Salted Cashews, butterscotch chips, 2 sticks of butter, plus more. What could be bad? I love recipes that are baked in a 13 x 18 jelly roll pan. Meaning...it makes a lot. The shortbread crust, topped with butterscotch chips and salted cashews is the perfect balance between savory and sweet. I like to drizzle a little bitter sweet chocolate over the bars, after they have cooled. Giving it a little extra added bonus!

Yummy for lunch, yummy for dinner. This book is the perfect eye candy and the recipes are delicious. Not to mention, the restaurant is pretty darn good as well!

I love falafels, however feel a little guilty when eating them. After all, they are fried. However, this recipe (even though fried), doesn't taste fried. These falafel balls are made with both chickpea flour and cooked quinoa (plus, cumin, garlic, parsley, etc) and are so light. These are DELICIOUS. My girlfriend popped by as I was serving these to my family and she was blown away at how good these are. One hint, these have to be formed and fried almost immediately after making the batter. I saved a little batter to fry up after we ate and it became a little "gummy" and didn't fry up as well. I made some hummus and a simple israeli salad (cucumbers, tomatoes, red peppers, red onion, radishes & lemon) to go with the falafels.

This book is delicious. I am a huge fan of Dave Lieberman's (he used to have a show on The Food Network) and I have always liked his recipes. This is a lifestyle book. It is smart, the recipes are not complicated and most of what I have made thus far, are really good. Especially the Creamy Breakfast Oats and Quinoa. I eat it about 5 mornings a week!

When I make these lamb chops (2 x per month)y kids lick the their chops clean. They love this marinade. And it's green. Green food, especially sauces, can be a huge turnoff for kids. Not my kids. Even my four year olds eyes light up when he sees me marinating the chops!
There are very few recipes in this book that I wouldn't recommend. I have had this book for roughly 15 years and I never grow tired of it.

This recipe is always a show stopper. I love this recipe, especially in the wintertime. Not only is is amazingly delicious, but it is made the day before you eat it. My favorite type of recipe. Because it is made the day before, it is great for a crowd. While the short ribs are heating through, one is able to mingle with their guests. The combo of leeks, mango nectar, tequila and good beef stock makes this dish both hearty and comforting. Serve it with polenta and a simple, rustic spinach salad and you have the perfect meal.