Tasmania peppers are one of my favorite finishes when cooking meats. They are sun dried berries with a bold pepper taste that compliments steak , lamb and pork particularly well. In Los Angeles I get … [more]
I found some beautiful red lentils beans in Greek deli and simply couldn’t resist. The color was vivid red and they were cheap. This soup is delicious, quick and easy. Feel free to improvise. [more]
Of all the holidays, Mother’s Day is probably the most deserved. Here’s an opportunity not just to do right by mom but to get the whole family involved in preparing a special meal. Whether you … [more]
For years I was convinced that every Grandmother secretly used the box when it came time to make matzo balls. How wrong I was. Making your own is as simple as opening the box. Here’s how I do … [more]
I have just tasted some of the most extraordinary goat’s milk cheese. I’m a longtime fan of Humboldt Fog from California, but I have to say that Cypress Grove has a worthy rival from … [more]
This is a delicious and simple recipe that is perfect for special occasions and large family gatherings. The balsamic glaze is outstanding on all cuts of lamb and really sings with this recipe. [more]
ColoRouge is an excellent soft-ripened cow’s milk cheese that manages to get better with age. Produced by the small Colorado based MouCo cheese company, the ColoRouge is soft, creamy, and … [more]
Rapini is one of those great vegetables that is both familiar and exotic. It resembles a young, tender broccoli and has a freshness that is hard to resist. Popular in both Italian and Chinese … [more]
You can keep the maror and your bitter herbs… just lay on the charoset. I love the stuff, especially caked on a big slab of matza. The only rule (from a kosher point of view) is that it has to … [more]
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