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Recipes

Featured Recipes

Italian Onion Soup with a Poached Egg

This is my simpler version of the soup Chef Cesare Casella used to serve in his New York restaurant, Beppe.

Salad Dressing Chicken with Escarole and Bean Salad

The chicken in this easy entree can be marinated in either homemade or store-bought salad dressing.

Fettuccine with Rock Shrimp, Corn, and Jalapeño

In this recipe by NYC Chef Dave Pasternack, fettuccine is a great carrier for the small ingredients ensuring each bite is full of corn, shrimp, and arugula.

Broccoli and Goat Cheese Souffled Omelet

This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters.

Butterscotch Bread Pudding

When I was a kid, one of my all time favorite desserts was coffee ice cream and hot butterscotch sauce. This pudding boasts that delicious butterscotch and coffee combo.

Roasted Salmon with Hot Mustard Cracker Topping

One of my favorite ways to cook salmon is simply to roast it in the oven. As long as you don’t overcook it, it will be juicy and delicious.

Chorizo Chicken Wings

This is one of my favorite game day snacks. Look for more snacks and hors d‘oeuvres in the recipe section on this site.

Green Bean Casserole Moderne

My fresh version of this favorite holiday side dish is so hearty it qualifies as a vegetarian entrée and can be found in the vegetarian chapter of "Sara’s Secrets for Weeknight Meals."

Vermont Apple Crisp with Maple Sauce

The key to the delicious flavor of this fall dessert is Grade B maple syrup which is more intense than the readily available Grade A.

Butternut Squash Lasagne

A delicious alternative to the classic meat-and-tomato-sauce lasagne, this makes a perfect vegetarian entrée. Roasting the squash caramelizes it and concentrates its flavor.

Fresh Ginger Gingerbread

When I had to cook a dish for a large fund-raising event my good friend Jean Anderson gave me her recipe for this gingerbread made with fresh ginger.

Crispy Zucchini Sticks with Olive Dip

Inspired by the Fried Zucchini we used to make at La Tulipe Restaurant in NYC. It was one of the restaurant's best loved appetizers.


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