Fuss-free Artichoke Tart for a Quickie Dinner

 

photo: Robin Selden

photo: Robin Selden

If you know that your family will be racing to the finish line even before they begin your Purim meal, consider keeping your entree super simple with this Artichoke and Gruyere Tart. We love that it’s meat-free so all hamantaschen, even those laden with butter, are fair game.
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Two Routes to Sizzling Buffalo Bites

 

Marcia Selden chicken wings and cauliflower bites

Recipes and photos courtesy of Robin Selden, Marcia Selden Catering and Event Planning

While the BIG GAME may be yesterday’s news, baseball season is only one month away and we still need finger foods to munch on as we watch basketball and hockey. Because we never really ate our fill, we’re sharing these recipes for spicy Baked Buffalo Chicken Wings and crispy Buffalo Cauliflower Bites.

They’re are easy to whip up, pretty darn guilt free and suitable for both the wing lovers and vegetarians in your crew.

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Thanksgiving Sides Beyond the Bird

photo: Liz Rueven

photo: Liz Rueven

Thanksgiving is right around the corner and we’re as excited as you are! We know some of you have been pinning recipes since Labor Day. We have, too!

We’re here to help with the basics and beyond by steering you to some of our readers’ favorite past posts and directing you to many of our talented blogging pals’ recipes on our pinterest board here. Watch for our highlights later this week. Continue reading

French Onion Pumpkin Gruyere Bake

Photo: Robin Selden for Marcia Selden Catering and Event Planning

Photo: Robin Selden for Marcia Selden Catering and Event Planning

Ready for a little autumnal decadence?

We’re veering left of classic pumpkin pie and dreaming about filling pumpkins with creamy pasta to create a one dish meal.  We love the drama of serving directly from the gourd, scraping pumpkin-y sweetness right along with the savory cheesy spinach and pasta melange. Continue reading

Shakshuka; Perfect at any Time

Photo: Liz Rueven

Photo: Liz Rueven

Shakshuka, a North African one-skillet, vegetarian dish, is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking.

But there are as many riffs on this dish as there are cooks in the kitchen. So we’re sharing our most basic and favorite version here and you can add or subtract ingredients as you like.

Use the freshest eggs you can find and their richness will shine here. You’ll love the  bold flavors as they come together, first on the stovetop and then in the oven.  Continue reading

Roasted Sweet Potatoes with Miso Tehini Glaze

Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading

Spaghetti Squash with Quinoa Meatballs

photo: Whitney Fisch

photo: Whitney Fisch

Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover! 

And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading

Easy Entertaining with Kale Phyllo Pie

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New Year’s eve is often a potluck affair with our gang. What are you whipping up for the celebration?

I turned to my good friend, Melissa Roberts, for suggestions. I wanted a savory and impressive dish to share with friends at brunch or supper alongside an elegant flute of bubbly. She suggested this delectable Kale Phyllo Pie;  I’m right on it.   Continue reading