Brimming with color and bursting with flavor, this recipe for buttered orzo tossed with peas, fresh mint, and Parmigiano Reggiano cheese makes a delectable spring side dish. Try it as a partner to roasted salmon or chicken, or with grilled lamb chops or sautéed scallops. This recipe works well with frozen peas, but if fresh ones are available, definitely use them. They will need 3 to 4 minutes cooking time while the frozen ones will require only a couple of minutes. Continue reading
This versatile salad, which looks quite distinctive, but is simple to assemble, can be used as a starter or a side. You can vary the vegetables, but make certain that you coordinate the roasting times of your produce accordingly.For this version sliced carrots, white turnip wedges, and quartered baby Yukons are roasted for half an hour, while sugar snaps and green onions need only about 10 minutes. The vinaigrette dressing can be whisked together and the vegetables roasted several hours ahead so there’s no last minute prep. Continue reading
A few weeks ago, Diana, my talented assistant, arrived at work with a container of coconut soup with chicken and lime she had just made. Although it was early in the morning, the fragrant aroma of this ivory-hued potage studded with bits of green was so tempting that I took a quick sip. Light in texture yet vibrantly flavored with assertive Southeast Asian accents, it was irresistibly delicious! “Can you share the recipe?” I asked. “Nothing to it!” she replied, promising to email the directions for her new creation. Continue reading
Ever since I’ve been a food writer (for several decades now), I’ve kept a file of recipes that serve as inspiration for my own creations. The folder is filled with newspaper and magazine clippings, and with hand-written or copied recipes friends have shared.
Several weeks ago I spotted a recipe in this cache for a gratin of red onions. Cooked slowly in the oven with garlic, thyme, and white wine, they were then covered with crème fraîche and cheese. The concept of this dish became the starting point for the roasted red onion tart featured here. Continue reading
Years ago when I was a college student studying in Europe, I tasted Wiener Schnitzel for the first time in Vienna, the city whose name is part of the title of this Austrian favorite. . Fried in butter until crisp and golden, then served with a lemon wedge, these thinly sliced breaded veal cutlets seemed to melt in my mouth. For years I made this dish with veal, but then discovered that chicken works equally well. I added some contemporary touches to this new version by including smoked paprika along with the usual salt and pepper seasonings, replacing traditional bread crumbs with panko (coarse Japanese bread crumbs), and opting for canola oil instead of butter for frying. Continue reading
For Valentine, why not try these scrumptious chocolate caramel bars composed of three sublime layers- a buttery crust, a caramel center, and a dark chocolate coating! They can be prepared 2 days ahead so there’s no last minute work, and the recipe, which yields 16 bars, can be doubled or tripled depending on your needs. Continue reading
Last month while eating in La Régalade St. Honoré, a favorite Parisian bistro of mine, I ordered cod studded with bits of chorizo. When the dish arrived at the table, there in a shallow bowl was a beautifully cooked cod fillet (studded with long strips of chorizo) set atop a colorful piperade, surrounded by a foamy fish broth. Every bite was heaven, so I took notes knowing I’d attempt a version of my own at home. Continue reading
Whether for Super Bowl bashes or casual, cold-weather suppers, the chili recipe that follows is perfect for such gatherings. Ground beef, onions, carrots, and garlic are sautéed, then simmered in stock along with tomatoes and traditional seasonings of chili powder, cumin, and oregano. Chopped chipotle peppers in adobo sauce add a hint of smoke and heat, while black beans replace the usual red ones. This dish improves in flavor when made a day or two in advance, and yields 8 generous bowlfuls. Continue reading
Okay, you’ve eaten way more than you planned during the holidays, but who could resist all those homemade sweets, and who wants to think about diets when Christmas and New Year’s feasts are set in front of you!
It’s now January, though—that month in which everyone makes a resolution to be kind to their bodies by shedding a few pounds and eating better. So, here’s a recipe to get you started. Brussels sprouts, carrots, and leeks are coated with some olive oil and then roasted until just slightly browned and tender. A small addition of diced pancetta provides a robust and indulgent accent. Continue reading