Author Archives: Jennifer

Sheet Pan Cauliflower Gratin

Ina Garten has some great recipes, including one for cauliflower toasts. However, in an attempt to eat more veggies and less bread, I made this into a lightened cauliflower gratin. And, the second time I made it–because it was quite … Continue reading

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Savory Leek, Dill and Cheese Kugel

I recently discovered this awesome cooking blog called The Splendid Table. It’s an American Public Media/Minnesota Public Radio production, and has lots of delicious recipes. This one is modified from a recipe I found there. Hope you enjoy! Here’s what … Continue reading

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New Favorite Turkey Meatloaf

Here’s what may be my new go-to turkey meatloaf recipe. It’s moist, simple, and uses mostly ingredients in your fridge or pantry. It’s been adapted from Ina Garten. Here’s what you need: 1-2 large yellow onions, finely diced or chopped … Continue reading

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Lebanese Cabbage Salad

One of my favorite sides when ordering from a delicious restaurant in LA and Glendale called Carousel is a lemony, garlicky cabbage salad. I stumbled across a recipe that says it came from someone’s Lebanese mom, so it seemed like … Continue reading

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Farro & Arugula Salad (the title doesn’t do it justice…)

Going down the rabbit hole of reading a Food & Wine email, to reading the entire article, to reading comments in the post, an Ina Garten fan brought me to a recipe for farro salad that looked delish. This is … Continue reading

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Asian Lettuce Cups

For Thanksgiving this year, I was trying to come up with out-of-the-box ideas since our family isn’t big on the traditional turkey/stuffing/potatoes menu. I decided to make stuffed cabbage (using this Smitten Kitchen recipe but adding some fennel seeds and … Continue reading

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Roasted Tofu and Eggplant

Recently, I tried a recipe for “Black Pepper Tofu and Eggplant.” While I’m not sure I’d make it again–since it kind of tasted like my teriyaki recipe but not as good–I loved the method for cooking the tofu and eggplant, … Continue reading

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Tomato, Kale, Gruyere and Bread Casserole

If you want something hot, easy and loaded with veggies, give this French-style casserole a try! Here’s what you need: 2 bunches kale, stems removed 1 tablespoon olive oil 1 onion, diced 1 teaspoon dried thyme 1 cup white wine … Continue reading

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L.A. Kalbi, but with Chicken

Another recent find in the L.A. Times Food Section. This recipe was originally for Korean style short ribs, marinated in a sweet sauce and grilled. I was intrigued by the marinade–Asian pear and maple syrup–but wanted to make a healthier … Continue reading

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Bistro-Style Meatloaf

My grandma–Simon and Jacob’s gigi, has been saving the LA Times Food Sections for me. I pulled this recipe from one of the more recent ones, simplified the ingredients and preparation a bit, and it was great. Here’s what you … Continue reading

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