I am continually fascinated by how ingredients migrated from one part of the globe to another, becoming pivotal components of a distant country’s cuisine. So, it was with bell and related pod peppers of the Capsicum genus, This Chicken Paprikás (Paprikás csirke in Hungarian) is a product of such migration. Capsicum peppers aren’t indigenous …
With a few days left until Christmas, I am focusing on holiday baking. I am late this year and probably should not do much, but it’s a habit hard to break even though we eat fewer sweets each year. Nonetheless, an unexpected, spectacular dessert ending to a holiday meal is a special treat. Of course, …
Orange Christmas Cake with White Chocolate Frosting Read More »
Even though I’ve worked in Europe for many years, I have never been able to adapt to the local habit of a three-course lunch as the principal meal of the day. I don’t understand how my European colleagues stay awake and work after a huge meal. Salads, using seasonal ingredients, are my preferred midday meal. …
Quinoa Salad with Roasted Butternut Squash, Pomegranate and Almonds Read More »
I made this Viennese Poppy Seed Torte, Mohntorte, to assuage my longing for poppy seeds. I know it sounds strange. Why of all culinary ingredients available in the United States, would I miss poppy seeds? Well, poppy seed dishes were part of my Ukrainian-American childhood, often used for special occasion treats such as strudels and …
This Moussaka has been a favorite fall meal since I discovered this recipe in adolescence. It is a dish that comforts the soul when summer is waning, markets are brimming with shiny, multi-colored eggplants and the scent of fall is in the air. As a child, I only knew Ukrainian food. During my first decade …
I’ve had an affinity for noodles of all kinds since childhood and when I find a new recipe, I’m eager to experiment.* This Pasta Rotolo with Sausage, Spinach and Mushrooms is another variation on that theme. I’ve made pasta by hand for years. My trusty 35-year old Atlas 150 pasta machine has produced fettucine, linguine, …
Pasta Rotolo with Sausage, Spinach and Mushrooms Read More »
This colorful Roasted Summer Vegetable Terrine makes a great meal on a hot day. It features roasted zucchini, red and yellow peppers and eggplant layered with basil, parmesan and garlic flavored cream cheese and provolone. It is a mid-summer showstopper as a flavorsome starter to a dinner of grilled fish or celebratory lunch. I have …
The annual appearance of firm red and green rhubarb stalks in farmers’ markets heralds that winter is finally over. Knowing rhubarb season is fleeting, I usually buy enough to fill my baking and cooking cravings. This year, it’s time for a Strawberry-glazed Rhubarb Yogurt Cheesecake. My affinity for rhubarb started early. In our first small …
Simple ingredients assembled innovatively can make a delectable meal. This composed Chicken Salad with Spinach, Fennel, Buckwheat and Purple Cabbage Mousse is my adaptation of a salad I enjoyed at lunch several weeks ago in Kyiv, Ukraine. The menu simply said Chicken, oven baked with sweet cabbage, violet mousse and grains. When the dish arrived, …
Chicken Salad with Spinach, Fennel, Buckwheat and Purple Cabbage Mousse Read More »
The inspiration for this Roasted Beet and Feta Tart comes from a Norwegian recipe web site* that I occasionally check for ideas. I was attracted to the accompanying photo of a deep red and yellow tart, and the fact that it included beets, a beloved vegetable, and feta, a flavorsome cheese. I have cooked with …