A classic eggplant dish so good, the imam fainted. Continue reading
Seasoning amounts are approximate – adjust to taste. Fillets can be used instead of steaks, but be sure to skin them first.
Serve with Mango Plantain Chutney. Continue reading
This is my variation on hummus, which is very non-specific and generally not helpful at all. 🙂 Continue reading
Bread pudding, usually made with leftover challah. Continue reading
We call these mushroom crack – they're that good. No one ever gets enough of them. Goes well with any red meat. Continue reading
A "family" recipe, meaning I got it from my mom and someone makes it at almost every holiday meal. I don't like parsley, so I don't include it, but everyone else does. Continue reading
I hate scrambled eggs. Except, that is, when I make them. These, I like. Even my dad says they're perfect! If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Serves 1 to 2. Simply double to serve 3 to 4 (or two people with bigger appetites).
Goes great with Sweet Citrus Grilled Fish. Continue reading
Easy. Continue reading
A basic red pasta sauce. Can serve as a base for meat sauces, or be served as is. Continue reading