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Syrian Baked Lamb Kibbeh or Kibbeh Bil Sanieh

I often ask about my friends’ family recipes. Sometimes they promise to provide one, or tell a story about long lost, treasured recipes written on cards. But today was special. My friend Anton came with his son Greg, his grandmother’s recipe for Syrian Baked Lamb Kibbeh, and stories galore. 

Intensely Flavored Mushroom Barley Soup

Intensely Flavored Mushroom Barley Soup, packed with umami and perfect on a cold day. | Mother Would Know

Most mushroom barley soup recipes rely heavily on tomatoes for taste. This one doesn’t. In this version, the mushrooms are the star of the show. And the result is stunning comfort food, perfect for cold weather. That’s why I call it Intensely Flavored Mushroom Barley Soup.

It’s vegetarian too

Spicy Spiked Holiday Dessert Oranges

Spicy Spiked Holiday Dessert Oranges are a fabulous way to use the leftover oranges and syrup from Spiced Candied Orange Peel. 

In my house, wasting food is never an option. The Spiced Candied Orange Peel, left me with oranges on the counter and almost a cup of the aromatic syrup left in

Spiced Candied Orange Peel

Spicy Candied Orange Peel. This wonderful holiday treat is both delicious and unusual - flavored with spices and a vanilla bean.

I adore candied citrus peels, both for eating and as holiday presents. A few years ago, I made candied orange, lemon, and grapefruit peels. Fabulous, they are a far cry (in a good way) from the stuff you can buy commercially. Little did I know that those sweet morsels were just my gateway to candied

Pistachio Dried Cherry Chocolate Chunk Biscotti

Pistachio Dried Cherry Chocolate Chunk Biscotti are my new favorite cookie gift. Try them now.

The best holiday presents are homemade – and edible. Cookies are a fabulous gift choice. Who, after all, doesn’t like a cookie, or two, or ten, at holiday time. But they are typically so difficult to pack and don’t do well traveling by mail. Enter these Pistachio Dried Cherry Chocolate Chunk Biscott

Pomegranate Possets – Easiest Elegant Custard

Pomegranate possets are an easy, elegant dessert. | Mother Would Know

I am totally smitten with these Pomegranate Possets. Incredibly elegant, they use only 4 ingredients and take just minutes to prepare.

Hard to believe until you try it, but these custards require only heavy cream, sugar, and flavoring. 

Posset originated in England in the Middle Ages

The Best Way to Juice a Pomegranate by Hand

Want to know the best way to juice a pomegranate? I’ve tried complicated methods and messy ones so you don’t have to. It turns out that the simplest way is also the best way. 

Pomegranates are an incredibly beautiful and delicious fruit. 

If all you want out of the pomegranate is

Pumpkin Chiffon Chocolate-Bottomed Pavlova

Pumpkin Chiffon Chocolate-Bottomed Pavlova - a tongue twisting name for a fabulous dessert.

I know that Pumpkin Chiffon Chocolate-Bottomed Pavlova is a mouthful, but it’s the best way to describe this elegant, single-serving, gluten-free dessert. 

A leftover cup of pumpkin puree and some whipping cream stared out from the refrigerator, begging for my attention. Although I origi

Morning Glory Bran Muffins

Morning glory bran muffins

I’ll admit it. I’m a bit weird when it comes to food cravings. This week I had a tremendous craving for two types of muffins, bran and morning glory. The former are dark and rich with molasses. The latter are typically lighter, filled with carrots, raisins, coconut and chopped nuts. Wanting both and

Halloween Pomegranate Negroni

Although the upcoming spooky holiday is mostly for kids, we grown-ups need our fun too. And that’s where this Halloween Pomegranate Negroni comes in. Unlike creating Trick or Treat costumes, which stresses me out, coming up with this cocktail was so enjoyable I may have to try my hand at cocktail de

Cheese-Filled Serbian Gibanica

Cheese-Filled Serbian Gibanica

Cheese-filled Serbian Gibanica is savory, slightly salty, and altogether addicting pastry. It is perfect party food. In fact, I first tasted it at a party, served as an appetizer. 

After I’d eaten more than my fair share of the tasty morsels, I asked who had made them. It was a Serbian frien

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