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Photo via shecookshecleans.net

Submitted by Chayala Glenner


Ingredients for Salmon

16-20 ounces salmon fillet(s), skin on

Kosher salt/ freshly ground black pepper

3 tablespoons mayonnaise, preferably homemade

2 tablespoons Parmesan cheese, freshly grated

additional Parmesan cheese, freshly grated

a few dashes of sweet paprika

Ingredients for Basic Olive Oil Mayonnaise

2 eggs, at room temperature(*See Note below)

1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)

2 tablespoons lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon salt

freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper).

*Note: For thicker mayonnaise, use 1 whole egg plus 1 egg yolk


Mayonnaise Directions:

Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.Salmon Instructions:

Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

The Salmon would look great served on our Pacific by Atticus Rectangular Baker White



Photo via 17ddgal.blogspot.com

Submitted by Chayala Glenner


1/4 of a large head of cauliflower (about 5 1/2 oz/160 g)

1 teaspoon olive oil

2 cloves garlic, grated or minced

1 large egg, lightly beaten

4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)

1/2 teaspoon dried Italian herb seasoning, divided

1 pinch each salt and pepper

Cooking spray

Marinara sauce, for serving (optional)


Preheat the oven to 350 and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides. Lightly spray the parchment paper with cooking spray.

To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly. Cool slightly.

To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.

Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.

Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)

Serves 2 to 4

This dish would look great on our Placid by Atticus Medium Rectangular Tray

Photo via quickneasyrecipes.net

Submitted by Chaya Mink


30 large and clean strawberries

3/4 cup heavy whipping cream

3/4 cup milk

1 package vanilla instant pudding


Mix Instant pudding with milk and beat until done. Beat whipping cream until you get a firm texture. Mix Cream and pudding. Make 2 cuts in the strawberries (see image), to form a t-shaped opening. Fill strawberries with the mix. A sandwich bag can be cut at the corner and serve as a filling bag. 

The strawberries would look great served on our Blue Butterfly Plate by Jasper Conran



Photo via infavorofrootlessness.blogspot.com

Submitted by Rachel Rosin


4 slices of salmon

1/4 cup oil

1/4 cup soy sauce

1/4 cup brown sugar

Sesame seeds


Preheat oven to 350. Combine oil, soy sauce, and sugar in a baking pan. Add fish and marinate in sauce for at least 30 minutes. Bake covered for 20 minutes in the marinade. Uncover and let bake for another 5 minutes. Alternatively, you can fry the fillets in a skillet. Sprinkle with sesame seeds and serve.

This dish would look great on our Spode Blue Italian Large Oval Platter

Photo by ourlifefood.com

Submitted by Chayala Glenner


2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)

1 large onion, diced

1 clove garlic, minced

12 oz mushrooms (cremini or white button mushrooms, chopped)

2 tablespoons paprika

4 teaspoons fresh dill, chopped or 2 teaspoons dried dill

1 teaspoon salt

¼ teaspoons black pepper

3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)

2 tablespoons flour

1 cup milk (vegan: use soy or hemp milk)

2 cups beef broth (vegan: use vegetable broth)

1 tablespoon soy sauce

½ cup sour cream (vegan: use vegan sour cream)

Parsley, chopped, for garnish

Extra sour cream, for garnish


Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside. In a stock pot, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired. Served with crusty bread. (A little more flour can thicken the soup to be served as a gravy.)

The soup would look beautiful served in our Aspen Ridge by Lenox Tureen With Lid

Photo via foodfrenzy.ocregister.com

Submitted by Chan Kavka


1 package chocolate vanilla sandwich cookies

1 1/2 cups all purpose flour

3 tbsp. sugar

2 tsp. baking powder

1 1/2 tsp. kosher salt

1/2 cup sour cream

3/4 cup plus 1 tbsp.milk

2 extra large eggs

1 tsp. pure vanilla extract

Vegetable oil for frying

Vanilla ice cream, caramel or chocolate sauce, and almonds or walnuts for garnish.


In a medium bowl, sift the flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, milk, eggs, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Heat the oil in a pot, bringing it to a boil. Using a pair of tongs, dip the cookie into the tempura batter, getting a thick coat of batter all over the cookie.With your tongs, dip the battered cookie into the boiling oil and release. After two minutes, flip the cookie over and continue frying for another two minutes. The cookie is ready when the outside tempura has puffed up and turned a nice golden brown. Serve with ice cream, sauce and nuts. 

The cookies would look great served on these Falling Snow Square Plates by Noritake

Photo via chellascommoncents.com

Submitted by Ahuva Fogelman


2 sticks butter

1 cup sugar

1 cup brown sugar


1 tsp vanilla

2 cups flour

2tsp baking pwdr

2 1/2 cups blended oatmeal

1 bar grated white chocolate

6oz white chocolate chips

1 1/2 cups chopped macadamia nuts


Cream the butter, sugar and brown sugar. Mix in other ingredients. Drop teaspoon sized cookies onto cookie sheet and bake at 350 for 12 minutes.

The cookies would look awesome served on our Cabochon By Vera Wang Rectangular Tray.


Photo via zestyflavors.com


1 mango, ripe, chopped

1 pineapple, sweet

1 red onion, minced

3 jalapeño pappers.


Lime juice



olive oil

handful of fresh cilantro, chopped


Mix ingredients. Dress and enjoy as a dip, salad dressing, fish or chicken sauce or marinade.

Submitted by Jana Cohen.

Photo via inspired2cook.com


Romaine lettuce, chopped

Tomatoes, diced

1 can of black beans

1 can of corn

1 can of hearts of palm, pieces


Sour cream (pareve)

mild salsa

salt and pepper (to taste)


Mix, dress and serve! Great compliment to any BBQ!

Submitted by Shua Bier

Photo via blog.belovedgreen.com

Submitted by Devorah Cohen-Waks


1 can chick peas

1 pint grape tomatoes

25 basil leaves

3 cloves garlic minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

½ tbsp honey

pinch salt



Mix ingredients. Dress and serve!

This great mix would look excellent with out Bamboo Bowl by Atticus.