The first time I went to a fondue restaurant, I didn’t pay attention to what sauce was what when the server introduced the ingredients. Plus, it was a bad blind date, and mostly, I just wanted to get out of there. The second time I went out for fondue, it …
Tonight, in preparation for Passover, I made a big batch of charoset (usually pronounced charoses). For those of you who aren’t familiar with it, charoset is a key player in the Seder, or Passover dinner. It symbolizes the mortar used by the Jewish slaves in Egypt as they built the …
A friend recently posted a link to a page proclaiming how to make perfect hard boiled eggs, seeing as they are an integral food item this season for both Easter and Passover. But, when I read it, I knew it wasn’t the same as my mom’s, which truly are perfect. …
This was originally a salmon recipe that we had at my cousin Isabel’s house (hence the name). But, it works just as well for chicken. Ingredients 2 boneless, skinless chicken breasts Marinade: 4 T Dijon 6 T soy sauce 10 T olive oil 1 t minced garlic Directions Drizzle half …
I decided to grill some zucchini to go with our steak the other night. The recipe isn’t very technical – it’s really just to taste, and makes a great, simple side dish. Ingredients Zucchini (I made three of them) Olive oil Italian seasoning (any will do – I used Penzey’s …
I found this idea one day not too long ago while I was surfing the internets, and decided to make it for my husband for Valentine’s Day. To give credit where credit is due, here’s where I found it: http://www.instructables.com/id/Bacon-Roses/. I did make a couple changes, so here’s my version. Supplies …
