Beth’s Blog

Pancakes: The Favorite American Breakfast Food

Sunday February 12, 2017

Once relegated to weekends, pancakes are a popular breakfast comfort food, as well as a soul satisfying, healthy food rich in wholesome complex carbohydrates. Surprisingly, even made from scratch, they are fast and versatile.

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Murray’s Blondies with Chocolate Chips and Nuts

Sunday February 12, 2017

Blondies by Esimpraim
Need a fabulous homemade treat for friends to nosh or dinner guests? Blondies take minutes to prepare.
Makes 16 2-inch squares for bite sized or 1 dozen bars

Ingredients

  • 3/4 cup light or dark brown sugar, firmly packed
  • 3 ounces…

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Homemade French Vinaigrette with Dijon and Shallots

Saturday February 11, 2017

Invite anyone from France to dinner and they will be horrified if you take out a bottled dressing for the salad. Ohhh mon dieu! It is part of the dinner preparation ritual to have someone at the counter mixing the vinaigrette.

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Blondie is Far More Than a Musical Rock Group

Saturday February 11, 2017

Most people have never heard of Murray Jaffe. But if you shop at stores that stock mainstream natural foods like Whole Foods, you are familiar with products from a company called Barbara’s. From the best instant mashed potatoes (yes, there is such a thing–I use them in bread machine recipes all the time) to dry cereals with no refined sugar, the man who conceived, created, and promoted the products is Murray Jaffe. The moniker Barbara is the name of his daughter.

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My Sister’s Zucchini al Forno with Goat Cheese and Cherry Tomatoes

Friday February 10, 2017


I took this baked vegetable gratin to potluck suppers for years. It is simple. People love it. And it tastes good with all food and in every season. I usually would bake it on site to serve very hot, but…

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Everyone’s Favorite White Chocolate Ginger Cheesecake

Wednesday February 8, 2017

This cheesecake is as close to divine as food gets. It is a uber creamy standard cheesecake with lots of sweet-hot candied ginger and a hint of ground ginger in the cake, and a gingersnap cookie crust. It is a perfect Easter dessert. Make the day before, as the cake needs to chill overnight in the refrigerator to develop the proper texture. Beware. This is truly addictive and everyone’s favorite.

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Smoky Hand-Pulled Pork on a Bun with Cabbage-Carrot Coleslaw

Sunday February 5, 2017


Slow cooker cooking has made pulled pork a wildly popular household specialty all over America, not just in the South, where it is a beloved local specialty in North Carolina. Pulled pork is a descriptive way to say shredded, since…

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Frito Pie

Sunday February 5, 2017


Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions. If you buy…

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About Venison

Sunday February 5, 2017

The bright red meat called venison, the king of game meats and food of kings, has been a culinary staple in European and American diets for centuries.  If you have not been blessed with a hunter in the family, venison…

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Spinach Tofu Quiche

Sunday February 5, 2017

Ingredients

Sesame Crust
1 12/3 cups whole wheat pastry flour or white spelt flour
1/4 cup light olive oil
1 tablespoon white sesame seeds
1/3 cup plain chilled sparkling mineral water
Spinach filling
1 (14- to 16-ounce) container firm tofu, drained
1/3 cup…

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