non dairy

Pita Bread

by Linda Capeloto Sendowski on July 31, 2011

Imam Bayaldi Pita Stuffed Tomatoes 069-64-3

Late Friday afternoon I realized in a panic that I did not have any Challah remaining in my magical freezer.  I did not want to run to the kosher bakery at the last moment 2 minutes before they close, they close early on Friday, and there was not time to make Challah.  What to do?  [click to continue…]

Share

{ 2 comments }

Print This Print This | PDF version

Biscotti by Carole

July 27, 2011
Thumbnail image for Biscotti by Carole

Carole Capeloto Aiken is my big sister, an accomplished cook; she has seven grandchildren and knows how to please a crowd.  She makes these fabulous almond biscotti with no added fat, no oil, no butter, and no shortening.  We made them on Tuesday, very easy, and then, we had the inspiration to take a few [...]

Share
Read the full article →

Blackberry Pie

July 24, 2011
Thumbnail image for Blackberry Pie

Blackberry pie.  Double crust or single the sweet-tart of blackberries is an all time summer favorite flavor. I grew up in the Northwestern United States, Seattle to be specific,  where in the 1950’s, 60’s, and 70’s blackberries grew wild over every vacant lot, and untended sliver of land.  They were yours for the picking. Dressed [...]

Share
Read the full article →

Fava Bean Hummus

May 25, 2011
Thumbnail image for Fava Bean Hummus

Wednesday’s Santa Monica Farmers’ Market had so many treasures on display including huge piles of fresh, puffy, bright green fava beans.  Luckily, McGrath’s Family Farm stand sells fresh shelled fava beans in ½ pound and 1 pound bags. Fava beans or Ava Frescas, or some call them Ful, are a Sephardic and Mediterranean favorite.  

Share
Read the full article →

Chocolate and Coconut Sorbet

May 18, 2011
Thumbnail image for Chocolate and Coconut Sorbet

In the depths of my freezer in the midst of cleaning out the last of Passover I found two utterly fantastic sorbet flavors I forgot to serve.  First I made the Chocolate Sorbet from a recipe in a David Lebovitz book,.  The chocolate flavor is so intense;

Share
Read the full article →

← Previous Entries