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. Continue reading
With plenty of leftover cranberries and oranges, I’ve decided to put some into good use, in the form of a sauce for a duck dish.
Cranberries and oranges go so well together, and the acidity and mild sweetness is just perfect for a duck dish. The result was wonderful. Continue reading
The Jewish New Year is celebrated today, and this brings back memories of traditional foods even to an agnostic such as me. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading
This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch. Continue reading
Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke. Continue reading
Scallops are one of my favorite seafood, for their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.
The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.
After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time. Continue reading
So, I’ve decided to honor this tuna steak with a vinaigrette based on Asian ingredients from different cuisines, that compliments its flavor and texture. Continue reading
Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. Continue reading
When I see nice fresh berries at the store, I usually end up buying more than needed, and as they don’t keep fresh for long, I always try to find ways to use the extra amount. Continue reading