Recipes
Stuffed Zucchini Greek Style
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. But when I tried to sell my meathead American husband on this recipe at any early stage in its development—the lamb then thoroughly camouflaged by bread crumbs—he squinted at it and, without venturing to…
Mom's Meatball Stroganoff
This was one of my favorite dishes as a kid. It is a less expensive version of the classic dish created and named for a Count Stroganoff in late-19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin slices of…
Pork Cutlets with Spanish Olives
This technique of pounding boneless pieces of meat or poultry to make them thin, coating them in seasoned flour, sautéing them quickly, and making a sauce with the drippings can be varied to create dozens of different quick and easy dishes. 1 pound pork scaloppine cut from the leg or…
Sofrito Clams or Mussels with Prosciutto
Getting to know Jean Anderson in the early eighties was one of the most important breaks in my life. The fabulously knowledgeable cookbook author and food and travel writer began to mentor me about 10 minutes after we first met, quickly hiring me as her assistant on foreign assignments to…
Chicken Tarragon
This is one of the “four quick chicken recipes” that I included in Sara Moulton Cooks at Home. It is a simplified version of a relatively sophisticated dish that used to comprise the whole of my brother Peter’s culinary repertoire. Whenever he confided that he was making Chicken Tarragon for…
Grilled Polenta with Mushroom Ragout
It seems to me that mushrooms must mean to vegetarians what steak means to carnivores. They are both stick-to-your-ribs, center-of-the-plate comfort foods. These days our supermarkets always boast a huge selection of mushrooms, many of which were terribly exotic a generation ago. My advice for this hearty vegetarian entree is…
Baked Whole Fish with Rosemary, Olive Oil, and Lemon
Fish, like meat or poultry, has more flavor when it is cooked on the bone. But many people are daunted by the prospect of cooking a whole fish because they have no idea how to fillet it. In fact, if you wait to fillet your fish until after it’s cooked,…
Chicken Liver Pâté with Port
A couple of years after I graduated from cooking school I apprenticed at a one-star restaurant in Chartres, France. My apprenticeship lasted for only two months but it was pretty intense nonetheless. (Certainly it didn’t help that I was the only woman in the kitchen.) Still, I learned a ton,…
Sauerkraut with Caraway Seeds
Two 14 1/2 ounce cans sauerkraut, drained 1/2 cup packed dark brown sugar 1/3 cup cider vinegar 2 tablespoons caraway seeds 2 tablespoons unsalted butter 3 medium onions, finely chopped Serves 8 to 12 Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups…
Mini-pumpkin Soup with Toasted Pumpkin Seeds, Shaved Parmesan, and Fried Sage
For the longest time I thought those cute little pumpkins–no more than 3 or 4 inches in diameter–were nothing more than happy little fall decorations. There they’d sit on the side of the road at farmers’ markets and at well-stocked grocery stores, bright orange banks of mini-pumpkins bearing such ridiculous…
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…
Tom's Apple Macaroon
Tom Mackie, a family friend, sent me this recipe during the summer and I saved it to share just as local apple season is reaching it’s peak. Here is the note he sent with it: “I’m sure you have a recipe for something like this already, but for your amusement…
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…
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.…
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…
Provençal Tomatoes
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.) But even perfection gets boring after a while,…
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…
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…
Couscous Tabbouleh
Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years…
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…
Endive and Roquefort Spirals with Creamy Walnut Vinaigrette
This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests. Serves 4 For the salad: 3/4 cup Roquefort cheese 3 ounces cream…
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…
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…
Stuffed Strawberries
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…