Aquafaba Mayo

My Aunt P made this for me and I’m hooked. I mourn for all the aquafaba I’ve thoughtlessly thrown away over the years. This recipe is so simple, and so good! I’ve used this vegan mayo almost every...

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Baked Eggplant Un-Rollatini

  Un-Rollatini? Really Liz? Well, yes. I love eggplant and I love ricotta. However, I’m trying to take it easy on the breadcrumbs. So I created this recipe as a happy medium. It’s kind of like...

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Smashed Yukon Gold Potatoes

  These smashed Yukon golds are fluffy on the inside and crispy on the outside. You can use these as a side dish or as part of a vegetarian main course. I bet these would be delicious topped with...

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Porterhouse for 2

I love to pan sear my porterhouse, then finish it in the oven. This yields a juicy, restaurant quality steak in the comfort of your home. When buying a porterhouse, look for a well balanced steak,...

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Roasted Garlic

Roasted garlic is super easy to make, and you can use it in almost everything. Smash it on your avocado toast, add it to sandwiches, aiolis, ricotta….really anything will benefit from this...

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Bok Choy and Garlic

Bok choy, is a member of the Brassica family, informally known as cruciferous vegetables, cabbages or mustard plants. It’s origins can be traced all the way back to China over 5,000 years ago. The...

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Red Snapper and Ginger

This is a light and flavorful Red Snapper recipe that is very easy to make, and I promise slicing all of the veggies into little sticks will be worth it.

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Wild Rice Pilaf with Cranberries

This wild rice pilaf recipe is adapted from Williams Sonoma’s recipe. I love their method from start to finish, it is pretty foolproof if you follow along. In a nutshell, you start by sautéing...

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About Liz

Liz is a lifelong New Yorker, who now calls Long Island home. A professional cook turned realtor who loves to share recipes that have been tested on her husband, family, friends and sometimes her labradoodle Maximus who waits patiently for something to fall of the cutting board.

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