I have enjoyed eating pork dishes regularly over the last 50 years! But, early on, my first two decades were void of this savory food. This was because my Jewish heritage, and its restrictions abound about eating pork and the rules my parents kept. One dietary rule states that the pig has evenly split hooves,…
Category: garlic
Cheddar-Garlic-Chive crackers
When I think of crackers, I hark back to Ritz, a popular variety currently, but also a stalwart from my childhood. They were fine back then for something simple with soup, or to top with peanut butter. I liked the crunch and the saltiness; however, overtime, I grew to dislike their dry, sawdust aftertaste. Back…
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…
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…
Zucchini cheesy tomato frittata
Frittatas have introduced me to fancy egg dishes for dinner. As a kid, as well as an adult, I often ate them for breakfast. It was a gradual practice I developed early on and have held onto it for decades. Because of this routine, I would not want to eat eggs again for dinner–too many…
Skinny Paprika-Smoked Buttermilk Biscuits
Biscuits are easy to make, quick and luscious to eat. Magazines and books lately focus articles and recipes on biscuits, touting favorite combinations from well-known chefs and bakers. Biscuits run the gamete from classical, tall and fluffy, ( 3-4 inches high), to thinner, and to every combination imaginable! You can make big ones, baked separately…
Loaded Potato, Broccoli and Cheddar Cheese Chowder
I always enjoy starting a lunch or dinner meal at a restaurant with a cup of soup. Except for French onion soup, which I don’t like, or something very spicy, I’m quite open to a wide assortment of soups, like creamed ones, thick ones with grains, barley, orzo or others with meatballs, poultry, cheeses, and…
Marilyn Raff 