Roasted vegetables

How to make roast vegetables: Preheat oven to 350 F. Peel and cut up a potato, a sweet potato, two parsnips, and two carrots. Cut them into pieces about two bites big. Pour 1/8 cup of olive oil into a deep oven-proof casserole and add the cut up vegetables. Bake about 40 minutes or until […]

Grated carrots

I miss the charcuterie In Paris, when you want a take-out dinner, the easiest choice is the neighborhood charcuterie, where you can get all kinds of ready-cooked meals, but also appetizers and side dishes. Grated carrots is one of the most common appetizers in all Paris charcuteries – healthy, simple, cheap! How to make grated carrots: […]


Something fresh and tasty in winter Coleslaw only takes a few minutes to make, and it’s very good for you, and most people like it. It’s excellent with any kind of fish. How to make coleslaw: Get out the food processor. Cut the tops off two carrots and cut them into quarters. Put them in […]

Candied carrots

Kids gobble these up The sugar, and the sweetness of the caramelized carrots, makes these a big favorite with kids. The biggest problem is that I get tired of cutting up carrots and never make enough of them, and then I have the kids fighting over them. But hey, kids fighting over carrots – that […]

Vegetable soup

French cafeteria food As a child in France, I used to get this soup at least once a week in the school cantine as the appetizer for winter lunches. I loved it, and so did everyone else. How much better than just plain carrot sticks or boiled carrots! (For another yummy carrot recipe, try candied carrots.) How to […]

Latkes with vegetables

Why use vegetables instead of potatoes? These have a lot more flavor than just potato latkes, and they’re less fattening too. My kids like vegetable latkes so much that I make them even when it’s not Hanukkah. I also often make them for company, when the company involves a lot of allergies and food restrictions, […]

Noodle soufflé

Fancier Noodle Kugel My mother always made this noodle souffle on Christmas, as a brunch to keep us going until Christmas dinner, and get us away from the chocolate. It’s essentially a noodle kugel with beaten egg whites to make it a souffle, and a bunch of dairy added,s but it’s more exciting to eat […]

Chicken soup with matzoh balls

First the soup: Put a chicken carcass (the bones of a roasted chicken with most of the meat off) in a large saucepan and add enough water to cover it. Bring the water to a boil and then lower the heat and simmer. Meanwhile, chop an onion, two or three peeled carrots (my grandma did […]


Embarrassing Cooking Moments, Take 1: I’m spending the summer in Tunisia, and I’m cooking couscous for my family, because that’s mainly what people eat in Tunisia. So I’m boiling water and couscous in a saucepan, and our landlady, Zachia, walks in, and she thinks it’s so funny that I’m boiling couscous instead of steaming it. […]

Chicken soup and matzo balls

Chicken soup for a cold: Official scientific studies have finally shown it: chicken soup is about the best thing you can do for the common cold. So enjoy! Raw chicken or leftover chicken? The great question in making chicken soup. My grandmother always used a fresh chicken for chicken soup, never leftovers. I hate to […]