We had juicy, ripe peaches, and I was ready to try a recipe from an unused cookbook. This recipe is from Huckleberry by Zoe Nathan. Nathan opened the Huckleberry Bakery & Cafe in Santa Monica, Calif., in 2009. This is a gorgeous cookbook, and I am even more sorry that we didn’t make it to the bakery … View Post
Israeli Chopped Salad With Avocado
This is a good warm-weather salad for when you don’t feel like cooking. If your walnuts are already toasted,* all you have to do to get this salad ready is some quick chopping. I found this recipe in Mediterranean Fresh, A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, by Joyce Goldstein. Crumbled feta would … View Post
Nut-Crusted Grouper with, uh, Flambe Sauce
It’s always nice to find out what won’t make you panic. I did something stupid today, but no real harm came of it (though studies show a good scare takes seconds off your life). I was making a browned butter topping for fish, and I was in a hurry. While the amber butter was still on … View Post
Akron’s Diamond Deli Carrot Cake with Cream Cheese Frosting
This is my favorite carrot cake. The texture and flavor are just right. A former proprietor of the popular Diamond Deli in downtown Akron shared the recipe with the Beacon Journal years ago, and I haven’t tried a different recipe since. It’s that good. The new owners kept the cake on the menu; otherwise, customers … View Post
Aw, nuts
I’m nuts about both of these recipes. I like to keep some kind of flavored nut on hand because they’re great as snacks, party treats or salad toppers. Recently I gave some as hostess gifts, and they were happily received. They seem especially appreciated by those who try to avoid desserts or who watch their … View Post
