Glazed, Pan-roasted, and Marinated Chicken with Lemon

  Since childhood, chicken has been a tasty specialty for me, cooked in all its glory, many different ways. Along with my siblings and I, we ate chicken fried and roasted, and other ways too such as chicken a-la-king, a great way to use up leftover chicken.  Our  housekeeper, who worked for us from the…

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…

Drum roll please–first blog recipe!

one evening I was restless, so I browsed my three–foot stack of cooking magazines and saw a few interesting recipes, like the following one. It appeared different with roasted potatoes. Over the years I have been bored with boiled potatoes, so bland, simple, so this recipe caught my attention. Plus, I had several fresh veggies…

Cookbooks up on new bookshelf

This is my first official blog post since my friend Sabina Espinet, an excellent graphic designer, fixed my website. Over the last several years my bookshelves have been bulging, overflowing with poetry, gardening, memoir books, books on writing and now cookbooks. Many of the excessive amount of books have ended up stacked neatly on my…

Classic Fiesta Dip

From Nourished: A Memoir of Cooking and the Arts by Marilyn Raff       Prep. Time:  30 Minutes     /     Serves 6-8 16-18 oz refried black or pinto beans – try half and half 2/3  cup prepared taco dip 1 cup sour cream 2 ripe avocados, pitted, skinned, minimally mashed with…