Spanish-style White Bean, Kale, and Chorizo Soup
In the early nineties, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil—the stated purpose of our trip—all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple. Here is a soup to warm the last weeks of winter.
1/2 pound dried… more »
Gingery Chicken Broth with Wonton Ravioli
This soup combines two of my favorite recipes—Eileen Yin Fei Lo’s gingery Chinese chicken broth and Jacques Pépin’s chicken breast stuffing—with one of my favorite techniques, wonton as ravioli. Eileen introduced me to Chinese-style chicken broth when she appeared on my show to make recipes from her book The Chinese Way. In the comfort category, it is right up there with the Jewish version. In the healing category, how can you miss with not one but two major restoratives: old-fashioned chicken… more »
I was born and bred in New York, but my roots are in New England, so you might say that chowder is in my blood. My family has always made New England-style chowder by starting with whole cod or haddock on the bone, because the bones are the key to big, big flavor. On a weeknight in the twenty-first century, however, I know most of us just don’t have the time. So here’s a simpler version. (OK, this recipe requires… more »
Make this pie during the high tomato season and you just can’t lose; those big ripe local tomatoes will do all the work for you. After you slice and salt the tomatoes and roll out the dough, the rest is simple. (If you want to cheat, use a store bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin. By the way, feel free to substitute other fresh herbs… more »
Spicy Shrimp and Avocado Salad with Cashews
Haven’t you often wondered how they make the delicious citrus dressing that glorifies the Iceberg salads often served at sushi restaurants? The orange dressing in this recipe is my attempt at duplicating it, and I think I’ve come pretty close.
With the dressing in hand, I wondered just which ingredients—other than Iceberg lettuce—to dress. I came up with a refreshing combination of shrimp, avocado, and cucumbers. The chiles and mint also help to make this a lively entree or first… more »
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 bowl—they hang out together side by side in a happy little yin-yang pattern. The strawberry mixture and sour cream are like the cherry on top.
1 small very ripe cantaloupe,… more »
The Ultimate Spinach Salad
I just love salad. When I’m in the city, I eat salad every day for lunch. When I’m on the road for business, I often order salad from room service for dinner. Of course, I understand that not everyone shares this leafy passion (take my husband, please), so when I make a salad for my family or guests, I try to dress it up. I think of this as the ultimate spinach salad because of all of the elements—other more »
Two Melon, Prosciutto, and Feta Salad
This dish, from Sara’s Secrets for Weeknight Meals…
, is perfect for those warm summer nights when you don’t even want to switch on the stove. Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entrée-hearty without ruining its essential appeal. I did it by adding watermelon and feta cheese to the lineup. These two play together beautifully – the sweet watermelon and the salty feta, hand in hand, more »
Sweet Summer Corn Soup
Posted with permission of author, from Caprial’s Soups & Sandwiches…
by Caprial Pence.
8 cups chicken, fish, or seafood stock
1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced
Kernels cut from 12 ears fresh corn (about 10 cups)
1 cup dry white wine
2 cups heavy whipping cream
2 teaspoons cayenne sauce, or to taste
2 teaspoons Worcestershire sauce
Freshly ground black pepper
Roasted red bell pepper puree for garnish*
Basil puree, for garnish** more »
Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great.
1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed
6 cups unsifted durum or all-purpose flour
6 large eggs
1 pint sour cream
1 teaspoon salt
Makes 12 servings
Cook, drain, and mash the potatoes; cool to room temperature.… more »
Avocado, Black Bean and Tomato Salad
A favorite from my friend and colleague Jean Anderson.
Makes 4 servings
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 large scallions, trimmed and finely chopped (include some green tops)
1 large garlic clove, minced
1 firm-ripe Haas avocado, peeled, pitted, and diced
One 15 1/2-ounce can black beans, rinsed and drained
One 10-ounce can diced tomatoes with green chilies, drained well
1/2 teaspoon salt
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh… 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.