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Adapted from Bake.Love.Give.
Posted 9 years ago
These crispy potatoes are easy to make and versatile enough to be served for a week night meal or a holiday di
Posted 9 years ago
This delicious apple harosets recipe has been on my family's Passover seder table for generations.
Posted 9 years ago
Adapted from The California Mediterranean Diet
Posted 9 years ago
When I travel, I enjoy visiting open air markets and love to check out the produce and spices. What's availabl
Posted 9 years ago
I love lentil soup in the winter because it's warm, comforting, and filling. But let's face it, lentil soup ca
Posted 9 years ago
Dessert should taste delicious. It is what it is-- a treat. I don't like desserts that you have to qualify: "W
Posted 9 years ago
Notes on sourcing the ingredients: My Aunt Rose recommended buying the flanken meat at Gelson's Market. I boug
Posted 9 years ago
Recipe adapted from my grandma and from The Food Lab. Note on the mayonnaise: I used soy-free Vegenaise becaus
Posted 9 years ago
This recipes doubles or triples to feed a crowd; just add more cooking time.
Posted 9 years ago
The Fall produce in this salad pairs well with the citrus dressing. I adapted the dressing from a recipe my si
Posted 9 years ago
The measurements are a general guideline. Top your pizza as you like it; no need to measure. However, don't ov
Posted 9 years ago
I can't get enough of these grilled toasts layered with peaches, mint, and cheese. My whole family is gobbling
Posted 10 years ago
A note on the ingredients: I have made this dish with freshly shelled peas, but it actually comes out better w
Posted 10 years ago
Adapted from The Great Pepper Cookbook. This recipe is flexible and can be changed depending on the ingredient
Posted 10 years ago
For this dish, thin slices of beef are grilled quickly resulting in tender, flavorful strips of meat. The Kore
Posted 10 years ago
Adapted from Miyoko Schinner, author of Artisan Vegan Cheese
Posted 10 years ago
Adapted from Joy the Baker and Canadian Parents
Posted 10 years ago
Adapted from my cousin Marla's recipe. A note about the procedure: Technically the dry and wet ingredients sho
Posted 10 years ago
This flavorful sauce tastes amazing on pasta, fish, chicken or farro. Adapted from Judy Lyness of Two Broads A
Posted 10 years ago
Adapted from Juicy Bits blog
Posted 10 years ago
I adapted the recipe from Homeroom restaurant and found the recipe on chow.com.
Posted 10 years ago
This recipe is adapted from Gemma Cavani of Cerasa Farm in Italy.
Posted 10 years ago
1) The dough needs to be refrigerated at least one hour before rolling, but ideally, refrigerated overnight. T
Posted 10 years ago
This recipe is an old family recipe from my Aunt Rose. It goes perfectly with latkes for Hanukah.
Posted 10 years ago
This recipes easily doubles or quadruples. The sauce can be made ahead and reheated. Any leftover sauce can be
Posted 10 years ago
Adapted from Madame Wong’s Long-Life Chinese Cookbook.
Posted 11 years ago
Adapted from Mom's Kitchen Handbook
Posted 11 years ago
This pesto sauce is delicious on pasta, fish, chicken, risotto, or bruschetta. The recipe is flexible, so feel
Posted 11 years ago
Adapted from my friend Todd
Posted 11 years ago
Adapted from my friend Sharon.
Posted 11 years ago
Makes 65 to 75 small latkes.
Posted 11 years ago