Zucchini Patties

As gardeners and cooks know, zucchinis, especially in summer, present a cornucopia of this green goddess fruit. There are even cookbooks devoted to  zucchinis, mixed with other ingredients. Plus with the internet, cooks are flooded with selections of zucchinis for steaming, frying, boiling, baking, roasting, just to mention some. Other dishes mix this vegetable, shredded…

Shepard’s pie with fresh Mediterranean flavor

My husband and I ate the pie so fast, I forgot to take a photo! But since we loved it so much, I’m surely going to repeat it.  Then I’ll take a picture, and in particular, get a good shot of the meaty bottom,  which is where most of the good flavor reside. (I finally…

Jam-topped cheesecake and peanut butter squares

Although living in Colorado for over 40 years, my roots–especially my food roots–lie  mostly in New Jersey where I grew-up and in New York too, where a replica of this dish is famous.  Even if a person buys cheesecake in another part of the country, many menus reference “New York cheesecake”. Its title is iconic,…

Creamy Sweet potato soup with its skin, plus shallots

For nearly 50 years, I never cooked sweet potato soup or even heard of a recipe for it.  But I ate the soup a few weeks ago at a restaurant; and  decided to prepare it at home, since I loved its creamy texture with hints of tang and sweetness.  The taste of sweet potatoes  registers…