For many years, quite sadly, claiming ignorance, I bought my salad dressings from the grocery store. I was a fan of ranch, Italian, and those with some cheese. I would choose a supposedly good solid brand, such as Wish-Bone and Neuman’s. Still those brands often carried unpronounceable or weird ingredients (Xanthan gum, Mixed Tocopherols), but I ignored…
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Coleslaw : A Flavorful Side Accent
Throughout most of my childhood and early adult years, the coleslaw I ate often came from Kentucky Fried Chicken, or for many people is known as KFC. I liked it some, since it offered a tad of welcome – with a bit of vegetables to balance out their – sorry to say, -delicious fried chicken….
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
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…
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…
Delicious Delicata-squash soup
Throughout much of 2021, I was dealing with extensive dental work including implants and extractions. Therefore, I needed to eat soft and mostly smooth foods. If I didn’t follow these simple directions and exerted effort to chew harder foods, like sandwiches, steaks, carrots, nuts and the like, even chips or crunchy foods, I would need…
Marilyn Raff 