Arepas are a type of corn bread, which are a staple food in South America countries, mainly in Colombia and Venezuela. Continue reading “Arepas – South American Corn Bread”
Ricotta cheese has a fresh, tangy flavor, and a slight grainy texture. It can be used in both savory and sweet dishes. Mixed with sugar, it makes a tasty filling for sweet pastries, and it is often used to bake cheesecakes, as in the following recipe. Continue reading “Orange, Rum and Raisins Ricotta Cheese Cake”
Mushroom bakes are a favorite of mine, especially in the winter, and I prepare them often, with different variations. Continue reading “Mushroom and Beet Greens Mini-Bakes”
As much as winter brings cravings for heavier comforting foods, it’s good to remember the importance of green leaves, even when it’s gray and cold outside. Continue reading “Collard Greens, Spinach and Beet Greens Cheesy Bake”
Thanksgiving is due in a few days, and on top of the traditional dishes, it’s always nice to introduce a new one to the table. The following soup was created with this in mind.
The soup is a tasty combination of white corn, which is creamy and sweet, and acorn squash, with its nutty flavor and silky texture. Continue reading “Creamy White Corn and Acorn Squash Soup “
The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. Continue reading “Sephardic Eggplant and Tomato Relish”
With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”
Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading “Radish and Beet Greens Frittata”
Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading “Eggplant Preserved in Olive Oil, with Oregano and Garlic”
The following tofu snacks will no doubt delight even hard core carnivores. Continue reading “Sweet and Spicy Baked Sesame Tofu”
After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine: “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading “Leeks with Rice”