These recipes from Vietnam, Korea, and Italy make lovely colorful salads using the chives, basil, mint and more from my garden.
Family Favorite: Roasted Red Pepper Lasagna
If I was going to list my family’s top 10 favorite dishes, I think I could confidently say this would make the top five. It’s the most common dish on the menus I found when I reviewed my family’s Italian Birthday Feasts, and that doesn’t even include our non-Italian birthday menus, which still often manage to…
Kid’s Cookbooks and Trunchbull Cake
A recipe for “The most scrumptious cake in the entire world” and a roundup of the kid’s cookbooks and recipes I grew up making. Do you have a favorite childhood cookbook or recipe?
Delicious Summer Salads
I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…
Orange-Vanilla French Toast
I’m fine with basic french toast, but this is a step above – fragrant with orange juice & vanilla, with a creamy batter that balances great with sourdough bread.
Quick & Easy Homemade Pickles
Jump to recipe I first tried this recipe as part of the Amish menu for our Amish vs. Cyborgs party. I’m not sure it quite qualifies – it doesn’t involve any arcane traditional canning methods, just a bit of slicing, stirring, and sitting in the refrigerator. The only problem with making this recipe and sharing it…
Best Tofu Ever – Korean Bean Curd Chorim
Most of the best-known Korean foods in America (besides Kimchi, of course) are meat-based. This is a really delicious way to prepare tofu, which is not something many Americans know how to handle – a bit of short frying and a delicious marinade make it satisfying as a side dish or a main dish, and if it works better it’s easy to make ahead.
Lentil Meadow Pie
The first time my sister made it, we almost started a fight over the last piece. Since then we always make it in large quantities, and it frequently appears at holidays and parties, since it’s a delicious dish that’s easy to make ahead and vegetarian – yet also appealing to picky eaters.
Corn Salsa Flapjacks
I’ve been making these flapjacks for years. They’re a family favorite recipe, easy to make with pantry ingredients and cooking up quickly. My only problem is not eating half the stack hot off the griddle before I serve them for dinner.
Tomato Rosemary Muffins
These muffins are a nice contrast to heavier, earthy soups. The tomato sauce in the batter keeps them tender with a slight tang and also gives them a lovely golden color.
Pita with Za’atar Spices
Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.
Moroccan Orange and Date Salad
This is one of the most attractive and unusual salad recipes I’ve found. It goes well with a number of Mediterranean dishes and only takes a few minutes to have ready. I’ve tweaked the recipe to take out the only part I found labor intensive.
You must be logged in to post a comment.