This recipe comes together in the oven, all at once. Just toss it all in, mix well, do something else for a while, and voila!
Read More
I am particularly fond of jicama’s flavor and crunch – it tastes like a crisp only-faintly-sweet apple. Jicama isn’t widely available in all markets, so you can replace it with kohlrabi, daikon radish, Jerusalem artichoke or water chestnuts
Read More
Crispy potatoes complemented with the tangy, zesty lightness of lemons, a super easy side dish to lighten up the mood.
Read More
Spanakopita is a Greek favorite. Mine uses olive oil – but not too much of it – and is filling rich, with just enough pastry to hold the greens in a pretty, crunchy, delicious package. Step by step instructions and photos make this an easy – yet impressive – recipe.
Read More