Apple Nutmeg Bites
These easy to make snacks are so delicious no one will guess they are made with ingredients any Mom would love. Perfect for cheese platters as well as lunch boxes.
Asparagus and Goat Cheese Souffléed Omelet
Although we can buy asparagus year round these days, it still seems like a sign of spring. This quick entree would be a good holiday breakfast, brunch, or easy supper.
Braised Brisket with Flying Discs
This traditional dish can be tricky to prepare; here are step by step directions that demystify the process starting with Braised Brisket. Plus, my husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying disks.’
Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing
Find this local salad at The Grey, in Savannah's former Greyhound Station.
Strawberry-Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring. I added some crystallized ginger to the biscuit topping for a surprise crunch.
Grilled Lamb Chops with Steak Butter
This quick springtime dinner can be made with either round bone or blade shoulder lamb chops or leg of lamb steaks. Just don't skip the butter!
Spring Soup with Bread Dumplings
This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Eat this soup when our half of the planet is awakening from a long winter nap.
Matzo Brie with Creamed Spinach and Crispy Onions
This traditional matzo dish is delicious for breakfast, lunch, or dinner year round.
I’m a big fan of cannoli, especially the filling of fresh ricotta, chocolate, and candied. This dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a succulent strawberry.
Zucchini and Pasta Noodles with Garlicky Yogurt Sauce
This is one of the creative vegetable dishes Amanda Cohen serves at her New York restaurant, Dirt Candy.
Picadillo Sloppy Joes
The counterpoint of prunes and green olives brings big flavor to this satisfying sandwich and it is quick and easy to prepare.
Grilled Shrimp in Lettuce Wraps
An abundance of fresh produce stars in this delicious, low-calorie, portable entree from Top Chef winner Hung Huynh.