Recipe Box
Classic Potato Gnocchi with Browned Butter & Sage Sauce
Homey and satisfying, this classic potato dumpling is a blank canvas for an array of flavorings and sauces – browned butter and sage, pesto, or even just a basic red...
Anytime Frittata with Swiss Chard and Tomatoes
Swiss chard is a lovely (and tasty!) dark, leafy green whose stem comes in a variety of colors (red, yellow, green). Incorporating it in a frittata is a great...
Fried Provolone-Tomato Skewers with Balsamic Reduction
Aged Provolone cheese -a smoky semi-hard Italian cheese- is a perfect choice for frying in this flavorful starter. Look for small skewers to serve on – they are quite the...
French Herb Omelet
Chives flavor this basic omelet, but feel free to improvise and change it up with your choice of sautéed vegetables, grated cheeses or other herbs. A French omelet is...
Spiced Pickled Peaches
Sweet and spicy, these peaches have a real kick and can be used as a condiment with meats or fish. Use fresh, ripe, unbruised fruit - preferably free-stone peaches...
Homemade Tomato Sauce
This is more of a basil-garden vegetable flavored tomato sauce, but you can feel free to improvise and try other variations – perhaps try green bell peppers & mushrooms instead...
Honey-Whole Wheat Challah
A healthier twist on my classic Challah, this recipe uses 50% whole wheat flour and very little refined white sugar.
Challah
The most holy of the Jewish breads, challah is traditionally eaten on the Sabbath. Very cakey, very delicious.