FLAKY PASTRY

Flaky-Pastry

This has been my “no fail” pastry recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky.

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ROASTED ASPARAGUS

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

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QUINOA LENTIL SALAD

Quinoa Lentil Salad

The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.

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SPANISH OMELET

Spanish Omelet

My nephew, Nicholas, married a delightful woman named Patri, who was raised in the Canary Islands. With her she brought this wonderful recipe from her mother, and I feel quite privileged that she took the time to show me how to make it, step by step.

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BAKED BEETS WITH PISTACHIOS

Baked Beets With Pistachios

I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.

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KA’AK

Ka'ak

Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.

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ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main.
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