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    116 Recipes

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    A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.

    Recipe #296895

    A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.

    Recipe #289405

    Mixes in minutes, so it's great for a last-minute emergency holiday dessert. If you make it a day ahead, the cranberries mellow a little. Great with orange-nutmeg whipped cream!

    Recipe #271974

    Professional results, no candy thermometer required! I tested this toffee over and over for a cooking demonstration recently, which is how I discovered it can be made in 17 minutes. Great for gift giving, if you can resist eating it all! I make the batch with half semisweet chocolate, half white chocolate. Milk chocolate never seems to firm up enough. I once overcooked this to a deep nut brown, and suddenly it separated into a sugary mass and a sort of clarified butter. Still worked, though, and tasted great.

    Recipe #259529

    Quick but luxurious and fun for giving. The baking mix makes it quick, while cherries, candy, fruit and nuts make it look festive when cut open. For a gift presentation, either cut the bread and arrange on a plate, or wrap in nice packaging, because the loaves are a bit brown and lumpy on the outside.

    Recipe #256687

    Salt and vinegar chips make a quick, full-flavor crust for tilapia.

    Recipe #253537

    Chocolate and marshmallow -- nature's perfect food combination! Add a graham-cracker sponge cake and you get a taste of s'mores, the childhood treat. The original, which was from the amazing cookbook called In the Sweet Kitchen,included a homemade marshmallow filling that was very fragile, and spread on the outside. I used fluff from a jar and spread it inside the cake roll because any marshmallow is a good marshmallow. The marshmallow oozes out once the cake is cut, so serve it all at once for the best presentation. I wish one of you kitchen wizards could figure out a way to prevent the ooze.

    Recipe #233783

    Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook -- if you're vegan, you've gotta be a good cook -- and she adapted this recipe from Madhur Jaffrey's "World of the East Vegetarian Cooking."

    Recipe #228543

    We're not huge salmon fans in our house -- we prefer a milder fish flavor. But this potent, easy-to-make spice mix magically erases all fish flavor so we can concentrate on the goodness of all those omega-3 acids. The recipe came from Cooking Light.

    Recipe #228471

    Leftover ham at the holidays? I share your pain, so I dug this recipe out of a Swedish cookbook. It's wonderful comfort food. You can use from 3 to 6 ham slices.

    Recipe #227349

    This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture.

    Recipe #227144

    Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.

    Recipe #203897

    My mom once owned a stake in a catfish farm called Delta Pride. It stalled and sputtered and eventually went belly-up (excuse the pun). But we did get some great catfish recipes along the way, like this one from The Catfish Institute. Cheap, easy and good! The buttery, lemony rice is irresistible!

    Recipe #181951

    Crisp, colorful vegetables with a lemony dressing and chunks of blue cheese -- so good for serving to company! Recipe is from one of the wave of "quick and easy" cookbooks in the mid-1990s. I don't always bother with the snow peas, or even with both colors of cabbage, but they're all very good additions.

    Recipe #181475

    Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

    Recipe #181473

    Use this delicious mixture to fill coffeecakes. It sounds more unusual than it is -- it's really easy and completely different from ordinary coffeecake fillings.

    Recipe #168610

    Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.

    Recipe #167000

    Give it the Bass-o-matic treatment in a food processor, then chill and fry. salmon, tuna, amberjack, halibut and other steak-like fish would be fine substitutes for the mahi mahi. Prep time doesn't include the chilling.

    Recipe #162023

    I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.

    Recipe #160657

    Purists would probably faint at the blending of French and Russian tradition, but it was delicious and simple, especially since two of the steps use a blender. Make the crepe batter the day or night before for even quicker assembly.

    Recipe #160613

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