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    28 Recipes

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    One of my favorite desserts to prepare, this recipe is right out of Conde Nast's 1997 publication of PARTIES, page 119. I like it because it is low in gluten and not too sweet. Next time, I will try using gluten-free flour. The cardamom glaze adds a nice surprise.

    Recipe #514277

    With the bone attached, these bite-sized lamb chops are a great finger-food/appetizer for a small crowd. Also, they can be made a day ahead, refrigerated, then served at room temperature. The gremolata topping adds some nice color and brightness but should be prepared on same day of your event. If you would like to prepare your own Ras el hanout, there are many blends, including my own, here on If you are using a blend commercially prepared, the only one I can recommend is from Williams/Sonoma. I have tried another one that is popular and available in markets and online, but the Williams/Sonama blend is far better, JMHO. If you purchase preserved lemon, they are quite spendy. It is easy to make your own, but they need to be made a month ahead of time so they can ripen.

    Recipe #513988

    Ohhhh for the love of duck. If you use my recipe on this site for Roast Duck with Apricot Glaze, you will have a lovely duck stock, as well as some decadent duck fat. I love to enrich my duck stock further with veal bones from my nearby ethnic market. This recipe is adapted from one on the Saveur web site. Although typically Parmesan cheese is used, Manchego is also very good; and since that is what I had available, that is what I used.

    Recipe #511465

    My favorite way to prepare tuna steaks is from the cookbook, ONE POT SPANISH, by the late Penelope Casas. A Greek-American writer from Queens, she helped introduce Americans to Spanish cuisine in the 80s. Sadly, she passed away in August, 2013, at the age of 70, following complications of treatment for leukemia. In this recipe she suggests cutting the tuna into 1 inch cubes for a tapa. As a sidebar, thanks to Chef Casas, I learned to add more depth to paella by serving it with a dollop of garlicky and pungent aioli.

    Recipe #510705

    With good fresh salmon, less is always more. But sometimes I like to kick it up a notch with some Indian spices. This curry sauce can be made ahead and reheated while your salmon (or whatever type of fish you have) grillls. You can serve with steamed rice, but to be more carb friendly, sometimes I serve with cauliflower puree. In reviewing the nutritional content listed here, I don't agree with the carbohydrate content that has been calculated. The can of coconut milk has 2 grams of carbs per serving listed. So am stymied with how this system came up with over 50 grams per serving. Now if you include a few glasses of rose wine with this, maybe your carb content will be higher, but still not over 50 grams.

    Recipe #506586

    This recipe was born last year when i had an abundance of blueberries and little tart tins that I had never used before. If you take a pie crust and mold it into a tart shell, bake it, fill it with lemon curd, then top with blueberries, you have a nice bite-sized pie that doesn't need a plate or a fork, only a napkin. It is pretty to look at, and if young little hands can help in the assembly, it makes it all the better. One 9 inch pie crust will yield about 16 little tart shells. You can either use your own pie crust recipe, or use a prepared one. Four cups of lemon curd with five 9-inch pastry shells will make enough for eighty little pies (tartlets) If you are only making a dozen or so tartlets and are pressed for time, you can use prepared lemon curd. But when you make your own, it is just magic when it thickens!

    Recipe #505874

    I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

    Recipe #498949

    We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. ( has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on But I will also provide one at the end of this recipe

    Recipe #493364

    This recipe is based on one from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. In the original recipe, Chef Sarah uses a Hazelnut crust, which will be included at the end of this recipe. I prefer a regular pie crust. Although not a baker, I make a foolproof crust with my food processor. However, even a ready-prepared purchased crust works fine, too. I won't tell if you won't. Pears can be poached and custard made a day ahead and refrigerated, just bring to room temp before baking.

    Recipe #491060

    I like to serve oysters on special occasions.This bisque is based on a recipe from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. It begins by first making your base by sauteing onion and celery in butter, adding rehydrated wild mushrooms, then seasoning with thyme and nutmeg, making a rue with some flour, then stirring in your juices from the rehydrated wild mushrooms, oyster liquor, fish stock, and sherry. While the soup base simmers, prepare wild rice, and saute your fresh mushrooms. This is where you can really be creative with different types of mushrooms, like my fave, Hen of the Woods, AKA Maitake, which adds an intense earthiness and an interesting texture. Once the soup base has simmered, add in your light cream and blend with an immersion blender. Add in your sauteed mushrooms, wild rice, and oysters.The base and the wild rice can be made ahead. The original recipe uses heavy cream and cream sherry. Makes a lovely first course for a holiday dinner.

    Recipe #491037

    Who knew that steel-cut oatmeal could be treated like risotto? It would have never occurred to me until some friends suggested it. is so very comprehensive, should have known I would find a few versions of it here. Perfect comfort food on a chilly autumn day, warm, filling, and healthy. Mushrooms are optional. But if you are using them, wipe them clean with a paper towel. If they are washed, they act like a sponge, soaking up the water. I have only tried this with steel-cut oats, like McCann's or Bob's Red Mill.

    Recipe #489975

    This is a modified version of an authentic curry from the Urban Rajah's web site. It also works great with fish, too. To make it a little more carb friendly, I serve it on steamed baby spinach, rather than rice. When using fish, I will add in a little light cream during the simmer time; with chicken, I add in a little chicken stock.

    Recipe #489866

    In this recipe, Jamie Oliver meets Nigella Laswon. His Spiced Lamb Stew with Walnuts and Pomegranate is transformed into a tagine, which was inspired by her Lamb Tagine with Dates and Pomegranate. I had no dates, so to balance out the sourness of the pomegranate, I used honey. It needed far more heat for my own preference. But with a little Harissa (prepared) on the side with a tangy Onion-Pomegranate Relish and some fluffed couscous, this was good and so very unusual. I had pondered grinding the walnuts after toasting them so they would act more as a thickener, but I liked the different texture and crunch with them being chopped. I found pomegranates that were reasonably priced at a nearby market. But since I was unable to extract very much juice from them, I purchased pomegranate juice at Trader Joe's. I have heard on foodie-type TV shows that the way an onion is sliced affects its flavor. Seems the flavor is more acrid when sliced horizontally, so I suggest slicing vertically.

    Recipe #489609

    What can be more comforting on a chilly autumn day than braised short ribs served over a creamy mash or polenta? After reviewing several recipes, I came up with this one. I enriched my chicken stock with veal bones that I was able to find at a nearby ethnic market. If you cannot find veal bones, then just use chicken stock or veal stock from demi-glace. I use duck fat whenever I can, so I browned the short ribs in some duck fat. To add a little brightness to the sauce, I added the zest of an orange along with some of its juice. At first this sauce just did not work, but I kept tweaking it. And when it was served over my roasted pureed cauliflower with blue cheese, it was sublime. Sorry to sound so boastful, but it was really very good. Will serve to my guy tomorrow, and the flavors will be even better. For an extra special touch at serving time, top with a gremolata of grated orange zest, a very finely minced clove of garlic, some toasted pine nuts and some chopped flat-leaf parsley.

    Recipe #489396

    Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.

    Recipe #489391

    Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.

    Recipe #489168

    The flavors in this modified Saveur recipe are very complex and spicy. Being unfamiliar with quince, fruit that cannot be eaten unless cooked seems unusual. Quince are ripe when yellow in color and are usually available during Fall. Adding an exotic component to the complexity of this dish, nothing can substitute for its tartness and sweetness. Now the poor little misunderstood okra often gets beat up by those who have never had it prepared correctly. Related to cotton, hollyhock, and hibiscus, okra grows in warm climates. Look for young pods under 4 inches long, which should yield tender results when gently simmered a few minutes. Keep in mind that a food processor can speed up the prep work. Although meat is not traditionally browned in making a tajine, I do anyway. Served with couscous and a garnish of preserved lemon on the side, you just might imagine eating outside under a partially open tent, looking out on the desert, all shimmering and silver beneath the starlit Moroccan sky.

    Recipe #488783

    This very simple salad is from Food & Wine. Very easy first course or light lunch.

    Recipe #488719

    There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.

    Recipe #488531

    This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar I use in poaching the eggs, but just add a short "glug." I love the flavor of bacon with all of its glory in the "drippings." But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.

    Recipe #488388

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