How you doin’? My Lemon Poppy Seed Muffins are about the best ever… if I do say so myself! It’s my standard muffin base I use for a wide variety of flavors. With just a couple simple tweaks, you can go from fresh lemon poppy seed muffins to any other flavors you desire. This is a solid and quite forgiving muffin recipe where the possibilities are endless.
 
A healthy dose of poppy seeds gives these sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.
 
This recipe is pretty basic. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape. Don’t fill the muffin pan too high as they do spread out into mushroom-looking tops when overfilled. For the best tangy-sweet and tender (and aromatic, too) lemon poppy seed muffins, top them with a sweet lemon icing. That makes a special breakfast treat taste like it came straight from your family’s favorite fresh bakery.
 
Prep time:  15 minutes
Bake time:  20 minutes
Yield:  12 muffins
 
Ingredients 
For the muffins
1-3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine kosher salt
4 tablespoons poppy seeds
1 stick (8 tablespoons) softened unsalted butter
3/4 cup granulated sugar
2 large room temperature eggs
1/2 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon extract)
1-1/2 tablespoons fresh lemon zest
4 tablespoons fresh lemon juice
1/4 cup room temperature whole milk
 
For the lemon icing
1 cup sifted confectioner’s sugar
1-1/2 tablespoons fresh lemon juice
1 tablespoon whole milk
1 tablespoon poppy seeds
 
Directions
To make the muffins

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 425° F.
3. Spray a 12-count muffin pan lined with cupcake liners with nonstick spray and set aside.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together and set aside.
5. In another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
6. Scrape down the sides and bottom of the bowl as needed.
7. Add the eggs, sour cream, vanilla and lemon extracts, lemon zest and lemon juice. Beat at medium speed for 1 minute, then turn up to high speed and beat until combined.
8. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded—that’s okay.
9. With the mixer running at low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
10. Spoon the batter evenly into each muffin cup.
11. Bake the muffins for 5 minutes at 425° F.
12. Keep the muffins in the oven, reduce the oven temperature to 350° F.
13. Bake for an additional 15 minutes until a cake tester inserted in the center comes out clean. Do not over bake!
14. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

To make the icing

1. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
2. Cover and store leftover muffins for up to 3 days at room temperature.

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ChefSecret:  For jumbo muffins:  Preheat an oven to 425° F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6 jumbo muffins. Refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly. You can fold in about 1-1/2 cups of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking.
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Quip of the Day:  Q. Why is a baseball team similar to a muffin? A: They both rely on the batter.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Muffins #LemonPoppySeedMuffins #Lemon #PoppySeeds #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Is it true, blondes have more fun?  Did you know only about 2 percent of the world’s population is naturally blonde? Yet somehow, blonde hair has historically dominated the beauty industry.
 
Transformations have been framed as brighter, bolder and, according to a phrase that refuses to die, a lot more fun.
 
Most women (and some men) enjoy the experience of a cape clasped around their neck, a comfortable chair, and soft music playing. You snag one last peek at your reflection, knowing it won’t be the same when you return.
 
Maybe today is the time to go blonde. Whether it’s the promise of a summer glow-up or the idea of ultimate reinvention, it seems that blondness has always captivated our attention.
 
When asked about the “fun blonde” cliché (I think it’s mostly a myth) we’d be lying if we said there wasn’t a little something to it. Color brands have turned blonde hair into a persona embodying confident, carefree femininity. And you could be her, too, with just a little color!
 
This can largely be traced back to Marilyn Monroe, whose platinum locks helped define the “blonde bombshell” image in the 1950s. Even now, in 2026, blonde is still seen as a form of reinvention, and the allure of going blonde lingers.
 
But outside of media and marketing, the decision to go blonde is much more personal. Sometimes it’s about reinvention—leaving the salon (or the bathroom) looking nothing like you did when you walked in. Sometimes it’s tied to life changes: a breakup, a new job, or simply wanting something different and craving a change.
 
Personally, I don’t think blondes are inherently more fun—but in a lot of cases, it boosts people’s confidence, especially since blonde is still seen as the beauty standard by many. It is the perception of confidence is reinforced by what we see online. Around 90 percent of those who go blonde choose to stick with it.
 
So why not go for a French Blonde?... cocktail, that is. Actually, it’s more of a pale pink cocktail in coupe glass with grapefruit slice on rim. The French Blonde Cocktail is a modern spring classic that leans into citrus and soft florals. The French Blonde Cocktail appears to be composed yet it’s easy to execute at home.

Prep time:  3 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce gin (in this cocktail I prefer Bombay Sapphire Gin)
3/4 ounce St-Germain Elderflower Liqueur
1/2 ounce Lillet Blanc Aperitif
1-1/2 ounces fresh strained grapefruit juice
1 dash lemon bitters
Grapefruit slice or twist for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pour all ingredients (except the garnish) into a cocktail shaker filled with ice.
3. Shake well and strain into a coupe glass.
4. Garnish with a grapefruit slice or twist.

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ChefSecret:  While I usually favor Hendrick’s Gin, with the mixture of florals and botanicals, this cocktail is best suited with Bombay Safire Gin.
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Quip of the Day:  Q. Why did the blonde nurse bring a red marker to work?  A. In case she had to draw blood.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Cocktail #Gin #StGermain #ElderflowerLiqeuer #FrenchBlondeCocktail #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? When you have friends and family coming over for dinner, you know that pressure is on.
 
Since I am the culinary expert in the neighborhood, whenever we have dinner guests, I know they will be expecting so much from me. So, I went back to my recipe roots from Fanny’s Fish Market for one of our non-seafood specialties entrees.
 
Even though it’s warm here in Las Vegas, I don’t want to do another steak on the grill. I want to do something special that’s easy to cook so I can spend the maximum time with my guests and not be a slave to the kitchen or grill. If you find yourself in the same position, try my Italian Stuffed Chicken Breast. Make it a day ahead and just pop it in the oven.
 
This is so easy to cook, the hardest thing you have to do is wait for dinner to come out of the oven.  Well, you do have to cook the pasta, garlic bread and whip up a simple green salad. Oh, if you have the time, you may want to make an Italian Ricotta Cheesecake in your Instant Pot—it tastes like cannoli. This makes a very satisfying, delicious and inexpensive meal any time.
 
Prep time:  20 minutes
Cook time:  50 minutes
Yield:  4 servings
 
Ingredients
1-1/2 cups shredded Italian cheese blend  
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
4 boneless, skinless chicken breasts
4 whole fresh basil leaves
1 egg, well beaten
1 cup spaghetti sauce
1/4 cup shredded Italian cheese blend, or to taste  
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with food release spray.
3. Combine 1-1/2 cup Italian cheese blend, garlic, basil and oregano in a bowl.
4. Combine Parmesan cheese and breadcrumbs in a separate bowl.
5. Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
6. Lightly pound chicken to flatten.
7. Fill each chicken breast with the Italian cheese blend mixture, top with one fresh basil leaf and close like a book over the filling.
8. Coat the outside of each chicken breast with beaten egg; press bread crumb mixture over the egg layer to coat each chicken breast.
9. Arrange chicken breasts in the prepared baking dish.
10. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
11. Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend.
12. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

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ChefSecret:  Fettuccini is my pasta of choice. If you don’t have the time to make nonna’s (Italian grandmother) favorite marinara sauce, get a jar of Rao’s at your local supermarket. It’s a little more expensive than most others but well worth it.
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Quip of the Day:  “Why does a chicken coop have two doors? Because four doors would make it a sedan!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Entrees #Brunch #ItalianStuffedChickenBreast #ChickenBreast #ItalianCheeseBlend #ParmesanCheese #RaosSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Dips #SideDish #DeviledEggs #DeviledEggDip #SocialFoodCustoms #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s coming up to Easter Sunday, and you still have time to go to the store and pick up a chocolate bunny. It’s difficult to make this drink properly any other time of year other than Easter season, when chocolate bunnies are available in every grocery store. But if you have an unseasonal craving for the drink, it is acceptable to pour it into a regular glass. Just be sure to have some grated chocolate to dust the top.
 
When we first bought our hollow chocolate spinner at Choclatique I started playing with hollow bunnies… fruit salad, candy bar salad (a blog into the future) and whatever else I could use the little critters for. I soon discovered it was a bunny body filled with hot chocolate—that was a disaster! Okay, here’s the truth of the matter, some cocktails are sophisticated, combining rare spirits, bitters and liqueurs all served in elegant glasses. My Easter Bunny Shot is not!
 
Instead, the Easter Bunny Shot is a fun “grown up” take on the childhood pastime of nibbling the ears off a chocolate Easter bunny. Essentially boozy strawberry milk using real strawberries, the drink also includes vanilla vodka, Irish cream and heavy cream, all served in a chocolate Easter bunny—without the  ears. It is the ideal drink to be sipped while the younger generation hunts for Easter eggs. Or, better yet, mix a round of them for friends to accompany an adult boozy Easter egg hunt. A little advice, stick to only one of these shots considering the sugar in it, especially if you choose to eat the whole rabbit when you are finished with the drink. And doing that is definitely the right move.

NOTE: these little bunnies are so tempting, be sure to keep them from the kiddos, or it won't be their sugar rush you'll be dealing with!
 
This Easter cocktail starts with fresh muddled strawberries (they are already in season—red, sweet and delicious) they add some tartness and juiciness to the mix of vanilla vodka, Irish cream and heavy cream.
 
Okay, if you don’t make it to the store before Easter, go to your local drug store and get the chocolate bunnies half price on the bargain table and save them until next year—only kidding. Make your kids’ chocolate milk really special after Easter.
 
Prep Time: 5-10 minutes
Yield: 1 cocktail
 
Ingredients 
1 6-inch+ hollow chocolate bunny
2 fresh ripe strawberries
1-1/2 ounces vanilla vodka
1/2 ounce Baileys Irish cream
1/2 ounce heavy cream
1/4 ounce simple syrup (1 part granulated sugar / 1 part water)
Garnish: 1 teaspoon chocolate shavings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a mixing tin, muddle the strawberries.
3. Add the vanilla vodka, Irish cream, heavy cream, simple syrup and ice, and shake it like you mean it until well-chilled.
4. Strain the cocktail into the chocolate bunny sans ears.
5. Garnish with shavings from the amputated bunny ears.
6. Eat the rest of the chocolate bunny ears at your leisure.
7. Bottoms up!

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ChefSecret:  Muddling is the act of smashing the strawberries against the mixing tin to release both the flavor and the color of fresh berries.
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Quip of the Day:  Q. What do you call an Easter Bunny that can’t remember anything?  A. A hare-brain.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #EasterBunnyCocktailShot #ChocolateBunny #Baileys #Vodka #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Butter tarts are a Canadian staple. My English Butter Tarts are fantastic with a sweet, homemade crust, but are my favorite treat to whip up quickly when I have shells pre-made. A fantastic spring or Easter treat, they're delicious with a cup of tea.
 
Butter tarts are a quintessential Canadian dessert, with their roots traced back to Ontario. The earliest known recipe was published in 1900 in a cookbook from Barrie, Ontario, entitled "The Women's Auxiliary of the Royal Victoria Hospital Cookbook.” This recipe is often cited as the first printed version, but the creation of butter tarts likely predates this publication.
 
The development of butter tarts is believed to be influenced by the arrival of young women from France to Quebec between 1663 and 1673. These women brought traditional recipes that evolved over time, adapting to the ingredients available in Canada. The butter tart is thought to be a variation of the sugar pie, a simple dessert made with similar ingredients.
 
Today, butter tarts are celebrated as a symbol of Canadian cuisine, particularly in Ontario. They are enjoyed across the country and have become a staple at family gatherings and special occasions. Various festivals and tours, such as the Butter Tart Festival in Midland, Ontario, highlight their popularity and cultural importance.
 
Prep time:  10 minutes
Bake time:  25 minutes
Additional:  10 minutes
Yield:  24 2-inch tarts or 1 9-inch deep dish pie shell
 
Ingredients 
24 (2 inch) unbaked tart shells
1 cup brown sugar
1 cup light corn syrup (I prefer Karo corn syrup)
1/2 cup melted unsalted butter
3 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. Place the tart shells on a baking sheet.
4. Bake the tart shells in the preheated oven until the edges of the crust are golden, about 10 minutes. Remove the baking sheet from the oven. Set aside.
5. Lower the oven temperature to 350⁰ F. Position a rack in the upper 1/3 of the oven.
6. Whisk the brown sugar, corn syrup, butter, eggs, vanilla extract and salt together in a bowl until smooth.
7. Fill the pastry shells with the custard mixture about 2/3-full.
8. Bake in the preheated oven until the filling foams and is bubbly and golden, about 15 minutes.
9. Remove the pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

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ChefSecrets:  They are called Butter Tarts for a good reason—Do not substitute anything  for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.  Good Canadian Butter Tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or 'jammy'. The tarts will fall as they cool. Similar butter tarts are seen in other cultures—Dan Tat in Cantonese Dim Sum Restaurants and Pastéis de Nata in Portuguese specialty bakeries.
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Quip of the Day:  I threw a custard pie at my soon-to-be ex-wife after we had an argument. She took me to court over who should look after the kids after we divorced.
She got custard-y
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #CanadianButterTart #ButterTart #DanTat #EggCustardTart #EasterDessert #HappyEaster #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? At the Customs House Restaurant, Sunday mornings unfolded at an easy pace. Coffee cups stayed full, the bacon was already on the griddle, and my quiche often found its way from the kitchen to the brunch table.
 
What makes it memorable is the crust. Instead of a traditional pastry, crushed buttery Ritz crackers bake into a golden shell with a delicate crunch. The filling is a silky egg custard layered with smoky bacon, sharp Cheddar cheese, fresh green onions, and sliced almonds for a subtle crunchy, nutty finish.
 
It’s a simple, comforting dish that feels right at home on a relaxed Sunday morning… maybe even Easter Sunday morning.
 
Prep time:  20 minutes
Bake time:  55 minutes
Cool time:  25 minutes
Yield:  8 servings
 
Ingredients 
For the crust
​
35 buttery round crackers (such as Ritz)
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
For the custard filling
8 slices chopped center-cut bacon
2 ounces softened cream cheese
3/4 cup half-and-half
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 ounces shredded sharp Cheddar cheese
1/3 cup thinly sliced tops and bottom green onions, plus more for garnish
1/4 cup sliced almonds

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cracker crust

1. In a food processor, combine the crackers, flour, sugar, and salt. Process until finely ground, about 15–30 seconds.
2. Add the melted butter and pulse until the crumbs are evenly moistened and hold together when pinched.
3. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake until lightly toasted and set, about 10–12 minutes.
6. Remove the parchment and weights and allow the crust to cool slightly on a wire rack.

To make the quiche

1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 10–12 minutes.
2. Transfer the bacon to paper towels to drain, leaving 1 tablespoon of bacon drippings in the pan.
3. Add the cream cheese to the warm skillet and stir until melted.
4. Gradually whisk in the half-and-half until smooth.
5. In a large bowl, whisk together the eggs, kosher salt, and garlic powder.
6. Slowly whisk the warm cream mixture into the eggs.
7. Stir the cooked bacon, Cheddar cheese, green onions, and sliced almonds into the custard mixture.
8. Pour the custard filling into the prepared crust.
9. Bake until the center is set and a knife inserted in the middle comes out clean, about 30 minutes.
10. Allow the quiche to cool on a wire rack for 25 minutes before slicing and serving.
11. Garnish with additional sliced green onions.
12. Cut into 8 slices and serve warm.

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ChefSecret: Blind baking the crust keeps the cracker crust crisp and prevents it from becoming soggy once the custard is added. Letting the quiche rest for about 25 minutes allows the custard to fully set, giving you clean slices and the best texture. Center-cut bacon works best here because it renders evenly and gives a balanced smoky flavor without too much excess fat.
Serve with fresh fruit, a lightly dressed green salad, and strong coffee for a classic Sunday brunch plate.
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Quip of the Day:  My wife called me at work today.
"Honey, do you want to come home at lunch for a quickie?"
"Sarah, it's pronounced Quiche."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Entrees #Brunch #EasterBrunch #Quiche #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Can you believe it—It’s Spring! It’s been a rough winter for over 200 million people this year and in some areas the foul weather is still hanging on. I saw one weather report where, in one day, they had rain, hail and snow. Then in Oahu, Hawaii, my old beach house was all but washed away with 13-1/2-inches of rain in just over 2 days.
 
Here in Las Vegas, the temperatures went from the high 50s to 98 degrees last week. I watched most of the trees and shrubs burst into bloom seemingly overnight. And then there are the birds; I don’t know where they all came back from overnight, but they like to “sing” very early each morning. The whole neighborhood is in song with sounds of so many species I can’t begin to count them—nature is amazing! The block’s hummingbirds have returned along with nesting quail and the one ominous turkey vulture who keeps guard in our back yard—he is one ugly son-of-a-bitch.
 
So, with all the spring excitement, it’s time for a spring cocktail. It must be so… all the fast food joints are already selling their summertime lemonades. Burger King introduced a strawberry lemonade along with their frozen pink lemonade. McDonald’s brought back frozen lemonade, too. So, here’s my spring beverage they can’t hold a candle to—My Blackberry Whisky Lemonade.

​Prep Time: 5 minutes
Yield: 1 cocktail

Ingredients 
2 ounces Blackberry Whiskey
1/2 ounce Blackberry Liqueur
3 ounces lemonade
1 squeeze fresh lime juice
Garnish: fresh blackberries and mint sprig
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the blackberry whisky and liqueur to a double Old Fashioned glass
3. Add ice, leaving room for the lemonade, and stir.
4. Float the lemonade over the top and add a squeeze of fresh lime juice.
5. Garnish with a blackberry and a mint spring.
6. Imbibe with the freshness of spring in your heart.

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ChefSecret: For a really great start on a chilled cocktail, store the raspberry whisky in the freezer.
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Quip of the Day:  I told my drink a joke—it cracked up. Now it’s on the rocks!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Cocktail #HappyHour2026 #BlackberryWhiskyLemonade #Blackberries #Lemonade #Whisky #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? You don’t have to be Jewish, and it doesn’t have to be Chanukah season to love the flavor of potato latkes. They’re also perfect for Passover Seder meals.
 
My Gourmet Potato Latkes are derived from the recipe at the old Junior’s Deli on Westwood Boulevard in Los Angeles. Marvin Saul (the proprietor) made them with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. Using a coarse shed on a box shredder helps but the secret to a crisp latke is to drain the onions and potatoes once you’ve shred them.  Remember to save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown with crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
 
I like these latkes with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let folks build their own loaded latkes.  Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fishy experience. Everyone will be delighted with these tasty potato platforms… circumcisions not required. 😊
 
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
2-1/2-pounds peeled and coarsely shredded Russett baking potatoes
1 cup coarsely shredded white onion
2 large beaten eggs
1/2 cup finely chopped green onions 
1/4 cup matzo meal or all-purpose flour
3 tablespoons melted and slightly cooled unsalted butter
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon baking powder 
Vegetable oil, for frying 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a colander set over a large bowl, toss the shredded potatoes with the shredded onion and squeeze them dry.
3.  Let the vegetables drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. You will need this later.
4. Add the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder.
5. Add a couple of tablespoons of the potato starch water.
6. Mix well; set aside.
7. In a large skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
8.  Spoon 1/4-cup mounds of the latke mixture into the skillet, about 2-inches apart, and flatten slightly with a spatula.  
9. Fry the latkes, turning once, until golden and crisp; about 5 to 7 minutes. 
10. Transfer the latkes to paper towels to drain, and then transfer them to a platter in a warm oven.
11. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
12. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives.

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ChefSecret:  The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven. For Kosher Latkes, use Matzo Meal, not all purpose flour.
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Quip of the Day:  Q. What do you call a latke that’s always running late?  A procrastitater!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#SideDish #PassoverRecipes #GourmetPotatoLatkes #RussettPotatoes #Passover #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I am usually an Instant Pot kind of guy when I’m cooking for my family and friends.  However,  I love turning to slow cookers when I’m looking for satisfying comfort food without any effort.
 
Chicken cacciatore is the perfect candidate for a slow-cooker meal because it only improves with time. The long cook time gives the aromatic veggies and herbs a chance to meld together, creating a bright, earthy stew, packed with carrots, mushrooms, and tomatoes, making it a delicious way to sneak in a few servings of veggies for the picky eaters. Put everything in the slow cooker, do whatever you need to do, and return in a few hours for a bowl of easy comfort. Many Instant Pots have a slow cooker button, so you don’t need a separate appliance if you don’t already have one.  Here’s everything you need to know.
 
Bone-in, skin-on chicken thighs are the traditional choice for cacciatore. Dark meat lends itself well to slow cooking and is considerably more forgiving when it comes to long cooking periods. You can use any bell peppers you have on hand, but I highly recommend using red. Baby Bella mushrooms are my preferred choice for this ingredient, but any small mushrooms will work here. A couple cloves of garlic build plenty of flavor alongside our veggies in the slow cooker. If you’re a major garlic fan, you can increase the amount. A can of crushed tomatoes will form the base of my sauce, so make sure you’re using a brand you like.  Use low-sodium chicken broth so you can control the saltiness. Dried oregano adds an earthy flavor, while red pepper flakes add just a touch of heat. Feel free to adjust based on your spice and heat tolerance. Capers are tiny bites of briny, tangy goodness. They are a welcome addition here, but if you’re not a fan, you can leave them out.
 
The best thing about a slow-cooked meal is how easy it is. First, you’re going to season your chicken on both sides with salt and pepper. Then, place in the slow cooker along with the peppers, mushrooms, garlic, tomatoes and broth. Season with oregano, red pepper flakes, salt, and pepper, then cover. If you’ve got the time, you can cover and cook on low for 6 to 8 hours (the slower the better), or you can cook on high for 3 to 4 hours. Cook until the chicken has fully cooked through and is fork tender.
 
Once the chicken is done, remove from the slow cooker, and add the capers directly into the sauce. Stir to combine, then serve the chicken alongside with the sauce. I love to serve over pasta, but you do you.
 
Prep time: 10 minutes
Slow cook time: 6 to 8 hours
Yield: 6 servings
 
Ingredients 
2 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 bell peppers, chopped
8 ounces sliced Baby Bella mushrooms
2 minced garlic cloves
1 (28-oz.) can crushed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup brined capers
8 oz. cooked Garlic Butter linguine, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Season the chicken on both sides with salt and pepper and place skin up in a slow cooker.
3. Add the peppers, mushrooms, garlic, tomatoes and broth, then season with oregano, and red pepper flakes.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until chicken is cooked through.
5. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked butter garlic pasta with sauce, and spoon sauce over the top.
6. Now that’s Italian!

ChefSecret:  If your sauce comes out a bit too thin, remove the chicken from the slow cooker and use a whisk to combine one tablespoon of flour and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened. Also, If you're an olive person, adding green, black or Kalamata olive halves creates depth of flavors. 

Storage:  If you have any leftovers, store them in an airtight container in the fridge for no longer than 4 days. If you are serving over pasta, make sure to keep the chicken and sauce separate from the noodles.

Quip of the Day:  How do you make Italians stop talking? You tie their hands behind their back!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind.