I’m sure there are a lot of people in many parts of the country that wouldn’t dream of making a brisket in the oven. But growing up in New York on Long Island, we never owned a smoker.
I think once you try this virtually fuss-free, oven-baked method, you will be sold by how delicious it is. Don't be afraid of the wacky combination of ingredients. I promise it works. It can be made two days ahead for best results!!
Read MoreThis pumpkin bread was such a huge hit on my Thanksgiving table years ago, that my family begins asking for it as soon as Fall begins.
I serve it with various jams, jellies and honey butter on my brunch tables too.
If you think you don’t like eggplant this will change your mind.
This recipe has all the feels. Warm, cheesy, melty, straight from the oven. I make it with any ground meat I have on hand.
What’s also nice is that it’s baked and not fried. So you can have that second helping. You’ll want it.
A cold tomato-based soup originating from the Andalusia region of Spain, Gazpacho is as fun to say as it is to make. A mixed medley of vegetables and herbs, it carries numerous health benefits too!
My recipe is a bit of a cheat…because you don’t need a peeler, and barely a knife, and that's only to add garnish at the end.
Read MoreWhen we think of Superfoods, chickpeas are not necessarily what comes to mind, but chickpeas have many surprising health benefits. They contain important vitamins and minerals (B, B6, folate and vitamin E), they have protein, lots of fiber, and all that fiber may actually keep you feel fuller longer, keeping your weight in check.They are also gut healthy and heart healthy. You can roast them, puree them, and add them to soups and stews.
Read MoreThis is my favorite Southern Beach Bake (even though I'm from the North). I’ve prepared this it for clients and family alike. It's great for the warm weather of summer, and it feeds a crowd. Cover the entire table with butcher paper or newspaper, set out some rolls of paper towels, some fun hot sauces, and mustards, some bowls for shells, and leave the utensils in their drawer. For this recipe we let everyone eat with their hands!
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