Appetizers
Classic Caesar Salad
Ingredients 3 anchovy fillets 1/4 cup olive oil 1 unshelled organic free-range egg 3 tablespoons lemon juice 1 head romaine lettuce, leaves washed, dried and torn into bite size pieces... ...
Mushroom Sauce
I love the way this sauce looks poured over the sliced fillet—it adds a touch of elegance to the dish. Sometimes I like to add a little heavy cream to... ...
Sylvia’s Guacamole
There are many different versions of guacamole. I always prefer mine with lots of tomatoes, onions and cilantro. Perhaps it’s because I like the avocado to take on a supporting... ...
Thanksgiving: ...
“Between half and one percent of people in this country are sensitive to gluten,” Ms. Goldstein says. “My challenge for this special holiday meal is to put together a menu... ...
Chickpea and Kale Stew
  A hearty vegetarian fall meal that is great for a family dinner or to accompany your poultry and fish.  I chose Moroccan spices for this recipe but I have... ...
Ceviche
In support of my plea to you to experiment with Mexican cuisine, I offer this easy recipe.  I have served this dish and received rave reviews for over 30 years.... ...
BEET SALAD
You can roast the beets up to two days ahead of time; just peel and refrigerate them until you’re ready to assemble the salad. If you are using different colored... ...
carrot dip #3
Carrot Dip
  I always love the carrot dressing served in Japanese restaurants and this recipe is a close duplicate.  An assortment of fresh vegetables taste great with this dip and can... ...
iStock_000015432738XSmall
Roasted Asparagus
Asparagus is a great stand-alone vegetable. It works well served as an accompaniment to most foods, but it is an easy first-course dish. Serves 6 Ingredients: 36 asparagus stalks 1... ...
pesto photo
Pasta with Pesto
Everybody has a favorite pesto recipe. This one uses my favorite combination of flavors, but any combination of nuts and cheese will work just as well with pasta and the... ...
1 2 >