Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!
This creamy chowder is a simple soup with simple ingredients that will win you over. Serve with corn bread and a crisp salad for an elegant dinner or a substantial lunch!
Large pearls of Israeli couscous combine with garbanzo beans, feta cheese, sun-dried tomatoes, and Greek olives to make a side dish or light main dish that's perfect for a hot summer's day.
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce.
Three whole scraped vanilla beans give this glorious, rich cheesecake telltale black specks of tropical flavor. This makes a big batch, so you might have enough to make some mini cheesecakes too.