Category Archives: Recipe Pantry

Gnocchi with Gorgonzola, Walnuts, and Rosemary

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Years ago when my husband and I were newly married, we were invited to dinner one night by another young couple, both of whom were Italian. Although the entire meal was delicious, the dish I remember best was their gnocchi made with farina. Gnocchi (Italian for dumplings) can be prepared with potatoes, flour, or farina, and are usually enriched with eggs and cheese. Today, flour-based gnocchi are fashionably popular, but farina ones have long been my favorite. These gnocchi, garnished with crumbled gorgonzola, chopped walnuts, and minced fresh rosemary can be assembled ahead and served as a first course or a side dish.
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Chocolate Caramel Pecan Cake

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Perfect for Valentine celebrations, this rich, moist, single-layer torte prepared with semisweet chocolate, ground pecans, and a generous amount of butter, is irresistible. The soft texture of the cake, the creaminess of the caramel, and the crunch of the nuts and chips combine to form a celestial trinity. This recipe serves eight easily so you can make it for a crowd, or offer it to a single special person and have some delicious leftovers.
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Out-of-the-Ordinary Rigatoni with Spicy Tomato Sauce

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This recipe is a perennial favorite of students. Back in the 1990s it appeared on a winter cover of Bon Appétit and then later in my book, American Favorites. This dish has plenty going for it—you can make it ahead, it’s and all-in-one main course, and it’s inexpensive.

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Fresh Orange Slices in Spiced Red Wine With Vanilla Ice Cream

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I created this dessert as the finale for a delectable Indian feast prepared by a good friend of ours from the sub-continent. The cool, refreshing taste of citrus made a fine counter point to the spicy dishes of the evening. Since then, I’ve served these oranges as a light dessert after a spread of tapas and as the sweet conclusion to a winter chili supper. Continue reading →

Ann’s Warm Dates Stuffed with Blue Cheese Plus Smoked Salmon and Grapefruit Toasts

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Warm Dates Stuffed with Blue Cheese and Almonds are chic appetizers created by my neighbor and talented cook, Ann Ryan-Small. These savory treats were a huge hit when Ann served them one cold winter day at our monthly book club meeting. The saltiness of the cheese and the sweetness of the dates make an irresistible combination. Continue reading →

Warm Mulled Cider with Butter, Brown Sugar, and Spices

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This is a newer version of a recipe that appeared in Betty Rosbottom’s Cooking School Cookbook. This fragrant brew takes only minutes to prepare and is assembled by simmering fresh cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
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Wendy’s Thanksgiving Pumpkin Pie Bars

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Some of you may recognize this recipe from several years ago, but since it’s  more unusual than a traditional pumpkin pie, I’ve included it here. Wendy Kersher-Ninke, who has tested recipes for many of my books, sent me the recipe. She says that these delectable bars have replaced pumpkin pie at her holiday table.  Several readers of my blog searching for this recipe have not been able to find it so I am publishing it again here!
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Roasted Butternut Squash Soup with Sage Cream

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This beautiful orange-hued soup with its sweet and slightly tart accents would be great to serve for Thanksgiving. Offer it as a starter served in shallow bowls at the table or in mugs for sipping standing up. It’s also a perfect potage to have on hand for post-Thanksgiving meals. Try it with a turkey sandwich or with a green salad garnished with nuts and dried cranberries.
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