I have rarely made Israeli food, but I got a cookbook written by a James Beard award-winning chef whose restaurant I visited this summer that was amazing. While the dish i made is not a traditional kebab, it has a lot of the same elements. Instead of using a kebab sword, this dish uses a

This dish is one of my father’s favorite dishes. It takes a LOT of fresh garlic, which is the most time-consuming part of making this dish. You make a lot more of the garlic oil than you need for this dish so you can use it in other dishes later. (That’s what I did.). I

I found another great recipe from Mastering Simplicity by Christian Delouvrier (page 246). This salmon dish did not take that long and was pretty easy to make. I started by heating oil and then I added the salmon. I served the salmon over arugula and then poured balsamic vinegar over both the fish and the salad.

This Sunday’s entry is Duck L’Orange from page 86 of Mastering Simplicity by Christian Delouvrier. The duck had a strong orange flavor but the tartness of the citrus was balanced by the sour from the vinegar and the sweetness from the Grand Marnier, orange marmalade, honey and sugar. I served the dish with rice cooked

Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a

This roast pork loin recipe from Mastering Simplicity by Christian Delouvrier (page 53) starts two days before cooking with marinating the prunes in brandy. When it came time to cook, I cut a slit into the pork loin to put the prunes in it. I guess the pork loin I used was not thick enough

I did not have a lot of time to cook this week so I found this quick recipe from Alfred Portale’s Simple Pleasures at page 124. I must confess that this is the first pasta dish I am posting where I did not make the pasta from scratch. I just did not have enough time.

Again this week I used a recipe from Mastering Simplicity by Christian Delouvrier (page 260).  When the fresh truffles I got as a holiday present finally arrived by mail, I stored them each in separate pieces of paper towel in an airtight container with six eggs. Each day until I used the truffles, I replaced

Once again, I turned to Mastering Simplicity by Christian Delouvrier (page 276) for a recipe that was very time consuming but well worth it. It took me three days to make this braised lamb shoulder recipe. On day one, I began by marinating the lamb with star anise, coriander, saffron, cumin, and Moroccan ras al

Today’s Sunday Supper entry is homemade garganelli pasta with a duck ragu. This dish is one of the hardest dishes I have made from Mario Batali’s cookbook. The recipe is at page 217. Like most of his dishes I have made in the past, you start with his basic pasta recipe. After I rolled the