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Salmon Cakes

June 15, 2016 by Judy Lyness 2 Comments

spicy salmon cakes

What to do with a side of salmon left over from my birthday party? I already put some salmon into my spicy coconut sauce and I still have a lot left over. Why not make salmon cakes? I’m not a fan of adding egg as a binder for salmon or crab cakes, it’s a mouth feel and a taste thing. A while back, I’m talking the late 80s, while working at SaraBeth’s Kitchen I was tasked … [Read more...]

Tried and True Lemon Bars

May 12, 2016 by Judy Lyness 2 Comments

Tried and true lemon bars

These tried and true lemon bars are a perennial people pleaser. No matter how picky or finicky an eater, lemon bars will always be welcomed. In the past three weeks (as well as the past thirty years) I’ve brought these lemon bars to a small dinner party, a rather large barbeque, as well as a surprise mother’s day breakfast. And I’m happy to report, no leftovers. I have no … [Read more...]

Spicy Shrimp in Coconut Sauce

April 14, 2016 by Judy Lyness 8 Comments

Spicy Shrimp in Coconut Sauce

Conjuring up a delicious dinner is tough when you live alone. The whiny, nasally refrain “Why bother” begins as a mere whisper and gradually grows into an echoing roar in my brain. Why bother, when you have frozen cheese raviolis? Why bother when you’ll be just as happy eating a bowl of popcorn while binging on the latest Netflix release? It takes a great deal to strength to … [Read more...]

Wild Vegan Mushroom Sauce

April 6, 2016 by Judy Lyness 8 Comments

Wild Vegan Mushroom Sauce

Instantaneous snarkiness spews out of my mouth with little to no provocation. But when confronted with ‘new’ food trends, watch out. Toast?! Really, you’re standing in line to pay $7 for toast? Or the ‘Name Your Ingredient Cleanse’: because one can’t rely on kidneys or livers to do their job. Oh, and by the way, cleanses don’t work. Or the latest fad: broth. Give me a … [Read more...]

Spicy Hasselback Fingerling Potatoes

March 22, 2016 by Judy Lyness 1 Comment

Spicy Fingerling Potatoes

Potatoes—bake, fry, roast, stuff with just about anything. Russets, fingerlings, purple, red, Yukon gold the options are overwhelming, the combinations mind blowing. My default potato dish: latkes. What’s better than fried potato crunchiness? But it is time to widen my horizons and try something new. My short ribs are in the oven for another hour or so. What potato would … [Read more...]

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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