Chicken Liver Pâté with Port
When I apprenticed in France I learned to make delicious use of ingredients that might otherwise be wasted.
Three Mushroom Tart
These days you have a choice of many once exotic mushrooms in your local supermarket.
Salmon with Crispy Skin
Choose wild salmon from the Pacific west coast and top it with my Pepperoncini Lemon Sauce.
Raspberry Almond Rugalach
With my easy method for rolling out dough, you'll have no trouble making these.
Jean Anderson's Oven Fried Chicken
This recipe is ideal for entertaining; it minds itself in the oven while you relax.
Green Bean Casserole Moderne
Here's my recipe update of this sentimental favorite of yesteryear,
Arugula Salad with Aged Gouda and Savory Praline
This is a fancier and more work "guests are coming for dinner salad."
Spicy Greens Ravioli
This features greens such as arugula, escarole, watercress or, mustard and my Homemade Ricotta-Style Cheese.
Grilled Lamb and Onion Kabobs
Lemon, olive oil, rosemary, and garlic is my favorite marinade for all cuts of lamb.
Dried Apple and Cheddar Strudel
This is a variation on the old New England custom of serving sharp Cheddar with warm apple pie.
Baked Risotto with Red Wine, Sweet Potatoes, and Duck Confit
Risotto provides the perfect back drop for any foreground ingredient.
Braised Beef Brisket
My husband Bill's Aunt Rifka was famous for serving this with her "flying disks" which were matzo balls.