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    You are in: Home / Cookbooks / My Signature Recipes
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    29 recipes in

    My Signature Recipes

    [Cover photo by NimrodCook.] By which I mean recipes that--among people who I have cooked for--have proved especially popular and are requested by family and friends. (The salmon log is actually a recipe of my sister's which I've appropriated--repeatedly. Similarly, the hot chicken salad, parmesan acorn squash and oven pork chops I inherited from my mother.)
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    The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.

    Recipe #131020

    The revelation here is the salad dressing (including the dill). Substitute whatever vegetables you like. Sometimes I like to include 1/4 cup sliced radishes or to add sweet yellow pepper and carrots sliced paper thin.

    Recipe #112040

    Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

    Recipe #103243

    Carrots rich and sweet, a Moroccan side dish that goes well with middle eastern-style dishes. Very quick to make. If you don't like the idea of combining raisins with carrots, leave them out--it will still taste good. To feed more people, just add a carrot per person. I also like to make this for holiday meals sometimes, because they seem a little "special."

    Recipe #96258

    A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.

    Recipe #88939

    I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

    Recipe #91878

    The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.

    Recipe #91476

    This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

    Recipe #90739

    A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

    Recipe #90626

    The texture is very chewy rather than cake-like. The almond and chocolate flavors blend well. Nowadays I melt the chocolate & butter in the microwave.

    Recipe #89244

    My parents gave a Christmas party for about 30 people with a buffet dinner (followed by charades) every year for many years. My mother often served this dish (multiplied) because it was relatively easy and people liked it so much.

    Recipe #92976

    From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

    Recipe #127697

    A recipe for a delicious and attractive spread I got from my sister. Makes an impressive contribution if you have to take an hors d'oeuvre to a party. Serve with thin crackers.

    Recipe #89132

    A winter favorite in my family. I'm giving measurement amounts to satisfy website requirements, but I never measure.

    Recipe #104134

    My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.

    Recipe #90353

    A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

    Recipe #95811

    I used to make this on the stove over very low heat, but since I got a crockpot, I use that. This is good served over white or brown rice.

    Recipe #93907

    Another recipe of my mother's, very easy to prepare. Neither she nor I ever measured ingredients for this dish so the amounts given are approximate guesses. My favorite way to eat pork chops, and very popular with dinner guests. Tangy and moist! UPDATE: My sister recently reminded me that our mother, who invented this recipe, actually won a prize with it. We can't remember who sponsored the contest but the prize was a large silver serving spoon that was called a 'cranberry spoon.' (No cranberries in the recipe, though.)

    Recipe #92609

    The main components of this salad are the macaroni and the dressing. The other ingredients can be changed to suit your tastes. I sometimes omit the tuna and add sliced radishes and chopped scallions. Preparation time includes cooking time for the macaroni, but not the time for chilling.

    Recipe #91474

    I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum!

    Recipe #91667

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