Spring Soup with Bread Dumplings
Enjoy this soup when asparagus and fava beans are in season and half of the planet is awakening from its long winter nap.
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.
Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring. Pairing the rhubarb with strawberries tames its tartness.
This is one of my quartet of "quick chicken recipes.” They all start with the same easy prep and get their identity from the sauce.
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this deeply chocolate version, especially when it’s eaten warm.
Well seasoned short ribs in a red wine sauce make an easy and satisfying holiday dinner for family and friends.
Spicy Roast Pork Tenderloin
Cook two pork tenderloins but serve only one. Refrigerate the remaining for a head start on Bahn Mi the next day.
Mu Shu Vegetables with Pancakes
This is one of my favorite vegetarian dishes to make for my family. It is so good you almost feel like you’re being bad.
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.
I’m a big fan of cannoli; this dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry.
Rosemary Scallion Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious and the basic preparation requires little more than to pop it in the oven and check on it occasionally.
Chocolate Bits Pudding
I found my grandmother Ruth Moulton's recipe for this deep chocolate pudding in a metal file box in the kitchen at my parents’ old farmhouse.