Saffron Cauliflower

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It is always a treat to discover new ways to cook favorite foods and in his appetizing cookbooks Israeli-born London restaurateur Yotam Ottolenghi provides many such opportunities. From PLENTY here is a new way to prepare cauliflower requiring a minimum of effort to produce a marvelous mix of flavors and textures and a stunning array of colors. Continue reading

Potatoes and Pumpkins

For some people it may seem a bit early to think about what to serve at the end of this month, but for me planning for Thanksgiving dinner is an enjoyable process that I start as soon as the November issues of the cooking magazines appear.

By clicking here you will have access to a plethora of recipes for this year’s rare concurrence of Hanukkah and Thanksgiving. Continue reading