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Greek Salad Sandwiches with Feta Dressing

This is a slight twist on a Greek salad. I just put all the elements into a pita pocket and used the feta to make a dressing. If you like Greek salads, you will love this more-substantial sandwich. Makes 4 Servings Hands-on time: 20 minutes Total preparation time: 20 minutes…

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Nectarine and Plum Upside-down Cake

This is a variation of the 10-minute Basic Yellow Cake that you’ll also find in the Easy Desserts chapter of Sara’s Secrets for Weeknight Meals. It takes a little longer because you have to slice and arrange the fruit, but it is really worth it. You could use all nectarines,…

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Antipasto Salad with Parmigiano-Reggiano Dressing

This is the perfect lazy-day summer salad, since you don’t have to use the oven. You could buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never even turn on the stovetop. But this salad would be equally good on any night, summer or…

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Berry Rice Pudding

I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.…

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Chilled Two-Melon Soup with Balsamic Marinated Strawberries & Sour Cream

This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons and be sure that the soup is served very cold. It looks great, too, because the two purees don’t mix, when you pour them into the…

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Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

Many of my favorite flavors from Greece are contained in this one fragrant little wrap. You can make them all summer long using an outdoor grill, but you can also cook them indoors year round using a grill pan or a broiler. Stick a skewer sideways through the onions to…

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Radish and Orange Salad with Peppery Orange Dressing

Radishes don’t get enough love in this country and I have no idea why. They are both peppery and sweet, crunchy, and quite refreshing. Teamed up with oranges, arugula, and olives, they make a great side salad. By the way, The best way to slice radishes is with a food…

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Grilled Potato and Corn Salad with Chipotle Mayonnaise

The corn in this salad should be grilled, but what’s the best way to do it? In the husk? With some of the husk removed? Stripped naked? My wholehearted vote is for the “naked” or fully husked, method, which creates an unbeatable toasted popcorn flavor. The secret ingredients here are…

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A Summer Salad from Paris

Several years ago Cory Van Horn sent me this photo along with an e-mail saying “I made your ‘Summer Salad from Paris’. . . . This recipe is delicious! I loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com. Janis Adler is my…

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Sautéed Pork Loin with Mustard and Grapes

When I was in High School my Mom and I threw all kinds of dinner parties. (Actually she threw the parties and I helped cook.) Our favorite dish was Veal Scaloppine. I liked it no matter how it was cooked or sauced. It seemed so elegant to us, and there…

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Creamed Finnan Haddie with Johnnycakes

The smoked haddock known as finnan haddie is a Scottish thing and therefore a New England thing. My Dad (pictured here with me on Labor Day 2001) grew up loving it for breakfast—almost always prepared in the creamed version detailed here—as a kid in Milton, Massachusetts. I added the johnnycakes…

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Japanese Beef Fondue

This recipe is based on a Japanese dish called shabu-shabu, but I left out the kombu (dried kelp) and the tofu, then poked it here and pinched it there, so I can’t pretend that my version is even remotely authentic. But both recipes are built around poached beef. I’d almost…

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Sauteed Duck Breast with Gingered Grape Sauce

Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon…

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Chinese-Burmese Chili Chicken

Serves 3 as a main dish with rice, or 4 as part of a multi-course meal Ingredients 1 pound skinless, boneless chicken thigh or breast, cut crosswise into ½-inch-thick large slices 2 tablespoons peanut or vegetable oil 1 1/2 teaspoons cornstarch 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2…

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Peppery Vegetarian Rice

Serves 2 to 3 as a main dish or 4 as part of a multicourse meal. Ingredients 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger ¼ teaspoon red pepper flakes 1 cup ¼-inch diced carrots 4 ounces…

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Broccoli Calzones

Makes 6 servings Hands-on time:  20 minutes Total preparation time:  55 minutes Ingredients Basic Pizza Dough (see below) or use store-bought dough Extra virgin olive oil for the dough One 5.2-ounce package spreadable garlic herb cheese, crumbled 1 cup chopped broccoli florets (cut into ½-inch pieces) an egg wash made…

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BLT and Egg Pie

Makes 6 Servings Hands-On Time: 30 Minutes Total Preparation Time: 65 Minutes Suggested Accompaniments sautéed summer squash or corn on the cob Basic Butter Pastry (recipe follows) or store-bought pastry for a single-crust pie Ingredients 1 pound small ripe tomatoes Kosher salt 8 slices bacon (see Cooks Notes) 1 medium…

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Grilled Scallion Dijon Lamb Chops

Served with parmesan, watercress, and pickled onion salad Servings: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2…

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Salad Dressing Chicken

Servings: 4 Ingredients: 4 bone in-skin-on chicken legs For the salad dressing (or buy 4J pre-made salad dressing): 2 shallots- minced 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon rice wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon honey Salt and pepper (to taste) For the…

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Yellow Squash Soup with Zucchini Crisps

Makes about 10 cups, 4 – 6 servings Hands on time: 50 minutes Total preparation time: 60 minutes Suggested Accompaniment Tomato and Frisée Salad Ingredients 2 pounds yellow summer squash (about 6 medium) 1 large yellow bell pepper 4 medium carrots 1/2 pound Yukon gold potatoes (about 2 medium) 1…

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Pearl Couscous and Shellfish Stew

Ingredients 4 tablespoons extra virgin olive oil 8 small sea scallops 8 medium shrimp, shelled and de-veined 1/4 cup finely chopped shallots 2 garlic cloves, minced (about 2 teaspoons) 3 plum tomatoes (about 8 ounces), finely chopped 1 cup white wine 1 dozen mussels, scrubbed and de-bearded 1 dozen littleneck…

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Rustic Potato and Greens Pie

Makes 4 to 6 Servings Hands-On Time: 40 Minutes Total Preparation Time: 1 Hour 30 Minutes Accompaniment Tomato salad with sprouts Ingredients ½ recipe Basic Butter Pastry (see recipe below) or store-bought pastry for a single crust pie 3/4 pound small boiling potatoes, such as Yukon gold or Red Bliss…

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Italian Onion Soup with a Poached Egg

One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was…

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Easy Fresh Cranberry Sauce

1/2 cup water 1/2 cup fresh orange, tangerine, or clementine juice 3/4 to 1 cup sugar or to taste 12-ounce bag fresh or frozen cranberries (3 cups) 1 teaspoon freshly grated orange rind Bring water, orange juice, and sugar to a boil, stirring until sugar is dissolved. Add cranberries and…

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