Known as the “Queen of fashion,” Elsa Schiaparelli was born in Rome, Italy in 1890. Gabrielle “Coco” Chanel referred to her as “that Italian artist who makes clothes.”

We eat round challah during Rosh Hashana (the Jewish new year). This recipe is adapted from Le Cordon Bleu trained chef Rana W. Lustyan and makes 1 large challah.

This bread is adapted from Martha Stewart’s recipe. As she says “there is no need to knead this bread!” However, the dough has to rise for at least 12 hours before baking.

Ricotta cake is a great addition to your dessert repertoire, especially if you are looking for a light but tasty option.

This easy and versatile dip is a great addition to your holiday party table.

My family usually serves Gondi as an appetizer for special occasions and Friday night dinners.

These delicious scones are not too sweet and are a great treat any time of the day.

Adapted from Jamie Oliver’s recipe – I substituted monk fruit for castor sugar and reduced the amount of butter by half.

Cashew cream is a great alternative to dairy dips and sauces. It can be used as a topping for pasta, fish or vegetables.

I recently found cassava flour and decided to use it in a gluten-free dessert. I added almond flour to the mix in order to make it more flavorful.

This is an easy recipe for delicious Italian bread. This recipe also can be used for pizza dough.

I was inspired by Leyla of Cooking with Leyla to make Pomegranate cupcakes for Yalda (Winter Solstice) and for Hanukah (Chanukah) – (The Festival of Lights). Leyla’s recipe uses all purpose flour, wheat flour and milk.