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.
Giant Chocolate Turnovers with Orange Custard Sauce
Looking for something decadent and chocolate for a special dessert? These enticing treats couldn’t be easier.
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.
Picadillo Sloppy Joes
This flavorful filling can be made ahead to heat and serve in large or small rolls or over rice.
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.
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.
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.
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.
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.
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.
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.