is delicious as a side to any grilled meal, Mexican or otherwise, but goes especially well in fish or shrimp tacos.
grilled haricot verts (green beans) with avocado & feta
If your at the grill already these are a great, and different addition to the menu. Haricot verts are the thinner French version to the larger American green bean, they...
braised artichokes Florentine style
Artichokes are one of the more "fiddly" vegetables. What I mean by that is you don't just cut off a few stems and boil or roast. They need to be...
An Italian vegetable Farro salad (insalata di Farro)
The perfect warm weather salad with Farro at its heart and any type of roasted vegetable as the complement.
Herb scented Hassleback sweet potatoes
Something a bit fun to try that I’ve done before with white potatoes. But sweet potatoes are better for you nutritionally, and are often overlooked- at least in my saunter...
sautéed swiss chard & kale
Swiss chard is a popular vegetable in the Mediterranean, and actually a cousin to the beet.
Orzo with olive oil and fresh basil
Is orzo rice or pasta? It is a small pasta that actually can be mistaken for rice because of its shape.
a Greek salad
The classic Greek salad has only fresh vegetables and no lettuces.
basmati rice with dill
This super easy rice recipe with dill is just a nice change to plain. There are many good recipes for dill rice that have more steps but this one seems...
arugula, asparagus, pinenuts and fresh basil salad
Anything with basil just tastes better, not to mention its bright, spicy flavor just makes you feel better.
bulgur wheat with tomatoes, eggplant & pomegranate molasses
Bulgur wheat is a wonderful grain that is common in parts of the Levant and Persia.
Mini arancini rice balls
If you have any leftover risotto, which tends to be more glutinous when cold, arancini balls are the ideal way to use up extra.
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...
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.
US: 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 potatoes but it works better...
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 room temperature. Now that is...
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...
green, 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 difference between a frittata and...
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...
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 bread making. Normally working the...
plain couscous
In Morocco the most common couscous is plain, and it serves as the base for Tagines. It is usually steamed in a couscoussier, over the...
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 salad anytime of the year
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...
basic Indian cucumber raita
In Indian cuisine you have Raita, in Greek you will find Tzatziki, and in Persian it is Mast-o-Khiar.
cucumber and mint yoghurt (tzatziki/mast-o-khiar)
In Indian cuisine you have Raita, in Greek you will find Tzatziki, and in Persian it is Mast-o-Khiar.
boiled baby potatoes with fresh mint and garlic
Did you ever think of the potato as one of nature's most perfect foods? But really when you think about all the wonderful ways to make this simple little root,...
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 slightly different (and lighter) than...
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...
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 and asparagus are in full...
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...
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...
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 a stew, beef or even...
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...
