BOOKS & ARTICLES

     Books

Lost Desserts: Delicious Indulgences of the Past
Perfect Picnics For All Seasons
The Entrées Cookbook Gail MonaghanThe Entrees: Remembered Favorites from the Past
The Some Like It Hot Cookbook


It's All In The Timing CookbookIt’s All In The Timing

 

Articles

Plum Desserts“A Plum Assignment” The Wall Street Journal
“Yes, You May-o!” The Wall Street Journal
“Magic-Carpet-Ride Chermoula” The Wall Street Journal
“Nostalgic for Nursery Pudding” The Wall Street Journal


“The Catchiest Fish Stew” The Wall Street Journal
“The Pancake of Possibilities” The Wall Street Journal
“Screen Siren Cobb Salad” The Wall Street Journal
“Upper-Crust Gratins” The Wall Street Journal


Grand Aioli by Gail Monaghan“A Midsummer Grand Aioli” The Wall Street Journal
“Salmon, A Love Story” The Wall Street Journal
“Not as Hard as It’s Puffed Up to Be” The Wall Street Journal
“Easier-Than-Pie Meringue” The Wall Street Journal


“A Royal Ragout” The Wall Street Journal
Piece de Resistance | Gail Monaghan“The Pièce de Résistance” The Wall Street Journal
New Spring Classics | Gail Monaghan“The New Spring Classics” The Wall Street Journal
Beyond The Newton | Gail Monaghan“Beyond the Newton” The Wall Street Journal


Happy As A Clambake | Gail Monaghan“Happy as a Clambake” The Wall Street Journal
Food & Arts - Jan 2011 - Trip to Italy“Italian Lessons (Been There Done That)” Food Arts
“Kitchen God Meets Mexican Muse” Food Arts
Martha Stewart Living - Jan 2009 - Gail Monaghan“Light As Air” Martha Stewart Living


“Delights From Turkey” Food Arts
“Pie to the Nth Degree” Martha Stewart Living
“Emeril and Gail Monaghan Revive Your Long-Lost Favorite Restaurant Dishes” Martha Stewart Living
“Moveable Feasts” O, The Oprah Magazine


“Return to Raisin” The Wall Street Journal
“All About Al Forno” The Wall Street Journal
“How to Make Beurre Blanc” The Wall Street Journal
“Springtime Superfood” The Wall Street Journal


“The Produce-Packed Cuisine of Pantelleria” The Wall Street Journal
“Lovage Recipes for Summer” The Wall Street Journal
“Ice Cream Sauces to Scream For” The Wall Street Journal
“Perfect Pie Crust” The Wall Street Journal


“No-Cook Sauces for Summer Grilling” The Wall Street Journal
“How to Make the Perfect Meringue” The Wall Street Journal
“How to Crack a Lobster” The Wall Street Journal
“How to Make Beurre Composé” The Wall Street Journal


“Quince is a Fall Fruit Worth Waiting For” The Wall Street Journal
“Thanksgiving Gravy in Three Simple Steps” The Wall Street Journal
“Build A Better Turkey Sandwich” The Wall Street Journal
“Fennel Recipes for Wintertime” The Wall Street Journal


“Romancing the Scone” The Wall Street Journal
“The Secret to Great Pizza At Home” The Wall Street Journal
“Top Banana Desserts” The Wall Street Journal
“These Pot Pies Are Tops” The Wall Street Journal


“A Garnish Graduates: Parsley Recipes” The Wall Street Journal
“Stress-Free Soft Shell Crab Recipes” The Wall Street Journal
“How to Spatchcock a Chicken” The Wall Street Journal
“Snow Cones Italian-Style” The Wall Street Journal


“How to Make Summer Rolls” The Wall Street Journal
“Gazpacho Recipes in Shades of Red, Green and White” The Wall Street Journal
“Recipes for Succotash Season” The Wall Street Journal
“Recipes for Sweet and Savory Bars” The Wall Street Journal


“How to Peel and Devein Shrimp” The Wall Street Journal
“How to Make Vinaigrette” The Wall Street Journal
“How to Keep Your Cool While Cooking Thanksgiving Dinner” The Wall Street Journal
“Blintzes, Sweet and Savory” The Wall Street Journal


“Stick to Short Ribs: Warming Winter Comfort Food” The Wall Street Journal
“How to Make Fried Chicken” The Wall Street Journal
“In Praise of Frozen Peas: Freezer-to-Table Recipes” The Wall Street Journal
“A Coq au Vin of a Different Color” The Wall Street Journal


“Let the Good Times Roll With a Cajun Seafood Boil” The Wall Street Journal
“How To Peel Tomatoes (And Why You Actually Do Want to)” The Wall Street Journal
“How To Make Gravlax (and Save Big on Cured Salmon)” The Wall Street Journal
“Turnip Time: Recipes for a Root You Should Be Eating More of” The Wall Street Journal


“Honeydew it Better: Genuinely Fresh Melon Recipes” The Wall Street Journal
“How to Make a Killer Spaghetti Carbonara in Four Simple Steps” The Wall Street Journal
“French Toast to Flip for in 3 Simple Steps” The Wall Street Journal
“Chocolate-Dipped Strawberries in 3 Easy Steps” The Wall Street Journal


“How to Make Irish Brown Bread—for St. Patrick’s Day or Any Day” The Wall Street Journal
“A Better Way to Roast a Chicken?” The Wall Street Journal
“How To Make Matzo Brei in a Matter of Minutes” The Wall Street Journal
“Recipes for a Meatloaf Makover” The Wall Street Journal


“What Jeremiah Tower Taught Me” The Wall Street Journal
“How to Make a Pear Crostata” The Wall Street Journal
“How to Make Peanut Brittle in Minutes” The Wall Street Journal
“How to Win at Brunch: It’s All in the Timing” The Wall Street Journal


“Homemade Peppermint Bark: An Easy Recipe for DIY Holiday Gifting” The Wall Street Journal
“Bake your own delicious, dunkable biscotti” The Berkshire Eagle
“Think spring with vegetable ragoût” The Berkshire Eagle
“These Shortcakes Are Kind Of A Big Deal” The Wall Street Journal


© Copyright - Gail Monaghan