Posts by jpdstudio
Fried Clam Sandwich
Makes 6 servings Hands-on time: 35 minutes Total preparation time: 45 minutes I just love fried clams. Let me back up here – I actually love anything fried, but you can’t always justify it from the mess and caloric point of view. Clams were made to be fried. Anybody who…
Pressed Smoked Salmon or Turkey Reubens
Makes 4 sandwiches Hands-on time: 15 minutes Total preparation time: 27 minutes Built of corned beef, melted Swiss cheese, and Russian dressing, the Reuben sandwich is a masterpiece of heart-stopping excess, huge not only in flavor but in size. Indeed, as my father-in-law might say, the typical Reuben sandwich is…
Ricotta Gnocchi with Sauteed Cherry Tomato Sauce
Makes 4 servings Hands-on time: 25 minutes with Sauteed Cherry Tomato Sauce, 15 minutes with bottled sauce Total preparation time: 40 minutes with Sauteed Cherry Tomato Sauce, 35 minutes with bottled sauce These are a snap to make (especially compared to the more traditional potato gnocchi.) You put a pot…
Annie’s Favorite Pasta
(Cartwheel Pasta with Breakfast Sausage and Creamy Tomato Sauce) Makes 4 servings Hands-on time: 10 minutes Total preparation time: 35 minutes When I told my sister Annie that I’d begun working on a new cookbook, she insisted that this time I had to include her all-time favorite pasta dish. Adapted…
Dulce de Leche Rice Pudding with Toasted Almonds
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where…
Fried Green Tomatoes with Ranch Dressing and Yellow Cherry Tomato Salad
Tomato lovers, it doesn’t get much better than this. In this easy summer time recipe from Sara Moulton Cooks at Home you start with a base of breaded and fried green tomato slices, top it off with a little salad of cherry tomatoes, and spoon on some homemade ranch dressing. Done. Just…
Portobello Burgers with Red Pepper and Gorgonzola
I enjoy cooking and serving vegetable main dishes all year long. I love to let the vegetables shine in the center of the plate. You’ll find a whole chapter of meatless recipes in all three of my cookbooks. My Portobello Burgers are absolutely wonderful meatless sandwiches. In the center is…
“Fried” Fish BLTs
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious—how can it not be as long as bacon is involved—but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo…
“Fried” Catfish BLTs
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious—how can it not be as long as bacon is involved—but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo…
Pasta Pizza
I first learned about “pasta pizza” from Leslie Glover, one of Gourmet’s test cooks, who developed it for “In Short Order.” It is ridiculously simple and so tasty. Anytime you make angel hair pasta, just cook double the amount you need. The leftover pasta, recast as the star of this…