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    You are in: Home / Cookbooks / My Signature Recipes
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    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

    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

    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

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

    Recipe #104134

    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

    Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)

    Recipe #102139

    Very very good,especially if you like tarragon. Serve as a dip with a raw veggie tray or as a sauce on cooked vegetables as a side dish.

    Recipe #100471

    Heavenly. Great for a dinner party for somebody you really want to impress!

    Recipe #99209

    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 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

    The "crust" of this pizza is actually hamburger rather than dough. Sure cuts down on the carbs!

    Recipe #93078

    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

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

    Recipe #91667

    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

    This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.

    Recipe #91223

    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 recipe my mom always made. The mustard-brown sugar sauce it cooks in makes it still the best I've ever tasted.

    Recipe #90434

    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

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