I wanted to write a post about Poke bowls because of their current popularity and also because Poke (pronounced POH-keh) will always remind me of Hawaii, a special place and the home to my uncle Ben, who passed away unexpectedly last week.  I must confess, it’s been a sad week for me.  Loss is always difficult, and getting older has not seemed to help.  But making poke has comforted me and made me smile again.

Poke itself is a Hawaiian version of Japanese sashimi.  To me, it is a great meal, packed with protein and low in saturated fat.  The most common Hawaiian Poke is made with ahi (tuna), but you will see lots of variations.  Restaurants dedicated entirely to poke have popped up from New York to California.  Some of the more traditional Hawaiian Poke is “limu poke,” “spicy mayo poke,” or “shoyu Poke.”  But all are made the same: cubes of fresh, chilled, deep red ahi tuna tossed in a sweet, yet slightly salty, marinade.

A more recent modern invention is the “Poke bowl,” which seems to be on menus everywhere. A poke bowl is simply poke and some variety of seasonal fresh raw vegetables (and at times, fruit), artistically arranged on top of a bed of rice, featuring beautiful poke in the center.  I always order poke when I’m in Hawaii and I look forward to having it, as it perfectly symbolizes the raw natural beauty of the islands.

My uncle, although originally from the Midwest, loved Hawaii, its food, its culture, and its people.  He moved there many years ago to raise his family, assimilating to the islands’ customs and laid-back style.  They say everyone has different coping mechanisms when it comes to death; we all process things differently and in our own time.

I am typically quite private.  I would not have thought making or blogging about Poke would comfort me, but it has.  I am incredibly thankful for the time my family and I had with my uncle, for the fishing and hunting stories he told us, and how warmly he embraced us after many years of distance.  I guess Poke will now have some deeper meaning for me, reminding me of happy times with Uncle Ben.

Bananas are delicious.  A perfect food, some would say, loaded with vitamin B, that even comes in their very own traveling case.  We buy bananas to eat them, but bananas are tricky.  In the grocery store, it takes time to select the perfect bunch, I often grab them last as it takes some thought.  Not too green, but not overly yellow.  Slightly firm to the touch, but not hard or squishy.  And no matter what, no dark black spots or god forbid, bruises because these guys need to last.

In my kitchen, bananas hold the highest ranking in the fruit hierarchy, not because my kids love them (they don’t), but because they sit on the very top of my two-tiered wire fruit basket on the counter.  Apples, oranges, grapefruit, mangos, and even tomatoes are all below, but bananas, are on top, they are viewed from across the room, they are kings.  Sadly, their reign is short, only a few days, and they turn.

Commonly, it is a small fruit fly that informs me that their time has come and gone unnoticed by me.  What is left is always a bit sad, a bunch of, formerly beautiful, now untouched, battered-looking former “kings” still resting in their fruit throne.  But bananas have a greater purpose, they can do what their fellow fruits typically cannot do…they can be made into sweet delicious bread.

So, when in doubt, I say, making banana bread with chocolate chip or double chocolate is my favorite.  I make banana bread often.  Although my kids don’t appreciate a banana on its own, they enjoy a slice of warm chocolate chip banana bread almost any day of the week.  This is one of the simplest recipes I make, just 8 ingredients, one of which is a beautiful bunch of bananas you took time selecting, yet somehow overlooked.

Power bars, protein snacks, and energy drinks are all some of the products you see on store shelves selling “power” and “energy.”  Don’t be deceived: most don’t have either; many are not healthy; and most of us avoid equating sugar with energy.  A good friend of mine from college, a marathon runner, a mom of three, and a fellow blogger, recently introduced me to the world of power bites. She makes them often and her kids (all athletes) eat them as well.  I have managed to hook myself.

These little bites are easy to make, store well, and are a healthy protein alternative or pick-me-up that you can munch during the day.  Good protein-rich options can be filling and give an energy boost that lasts.  Is there anyone who does not need a boost around 3 p.m.?  Power bites, or protein bites, have limitless recipe options; you can truly make them out of almost anything and adjust them to your likes.

Sweeter, saltier, nuttier, crunchier–you name it, it’s possible.  Power bites are very easy to make and don’t typically involve cooking, making them a relatively easy and less expensive alternative to the junk you see in the grocery store.  I kept these on hand recently while skiing.  What I found so appealing is that they are a quick, easy, healthier snack alternative, and they gave me energy!

The first recipe for Oatmeal + Almond Butter Power Bites is one I developed after playing around in the kitchen for a bit with some of my favorite ingredients.  The second recipe for Cocoa + Coconut Power Bites is one my friend sent me and I adapted slightly from Mark Sisson’s  Cocoa and Coconut Snack Recipe on his blog, Mark’s Daily Apple.  Sisson, a former elite endurance athlete, is also a health and fitness nut who talks about healthy snacking on his blog.  My friend said Sisson’s recipe is a go-to for her, and a perfect snack after a long run.

To me, hearty soups are good all year round, not just on a rainy winter day.  Soups are comforting and soul-healing, they say.  They are also not all that hard to make. The word “soup” comes from the French “soupe” (meaning “soup” or “broth”), which derived from the Latin word “suppa” (meaning bread soaked in broth) and also from a Germanic source, the word “sop”, which refers to a piece of bread typically used to soak up soup or a thick stew.  This helps explain why soup is often served with bread: they complement one another nicely.

In the cooking world, soup is almost error-proof; it is adaptable and forgiving.  Most soups also benefit from sitting, so making a soup the day before serving it is ideal for blending flavor and adding complexity.  Any soup (or stew for that matter) can easily be thinned out slightly the following day with stock (or water); that’s what is done in professional kitchens.  The secret is that the chef must always adjust the soup seasoning.  This is what home cooks often forget.

Readjusting the salt and pepper is a must, and sometimes other spices need refreshing as well.   This recipe for white bean soup with kale & sausage is for a clean, clear broth soup that is also filling (and packed with protein) because of the addition of beans and sausage.  So simply serve it with a nice green salad and your favorite bread.  And to me, you have a pretty perfect meal.

It’s almost Easter and this is a treat for all ages.  This is not my recipe, but I have been making it for years and had to share it.  The original cake recipe is called “Umbrian Chocolate Cake“, or in Italian Torta di Cioccolato di Olio di Oliva, and comes from the cookbook Ciao Italia in Umbria.  The author, Mary Ann Esposito, is a well-known Italian chef and PBS television personality.  I had the pleasure of meeting Esposito years ago and she is a lovely and very talented lady.

This recipe was so appealing to me because of its use of olive oil and vinegar, which help make this cake incredibly moist and fluffy, yet not too sweet.  This cupcake recipe is egg and dairy-free, which is a great option for so many people out there with allergies (my niece included).  Esposito uses a traditional mascarpone frosting. I have changed it to a cream cheese-based one, but you can easily substitute it with your favorite frosting, especially if you need to accommodate any allergies.

I make these for big gatherings and even class parties at my kids’ school.  If you poke around, you will find many recipes for olive oil cakes.  The concept is not new, but typically they are vanilla-based with a hint a citrus.  Using rich cocoa powder gives this a different twist, and is a nice alternative to the classic chocolate cupcake.

Step 1: Trim, and wash chicken breast, pat dry with a paper towel. Place on a cutting board.

Step 2: Place your hand (palm side down) on the chicken, slightly off center. With a sharp chefs knife, slowly and carefully entering from the top right hand corner, begin to slice through the chicken breast.

Step 3: Continue to move your chefs knife almost entirely through the chicken breast. Do not let your knife cut entirely though and come out the other side. Put the knife aside, open the chicken up creating almost a heart shape.

Step 4: Turn the chicken over and with a tenderizer (or mallet) gently pound the chicken breast out flattening it. At this point, if you wish, you can go ahead and trim the butterflied chicken breast further for a more uniform look. Note: You can also cut the butterflied chicken breasts in half to allow for a thinner cutlet when cooking cutlets such as in Eli’s Chicken.

According to my oldest son, he does not like chicken. Untrue really; he’s just particular when it comes to chicken.  This, I can relate to. Most chicken is over-cooked.  Nothing overcooked tastes good.  But chicken, in particular, is the worst because it becomes dry and flavorless.  Chicken must be moist, slightly soft, and juicy–never, ever dry.  The average home cook lives in fear of raw chicken in their kitchen.  The thought of salmonella and getting others sick is unnerving.  I get it.  But in all honestly, that rarely happens, especially if you wash your hands and knife well.  While cooking for people professionally, the thought did cross my mind a few times, but you get over that quickly.

Touch is your best measure of “doneness” when cooking chicken, or any other kind of meat for that matter.  This is what they teach in culinary school.  Chicken is a muscle.  As it loses moisture during the cooking process, its fibers tighten up.  By pushing down on the meat, you can see how much it springs back.  The question most people have is “what is the appropriate amount of firmness?”  You can find the best answer on your hand.  See the photo below.  If you touch your middle finger to your thumb while keeping your hand relaxed, use your other hand to touch the muscle that operates your thumb, right above the wrist.  This represents the approximate amount of firmness you should expect from a piece of chicken when it is done.

The touch test is a very useful technique here.  Another well-known test, looking for clear juices, is difficult with a boneless skinless cutlet. I don’t particularly like thermometers, as they can easily pierce through the meat–which can cause it to dry out even faster.  The shrink test is also important when evaluating a chicken’s doneness. Chicken should shrink slightly, but not dramatically.  If a piece of chicken is half the size it was when you started, it’s overcooked.

Fear aside, what makes my recipe for Eli’s crispy chicken so delicious is the crispy golden-brown panko breading, finished with fresh lemon juice.  It is salty and crisp and always a crowd-pleaser.  The technique for properly coating the chicken is one I did not fully understand until culinary school.  The basic technique is French and it is called “panure a l’anglaise“.  This technique consists of three important steps: step 1- dredging in flour, step 2- evenly coating in egg, and step 3- completely and evenly covering with breadcrumbs.

It seems so obvious, but why is it so important?  The flour-egg-breadcrumb coasting seals in the moisture during the cooking process and creates the irresistible crunch of the cutlets.  To avoid the mess, if you prefer, you can use large ziplock bags for the flour and breadcrumbs instead of large bowls.  This classic technique is extremely versatile and can be used with fish, pork, or firmer vegetables like eggplant.  You can also replace breadcrumbs with different coatings, depending on your recipe, such as chopped nuts, mixed herbs, coconut, etc.

Once I started making this chicken recipe, my oldest son, Eli, decided he liked chicken. The dish was thus named accordingly–Eli’s crispy chicken.  It has become a staple in our house and many of our friends make this for their kids.  If I go too long without making it, my kids will ask for it.  Most of us eat it just as it is, others (who will remain nameless) dip it in spicy ketchup.  But I simply turn my head to that.

If you eat matzo during the eight days of Passover (or just want a fun cooking project with kids) try making this easy homemade matzo recipe, it is so good, that you may never go back to the store-bought stuff.

This recipe can be made will regular all-purpose flour or whole wheat flour, both are wonderful.  And while I prefer to use a pizza stone, you can use a baking sheet if you do not have one. Note, if you need the matzo to be kosher, once the water meets the flour you have 18 minutes to complete the cooking and baking process.  If you’re looking for a Passover dessert, check out my simple Passover cake recipe or my favorite flourless chocolate cake.

I prefer to use my kitchen mixer to make this dough but if you don’t have one, don’t let that stop you. This simple dough can easily be made by hand.

Passover is approaching, as is the scramble to come up with a dessert to bring to the Seder you’ve been invited to.  Preferably a dessert that is not the flourless chocolate cake that you made last year.  Try this recipe.  This is a cross between a true sponge cake, a classic French genoise, and a chiffon cake with the essence of citrus.  It is fantastic.

This is not my recipe, it is from Marcy Goldman’s cookbook: A Treasury of Jewish Holiday Baking.  I have only adapted it slightly.  This is an incredibly easy cake to make and a real keeper, not just for all my Jewish friends looking for something to make on Passover, but for everyone, at any time of year, who wants a light fluffy vanilla-citrus sponge cake.  I serve mine with simple sugared strawberries to compliment the lemon zest and fresh vanilla bean.

Some fruits are hard to tackle. Cutting a pineapple safely is crucial to avoid accidents and injuries. Many of the steps below can also be used when cutting other round fruits such as melons.

Why the Proper Technique is Important

• Sharp Edges: Pineapples have tough, spiky skin and a hardcore. Without proper technique, there’s a high risk of cutting yourself with a knife.
• Slippery Surface: The skin of a pineapple can be quite slippery, especially when it’s wet. This increases the chances of losing control of the knife and causing an accident.
• Protecting Your Hands: Holding a pineapple securely and using the correct cutting technique helps prevent accidental slips or sudden shifts that can lead to cuts or injuries.
• Avoiding Strain: Cutting a pineapple improperly can strain your wrists, especially if you’re using excessive force or an awkward angle. This can lead to muscle strain or even more serious injuries.
• Preserving the Fruit: When cut properly, you’ll be able to extract the maximum amount of fruit without wasting any. Improper cutting can result in unnecessary waste.
• Maintaining Presentation: Properly cut pineapple slices or chunks that look more appealing. It enhances the visual presentation of the fruit, making it more appetizing.
• Preventing Contamination: If you’re planning to share the pineapple with others, using clean, safe-cutting techniques helps prevent cross-contamination and ensures everyone can enjoy the fruit safely.
• Avoiding Damage to Kitchen Tools: Using the wrong technique can lead to damage to your knives or other kitchen equipment. A safe-cutting method prolongs the life of your tools.

Step 1: Place the pineapple on its side on a cutting board.

Step 2: Using a serrated knife, cut off the crown and stem.

Step 3: Stand the fruit up on one end, using your knife, following the contour of the fruit, carefully slice the skin off the sides.

Step 4: While the fruit is standing, use your knife to slice the fruit in half lengthwise, and place flat side down on the cutting board.

Step 5: Cut each half in half again, leaving you with quarters.

Step 6: Stand up one section and using your knife, slice off the fibrous inner core section.

Step 7: Remove the core on all remaining pieces.

Step 8: Cut each quarter into thirds.

Step 9: Dice fruit into cubes as desired.

If you are unfamiliar, watermelon radishes are supremely beautiful. Their deep pink/magenta color is eye-catching and adds a real pop to any ordinary salad. Watermelon radishes are considered a heirloom Chinese Daikon radish and a member of the mustard family (along with arugula, broccoli, and turnips–who knew!). Typically, watermelon radishes are available during the spring and fall, since they are a cool season crop. Overly warm temperatures can affect the radish’s mild flavor, turning it rather bitter–I learned this the hard way.

I was first introduced to a watermelon radish when it appeared on a brine-pickled vegetable board my husband and I ordered at Nick Balla and Cortney Burns’ well-known (but now closed) Bar Tartine in San Francisco. Since then, I have noticed its popularity and availability have increased. Its flesh is tender yet crisp, and its flavor is mild, with a slight peppery note. Depending on when it is harvested, watermelon radishes can vary in size from a golf ball to a baseball. This lesser-known radish can be eaten fresh (which is what I prefer) or cooked, and it goes well with various other vegetables, such as fennel, apple, cucumbers, mild greens, and soft cheeses like Feta and chèvre.

Both my husband and I are big salad eaters. We eat them almost daily. I am, however, somewhat picky about my salads, I like them interesting and I like them to look beautiful. A nice presentation is important. This was further engrained in me during culinary school when I had to log countless hours carving vegetables into very precise shapes and sizes.

I came up with this easy little salad for my husband, who has always been a radish lover. One of the best salads he ever had was also at Bar Tartine. It consisted of fresh radishes, homemade sweet cream butter, and flake salt. I thought he was crazy when he ordered it; but the waitress was right, it was incredible. Sometimes, the most basic recipe is the best. Despite trying, I could not recreate that perfect radish and butter salad, (primarily because I do not grow my radishes, or make my butter); but I created this one instead. I make this often: it’s easy and I typically have all of these ingredients in my refrigerator. My kids also like this salad. Well, they like everything except the radishes. That is still a work in progress. But they’ll get there eventually.

When I started my blog, I had no intention of voicing political views.  So this will likely be my first and only post referring to anything political.  I strongly believe everyone is entitled to their opinion, whatever that may be.  But “Dump” cookies are delicious; I’m no fan of Trump; and the rhyme is too good to pass up.  So there you go.

A dump cookie itself is nothing new, it has been around a long time, and you have probably had one.  Also referred to as “compost cookies,” “monster cookies,” “kitchen sink cookies,” “garbage cookies,” and “everything cookies,” the names and ingredient combinations are limitless.  Whatever your political views, I hope you try this recipe because cookies tend to make people happy.  This cookie recipe I created has a great flavor balance, and the addition of cornflakes gives the cookies a nice texture.  If you like the recipe, please feel free to share it!

My husband is not a cook. He will, however, if asked, make a dish or meal without hesitation and often rather enthusiastically. He will often return from a trip to the grocery store with a vast assortment of condiments and pickled products and, if we are lucky, the complete ingredients for whatever recipe he decides to tackle that day.

My husband is an attorney, he is not easily intimidated, thus time-consuming recipes or endless lists of ingredients are not a concern. He embraces a challenge and is fairly patient. However, he may need to work a bit on his timing (the art of getting more than one dish on the table at once), but his overall effort and determination are impressive, especially for a non-cook. The result of all this can be fantastic, like his kreplach.

Neal’s kreplach is not traditional kreplach, but he’s Jewish, more a modern take of the well-known favorite. He did not grow up eating this and his recipe is not exactly healthy.  But it is tasty. Our boys love his kreplach, and I am a big fan as well. Making this recipe fully from scratch takes a bit of commitment, but the use of store-bought wonton wrappers reduces the time substantially. You can also assemble these in advance, refrigerate them, and cook them later–which is often what I do.

Traditionally, kreplach is a type of small Jewish dumpling filled with ground meat, mashed potatoes, or another filling.  They are typically boiled and served in chicken soup, though they can also be fried.  There are various ideas about the meaning of the word “kreplach.”

Some believe the name comes from the initials of three Jewish festivals: “K” for Kippur, “R” for Rabbi, and “P” for Purim, which together form the word Krep. “Lach” comes from Yiddish, meaning “little”. Another suggestion is that the word comes from the German word “Krepp”, meaning “crepe”. Kreplach also carries a considerable amount of symbolism; its triangular shape is said to represent Judaism’s three patriarchs: Abraham, Isaac, and Jacob.

Historically, kreplach is served during several Jewish holidays: (1) Rosh Hashanah, the Jewish New Year; (2) at the pre-fast meal before Yom Kippur, the Day of Atonement; and (3) on Purim, a Jewish holiday that commemorates the Jews being saved from Haman, who was planning to kill them.

A variety with a sweet cheese filling is sometimes served on Shavuot, a holiday that marks the giving of the Torah on Mt. Sinai. Fried kreplach (similar to what my husband makes) is popular on Chanukah (or Hanukkah as some say) commemorating the rededication of the Holy Temple in Jerusalem, because the kreplach is fried in oil, which references the oil in the miracle of Chanukah.

History aside, my husband’s kreplach is delicious mainly for its simplicity.  There is a fried outer wrapper and a simple seasoned meat filling. My family eats them as is.  Depending on the filling, I have seen some top kreplach with sour cream or applesauce.  But truthfully, nothing else is needed.

I did not grow up eating this, my husband did; I ate pot roast.  Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of a cow. In essence, they are the short portion of the rib bone, which varies in thickness.  Short ribs come in two ways: (1) “flanken cut,” which is cut across the bone (about 1-2 inches long), and (2) “English cut,” which is the cut parallel to the bone (about 6 inches in length).  English cut short ribs can be served individually or, more commonly, connected–which is referred to as “plate”.  Short ribs are themselves a fattier cut of meat, allowing for a richer flavorful taste. That flavor is also what makes it superior to pot roast.

According to my sixth-grader, short ribs are “boss” in comparison to other roasting beef cuts. I tend to agree, and now cook with them often.  I have come to believe a slow-cooked short rib is truly one of life’s simple, decadent savory pleasures.  Flavorful, tender meat that falls off the bone and practically melts in your mouth is well worth the labor of love put into making them.  But short ribs must be cooked slowly, they simply cannot be rushed.  You can braise them in the oven, cook them stove top, or use a slow cooker, which is what I have come to prefer over the years.  My recipe takes a good 9 hours from start to finish.  But on a cold or rainy night, they’re the perfect hearty comfort food you’re looking for.

My husband, who is Jewish, was raised on short ribs, and they were a common dish seen at Passover, an important holiday commemorating the liberation of the Israelites from Egyptian slavery.  We now carry that tradition on with our boys (substituting matzo meal for flour), but my older son (a true carnivore) would eat them every day if I served them.  Accompanied by almost any form of potatoes, they are, to him, the ideal dinner.

Requested now for birthdays, the start of school, and other various special occasions, I can often be found searing short ribs while simultaneously making breakfast at 7 a.m. and trying to get my kids ready for school. (Not typical I know, but I am who I am.)  I have made numerous short rib recipes over the years and continually test out new ones.  Two favorites have been one that called for over 50 cloves of garlic (that was exhausting) and another more decadent one, which required 2 whole bottles of full-bodied red wine (“rich” does not begin to cover it).  What I noticed about these recipes, however, was my kids wouldn’t eat them.

This recipe I developed is a much more basic one, a family-friendly version made in a slow cooker, but it does require a bit of patience (as well as some planning).  The result is worth it, as you will have a rich, tender, flavorful meat far superior to the dry tasteless pot roast of my youth, and thanks to the slow cooker, it’s practically cooked itself!

The timeless allure of oatmeal chocolate chip cookies traces back to early 20th-century America. These chewy, comforting treats have been gracing cookie jars for generations, embodying a perfect blend of heartiness and sweetness. These are hands-down a family favorite and I am confident that will never change.

I have elevated the classic recipe with a subtle innovation in this modern twist. Finely ground oatmeal lends a delicate texture, offering a nuanced depth of flavor. But it doesn’t stop there – we’ve taken it up a notch with shaved chocolate and hearty chunks, ensuring each bite is a symphony of chocolatey goodness.

This reinvented classic not only pays homage to the nostalgia of yesteryears but also embraces the culinary creativity of today. The result? It is a cookie that marries tradition and innovation, offering a delightful journey through time with every delectable bite. Whip up a batch and savor the harmonious blend of old and new in every mouthful.

Good Quality Chocolate

By using good quality chocolate, you elevate the overall taste and experience of your chocolate chip cookies. It’s a small investment that can make a significant difference in the final product. Years ago I used to add finely chopped almonds to the recipe but have over time stopped doing so as my family prefers them without them. That said, almonds, pecans, and walnuts all make a wonderful addition if you are a nut fan.