Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
Red Curry with Meatballs
It seems so long ago since the last time I prepared an Asian dish and when I saw this recipe, a floodgate of food memories came rushing through. Lemongrass is a favorite herb of mine as it can be used to refresh and lift a dish up with its subtle lemony and citrusy flavor. It’s…
Chicken Breast Stuffed With Roasted Red Peppers, Feta and Pistachios
This recipe is from my foodie friend, Peter Minakis, from Kalofagas – Greek Food & Beyond. I love reading Peter’s blog which highlights all things Greek. Pistachios are a favorite of mine and they’re a nut that I feel adds a special flare to any dish. Perhaps it is their Persian roots coupled with the…
Pecan Puffs
For me, the Christmas holiday season always reminds me of how much work and effort my Mom put into baking goodies at least a month away from Christmas. She made fruit cakes, plum puddings, cookies of many varieties, pies, chocolates, savory tidbits. It seemed the house was forever enveloped in beautiful cooking aromas. This season…
Whole Baked Romanesco Cauliflower with Tomato and Olive Sauce
Cauliflower is one of those vegetables that you either love straight away or it becomes an acquired taste. I always thought it was on the bland side especially when cooked too long but I have used many recipes that spice up this humble vegetable. Cauliflower is nutritious and can be eaten raw or cooked (roasted,…
The Victorian Kissing Ball
Christmas is just around the corner and many are busy preparing their favorite holiday food and decorating their homes. I’m sure we’ve all seen a kissing ball or mistletoe hanging over open doorways but do you know why? Originally, during England’s Middle Ages, “holy boughs” (made from interlocking evergreen branches) graced passages. The holy bough…
Rugalach
Rugalach (other spellings: rugulach, ruggalach, rogelach, rugalah, rugala) is a Jewish pastry and the name is a Yiddish diminutive form of the Hebrew meaning “creeping vine” perhaps because of the rolled-up shape of the cookie. It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so…
Entertaining and By The Glass
This is the time of year when people tend to socialize more, attend parties etc. The art of entertaining takes organization, planning and execution skills. The event or party could be a formal dinner party, a casual backyard barbecue, a birthday party or a wedding reception. Entertaining is about having a good time and should…
Two-Bite Caesar Salads
Hosting a dinner party but don’t have enough dining space? One of the easiest ways to accomplish this is to set up mini food stations around your home. This way your guests can mingle and get a chance to sample the goodies at each station. This recipe says ‘two-bite‘ but I think that depends on…
Best Prawn and Parsley Frittata
Frittatas (Italian omelette) have to be one of the easiest dish to make. A meal that incorporates meat, cheeses and vegetables all in one dish. What’s the difference between an omelette and a frittata? I thought they were one in the same but omelettes traditionally have the egg mixture cooked and folded around a filling,…
Creamy Spinach-Stuffed Mushrooms
These little hors d’oeuvres taste great and are the perfect size for finger food. Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi. While there are over 14,000 mushrooms, only about 3,000 are edible,…