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Entrees

Escarole Soup with Meatballs

I was working at the Harvest Restaurant in Harvard Square in the late seventies when Peter Vezan, one of the managers, steered me to a little trattoria in Boston’s North End. It wasn’t much more than a hole in the wall, but it boasted some of the best down-home Italian…

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Crispy Broccoli with Capellini in Broth

Once you have your pasta water at a boil and your broccoli cut into florets, this dish—a perfect weekday quick comfort meal—takes no time at all to prepare. The star here is the crispy broccoli. You create that crispness by allowing your pan and oil to get a lot hotter than…

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Fried Green Tomato Sandwich with Goat Cheese

Being the ignorant Northerner that I am, I always thought that green tomatoes were transformed at the beginning of the season into fried green tomatoes because nobody could wait for those first tomatoes to ripen. I have been enlightened by my Southern friends and now understand that these tomatoes are…

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Kielbasa and Celery Root Salad

When I came up with the idea for this salad I was focusing on the celery root part of it. Celery root, also known as celery knob or celeriac, is the thickened aromatic root of a variety of celery plant with a dense crunchy texture. In France, it is often…

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Egg Foo Yung

When I was growing up, egg foo yung was a very popular item on Chinese take-out menus and in most Chinese Restaurants. In recent years, however, it seemed to disappear. Reading a recipe for egg foo yung in an old cookbook not long ago, I was struck by its adaptability.…

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Brie, Bacon, and Spaghetti Frittata

Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If you have one of those great old cast-iron skillets, use it for…

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Baked Orzo and Cheese

I can’t tell you how hard I tried when the kids were little to come up with a homemade macaroni and cheese that they would choose to eat over that stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit,…

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Shrimp Niçoise Salad

Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce…

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Fresh and Smoked Salmon Salad

I think smoked salmon is a wonderful secret ingredient, it adds not only a unique salmon taste but also an appealing smokiness, and a little goes a long way. This is my favorite way to cook fresh salmon on a weeknight, drizzled with lemon juice and olive oil and baked…

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Penne with Slow Roasted Cherry Tomatoes and Goat Cheese

Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…

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Basil Chicken Salad with Bacon, Lettuce, and Tomato

Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook…

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Chopped Salad with Feta, Chickpeas, and Pita Croutons

I love almost any kind of salad—and the more ingredients, the better. “Chopped Salad,” a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago in Gourmet. Created by Chef Ed Brown of…

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Arugula Salad with Aged Gouda, Savory Praline, and Mustard Dressing

This is a guests are coming for dinner salad, fancier and more labor intensive than most, but the extra effort really pays off. My husband, the salad hater, scarfed it down so enthusiastically that I added extra arugula to the recipe to stretch it. All the parts can be made…

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Slow-roasted Spiced Baby Back Ribs

One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all around the country, from funky little crews of like-minded friends to heavily financed corporate outfits. Everyone…

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Orzo and Basmati Pilaf with Spring Vegetable Ragout

Orzo is a rice-shaped pasta from Italy. Basmati is a fragrant Indian long-grain rice with a wonderful nutty taste. The two of them combine to make a great side dish, but you can top it with anything and turn it into a main dish. Here we’ve chosen asparagus, mushrooms, and…

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Mexican Chicken Salad

This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using leftover or rotisserie chicken. It would work just as well with leftover pork, shrimp, or beef.…

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Spring Spaetzle

Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée.…

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Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust

Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch…

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Eggplant Rollatini with Four Cheeses

This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying). You’re welcome to stuff the eggplant with cheeses other than…

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Butternut Squash Soup with Gruyère Pesto

The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier…

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Cauliflower Soup with Caraway and Rye Croutons

What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but…

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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…

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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.…

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Oven-baked Chowder

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…

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