I’m getting ready to make a new and improved take on Banana Cream Pudding but  first I had to bake my vanilla wafers. I made extra because I like a simple, plain cookie that I can nibble with my afternoon tea.

I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free whipped cream! I was leafing through the new york times and I came across a new recipe for Banana Pudding which inspired me to make my own version using healthier ingredients.

The other night I was in search of another light, satisfying, simple but tasty dinner. I wandered around Citarella knowing full well I wanted fresh fish. It’s one of my go to supermarkets when I’m in the mood. (The Lobster Place or greenmarkets are also often part of my fish repertoire).

Avgolemono, a.k.a. egg lemon soup has become my all time comfort food over the years. I first had it years ago at the Artist’s Cafe in Chicago, a classic Greek diner in the Fine Arts Building.

Since red fruits have always been her favorite, I made this Sour Cherry Tart for my mother’s birthday.  She’s the person who always picks out the red gummy bears leaving the other colors behind.

Fortune cookies are one of those cookies that no one ever seems to eat but you always open them to see your fortune, in case it’s a good one. I always thought that if you like the fortune then you have a morsel at least, in order for it’s words of wisdom to ring true.

I must admit I am not much of a sports fan.  I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro.

Now that winter is officially here roast garlic is becoming a staple in our kitchen. Since garlic is nature’s antibiotic, it’s great for wintertime when fortifying your immune system is most important.

A lot of great things have happened over the past few months and our new little guy Xander has kept me very busy.  Now that I am better adjusted to motherhood I am back and ready to write.

I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year.

When we brought cod home the other day, I knew I had to make oven-baked fish sticks to satisfy a craving. I remember my mom used to pack fish sticks in my lunches in grade school, only when she was short on time.

This month I’m doing cooking demos at the New York Botanical Gardens in a series sponsored by Growing Chefs. All of my recipes are seasonal, market and garden fresh. I’m keeping the dishes simple to create so that no matter what age or cooking expertise, you can enjoy the recipes.

Yes, the main ingredient of this recipe is made of Chia seeds! I fondly remember these from my childhood, used more commonly to grow green sprouts out of ceramic heads known as Chia pets than as a delicious, energy boosting, nutritious, sweet treat. Now the mystery is solved, we all know how it got it’s name.

I have always been a fan of truffled honey on a cheese plate. I think it’s the delicate play between savory and sweet that is so enjoyable. However, I had never  quite experienced the pairing of truffles, honey and apples until the night of my dinner at Terraza del Casino in Madrid.

My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats.

I’ve had my fill of saccharin sweet toffee this holiday season. I thought it was about time to make a new toffee recipe using natural sweeteners that didn’t leave me feeling so “off” after indulging.

I’m always searching for delicious weekday recipes that are also nourishing, and all in one dishes are my favorites. Whenever I can, I love saving clean-up time. This dish has so many appeals, but most important it takes seconds to whip up.

When the crisp air of fall comes there’s nothing better than something hearty, healthy and warm to eat. For me, Chili goes hand in hand with thick scarves, plaid, flannel, down comforters and crackling fires. Chili can be enjoyed equally without meat or tofu.

If I were a musician, this might be my farewell Ode to summer. A classic ode is in three parts: the strophe, antistrophe and epode. In other words soaking the almonds, composing everything (such as the blending the straining the sprinkling of rose petals), and finally the enjoyment.

I don’t often eat sandwiches, but when I’ve been especially active and the weather gets colder I start to crave something heartier.