I call this apple crisp, three’s a charm, as it took three tries to perfect. It was one thing or another —either too many apples, not enough topping, or forgetting the brown sugar. But the third time was a charm and well worth the blunders, (more).
My asparagus, leek, and potato frittata was inspired from the tortilla española, a Spanish omelet made of egg, potato, and onions. The changes I made were to swap out leeks for onions and add asparagus, goat, Parmesan, and cottage cheese. Try it for yourself and (more).
As a young girl, I grew up on my Grandma Phyllis’s old-fashioned sugar cookies. Whenever I went over her house, I’d have free license to pull out one of these cookies from a tin in her freezer. Sample one and you’ll know why I grew (more).
Held to be an aphrodisiac, asparagus was also long known for its medicinal properties, as it was used by Hippocrates in ancient Greece to combat diarrhea.* But for me, what asparagus means is the beginning of spring. With bundles of asparagus available in my produce (more).
While the typical tabbouleh recipe calls for a higher proportion of parsley and mint to bulgur, here, I flip-flop the ratio out of personal taste. What results is a grain-rich salad that is still accentuated by mint and parsley. Tell me which way you prefer! (more).
This tzatziki, or yogurt cucumber dip, is worthy of a prize, as it can be combined with my Baba Ganoush, Eggplant Dip and my Ever-So-Delicious Classic Hummus (see Appetizers). Serve these for a Middle Eastern/Greek dinner, and your guests will be moved by your food! (more).
Who knew that this Arabic phrase, bābā ḡannūj, translates to father of coquetry or pampered daddy? And who knew that it was rumored a member of the royal harem supposedly created this glorious dip? * **This dip is regal with its mix of roasted eggplant, (more).
After years of trial and error, you can learn from my blunders and benefit from the right balance of tahini to lemon juice, olive oil, and garlic. This creamy mix is a welcome taste for vegans and the population at large. Try it once and (more).
My Oriental Peanut Teriyaki Salad is exploding with a palate of Asian flavors— from that classic teriyaki sauce to a dressing full of sesame oil, rice vinegar, and soy sauce. Plus, the peanut butter in this dressing makes you want to lick the spoon! And (more).
This scrumptious, protein-packed salad features over 76 grams of protein per serving from the dense chickpea pasta and the sweet yet savory teriyaki chicken. And don’t forget the nutrient-rich spinach, high in folate and Vitamin K, which is highlighted in this salad. And if that (more).
My Stellar Oriental Salad Dressing is a must-try for anyone who loves the taste sensations of Asian cuisine but has little time on their hands. With the robust mix of sesame oil, lime juice, and teriyaki sauce, it’s unthinkable it takes 10 minutes to make. (more).
My sensational panini will awaken your taste buds with a burst of hickory ham, melting gouda cheese, fruity pear, and my secret ingredient, a drizzle of balsamic vinaigrette. The homemade vinaigrette plays off the pungency of the Dijon mustard and complements the smokiness of the (more).
With a one-of-a-kind blend of creamy goat cheese, crunchy pecans, and a savory balsamic vinaigrette, your guests will think you labored all day in the kitchen. Don’t tell them, it took just 9 minutes to assemble and used only 4 ingredients. Everyone deserves a secret!