Author Archives: Jennifer

Sesame Oil French Bread (with a bread maker)

Sorry, another bread recipe. Dough made in the bread machine, the rest in the oven. This is so delicious! Here’s what you need: 1.5 cups room temperature water 1 tablespoon sesame oil 1 teaspoon white sugar 1.5 teaspoons salt 3 … Continue reading

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Banana Sandwich Bread – In the Bread Maker/Machine

Recently, I thought making bread would be fun. The first recipe I tried, a no-knead focaccia, turned out great. The second, a maple buttermilk loaf, was a heavy, gummy mess that went straight from the oven to the trash can. … Continue reading

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Spanakopita Pie (with or without lamb)

Thanks to Costco, I had 2.5 pounds of spinach, and two 16-ounce blocks of feta in my fridge. And all I could think was SPANAKOPITA. But really, who has the time to layer phyllo dough? Instead, I came up with … Continue reading

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Oven-Roasted Tomato and Feta Pasta

I came across this recipe in a roundabout way, even though it took most of the rest of the world by storm. On a quarterly basis, the CEO of our company holds an update meeting. At the end, he and … Continue reading

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Cheesy Leek Rice

Recipe adapted from Taste. Here’s what you need: 3-4 large leeks 2 tablespoons butter 1 tablespoon olive oil 1 1/4 cup paella rice, or, risotto rice (aka Arborio) 1/2 cup white wine 4 cups broth or stock 1/4 cup chopped … Continue reading

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The Best Pesto

When I saw basil at Trader Joe’s, I grabbed two packages knowing I could make some pesto. I found this recipe on Food52, and agree, it is the best pesto recipe. Here’s what you need: 10 tablespoons good olive oil, … Continue reading

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French Onion Beef Soup with Vietnamese Aromatics and Noodles

I didn’t want to like the results of this recipe because it required a fair amount of work. But, it yielded a lot of soup, and it was so tasty, that I decided I had to like it. Adapted from … Continue reading

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Baked Manicotti

This was my post-Passover feast. I really couldn’t stop eating it. So simple but so delicious. Adapted from Cook’s Illustrated. Here’s what you need: For the tomato sauce: 2 tablespoons olive oil 5 garlic cloves, minced or crushed Two 28-oz … Continue reading

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Roasted Miso Eggplant (aka Dengaku)

I bought three eggplants last week, and everytime I looked at them, I thought about this amazing roasted eggplant with a thick, miso sauce I ate with my uncle at least 20 years ago. I slightly altered the miso sauce … Continue reading

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Apple Cake that is sweet yet spicy, zesty yet bland, tart yet un-tart

Last Rosh Hashanah, Simon’s NY cousins sent him this great chapter book called “Once Upon An Apple Cake: A Rosh Hashanah Story.” It’s about a 10-year old girl trying to figure out the secret ingredient in her Zadie’s famous Rosh … Continue reading

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