About Beth Lee

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whole pear cake with pear, cake server, striped napkin

Pear Cake with Olive Oil, Ginger and Cinnamon

Pear Cake baked with olive oil, ginger and cinnamon looks gorgeous, is simple to make, and tastes fantastic. Perfect for fall and the Jewish New Year. It also freezes well so you can prepare it ahead as you plan for a special gathering.

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matzo ball soup in white bowl on dark brown background

How to Make Homemade Matzo Ball Soup

This Matzo Ball Soup with homemade chicken stock will fill your house with the best aromas and even impress your mother-in-law with its authentic flavor. Most importantly, it’s as tasty and satisfying as comfort food should be.

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flank steak

Lemony Flank Steak with Pomegranate Molasses

This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.

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Pomegranate Molasses

Pomegranate Molasses Dressing Recipe

Pomegranate molasses dressing is a simple and sophisticated vinaigrette that incorporates balsamic vinegar, pomegranate molasses, and shallots.

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fig salad

Arugula and Fig Salad — The Perfect Match for Pomegranate Molasses Dressing

Arugula and fig salad paired with pomegranate molasses dressing Is the perfect way to use fresh figs. And when the season is over, dried figs stand in so well that you can serve this salad all year long!

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Portuguese Sausage

Portuguese Sausage, Rice, and Eggs: Hawaii Food Traditions at Ted’s Bakery Cafe

A family favorite and a classic Hawaiian specialty – Portuguese sausage marries beautifully with soy sauce eggs and Japanese rice.

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Tasting Jerusalem

Ruth’s Stuffed Romano Peppers Recipe

Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert! Ruth’s stuffed Romano peppers recipe in Ottolenghi’s Jerusalem cookbook is the ideal combination of a mild pepper filled with a warmly spiced meat stuffing. You’ll love this dish and the introduction to the fragrant Baharat spice mix.

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ribs in rack on barbecue

How to Grill Perfect Baby Back Ribs

These marinated, oven-baked, and grilled baby back ribs are worth the effort – the flavor and texture is perfect – tender and chewy in the best kind of way. And perfumed by bourbon and a spicy, smoky rub. Your guests will thank you!

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