BLT Sandwich and Salad

BLT stands for Bacon, Lettuce and Tomato, which are placed between two slices of toasted white bread spread with mayonnaise. It is one of the most popular American sandwiches, and by now is known in many other countries as well. The very simple combination of the main ingredients works so well together, with the saltiness of the bacon, slight acidity and sweetness of the tomatoes and the fresh and crisp lettuce. Continue reading

Sweet and Spicy Chicken Drumsticks

Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading

Fried White Anchovies with Parsley-Lime Dressing

Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”. Continue reading

Eggplant Rolls with Lamb Patties and Roasted Tomatoes-Peppers sauce

The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried in the last minute and the dish is assembles in before serving. Continue reading

Flat Iron Steak 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. Continue reading

Duck with Cranberries and Orange Sauce

Cranberries and Orange Sauce Ronit PensoWith 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

Caramel and Apple Upside-down Cake

Caramel and Apple Upside-down Cake Ronit PensoThe 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

Spicy Chicken Tenders with Salsa Verde

Spicy Chicken Tenders with Salsa Verde Ronit Penso

This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch. Continue reading

Fried Fish with Agristada – Sephardic Lemon and Egg Sauce

Fried fish with Agristada Ronit PensoAgristada, 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

Pan Seared Scallops with Roasted Red Peppers Cream Sauce

Pan Seared Scallops with Roasted Red Peppers Cream Sauce Ronit PensoScallops 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.

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Lamb Sliders with Tahini-Yogurt Dip

Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoThe 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.

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