Since childhood, I’ve loved chocolate, nearly every form, from Hershey’s milk chocolate bars,(with or without nuts) to thickly iced cupcakes, to brownies and layer cakes. The brownies I first encountered happened when I visited my father,Irving, a baker, at one of his six bakeries in Newark, New Jersey. Baking was his business for several decades…
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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 Snack Wrappers
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…
Crusty, Succulent Pork Shoulder nestled with Buttery Mashed Potatoes and Brussel Sprouts
Originally posted on Marilyn Raff:
? New recipes rock my world. I love experimenting with new dishes, often adding and subtracting ingredients to make the recipe more satisfying. Naturally, in the last few decades, I’ve prepared pork shoulder in a crock pot, braised, or cooked it simply in the oven. But this method was eye-opening,…
Saucy chicken with mushrooms, eggplant, shallots, spinach and sugar snap peas
For any party or family gathering this dish would definitely be a home run!The flavor of the chicken increases after marinading and then gets a bit crispy once sauteed. All the vegetables, when mingled with the chicken create a satisfying and savory dish. It works well served atop rice or noodles. Another idea is to…
Juicy, herb-roasted Cornish hens smothered with vegetables
I hadn’t eaten Cornish hens in several years, so, I picked up two. But for a change, I wanted to cook something different–not just roasting them. No particular recipe caught my eye in my cookbooks but eventually a familiar mix of ingredients popped up as I browsed the internet; and I soon realized I…
Marilyn Raff 