Flank Steak Teriyaki
/
This is an extremely easy way to prepare flank steak. While the marinade is fairly muted, this is a solid recipe, and easy to boost with flavorful sides and/or a chutney or mustard on top.
Read More
Featured Recipes
Louisiana Chicken and Sausage Gumbo
/
I make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreTuna and White Bean Salad
/
Simplicity at its best. A lovely alternative to the lemon squeeze is to warm the zest of 1/2 lemon in hot olive oil, let cool slightly and then pour over the prepared salad.
Read MoreOde to Tuscany
/
Who doesn't love Tuscan food?! This is an homage to that region and the simple beauty of good Italian pasta.
Read MoreCouscous with Celery, Parsley and Red Wine Vinegar
/
I found this many years ago in Amanda Hesser's, "Cooking For Mr. Latte;" it's been a staple ever since. T, especially, loves it.
Read MorePotato Leek Gratin
/
This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreQuinoa with Apricots and Pistachios
/
A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
Read More
Whole Wheat Spaghetti with Chicken, Fennel, Currants and Mascarpone
/
In the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm.
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.
Melon and Watercress Salad with Marcona Almond-Honey Dressing
/
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
Read MoreCorn Cakes with Citrus Greens
/
Another delicious, vegetarian recipe from Yotam Ottolenghi. This is really delicious. If you wanted to move away from this being vegetarian, adding diced, cooked bacon to the cakes would be super. Also, I bet you could use orange juice in place of the lemon for a different flavor profile.
Read More
Pretty in Pink Cold Tomato Soup
/
This is a lovely, delicious, refreshing way to enjoy summer tomatoes. Saffron always adds an interesting element, and pairs well with the tomatoes too.
Read MoreSummer Ribollita with Basil-Pinenut Pistou
/
This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MorePat’s Baked Beans
/
We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreEm-i-lis’ Green Machine Salad
/
I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read MoreWatermelon, Feta and Mint Salad
/
This summery salad is perfect. I often eat a bowl of it at least once a day when the season is right. Fresh, healthy, enlivening!
Read MoreSpicy Shrimp and Spaghetti Aglio Olio
/
This pasta dish is not subtle: you need to love garlic, anchovies and shrimp to groove on it, but if you do, this meal sings and you'll love it!! I found this recipe years ago and have been cooking it for us ever since. It
Read MoreCentraal Sandwich
/
My husband and I lived in Amsterdam the summer we got married. It was the ultimate honeymoon, and we took every opportunity to travel thoughout Europe. On our way to catch the trains from Centraal Station, we always picked up delicious sandwiches from a take-away spot that was en route. These were the best sandwiches I had that summer, in all of Europe, and while I've tried mightily to recreate them, they're just never quite the same. Must be the missing ambience. :)If you prefer oven roasted to sundried tomatoes, simply substitute. As well, roasted turkey is a nice addition.
Read MoreChili Verde
/
I found the original recipe for this Chile Verde on foodnetwork.com; it was the 2001 champion and was written by Karen Ray. This is a really delicious, bean-free chili!
Read More