Have a hankering for bagels but your local shop isn’t open right now? No problem! These homemade bagels are easy to make and super customizable. Make up a batch and believe me, even the kids can roll them out. Get everyone in the kitchen, have some fun and the end result is delicious. Just don’t forget the lox and schmear!
Read MoreThis morning I was invited to be a guest on Channel 8 News, TNH out of New Haven, CT. It was a great opportunity to promote my Heirloom Kitchen, talk about the incredible ‘Nonnas’ I have cooked with and also let any talented immigrant cooks out there to contact me for a ethnic cooking lesson.
I had a great time chatting about my experiences in the kitchen and was also able to cook a delicious Mexican dish I have learned. Huevos Divorciados (Divorced Eggs) is an incredible dish of eggs, served on top of some lightly fried corn tortillas. The secret to great Huevos Divorciados is the homemade salsa verde and salsa rojo poured over the eggs. Now, one fried egg is covered in salsa verde and the other egg is covered in salsa rojo. The sauces don’t mix. That is why these two eggs are divorced!
Janet, the lovely Mexican woman that taught me this dish told me to garnish the dish with some sliced avocado. Its not a super quick breakfast but I can guarantee those two eggs will reconcile in your stomach. Unbelievably good!
Read MoreIn the age of Twitter and Instagram the term ‘trending’ has become quite a, well, trend. We all are trying to keep up with what’s the latest and greatest in fashion, sports, Kim Kardashian and even the foods we eat. Every month when numerous food periodicals show up in my mailbox it seems like everyone is cooking the same thing at the exact same time.
Lately it seems that every blog, food site and Instagrammer has come up with their version of two very simple ingredients - Avocado. Toast. Well, if you are still eating Avocado toast for breakfast you are SO last year my friend. The new breakfast, lunch and dinner staple is still toast but now with fruit. And, to make it even more fancy, make sure to slather some ricotta cheese on the bread first.
While I hate jumping on any bandwagon, I must admit, its pretty good. And, it’s nice to take a break from egg white omelets. Get creative, change up the fruit, cheeses and even the canvas - just make sure to toast the bread up to a golden brown because the higher you can pile the toppings, the better!
Read MoreBefore Passover ends, I wanted to feature another recipe from my husband’s wonderful grandmother Harriet. I asked her if she had a matzo brei recipe and she quickly responded with her beloved mother Jeanne’s recipe. Every Passover, this matzo brei was served to Harriet as a young girl. She and her sister considered it quite a treat. The best part? This matzo brei is slathered with apricot jam before you give it a quick broil in the oven.
Read MoreI’m a big fan of Sunday Brunch. My kids love bagels and cream cheese on Saturday morning so on Sunday, I try to go big with a few main dishes, home fries, bacon and fresh fruit. Recently, on a rare trip out for brunch, we ordered a Dutch Baby - a huge pancake covered in fruit, jam, syrup, confectioners sugar, or really, anything you want to top it with. It’s a great brunch option because its one huge pancake that cooks in the oven, allowing you to forgo the multitasking of flipping while trying to juggle the bacon, toast and coffee brewing. So, join me on my journey to Germany this weekend and go Dutch!
Read MoreHurray, it’s 2016! This quiche is perfect for those of us that just want to roll out of bed after staying up late, heat up something delicious and curl up on the couch with a hot cup of coffee. You can make this quiche days in advance, and simply heat it up in the oven at a moments notice. Now that’s what I call a Happy New Year!
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