I love creating recipes, especially main dishes and desserts, and truly, consuming them feels just as fulfilling as the cooking process. It’s like an eatable gift, a new “package” arrives each time I develop a dish. I “unwrap” it as I gather ingredients and tools and then preparation begins, and voila, soon I’m presented with…
Peanut Butter and Cream Cheese Frosted Chocolate Chip Banana Cake with Toffee Crunch.
Although my father, a baker and owner of 6 bakeries in Newark, New Jersey in the 1940s and ’50s died when I was 10 years old, I still inhaled his baking passion. My father attended law school and worked a bit in government, but, when his father aged, my father was chosen, among 3 other…
Creamy potato salad, sprinkled with parsley and paprika
I happen to have a stash of russet potatoes handy; nice and firm ones
Tender, Juicy Leg of Lamb alongside bok choy, red peppers, and roasted potatoes
I remember, from my childhood, eating succulent loin lamb chops for dinner. We ate them regularly, gobbling up every bit as us kids, my three younger siblings and I, chewed them down to the bone. What a luxury it was, I see now, upon an adult reflection. Price wise, these choice ribs can cost nearly…
Won-ton Wrap Snackers
I’m a member of the Herb Society of America, Rocky Mountain Unit. It’s a fun group who studies and analyzes herbs from around the world. We learn about their kitchen and garden use, mythology and medical attributes. They have dinner parties and focus on particular themes, like root vegetables, spicy foods, foods from the Mediterranean…
Seasoned cabbage rolls with beef and rice
I remember eating and loving the flavor of stuffed cabbage as a child. As I faintly recall, the rolls were thick, the nearly translucent cooked cabbage was smothered in a red sauce that dripped off the sides; it tasted slightly sweet, but not too much. I know I loved the combination of moist beef and…
