Oh yeah!!! This is our favorite way to make BBQ ribs!!! We love the meatiness and chewiness of this cut of ribs. We were introduced to Baby Back Ribs when we lived in Chicago many years ago. Once I discovered this fantastic, tangy Sweet-Sour BBQ Sauce recipe (also in Chicago) we made our first…
Mac and Cheese
Who doesn’t need to be comforted these days? Believe me, this is one of the most comforting dishes you will ever make! I had been craving mac and cheese for some time now, and last week I made this version which I adapted from one of Ina Garten’s recipes. I have made numerous versions in…
Stovetop Chicken Souvlaki
This is a delicious way to make chicken souvlaki based on Ina Garten’s recipe for Pork Souvlaki, which of course I have made several times. It is so easy and so flavorful, and you can make it on the stovetop! It is truly a one-pan meal, especially since you marinate the veggies and chicken (or…
No-Fuss Garlicky Farro With Sautéed Mushrooms
Farro is a traditional whole grain of the Mediterranean, and in recent years we are seeing much more of it in our cookbooks, restaurants, and markets. It is a hearty grain with a nutty flavor and a pleasantly chewy texture. It could easily replace barley or rice in many recipes, with an adjustment for cooking…
Butterhead Lettuce with Avocado, Red Onion, and Pecorino Romano
Sometimes the simplicity of a salad can astound both in taste and appearance! Such is the case with this Butterhead lettuce salad I made for lunch the other day. To the lovely leaves I added some thinly sliced avocado, red onion, and shaved Pecorino Romano. I dressed it lightly with olive oil, lemon juice, champagne…
Challah!
As we find ourselves in the midst of our second month of “staying at home” to protect ourselves and our community from the ravages of the covin-19 virus I, like many of you, have been doing a lot of cooking and baking. For a long time I have wanted to bake a challah. For some reason…
Israeli Couscous with Almonds, Parsley and Lemon
Couscous is a tiny pasta made of coarsely ground durum wheat (semolina) which is moistened and tossed with fine wheat flour until it forms tiny, round balls. Israeli couscous, also called pearl couscous, is larger than Morocccan couscous, which is very tiny (about the size of semolina). The third type of couscous is Lebanese couscous,…
PASSOVER DESSERTS HERE!
DOUBLE CHOCOLATE COCONUT MACAROONS DOUBLE CHOCOLATE COCONUT MACAROONS These macaroons are wonderful with bits of dark chocolate throughout . I will be making these year round, but I have to say they made the Chocolate Raspberry Dreams even more delicious! THEY’RE UP NEXT… One recipe will give you the ½ cup needed for the Chocolate…
Pasta with Fennel and Sausage
This recipe comes from Ina Garten’s recent book, Cooking for Jeffrey. Her recipe calls for rigatoni , but I substituted rotini since I was out of rigatoni. It is simple, quick to make and freezes well. If frozen, defrost in refrigerator, then reheat in microwave or warm in oven. If making one day ahead:…
Corned Beef and Cabbage Again…Happy St. Patrick’s Day!
Today is March 17th, 2020, and like every other March 17th since 1975 it has been not only St. Patrick’s Day, but also our older son’s birthday, both a cause for celebration. This year is different. Although we still celebrate with joy the birth of our first child, and continue to honor St Patrick’s Day by…