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
4 ounces good-quality feta cheese, crumbled (about 2/3 cup)
1/4 cup extra virgin olive oil
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh oregano leaves or 1/2 teaspoon dried
Kosher salt and freshly ground black… more »
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 winter, when you are pressed for time. Feel free to substitute other meats or cheeses for the ones suggested below.
Makes 6 to 8 Servings
Hands-on-time: 25 minutes
Total preparation… more »
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean – and a great shortcut, given that mayo is premade. I love grilled onions with the lamb, but you can add other vegetables to the skewers.
Makes 4 servings
Hands-on… more »
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 keep them together when you cook them. If feta cheese is too salty for you, substitute ricotta salata, this aged ricotta cheese is similar in flavor to feta but not… more »
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 the chipotles and adobo. Chipotles are smoked jalapenos and adobo is a tomato-based sauce. A little bit of these guys will perk up any dish.
This salad tastes best when… more »
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 were so manygood recipes for it in our favorite cookbook, Craig Claiborne’s The New York Times Cookbook…
. In retrospect, I realize that my fondness for veal scaloppini is based more »
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 to the recipe. Corncakes made from stone-ground flint corn, johnnycakes are another New England family tradition. There is a raging controversy about whether johnnycakes should be thick and fluffy or… more »
Flammekueche or Tarte Flambée
For the article about my trip to France, I was asked, “How will you implement what you saw/ate in your work in the U.S.?” My answer, “
I want to . . . reproduce a very tasty Alsatian dish we were served on the boat, flammekueche or tarte flambée, sort of like a quiche lorraine pizza.” (That is, in addition to playing with the chestnut liqueur I brought home.) You’ll find more about this classic Alsatian dish and the recipe… more »
Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
This sunny summer dish is perfect all year round. Don’t limit its appearance, it is so flavorful that you could serve it in the dead of winter and be happy. Here’s some weird food science. Alcohol in a recipe heightens the flavor of the other ingredients even if you don’t end up tasting the alcohol itself. Shirley Corrriher, a food scientist, cookbook author, and frequent guest on my show, had explained to me more then once why this is so.… more »
Indonesian-Style Chicken with Spicy Peanut Sauce
Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist, which is not something you can say of chicken breast meat. Yes, the thigh is slightly more caloric than the breast, but I prefer it anyway.
This is a great weeknight recipe for the whole family—although you might want to decrease the amount of hot pepper flakes in the dipping sauce for the kids.
For the… more »
Rosemary-Scallion-Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up. But it is an expensive cut, so chances are you’ll be saving it for special occasions such as Easter Dinner. For an easy Passover entree, check out my Moroccan Spiced Leg… more »
White Bean, Artichoke, and Tomato Gratin
Any recipe devoted to artichoke hearts involves the terribly boring and even slightly dangerous job of bending back and pulling off those prickly leaves. After wrestling with some artichokes during the first test of this recipe, Andrea Hagan, the backup recipe tester on this book, said, “Why don’t we just steam the whole vegetable and then use the part we want from then on?” Brilliant. It’s so much easier—and less injurious—to pull off the leaves after they have been cooked.… more »
Onion Soup Omelets
One week on “Cooking Live” we devoted all our shows to the culinary challenges faced by newlyweds. We chose a representative couple and planned on setting them up with all the right equipment and a few basic recipes and launching them into their brave new life together. As usual, however, the learning went both ways. Britta Larsen, the bride-to-be, turned me on to a great recipe from her mother.
The concept was a winner. Instead of pouring all the delicious… more »
Three Mushroom Tart
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.
I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into… more »
Sautéed Shoulder Lamb Chops with Skordalia Sauce
Shoulder lamb chops are a wonderful bargain. They’re a lot cheaper than rib or loin chops, and they cook up at least two different ways: You can grill or sauté them quickly to rare or medium (they get tough if you cook them any longer) or braise them slowly in liquid until tender. They’re great marinated, as in this recipe, but they’re also delicious simply seasoned with salt and pepper and tossed onto the grill.
Skordalia is a garlicky Greek… more »
Sara’s New Book
|In my newest book, I share more than 200 new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, my carefully tested quick and easy recipes will help you get dinner on the table every night of the week.