Roasted Beets, Sweet Potatoes, Butternut Squash and Yukon Golds

Our weather has been a bit erratic here in the Northeast. We have more cold days than warm so far this spring, and it feels more like fall. I am still cooking cool weather foods until the warmer days settle in. I actually decided to defrost a whole turkey I had in the freezer and…… Continue reading Roasted Beets, Sweet Potatoes, Butternut Squash and Yukon Golds

Herb Roasted Chicken Baked in Babci’s Blue Graniteware Roaster, circa 1950

It was love at first sight the moment  I saw the sad little residue riddled roaster that my Mom wanted me to keep. Anyone else would have put it straight in the garbage, but after hearing that my Babci used to cook in it, I had to take it in. I restored it to it's natural beauty,… Continue reading Herb Roasted Chicken Baked in Babci’s Blue Graniteware Roaster, circa 1950

Vegetarian and Vegan Roasted Fennel

This sweet bulb is a staple in Italy and France. Also known as 'finocchio', the Italians cut it up and eat it plain,  or place in salads, add in stews, or roast as a side dish. The subtle flavor of licorice makes this unique and pleasantly surprising vegetable a culinary feature in Mediterranean dishes.

Hearty Wintertime Vegetable & Beef Bone Soup

No one here needs an outdoor thermometer, they all know exactly what the temperature outside is when they see the slow cooker on the counter! Slow cooked bone soup may be the immune system booster your body is craving right now during flu season. This recipe is curtesy of my Polish Babci, the expert on… Continue reading Hearty Wintertime Vegetable & Beef Bone Soup

Stuffed 8-Ball Zucchini

When I come across a different kind of vegetable, I have to explore the possibilities. I have been cooking for 40 years total, and I never came across the 8-Ball Zucchini until the other day. Our local supermarket has a ‘Jersey Fresh’ section in the produce aisle. New Jersey is known for excellent quality vegetables,…… Continue reading Stuffed 8-Ball Zucchini