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This recipe is filling, warming and very satisfying. It’s a good break from your usual chicken noodle soup!

This has to be an all time winner. They don’t call it Jewish Penicillin for nothing. It’s hot, homey and completely satisfying. Best of all it takes almost no time and nothing terribly special to make it.

Wasabi Mayonnaise This is a handy recipe. This can be served with tuna steaks or sword fish steaks and even beef steaks but its a must for my Tuna Tartar recipe. This is a handy recipe. This can be served …

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This is a really deliciously fresh dish. My guests are always delighted when I serve this. It can be used for canapes as well.

A great recipe that can be arranged hours before your guests come. Great as an appetizer, brunch, or a dinner main course. Once your prep is done the whole thing takes about 15 minutes to cook. Everything can be done several hours before you need them if you cover and refrigerate everything. You can do the same with a salad and that leaves you plenty of time for other things.

If you want to impress, nothing is a beautiful as a French open fruit tart. there are so many to choose from. Master the art of Pate Brisée, which isn’t really as difficult as you might think will be one of your greatest kitchen accomplishments and will allow you to make hundreds of deserts, pies and quiches. Its quick, easy and you have everything already in the fridge to get crack-in.

Nothing says Thanksgiving like a good old fashion Pumpkin Pie. It is one of the most traditional deserts Americans have for the autumn holidays. It’s not such a mystery, it’s basically a pumpkin flavored custard. This is a reliable recipe for a great basic pie.

Eggs Benedict – The best brunch dish you could ever hope to be served. What to drink? Bloody Mary’s, Kir Royal or Mimosas anyone? One of the classic sauces, Hollandaise is wonderful on steamed asparagus, most grilled or poached fish …

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A really beautiful canapé, it’s great for all your guests who like the freshness of sushi. I always get a great reaction with this one. There are thousands of recipes for Canapes out there, but few that seem worth the trouble to me. This is one of the really good ones.

Here I use the recipe in mussel shells for canapes or you can mold the mixture in rings into small patties directly on a plate and serve as an appetizer, brunch entree with a small salad or as a type of tapas for something more informal.