Vegetable and Tofu Whole Wheat Quesadillas

I went to a buffet at a friends’ right after she returned from her first visit to Rancho La Puerta spa, right over the border from San Diego in Tecate, Baja, Mexico. She served quesadillas, a recipe she brought back. They were outstanding and I got a new appreciation for the casual Mexican tortilla sandwich.

Read More »

Sour Cream Almond Cheesecake with Winter Berry Purées

Cheesecake in the slow cooker? Absolutely and it just might be one of the best I ever made for the texture is fabulous—unbelievably silky with no crack on top like in regular oven cooking. And it cuts into picture-perfect wedges.…

Read More »

Frozen Bread Dough Focaccia

baked focaccia with fresh rosemary and coarse sea salt

Sometimes you want fresh bread, but don’t have time to make it from scratch.  So this the opportunity to use commercially made Ready-Dough packaged by Bridgeford, easily found in the supermarket freezer…

Read More »

Fast and Easy Focaccia Flatbread

Recently I was invited to an open house and wanted to bring bread, but didn’t have time to make it from scratch. So this was my opportunity to use Bridgeford Ready-Dough, easily found in the freezer department of all supermarkets. I had used the frozen ready-made loaves when I first started baking when I was still afraid to make a dough from scratch, but not since and was curious to see if it was still a good alternative to homemade.

Read More »

The Strata: Savory Bread Puddings

The strata is a culinary term coined in the 1950s for an old-fashioned baked egg casserole composed of layered of ingredients, the same technique used for constructing a lasagne or quiche, only bread is used as the main starch and eggs are the binder.

Read More »

Raincoast Crisps

A few years ago, my mom mentioned raincoast crisps, a multi seed cracker she was buying at whole foods. I had not had them but they were flying off the shelves and a big hit at the yearly Fancy Food…

Read More »

Mediterranean Greek Salad

A well-made combination salad is an irresistible delight. Especially on a hot night. It is healthy eating at it’s best and appeals to all types of eaters, fitting all palates (those on special diets appreciate lusty main dish salads they can dig into with abandon as well).

Read More »

Children’s Lunches

Along with the new pair of shoes and freshly sharpened pencils that are de rigueur with the back-to-school ritual comes the inevitable task of what to pack for lunch. As a Montessori teacher in my twenties, I became well acquainted with not only the personalities of the children in my class, but what was in their lunch box every day.

Read More »

soup and stew season: Garlicky Tortellini Soup with Tomato and Spinach


This is one of my favorite-on-the-spot pasta and vegetable soup dinners, the creation of food writer Peggy Fallon for Not Your Mother’s. It is simplicity itself and has you eating dinner in 20 minutes. No lie. It uses a package…

Read More »

The Baker: Homemade Croutons

When I worked at the restaurant, one of the responsibilities of the baker was to make croutons every morning in time for lunch. The croutons were made from the day old bread leftover from the night before. Since there was always leftover bread, this was a good way to use it up.

Read More »