These Beet Varenyky with Sweet Cheese and Raisins are a tribute to my Baltimore childhood. I woke up recently thinking about Mama’s varenyky, filled Ukrainian dumplings and was flooded with wistful memories. As a little girl, I developed a penchant for varenyky. Those soft half-moons of dough were filled with either savory meat, potatoes and …
Some people remember the places they visited by what they saw or the people they met. I catalog my travel memories by locations of memorable food and those without. History and culture often draw me to explore a place, but I rarely travel for just a specific dish or restaurant. Once there, however, food and …
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 …