Growing up in the 1960s, ethnic food was not so much a big thing. My mother did a loving job of feeding our family of six and there were some treats I recall. One was a diminutive can of caponata—a smidge of an offering, served on a thin rye krisp, just enough for one...
With the eggs, milk, yogurt and protein powder, these muffins pack a punch and are delicious, too. Also love that with a reasonably stocked kitchen—something I never take for granted— will have most of these ingredients on hand. Here’s what you’ll need: ½ cup milk –...
Moving into winter mode here and bringing in all the winter foods I love. Here's one to share! #comfortfood #holidaycooking #healthybreakfast #survivor #thriver #healthyfood
From the Kitchen of Dr. Amy Rothenberg Sometime over the last few years the whole world of hummus has changed. What used to be the Middle Eastern and Greek standard, made with the same few ingredients of chickpeas, tahini, salt, lemon, and olive oil, now comes in so...
This year before the last harvest was in, I was taken by surprise by a group of delicata squash lounging about on the edge of my small backyard garden. The trail of green tendrils last spring meandered away from seedlings I planted in early summer, followed by the...
