Chocolate chip raspberry-blackberry cream cheese muffins
even in winter, frozen fruits, like raspberries and blackberries are abundantly available at grocery stories.
Baked Fennel Au Gratin with Orzo and Onion
I ate fennel nearly fifty years ago when my husband and I were in Zurich, Switerland in the mid-seventies where we studied Jungian psychology. I didn’t like this vegetable much back then because of its potent licorice flavor. Also, I wasn’t familiar with how to cook it. I only baked it with a sprinkle of…
Spinach Muffin fritatta
Sometimes I like to switch up my breakfast routine. I often eat eggs, usually scrambled, sometimes oatmeal with a banana, maybe an opened grilled cheese sandwich, along with whatever yogurt, plain, vanilla, or with fruit, is available. My childhood was mostly eggs, bacon, and sugary cereals, which I haven’t eaten in decades. But lately, I…
Oven- Roasted Beef with Root Vegetables
Pot roast may be out of favor and fashion in many households, but still, occasionally it’s comfort food we desire, and enjoy…
Mushroom, Leek and Cheese Quiche
I leanred a little about how to make pie dough
The Whole Shebang: Chicken Noodle Vegetable Soup
My chicken soup verions is a mixture of fresh ingredients but leftovers play a role too.
Greek Roasted Chicken-Potato with Cherry Tomatoes, Black Olives and Feta Cheese
I relish creating dishes that I find in my many cookbooks, using techniques and ingredients I’ve gathered there, plus my own hunches to cook a new dish. These ideas kind of cook in my brain and I use them as jumping off points for fun, creativity, deep satisfaction, and fresh flavors. I’ve been a fan…
Smooth Split Pea Barley Soup
Many, but not all tradtions, begin in childhood. Many reflections and memories connect us to food, flavor and smells. Stories abound how our mothers, fathers and grand parents cooked a partifcular way. Often we try to repeat recipes, imagine t astes that have seeped into our minds, heart and DNA! Split pea soup, not with…
Marilyn Raff 