RECIPES
Swiss Chard (Mangold) and Swiss Chard Tart with Raisin Vinaigrette
A light, juicy Swiss chard tart with a buttery crust, olives, cherry tomatoes and feta, served with a zesty raisin vinaigrette.
Asparagus and Herb Omelet
A quick, colorful asparagus omelet with fresh basil, parsley or dill, garlic, chili and Parmesan. Perfect for asparagus season!
“Jamie” and Fennel-Roasted Salmon with Eggs, Plus Easter
A perfect Easter dish: salmon with fennel seeds and egg is a light option for lunch or a tasty dinner.
Cheese Balls in a Green Coating of Wild Garlic, Dandelion, Chives and Nettle, and a Few Words About the Green Stuff in the Garden
Aromatic, healthy, vitamin-packed cheese balls rolled in fresh herbs. Great with bread or as a snack to go with wine.
Ezekiel's Chicken
This dish is one of those served during Passover, the biggest Jewish holiday, which this year falls on April 19-26.
Orange Buns/Muffins
Upside-down orange muffins with honey and orange slices: little sweet suns from a Jewish cuisine recipe, perfect for cheering up a gloomy day.
Cod in Tomatoes
Tender, aromatic cod simmered in a tomato sauce with zucchini, sun-dried tomatoes and thyme. One of my favorite ways to cook fish.
Leek and Cheese Bread Spread
A bread spread made with leek and cheese. Simple, quick and tasty.
Pear, Gorgonzola and Walnut Tart
A quick, light puff pastry tart with pears, gorgonzola and walnuts, served with garlicky herbed shrimp. The main course of my dinner menu.
Scallops with Cauliflower Purée and Caper-Raisin Sauce, or Dinner Menu Part II
This appetizer is fantastic and not particularly complicated. The combination of all its elements is simply perfect!
Grapes in Gorgonzola and Nuts. Dinner Menu – Part I
A wonderful appetizer. Simple and quick to make. Goes perfectly with wine.
Leeks Stuffed with Mushrooms
Vegetarian-style leeks stuffed with dried mushrooms and soaked rolls, braised in broth and served with rice. A Polish recipe from a 1970 cookbook.