Tasty recipes from chef Ronit Penso's kitchen
A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or… Continue reading A Few More Dishes with Tarragon Cashew Pesto
Even though many people refer to Pesto as a paste/sauce made primarily from basil leaves and pine nuts, the term “pesto” can actually be used to describe any other similar types of paste.
As much as I like sweet pancakes, savory pancakes are also a great dish to serve on a weekend brunch or breakfast.
Layers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?
I was glad to find out that despite of the harsh winter, fresh corn season is here. As I’ve made a pretty large batch of herbs, almonds and citrus zest pesto, I’ve decided to combine the two in these tasty, savory pancakes.
Even though I’m far from being interested in any competitive sport, Super Ball Sunday is still a good reason to have chicken wings.
Focaccia is a fairly quick bread to make, and it doesn’t require any special pans. So, it’s no wonder that I make it quite often. While I usually use my basic recipe (check HERE for the post), I sometimes like to experiment with different types of flour (as you can see HERE), even if they’re… Continue reading Multi Grain and Rosemary Focaccia
Spaghetti squash is sometimes marketed as a healthier alternative to regular spaghetti, and lately, I’ve decided to give it a try.
Tarragon is one of my favorite herbs, and I always enjoy finding new ways of using it. This time, the tasty classic combination of chicken with tarragon and white wine cream sauce, came to mind, but at the same time, I wanted a lighter sauce. Another favorite pairing – tarragon with mushrooms – also came… Continue reading Chicken Legs with Mushrooms and Tarragon
A compliment to fellow blogger Cecile about her bread, led to mentioning focaccia, the wonderful Italian flat bread. When asked for my recipe, I’ve realized that despite the fact I make it quite often, I haven’t yet posted a recipe for it. So, here it is!
These tasty and easy to make crackers, have unique color and abundance of flavor.
Tasty Eats 