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Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Mom's banana oatmeal cookies are soft, chewy drop cookies with mashed bananas, rolled oats, butter, and a hint of lemon juice. A classic family recipe that yields nearly 80 cookies.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

A fruity delicious cranberry sauce that is perfect as a side dish or for glazing a turkey.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

This roasted tomato soup was so flavorful and tasty. Roasting tomatoes in the oven certainly developed some great flavor. Garlic and onions were browned in pan, which added more yumminess to the soup.

This perfect pie for a party is made with a rich and delicious lemon pie filling.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Indian inspired curry shrimp with pumpkin, tons of flavour!

Light, fluffy muffins bursting with cranberries or blueberries, kissed with citrus zest, and ready in under 40 minutes for busy morning breakfasts.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!