August 2026 - Shrimp & Corn Succotash

SHRIMP & CORN SUCCOTASH

About the Recipe

Corn is a summer fave and I adore every possible kind of succotash. Singing of summer, succotash is best prepared when corn is at its peak, usually late July through September depending where you live. This version exhibits almost every color or the rainbow and is gorgeous. You can add bacon or crumbled sausage to this recipe but I like it exactly as it is. Another option is to omit the shrimp and serve the succotash as a veggie side course or vegetarian main. I tend to like it hot but warm or room temperature is rave-worthy as well.

---

SHRIMP & CORN SUCCOTASH

Serves 4-6

Ingredients:

For the Salmon:

•  2 tablespoons butter

• 3 tablespoons olive oil

• 2 large  onions, peeled and coarsely chopped

• 1 large red bell pepper, seeded and diced (optional)

• 8 cloves garlic, peeled and sliced 

• 1 small jalapeno pepper (less or more to taste), seeds removed and very thinly sliced

• 1 tablespoon toasted whole fennel seed

• Several sprigs fresh thyme or ½ teaspoon dried thyme

• Large pinch red pepper flakes (more or less to taste)

• zest (grated or slivers) of 1 large lemon

• ½ cup coarsely chopped Italian parsley

• ½ cup julienned or coarsely chopped basil

• 2 scallions (green and white parts) thinly slices horizontally

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 6 ears corn, husked and cut off the cob

• 2 pounds cleaned and shelled medium shrimp

---

Method

1. In a very large skillet, Dutch oven or sauteuse, melt the butter with the  olive oil over medium heat. Add the onions, bell pepper if using, garlic, jalapeno, fennel seed, thyme, red pepper, lemon peel, half the parsley, half the basil, and half the scallions.

2. Sauté over medium heat, stirring frequently, until the onions are translucent. Add salt and pepper and continue to cook and stir until onions and garlic are golden.

3. Turn the heat to medium high. Add the corn and cook, stirring, until tender, hot and caramelized. 

4. Push the corn mixture to  the sides of the pan and add the shrimp to the bare center of the pan. Cook 2-3 minutes until quite pink. Turn shrimp and cook  the other side till pink as well.

5. Stir everything together to blend flavors and heat everything through evenly.

6. Make sure the shrimp are done. Taste for seasoning. You will  probably need more salt. Scatter remaining herbs over the top and serve right away while hot. 

NOTE: Corn is best (sweetest) if cooked as soon as you get it. This recipe works well if you blanch the corn in boiling water for 2 or 3 minutes, and let it cool Refrigerate for up to 2 days. Cut off the cob when ready to use and continue with recipe.

July 2026 - Uncooked Summer Sauces

UNCOOKED SUMMER SAUCES

About the Recipe

For many of us, nothing tastes better or defines summer more acutely than a chunk of meat, chicken, fish, seafood, or even a passel of veggies grilled en plein air over an open fire. Perhaps it’s our caveman ancestry, but whatever the reason, a meal produced over flames excites our spirits and imaginations at well as our taste buds.

Nonetheless, mid summer arrives and the novelty of the grill wanes. I crave something extra to enhance those basics grillades. But my summer-hot kitchen is hardly inviting. Enter a parade of quick, highly flavorful, no-cook sauces. Tasty vinaigrettes, salsas and creamy dressings dramatically enliven any grilled offering and often brilliantly alter the entire tenor of a meal.

Below are six of my favorites from around the globe, each versatile, bursting with flavor, and easy—four of them made in the food processor and--conveniently--improved if prepared several days in advance. Only the Mango-Mint Chutney and the Cucumber-Dill sauces are made by hand.

---

Fresh Mango-Mint Chutney

Makes 7-8 cups

Ingredients

• 2 large or 4 small mangoes, peeled and cut into 1/2-inch dice

• 1 cup coarsely chopped cilantro or more to taste

• 3/4 cup fresh mint leaves, finely julienned

• 1/2 cup finely minced red onion or more to taste

• 1/2 jalapeno pepper, ribs removed, seeded and finely minced or more to taste

• Juice and zest of 2 limes

• Salt and freshly ground pepper to taste

METHOD

1.  Mix all the ingredients together and set aside for at least an hour at room temperature to allow the flavors to marry.

2. Adjust seasoning and serve.

---

Muhamarra

Makes approximately 3 cups

Ingredients

• 2 1/2 pounds roasted sweet red bell peppers

• 1 1/2 cups walnuts

• 1/2 cup wheat crackers or zweibach

• 1 tablespoon lemon juice

• 2 tablespoons pomegranate molasses, or more to taste

• 1/2 teaspoon ground cumin, more for garnish

• Salt to taste

• 1/2 teaspoon sugar

• Approximately1 tablespoon Turkish red pepper paste or to taste

• 2 tablespoon extra virgin olive oil, more for garnish

METHOD

1.  In a food processor, grind the walnuts and crackers with the lemon juice, pomegranate molasses, cumin, salt, and sugar until smooth. Add the roasted peppers and process until puréed and creamy.

2. With the machine on, add the olive oil in a thin stream. Add the red pepper paste to taste. If the paste is too thick, thin with 1 to 2 tablespoons of water. Refrigerate overnight.

3. To serve, let the dip come to room temperature, sprinkle with cumin, and drizzle with olive oil.
   
   NOTE: If you want to roast the peppers yourself: Roast the peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off the skins, slit peppers open, and remove stems, membranes and seeds. Spread the peppers, smooth side up, on a paper towel and let drain for 10 minutes.

---

Cucumber-Dill Sauce

Makes approximately 4 cups

Ingredients

• 2 cups sour cream, crème fraiche or Greek yogurt

• 1 medium red onion, peeled and finely minced

• 1/4 cup minced chives

• 1/2 cup finely minced fresh dill

• 4 tablespoons champagne or white wine vinegar or more to taste

• Few drops of Tabasco or other hot chili sauce

• Sea salt and freshly ground white pepper to taste

• 1 medium cucumber, cut in half lengthwise, seeded and cut into 1/4-inch dice

METHOD

1.  In a medium bowl, combine all the ingredients except the cucumber. Refrigerate for at least an hour to allow the flavors to combine. 

2. When ready to serve, stir in the cucumber and adjust salt and pepper

   NOTE: If you want to add the cucumber earlier, toss it with 2 teaspoons of salt and let it sit for 20 minutes. Than drain off the excess water and squeeze dry in a kitchen towel. Add to the sauce. Refrigerate until ready to serve.

---

Old-Fashioned Thousand Island Dressing

Makes approximately 2 cups

Ingredients

• 1 cup best-quality purchased or homemade mayonnaise

• 1/4 cup bottled chili sauce (such as Heinz)

• 1/4 cup tomato catsup

• 1 1/2 tablespoons minced pitted black olives

• 2 tablespoons minced flat-leaf parsley

• 2 teaspoons prepared white horseradish

• 2 teaspoons sweet relish

• 1 large shallot, peeled and finely minced

• 2 tablespoons finely minced green bell pepper

• 1 tablespoon finely minced fresh dill

• 1-2 tablespoons freshly squeezed lemon juice

• 1 teaspoon sea salt or more to taste

• Freshly ground black pepper to taste

• Several drops of Tabasco sauce or a pinch of cayenne pepper

  Optional additions: minced pitted green olives, minced dill pickle, minced hard boiled egg

METHOD

1.  Whisk or stir all ingredients together in a small bowl.

2. Set aside for at least 30 minutes (and up to 2 days if refrigerated) to allow the flavors to marry.

3. Taste and adjust seasoning. Serve.

---

Green Goddess Dressing

Makes approximately 2 1/2 cups

Ingredients

• 2 large ripe Haas avocados, peeled and quartered. Save the seeds.

• Juice and finely grated zest of 2 lemons

• 2 tablespoons extra virgin olive oil

• 4 teaspoons white wine vinegar

• 2 large garlic cloves, peeled

• 8 oil-packed anchovy fillets

• Salt, pepper, Tabasco sauce to taste

METHOD

1.  Place all ingredients in a blender or food processor and process till smooth.

2. Transfer to a bowl and bury the avocado seeds in the dressing.

3. Cover with plastic wrap touching the surface of the sauce to prevent oxidation.

4. Refrigerate until ready to use. Best if made no more than three hours before using.

---

Raw Peanut Sauce

Makes approximately 2 1/4 cups

Ingredients

• 1 cup creamy peanut butter

• 2-3 cloves garlic, peeled

• 1-2 tablespoons coarsely chopped peeled ginger

• Zest and juice of one large lime

• Large pinch of cayenne pepper or several drops of sriracha

• 2 tablespoons honey

• 3 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 2-4 tablespoons light coconut milk or water, as needed

• 1/3 cup chopped cilantro (optional)

• Salt if necessary to taste

METHOD

1.  Place all of the ingredients except the cilantro in a food processor or blender and process on high speed until smooth.

2. Adjust seasonings to taste and then add the cilantro if using and pulse to combine.

3. Store in an airtight container in the fridge for up to a week.

June 2026 - Cioppino

CIOPPINO

Fisherman's Wharf Stew

About the Recipe

Cioppino originated on the boats off San Francisco's Fisherman's Wharf, arriving with the Genoese fishermen immigrating to America between the Gold Rush and the 1930's. Traditionally a catch-of-the-day affair-- one in a large family of robust and flavorful seafood stews that flourish in ports around the world--it is now defined by freshness and a diversity of local fish and shellfish combined with garlic, tomatoes and wine.

Granted I'm a seafood lover and thus a bit biased, but this is definitely one of my favorite dishes on the planet. Crab forks and lobster crackers come in handy as do bibs and plenty of napkins. Be sure to make the garlic mayonnaise as it dramatically enhances the stew. And don't forget the toast--sour dough if you can get it--to sop up the juices.

---

Cioppino

Ingredients

THE RECIPE CAN BE PREPARED UP TO 48 HOURS AHEAD TO THIS POINT AND REFRIGERATED AFTER COOLING COMPLETELY. ACTUALLY IS EVEN BETTER MADE AHEAD.

For the Cioppino:

Serves 8-10

• 16 large ripe tomatoes, cut into 1/2 inch slices crosswise

• 1/4 cup plus 2-3 tablespoons extra virgin olive oil 

• Salt and freshly ground black pepper to taste

• 1 cup peeled and finely diced onion

• 3/4 cup thinly sliced celery

• 3/4 cup diced fresh fennel

• 3/4 cup carrots, peeled and cut into small dice

• 4 cloves garlic, peeled and minced

• 1/4 cup Pernod or other anise-flavored liqueur

• 8 cups rich fish stock

• Finely grated zest of one orange

• 1 teaspoon saffron threads

• 1 teaspoon sea salt

• 40 cherrystone clams, rinsed

• 40 mussels, debearded and well scrubbed if necessary

• 40 medium shrimp

• 2 pounds monkfish, cut into one-inch squares

• 2 pounds cleaned squid, cut into 1/4 inch rings

• 1/4 cup minced fresh flat-leaf parsley

• 1/4 cup julienned fresh basil

• Fennel leaves if available

• Garlic mayonnaise, recipe below

• Lots of thick-cut crusty sour dough,  peasant or French bread, toasted

For the Garlic Mayonaise:

Makes approximately 1 1/2 cups

• 1 room temperature egg

• 1 large clove peeled garlic or more to taste

• 2 teaspoons Dijon mustard 

• 1 1/2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon salt plus more to taste

• 1/4 teaspoon freshly ground black pepper plus more to taste

• a few drops of Tabasco sauce or more to taste

• 1/2 cup tasteless vegetable oil

• 3/4 cup extra virgin olive oil

• More salt, pepper, garlic and lemon juice, to taste

---

Method

For the Cioppino:

1. Preheat the oven to 425F. Lay the tomato slices on a greased baking sheet and drizzle with the 2 tablespoons olive oil. Season with salt and pepper. Roast until caramelized, 30-40 minutes. Cool and cut into medium dice. Set aside in a small bowl.

2. Over medium heat and in a large casserole or stock pot, heat the 1/4 cup olive oil with the onions, celery, fennel and carrots. Cook, stirring frequently for 10 minutes If the mixture becomes too dry or brown, add a bit of fish stock or water. 

3. Add the garlic and cook until the vegetables are soft and beginning to color, approximately 10 to 15 minutes more.

4. Warm the Pernod in a small saucepan. Turn off both burners and flame the vegetables with the Pernod, stirring until the flames have completely subsided

5. Return the pot to medium heat and add the fish stock, zest, saffron, 1 teaspoon salt, pepper and chopped tomatoes. Bring to a simmer, stir, reduce heat and cook 5 minutes.

6. When ready to serve, heat the broth over medium heat to a simmer, but do not boil.

   Add the mussels and clams and cover. Cook 2 minutes, then add the shrimp and monkfish. Cover and cook 2 more minutes. Add the squid and cook for a minute or so. Do not overcook but make sure the clams and mussels are open and everything else is done.

7. Add parsley, basil, and fennel leaves if using. Season with salt, pepper and Tabasco sauce.

8. Serve divided into hot bowls, being sure to give everyone some of everything

9. Pass the Garlic Mayo and lots of toasted crusty French bread or place a piece of toast spread with mayo in the bottom of each bowl.

For the Garlic Mayonaise:

1. Put the first 7 ingredients (ROOM TEMPERATURE) in the bowl of a food processor or blender and process a few seconds to blend

2. Mix the two oils together

3. With the machine running, add the oil mixture, first drop by drop and then in a very slow stream, to the ingredients already in the food processor. 

4. When the mayonnaise is thick and all the oil has been added, taste and adjust seasonings.

---

May 2026 - Citrus Sesame Dressing

CITRUS SESAME DRESSING

About the Recipe

This vinaigrette is great all year long and on almost anything. Spoon it over grilled or sautéed chicken, scallops, fish filets, shrimp or even halved lobster and garnish with chopped cilantro, sliced scallions and orange supremes. It also is perfect to sauce a mixed salad of baby greens, sliced fennel, endive, watercress, cilantro and orange supremes. If you have them, a handful of edible flowers always adds beauty and deliciousness.

---

Citrus Sesame Dressing

Ingredients

• 2 tablespoons freshly squeezed lemon or lime juice

• 1 tablespoon sherry or apple cider vinegar 

• 3/4 teaspoon sea salt or more to taste

• 1 teaspoon freshly ground black pepper or more to taste

• 3 tablespoons frozen orange juice concentrate, thawed

• 1 clove garlic, peeled and finely minced or grated

• 2 scallions, cut into very thin rounds (green and white parts)

• 1 large shallot, chopped or thinly sliced

• Several drops of Tabasco sauce

• 1/2 cup coarsely chopped cilantro

• 1/2 cup extra virgin olive oil

• 1-2 tablespoons toasted sesame oil

• 1-2 tablespoons tahini (optional)

METHOD

1. Shake the first nine ingredients together in a lidded jar and let sit at least 30 minutes.

2. Add the remaining ingredients and allow the flavors to marry for at least 30 minutes more.

3. Taste and adjust salt, pepper, acid etc if necessary.

   This vinaigrette will keep in the refrigerator for at least 3 weeks.

April 2026 - My Favorite Farro Salad

MY FAVORITE FARRO SALAD

About the Recipe

I first tasted a take-out version of this divine salad while visiting my daughter in Berkeley. I've been making this loose adaptation of what I think I remember eating there ever since. Try it. It is REALLY good. And feel free to adjust the quantities to your liking. It is completely flexible. I've never done it but I imagine you could add chicken, shrimp, cooked fish, fresh or jarred tuna and/or hard boiled eggs if you wanted more protein. In any case, this salad is great all year long---a first course at dinner and a great main for lunch or a picnic. Just remember to cut and add the avocado at the last minute so it doesn't turn brown.

---

My Favorite Farro Salad

Serves 6 generously as a first course, 4 as a main course

Ingredients

Salad

• 4-5 cups cooked farro

• 1 large watermelon radish, cut in half and each half sliced paper thin

• 1 cup very coarsely grated or shaved Pecorino (Parmesan may be substituted)

• 1/3 cup golden raisins

• 1/3 cup whole salted almonds, halved or coarsely chopped

• 1 large shallot, halved and thinly sliced

• 1/2 cup thinly sliced celery 

• 1 fennel bulb, thinly sliced (optional)

• approximately 4-5 ounces baby arugula

• 1-2 avocados, sliced or chunked last minute,

• Sherry Vinegar-Shallot Vinaigrette (recipe below)

Dressing

• 3 tablespoons sherry vinegar

• 1 tablespoon aged balsamic vinegar

• 1 teaspoon honey

• 1 teaspoon salt and probably more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 large shallot, chopped

• 1 large garlic clove, minced

• 1/3-1/2 cup extra virgin olive oil

METHOD

1.  Shake together a lidded jar the vinegars, honey, salt and pepper, garlic and shallot. Wait at least 15 minutes. Longer is fine. Then shake in the olive ail. 

2. Wait at least 30 minutes and then taste. Adjust the vinegar oil balance to your liking and you will probably need more salt and think about adding a pinch of sugar and a few drops of Tabasco. This dressing will keep in the refrigerator for at least 3 weeks.

3. Toss all ingredients except the avocado and the vinaigrette in a salad bowl.

4. When ready to serve peel and cut the avocado. Add it to high bowl with enough dressing to flavor but don't overdress. At this point the salad will probably need additional salt and pepper.

March 2026 - Carrot Dill Soup

CARROT DILL SOUP

About the Recipe

March is still a hot soup month — at least here in NYC — and the carrot soup below is easy and delicious. The combination of dill and carrots is a no-brainer. I love the kick it gets from the addition of fresh ginger but you can leave it out if you're not a fan. I usually double or triple the recipe for the freezer.

---

Carrot Dill Soup

Serves 6-8

Ingredients

• 3 tablespoons butter

• 1 jumbo yellow onion

• 1-2 tablespoons minced or grated ginger

• 3 garlic cloves, chopped or sliced

• 2 pounds carrots

• ½ pound peeled potatoes

• Salt and pepper to taste

• 1 ½-2 quarts best chicken stock or more if needed

• 2 tablespoons apple cider vinegar or lemon juice

• a few drops of Tabasco Sauce

• 1 large bunch dill

• Buttermilk or yogurt drizzle for garnish

METHOD

1.  Slice onion, cook in butter, covered, over low heat, stirring occasionally.

2. After 5 minutes add the ginger and garlic.

3. Cut carrots and potatoes into 2-inch chunks

4. When the onions are soft and beginning to color, add potatoes and carrots and salt generously. Continue to stew, covered, for 10-15 minutes.

5. Add enough stock to just cover along with the apple cider vinegar and Tabasco. Simmer until vegetables are very tender, a bit over-cooked. Remove pot from heat. 

6. Reserve a handful of dill for garnish and add the rest to the pot. Puree in a blender until completely smooth. Thin to desired consistency with more stock or buttermilk. Adjust salt, pepper and vinegar and optionally add a pinch or two or sugar.

Note: The soup is best made a day or two ahead and refrigerated once cool. And it freezes perfectly for many months.

To serve, return to simmer. Ladle into warm soup bowls and garnish with chopped dill and a drizzle of thinned yogurt or buttermilk if desired.

February 2026 - Pear Fondant Cake

PEAR FONDANT CAKE

About the Recipe

I'm a huge fan of everything pear. Savory pear preparations can be exceptional. They are great in salads and cooked alongside duck and pork. But I particularly love the dessert options. In the cooler months, I make poached pears, caramelized pears, pear crumbles, pear galettes, pear and ginger crostatas, and pear tarts. And a perfectly ripe pear all by itself is nothing to sneeze at. 

However, possibly my favorite pear dessert of all--and one of the easiest--is a classic Pear Fondant Cake. It's somewhat of a cross between a cake and a custard--but with a crispy, crackly sugar topping-- and luscious. I've been known to eat an entire cake, one tiny sliver after another. For me, it's the most addictive dessert ever. And somehow quite a treat for breakfast as well. Maybe because of the fruit? Or more likely, the fruit is the excuse.

In any case, I've made this recipe for years...for so many years that I have no idea where I found the original recipe. It is common comfort food, cuisine de grandmere, in France, but not so well known here. It is EASY, EASY, EASY. And now, when pears are still at their best, I HIGHLY suggest giving it a try.

---

Pear Fondant Cake

Serves 8

Ingredients

FOR THE BOTTOM LAYER:

• 3 large ripe pears (peeled or not. I don’t peel them)  quartered vertically and then each quarter cut into 4 vertical slices

• 3 large eggs at room temperature

• 1/2 cup sugar

• 6 tablespoons unflavored vegetable oil such as safflower, canola, or peanut

• 1 tablespoon dark rum

• 1/2 teaspoon vanilla extract

• 6 tablespoons flour

• pinch of salt

FOR THE TOP LAYER:

• 2 large eggs, room temperature

• 3/4 cup sugar 

• Pinch of salt

• 5 tablespoons (2 1/2 ounces) softened unsalted butter

• confectioners sugar to garnish

METHOD

1.  Preheat the oven to 425 and heavily butter and sugar a 9- inch springform pan

2. Prepare the first batter: Whisk together 3 eggs, ½ cup sugar, a pinch of salt, the oil, the rum, and the vanilla. Beat well  until a quite fluffy. I prefer to do this in an electric mixer.

3. Add the flour. Mix on low speed until just combined and set aside to rest.

4. Lay the pear slices in the prepared pan in circles starting at the outside and working toward the center. Be sure to cover the entire bottom of the pan even if you have to cut some of the pieces smaller

5. Pour the first batter over the pears and spread evenly. Bake in the center of the preheated oven until the batter is just set and beginning to bubble, about 20 minutes

6. While the  cake is  in the oven, prepare the second batter: In the bowl of an electric mixer, cream the softened butter with the 3/4 cups sugar and pinch of salt until well blended.Add the 2 remaining eggs, one at a time, and beat until the batter is thick and smooth, about 5 minutes.

7. Reduce the oven temperature to 350.  Remove the pan from the oven and pour the second batter over the first. Bake another 30-40 minutes until the cake is firm and the top is golden. Don’t underbake.

8. Cool on a rack. Serve slightly warm or at room temperature.  Dust with powdered sugar before serving if desired.

December 2025 - Tarte Tatin

TARTE TATIN

About the Recipe

Almost everyone loves a good Tarte Tatin. This unusual version calls for sour cream in the crust which allows  for a longer cooking time and thus more deeply caramelized apples. I was given this recipe by a friend in the 1990's and included it back then in Perfect Picnics for All Seasons, my very first cookbook. It's equally delicious now, almost 30 years later. 

Tarte Tatin

Serves 6-8

Ingredients

For the Crust:

• 3/4 cup all-purpose flour

• 1/8 teaspoon salt

• 1/2 cup cold unsalted butter, cut into small pieces

• 1/4 cup sour cream or crème fraiche

For the Apple Filling:

• 6 large Granny Smith apples, peeled, halved, cored

• 1/4 cup calvados, brandy, Cognac or dark rum

• 1/4 cup sugar

• pinch of salt

For the Pan:

• 1/4 cup unsalted butter

• 3/4 cup sugar

•  pinch sea salt

For Serving:

• Vanilla Ice Cream or Crème Fraiche

Method

1. Preheat the oven to 350F.

2. To make the crust, process the flour, salt and cold butter in a food processor, turning it on and off, until the butter pieces are the size of small peas.

3. Add the sour cream and process, pulsing the machine, until the mixture is just uniformly moistened, 10 to 20 seconds. Don’t overprocess. Roll the dough between 2 pieces of wax paper or kitchen parchment into a disc about 10 inches in diameter. Refrigerate at least 1 hour (and up to two days) until ready to use.

4. In a large bowl, toss the apples with the Calvados, the 1/4 cup sugar and pinch of  salt and set aside

5. In a heavy ovenproof 9-inch skillet (ideally cask iron), melt the 1/4 cup butter with the 3/4 cup sugar and salt over medium heat. Stir often until the mixture caramelizes. It will become very dark and begin to bubble. Don’t let it burn, but it should be very dark. Remove from heat. This can be done up to 2 days ahead.

6. Arrange the soaked apples, rounded sides down, on the caramel in the skillet. Fit the pieces together tightly as they will shrink during cooking. Cut the apple pieces that do not fit and jam them into the pan. If necessary, make a second layer of apples. Pour the juices left in the bowl over the top.

7. Lay the crust on top of the apples and tuck the edges down around the apples

8. Bake on the lowest rack of the oven for 2 hours. Immediately run a knife around the edge of the crust and then carefully turn out onto a serving platter. If any apples stick to the pan, remove them carefully with a spatula and replace them on the tart.

9. Let rest at least 15-20 minutes before serving as the buttery crust needs to firm up.

10. Serve lukewarm or at room temperature, preferably with vanilla ice cream or creme fraiche.

---

November 2025 - Pan-Roasted Pork Loin with Honeyed Figs and Caramelized Fennel

PAN-ROASTED PORK LOIN

with Honeyed Figs and Caramelized Fennel

About the Recipe

Pork has a character all its own. If you, like me, are a fan, this recipe is sine qua non. Cooked on the bone, the meat is rich and flavorful by itself, and the addition of fennel, garlic, onions, figs and honey send it over the top. Be sure, however, to buy well-marbled, fatty-enough meat. I look for "heritage" pork. The new-fangled "white meat," "diet" pork — dry, tasteless mystery meat — doesn't have much to be said for it. Also be sure to have the butcher crack between the bones so you can easily cut the chops apart when time to serve them.

Note: If fresh figs are unavailable, hard-ripe pears cut into wedges can be used instead. 

Pan-Roasted Pork Loin with Honeyed Figs and Caramelized Fennel

Serves 6-8

Ingredients

•  5 cloves garlic, minced

• 7–9 tablespoons extra virgin olive oil, divided

• 1 tablespoon kosher salt

• 1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme

• 1 bone-in pork loin (6–8 chops), fat on and have butcher crack the bones for easy cutting

• 5 cloves garlic, peeled or unpeeled

• 3 organic lemons, thinly sliced crosswise and seeds removed 

• 3 red onions, each cut into 8 wedges

• 2 bulbs fresh fennel, trimmed and each cut vertically into 8–10 pieces

• 2 teaspoons ground fennel

• Fine sea salt and freshly ground black pepper, to taste

• 3 tablespoons honey

• 12 fresh figs, trimmed and cut in half vertically or 15 dried figs, halved and soaked in water for 15 minutes

• 1⁄2 cup chopped fresh cilantro or Italian parsley, for garnish 

Method

1. Place the minced garlic, 3 tablespoons of the oil, the kosher salt, and the thyme in a food processor and process until well combined.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it. Rub the marinade mixture all over it. Cover and refrigerate. (The pork can marinate for up to 3 hours at room temperature before roasting or refrigerating. It will keep in the refrigerator for up to 3 days.) 

3. Remove the pork from the refrigerator. 

4. With racks adjusted to the lower-third and center positions, pre- heat the oven to 400°F. 

5. On a sheet pan, toss the whole garlic, lemon slices, onions, fresh and ground fennel, sea salt, and pepper with 4 to 6 tablespoons of the oil or enough to coat them well. The vegetables should be in a single layer. If too crowded, use a second sheet pan. Place the vegetables on the lower rack of the oven or on both racks if using a second pan.

6. Roast, tossing occasionally, for 40 to 60 minutes, or until the vegetables are tender and a bit caramelized. If using 2 pans, reverse their positions in the oven about halfway through cooking. Remove from the oven and set aside. 

7. When done, transfer the pork to a cutting board and let it rest for at least 20 minutes. Raise the oven temperature to 425°F. 

8. While the meat is resting, toss the honey with the cooked vegetables. Add the figs and return to the oven for 10 to 15 minutes, or until the figs and vegetables are piping hot. Remove from the oven and toss in any pork juices that have accumulated on the cutting board. Taste and adjust the sea salt and pepper as needed. 

9. Slice the rested pork between the bones into chops and place them on a platter. Spoon the vegetable–fig mixture over the top of the chops and drizzle with any newly accumulated pork juices. Garnish with the cilantro or parsley and serve. 

---

October 2025 - Moroccan Lentil Soup with Baby Spinach and Feta

MOROCCAN LENTIL SOUP

with Baby Spinach & Feta

About the Recipe

It's really fall now. The temperatures are falling and it's time again for hearty soups. This spice forward combination of tiny lentils, baby spinach and feta is special. A close friend brought it back from Morocco and passed it on. I've been making it for at least a decade. 

Do make it in advance if you can as the flavor deepens dramatically after a couple of days. The soup freezes perfectly for months so I usually double or triple the recipe.

With pita toasts and a salad, enjoy a great lunch. Or serve it to kick off a North African dinner of Moroccan lamb,  Salmon or Chicken. 

Moroccan Lentil Soup with Baby Spinach and Feta

Serves 8-10

Ingredients

•  2 1/2 cups French or Italian small lentils

• 3 cups diced yellow onion

• 3 tablespoons olive oil

• 1/4 cup minced garlic

• 1 heaping tbsp ground coriander

• 1 heaping tbsp ground cumin

• 1 heaping tablespoon ground fennel

• 1/4 tsp cayenne pepper  

• 1 28-inch can chopped San Marzano tomatoes with their juice

• 1 heaping tbsp ground coriander

• 1 heaping tbsp ground cumin

• 1 heaping tablespoon ground fennel

• 3/4 tsp cayenne pepper  (I use less)

• 1 teaspoon sea salt, or more to taste

• 1 teaspoon freshly ground black pepper

• 6 cups strong chicken broth (or water plus Better than Bouillion)

• 5 cups baby spinach leaves

• 1 cup or more crumbled Feta cheese

• chopped cilantro (optional)

Method

1. Place lentils in a large saucepan and cover with cold water by 4 inches. Bring to a boil, lower to a simmer and cook until just tender. Do not overcook. You don't want mushy lentils.

2. Meanwhile sauté the diced onion in the olive oil in a large saucepan until golden, 10-15 minutes. 

3. Add the minced garlic and saute 5-10 minutes longer. Don't let the garlic get too dark.

4. Add the coriander, cumin, fennel, and cayenne. Cook, stirring for 2-3 minutes. 

5. Add the tomatoes with their with juice.

6. Reduce heat to low and simmer for at least 10 minutes.  

7. Strain lentils, reserving liquid.  

8. Stir cooked lentils into the vegetable-spice mixture along with 1 teaspoon salt, 1 teaspoon pepper and 4 cups of lentil cooking liquid

9. Stir in the broth and bring to a simmer 

10. Stir in baby spinach leaves.  Cook only a minute or two until wilted.  Adjust salt and pepper

11. Serve very hot with crumbled feta and (optional) fresh chopped cilantro sprinkled on top. 

---

September 2025 - Shrimp Salad with Mango and Fresh Corn

SHRIMP SALAD

with Mango & Fresh Corn

About the Recipe

A melange of apple cider vinegar, smoked paprika, garlic and cumin make this salad's vinaigrette special and unusual. In addition, the dressing perfectly sets off the scrumptious combination of sweet mango and corn, crunchy cucumbers, and mildly savory shrimp. Flavors explode. Shrimp fit the bill, but substitute cooked chicken if you prefer. I serve the salad as a first hearty starter at dinner or as a main course at lunch. Though ideal for September but you can make it all year long. I certainly do.

Shrimp Salad with Mango & Fresh Corn

Serves 6 as a first course or side dish or 4 as a main

Ingredients

For the Vinaigrette — MAKE AT LEAST AN HOUR BEFORE USING

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 shallot, thinly sliced or chopped

• 1 large clove garlic pressed through a garlic press or minced

• ½ teaspoon granulated sugar

• ½ teaspoon kosher salt, plus more as needed

• ½ teaspoon ground cumin

• ⅓ teaspoon smoked sweet paprika

• pepper freshly ground black pepper to taste

For the Salad:

• 3 ears of cooked corn--microwaved, steamed or boiled

• 1 pound of cooked shrimp, shells removed, deveined, butterflied and cut in half

• 3 tablespoons extra-virgin olive oil

• 1 large just-ripe mango, peeled and cut into ¾-inch pieces

• 4-6 large radishes, thinly sliced horizontally

• 3 Organic Persian or mini cucumbers (about ½ pound), unpeeled, cut into 1/4-inch rounds sprinkled with salt and wrapped in a tea towel until ready to mix the salad

• ¼ cup chopped mint leaves 

• ½ cup or more to taste chopped cilantro

• 3 scallions, finely sliced, use both white and green parts

• sea salt and freshly ground black pepper to taste

Method

1. To make the vinaigrette, place the olive oil, vinegar, garlic and shallots,  sugar, salt, cumin and smoked paprika in a large bowl and whisk or shake until combined. Taste, and season with pepper and also more salt if needed. Let sit at least an hour before using. Keeps at least a couple of weeks in the fridge

2. To prepare the salad, cut the corn kernels off the cobs and place in a salad bowl. 

3. Add shrimp to the salad bowl with the corn. 

4. Add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Add enough dressing to moisten and flavor.  Taste and add salt and black pepper to taste.

---

August 2025 - Fresh Fig, Arugula, Fennel, Endive Salad with Feta, Almond Slivers & Lemon-Shallot Vinaigrette

FRESH FIG, ARUGULA, FENNEL, ENDIVE SALAD

with Feta, Almond Slivers & Lemon-Shallot Vinaigrette

About the Recipe

Ripe figs arrive in abundance in later August and September. There are endless ways to prepare and serve them, but this salad is one of my favorites. It's an ideal  first course through October. Feel free to substitute hard-ripe Bosc pears when figs are unavailable. It's not quite the same but still well worth making. With or without the addition of chicken, the salad also works as a main for a  light lunch. 

Fresh Fig, Arugula, Fennel, Endive Salad with Feta, Almond Slivers & Lemon-Shallot Vinaigrette

Serves 8

Ingredients

For the Dressing:

•  3 tablespoons fresh lemon juice

• 2 tablespoons Sherry vinegar (or substitute red wine vinegar)                                

• 1/2 teaspoon sea salt or more to taste

• 4 shallots, sliced paper thin or chopped

• 1 clove garlic, finely minced or grated

• 3/4 cup extra virgin olive oil or a bit less to taste

• 2-3 drops of Tabasco Sauce

• freshly ground black pepper

For the Salad:

• 5 ounces baby arugula and/or mixed baby greens

• 1 large bulb fresh fennel, finely sliced

• 4 celery stalks, thinly sliced

• 2 Belgian Endive, sliced

• 1/3 cup slivered almonds, toasted

• 2/3 cup crumbled Feta or ricotta salata cheese

• 1-2 pints ripe fresh figs, quartered vertically 

Method

1. For the dressing, at least an hour before serving, mix the lemon juice and vinegar with the salt, sliced shallots and minced garlic. Wait at least 15  minutes for the salt to dissolve and then whisk in the rest of the ingredients. When ready to serve, adjust salt, pepper, vinegar.

2. To serve, place all the salad ingredients in a salad bowl, remix the dressing,  and enough of it to flavor and moisten. Toss well, adjust seasonings again.

---

July 2025 - Spicy Asian Salmon with Chili Dipping Sauce

SPICY ASIAN SALMON

with Chili Dipping Sauce

About the Recipe

This Asian salmon is easy and always a crowd-pleaser. A summer grill is fine if you prefer to cook outdoors, but be sure to let the coals burn down a good bit so the grill is not too, too hot. You don't want to char the fish. Another recipe perk is that it can be cooked a few hours ahead of time, set aside and then served at room temperature.

It's a marvelous summer dish but I happily serve it all year long. The sauce as-is is medium spicy, but you can experiment with more or less chili paste (or use chili garlic paste, sambal olek or anything similar) to taste. 

Brown or Jasmine rice, sticky rice, or sesame noodles are perfect alongside and nicely sop up the sauce. Add a cooked Asian vegetable and you've got dinner. If you want more, an Asian soup or salad works to begin or even summer rolls if you're up for making them (see my February 2024 Recipe of the Month).

You can also experiment using this recipe and sauce with steak or chicken thighs though I like it best with salmon.

Spicy Asian Salmon with Chili Dipping Sauce

Serves 6 generously

Ingredients

For the Salmon:

•  2 tablespoons Soy Sauce or Tamari

• 1 tablespoon oyster sauce

• 1 tablespoon dark brown sugar

• 2 pounds salmon filet, in one piece or cut into portions

For the Sauce:

•  3 tablespoons fish sauce

• 3 tablespoons freshly squeezed lime juice

• 1/4 cup chopped fresh cilantro 

• 3 tablespoons chopped shallots

• 1 tablespoon finely chopped scallions

• 1 teaspoon Chinese chili paste or more to taste

• 1 teaspoon dark brown sugar

• Chopped scallions and/or cilantro to garnish

Method

For the Salmon:

1. Whisk together soy sauce, oyster sauce, sugar, and oil in a small bowl. Place fish in a large resealable plastic bag and pour in marinade, making sure all the fish is coated. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to 24 hours.

For the Sauce:

1. Whisk together fish sauce, lime juice, cilantro, shallots, scallions, chili paste, and sugar. Set aside.

2. Preheat oven to 500F. Put a sheet pan in the oven to heat along with the oven. Line with foil for easier clean up. When oven is ready and pan very hot, transfer salmon –skin side down to pan. It will sizzle. Cook 9-12 minutes or until done to your liking.

3. Transfer to a serving platter and serve immediately with sauce. Garnish with chopped scallions and cilantro.

---

June 2025 - Sheet Pan Shrimp with Caper Butter

SHEET PAN SHRIMP

with Caper Butter

About the Recipe

This is an easy last minute family dinner that works equally well for unexpected (or even expected) guests. If you always have shrimp in the freezer — which is something I  try to do — you can throw it together from pantry staples. Serve it over pasta or rice with a green salad alongside and you're home free. 

For more upscale occasions, the dish is an elegant starter preceding grilled steak, butterflied leg of lamb or chops.  If serving it as a first course, omit the pasta. 

Sheet Pan Shrimp with Caper Butter

Serves 6-8

Ingredients

• 3 pounds large shrimp, peeled and deveined, thawed if frozen

• 3 tablespoons olive oil

• 1 teaspoon sea salt or more to taste

• 1 1/4 teaspoon black pepper or more to taste

• 3-4 large cloves garlic, minced or grated

• 1 large shallot, sliced very thin,  minced or grated

• Finely grated zest of one lemon

• 8 tablespoons unsalted butter, cut into small pieces,  at room temperature

• 3 tablespoons capers, rinsed and dried

• 2 tablespoons freshly squeezed lemon juice from the zested lemon

• 4 tablespoons chopped Italian parsley

Method

For the Duck:

1. Preheat the oven to 500°F and set an oven rack in the middle position. 

2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, lemon zest, garlic and shallot. Roast for 3-5 minutes — tossing once or twice — or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and toss with the shrimp until melted. Then toss in the capers, lemon juice and half the parsley. Transfer the shrimp and butter sauce to a hot serving dish and sprinkle with remaining parsley. Serve hot or warm. 

   NOTE: You can serve these shrimp as a main course accompanied by rice or pasta.

---

May 2025 - Creamy Curried Mussels

CREAMY CURRIED MUSSELS

About the Recipe

If you like mussels, this recipe is a great one for the repertoire. I find it a delicious, richer and slightly more complex in flavor, change from basic moules mariniere.

I like to toast or broil the bread slices, but a fresh-from-the-bakery loaf, just sliced, is delicious as well. Preceded by an interesting mixed green salad and followed by a cheese plate and/or dessert, this easy meal is always a winner.

Creamy Curried Mussels

Serves 6

Ingredients

• ½ teaspoon saffron

• 6 pounds mussels

• ¾ cup boiling water

• 12 tablespoons unsalted butter (1 ½ stick)

• 6 large shallots, finely chopped

• 6 garlic cloves, crushed and roughly chopped

• 1 tablespoon (or more) West Indian curry powder

• 6 tablespoons brandy, cognac, or Armagnac

• 1 ½ tablespoons all-purpose flour

• 2 ½ cups dry white wine or hard cider

• 9 tablespoons homemade garlic mayonnaise (heavy cream or crème fraiche may be substituted)

• 1 teaspoon granulated sugar

• salt and freshly ground pepper to taste

• ¾ cup or more parsley, chopped

• 1 loaf rustic sourdough bread, thickly sliced (drizzled with olive oil or not and broiled until heavily toasted if desired)

Method

1. Put saffron in a cup and add ¾ cup of boiling water. Let it steep for at least 30 minutes.

2. Clean the mussels with several washes of very cold water, removing any beards and barnacles.

   Tap each mussel against the sink as you clean and discard any that remain open and don’t close.

3. Over medium heat, melt the butter and gently sauté the shallot until soft, for about 5 minutes.

4. Add the garlic and curry powder and cook for another 2 minutes to release the curry’s fragrance.

5. Add the brandy and boil until liquid has reduced to a couple of tablespoons.

6. Reduce the heat and stir in the flour, mixing well until everything is smooth, 1-2 minutes

7. Off the heat, gradually add the saffron and its water while whisking. Set aside.

8. In a separate large saucepan or medium Dutch oven, place the wine and mussels and cover. Cook the mussels, covered,  over medium-high heat for about 5 minutes, shaking the pan occasionally until the mussels have opened.

9. Pour the mussels into a large strainer set over a large bowl. Put the mussels back in the saucepan and cover to keep warm.

   Strain all but the last 2 tablespoons of mussel juice through a fine sieve to get rid of any sand or grit.  

10. Reheat the saffron sauce over medium heat. Add the mussel juice and stir to combine.

11. Simmer for about 5 minutes. Add the mayo and simmer for another 5 minutes until it has reduced and the sauce is a little thick.  

12. Season with sugar, salt, and freshly ground pepper. Stir in ¾ of the parsley.

13. Put the mussels in a large serving bowl, pour the sauce over them and then scatter remaining parsley. Serve immediately with the bread or broiled toasts.

---

April 2025 - Basque Cheesecake

BASQUE CHEESECAKE

About the Recipe

I've been making this cheesecake for years. I'm not sure where the recipe came from or how much I've adapted it along the way. But it's easy and delicious and somewhat foolproof if you use a thermometer to check the finished temperature. This is critical as timing for baking cheesecakes is all over the map and often inaccurate because of various factors. If you take it out of the oven to cool when the thermometer reads between 150 and 155 (no higher), your cake should be perfect. Be sure to cool completely and to then leave it in the fridge to develop flavor at least 24 hours before serving.

If you don't eat it all, just wrap leftovers in plastic wrap and then airtight in foil, your cake will freeze perfectly for at least three months. You can slice it as you need it. I recommend thawing in the refrigerator for best results.  

Basque Cheesecake

Serves 12 or more

Ingredients

• 2 ¼ pounds cream cheese at room temperature

• 1 ½ cups sugar

• large pinch fine sea salt

• 1 ½ teaspoons finely grated lemon zest (or use lemon oil)

• 1 ½ teaspoons finely grated orange zest (or use orange oil)

• 6 whole eggs at room temperature

• 1 ½ egg yolks at room temperature

• 1 tablespoon best vanilla extract

• 1 ½ cup plus 2 tablespoons heavy cream

• ⅜ cup (6 tablespoons) flour 

• Fresh berries for serving (optional)

• Whipped cream for serving (optional)

Method

For the Duck:

1. Preheat oven to 400F

2. Using an electric mixer, cream sugar, cream cheese and salt well. 

3. Add zests and then eggs and yolks and beat until light and fluffy, about 5 minutes.

4. Add  vanilla and then heavy cream. Beat till well combined.

5. Fold in flour

6. Transfer to a greased 10 or 12-inch springform cake pan.

7. Bake for about 40 minutes or until an instant read thermometer registers 150-155F. 

8. Cool completely and then cover and refrigerate at least 12 hours (24 better and up to 3 days fine) before serving cold or slightly chilled.

9. Serve with fresh raspberries, blueberries and or strawberries if desired. To seriously gild the lily, pass sweetened whipped cream as well

---

March 2025 - Roast Duck with Raspberry Port Sauce

ROAST DUCK

with Raspberry Port Sauce

About the Recipe

In most places, March is still a cool month and the prefect time to serve duck. I love almost all duck preparations but this simple roast bird with a richly flavorful raspberry-port sauce is a favorite.

For some reason, many people are daunted by the idea of cooking duck at home but it's really not much harder than roasting a chicken. If you read this recipe through ahead of time and follow the steps as written, you will have zero problem. AND the base of the sauce can be made up to 3 or 4 days ahead so there is little to do last minute. Extra sauce freezes perfectly. 

Note: As far as carving the duck goes, I use a poultry shears though even a decent scissor will cut through the bones. I just cut away...much easier than fancy carving with a carving knife. I do this with roast chicken too and even turkey. 

Roast Duck with Raspberry Port Sauce

Serves 3-6 depending on menu and size of duck

Ingredients

For the Duck:

• 1 (5 to 6-pound) whole duck

• 1 tablespoon plus 1 teaspoon kosher salt (Diamond Crystal)

• 2 teaspoons freshly ground black pepper

• 2 large garlic cloves, finely grated, passed through a garlic press or finely minced

• 1 ½ teaspoons dried thyme or rosemary or a combination, plus about ½ teaspoon for the cavity 

• 1 tablespoon finely grated lemon or orange zest, or a combination

  1 ½ teaspoons ground coriander or a spice mix, such as garam masala or baharat(optional)

For the Raspberry Port Sauce:

• 1 large bag frozen raspberries

• ½ cup ruby port

• 3 tablespoons cognac or Armagnac

• 1 tablespoon balsamic vinegar

• 1 carrot, chopped

• 1 celery stalk, chopped

• 2  garlic cloves, peeled and chopped, 

• 1 small onion or large shallot, chopped

• 2 sprigs fresh thyme or ½ teaspoon dried thyme

• ½ cup good duck or chicken stock (or use water mixed with chicken flavored Better than Bouillon, available at most grocery stores)

• salt, pepper, Tabasco, sugar, more vinegar or lemon juice to taste if needed

• 1 box fresh raspberries

Method

For the Duck:

1. Bring a full kettle or medium pot of water to a boil (at least 2 quarts).

2. Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.

3. Once the duck is cool enough to handle, dry outside and cavity and using the tip of a VERY sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don’t need to prick the back). 

4. Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic,  herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over the duck, inside and out. Place duck, breast side up, on rack in a roasting pan and refrigerate, uncovered, for at least 8 hours and up to 36 hours.

5. When it’s time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird. (You don’t need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165F on an instant-read thermometer, about 1 hour to 1 hour 30 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve with Raspberry Port Sauce.

For the Raspberry Port Sauce:

1. While the ducks are roasting, combine the frozen berries, port, Armagnac, vinegar, carrot, celery, onion, thyme, garlic and simmer until the mixture is reduced by half. Strain if desired (or puree and don't strain for a more rustic sauce) and reserve. This may be done up to 3 days  ahead, cooled  and refrigerated.

2. When the ducks are cooked, pour out extra fat and deglaze the roasting pan with the stock. Add the reserved sauce and reduce until the desired thickness. Season to taste/adjust salt, pepper, vinegar, Tabasco, sugar, lemon juice.

3. Carve the duck and when ready to serve, reheat the sauce. Off the heat stir in the fresh berries.

---

February 2025 - Mushroom Ragout

MUSHROOM RAGOUT

About the Recipe

This recipe is simple and basic but somewhat brilliant. A mushroom ragout — really just a sauté of mushrooms with wine added and boiled off — is the perfect side dish for so many cold weather meals. Roast or grilled meats and chops, chicken and fish are great with mushrooms on the side. Stir in thawed frozen peas (till heated through) last minute, after the wine is reduced, for a bit of color if desired. 

These mushrooms can be made a few hours ahead, left in the skillet and reheated to serve. I also like to make them through step 1 and then add the wine and cook down last minute. In any case, the recipe is super user-friendly.

I've found that — if you're not going to use chanterelles, porcini, morels or another super expensive variety, white button mushrooms have the most flavor. Use them with abandon!

The real brilliance, though, to this recipe (and I do this now whenever I sauté mushrooms) is to sauté the mushrooms dry, not adding the oil until they are cooked. By doing this, the  mushrooms are not oil-laden and have way more flavor, and you are able to use WAY less oil. Try it. As I was, you'll be a convert.

Mushroom Ragout

Serves 8 generously

Ingredients

• 4 pounds sliced mushrooms, thickly sliced (I often buy pre-cut packaged "steak cut" mushrooms) —white button, other or a mixture

• Salt 

• large pinch  red pepper flakes (optional)

• 2-4 tablespoons olive oil

• freshly ground black pepper

• 3 large shallots, chopped or thinly sliced

• 3 cloves garlic, thinly sliced

• 3/4 cup white or red wine

• Fresh herbs—parsley, scallion greens, chives, other…about 1/3 cup, roughly chopped

Method

1. In a very large skillet cook mushrooms and 1-3/4 teaspoon sea salt over medium high heat. They will release their juices. Still frequently until liquid has disappeared and mushrooms are  tender. You may occasionally need to add a tablespoon or two of water to prevent burning. The mushrooms should be somewhat done but not quite. Add oil, pepper, shallot and garlic and cook until tender. Mushrooms can wait several hours at this point.

2. When ready to serve, reheat and add the wine. Cook over medium heat till evaporated. Taste and adjust seasoning. You will probably need more salt. Stir in half the fresh herbs and strew the rest over the top once plated (or plattered).

---

January 2025 - Tomato Cumin Soup

TOMATO CUMIN SOUP

About the Recipe

Now that the holidays are over and in much of the country, it's FREEZING, a cozy, comforting soup recipe seems to fit the bill.

I created a tomato cumin soup in the 1990's for my PERFECT PICNICS cookbook for Abbeville. I wanted something basic and familiar but with a twist. The multiple spices in this soup do the trick. Years later I tweaked the recipe for an IT'S ALL IN THE TIMING menu. Try making double or triple batch as the soup freezes perfectly for many months and is GREAT to have on hand last minute. For a heartier first course or even a light lunch, stir in a couple of cups of sliced raw shrimp last minute and simmer until shrimp are just cooked through, 2 or 3 minutes. Enjoy and stay warm.

Tomato Cumin Soup

Serves 6-8 generously

Ingredients

• ¼ cup olive oil

• 1 large yellow onion, peeled and chopped

• 2 stalks celery with leaves if possible, chopped

• ¼ cup whole cumin seed, toasted

• 1 tablespoon whole coriander seed, toasted

• 2 teaspoons dried thyme

• 2 teaspoons paprika

• 1 bay leaf

• 3 large cloves garlic, peeled and minced

• 2 tablespoons flour

• 3 cups chicken stock

• 8 cups chopped tomatoes, fresh or canned San Marzano

• ¼ cup Italian tomato paste

• 1 teaspoon brown sugar or molasses

• 1 tablespoon red wine vinegar

• 1 tablespoon sea salt or to taste

• freshly ground black pepper to taste

• Tabasco sauce to taste ( a few drops)

• ¼-½ cup heavy cream or buttermilk

• ½ cup sour cream or yogurt for garnish

• ⅓ cup chopped fresh chives, scallions or cilantro or a mixture

Method

1. In a large saucepan or stockpot, heat the oil over medium heat. Add the onion, celery, cumin and coriander seeds, thyme, paprika and bay leaf. Saute, stirring occasionally until the vegetables soften and the onions turn golden. Add the garlic and cook a few minutes more. You may need to add a bit of water to prevent burning.

2. Sprinkle the flour over the vegetables and stir over low heat for 8 minutes more.

3. Stir in the stock, tomatoes, tomato paste, sugar, vinegar, salt, pepper, Tabasco. Simmer, partially, covered for about 1 ¼ hours, stirring occasionally to prevent burning.

4. Puree the soup in batches in a blender or use a hand-held emulsifier. Return to pan, add the cream or buttermilk and simmer 5 minutes. Do not boil. Correct seasoning. Serve, garnished with sour cream or yogurt and fresh herbs.

---

December 2024 - Citrus Shortcakes

CITRUS SHORTCAKES

About the Recipe

 Little shortcakes can scream BIG OCCASION. individually portioned for each guest, lavishly layered with thick cream, ice cream, fruit or all of the above? We all know the standard strawberry iteration: a biscuit split in half and filled with whipped cream and strawberries macerated in sugar until the fruit surrenders its juice and becomes wonderfully saucy. But why stop there? Strawberry season won’t arrive in most of the country for several months. 

For something sunny to offset bleak December, try a simple citrus shortcake — simple, as in from a box. There’s no shame in it. The cake that comes of combining Duncan Hines Lemon Supreme Cake Mix and Jell-O Lemon Instant Pudding adds up to far more than the sum of its parts, luxuriously moist, with plenty of citrus punch. Garnish the lemony little cakes à la creamsicle, with vanilla ice cream, orange sorbet, orange slices and whipped cream. Delicious and unexpected and no one complains when presented with a triple whammy of ice cream, sorbet and whipped cream.

Citrus Shortcakes

Serves 12

How To:

Make cakes: Preheat oven to 350F. Butter or grease a 12-cup muffin tin. Put ¼ cup fresh lemon juice in a measuring cup and add enough water so you have ⅔ cup liquid. Add 1 box Duncan Hines Lemon Supreme Cake Mix, 1 box Jell-O Lemon Instant Pudding mix, 4 room-temperature eggs, ½ teaspoon lemon extract and the lemon juice-water mixture to the bowl of an electric mixer. Beat to combine. Add ⅔ cup canola or other neutral oil and beat until smooth, approximately 6 minutes, occasionally stopping to scrape down sides of bowl. Divide batter among muffin tin cups. Bake in center of oven until tops are golden and a toothpick inserted in center of a cupcake comes out clean, 15-20 minutes. 

Meanwhile, prepare the glaze: In a small bowl, whisk together 2 tablespoons fresh lemon juice, ½ teaspoon finely grated lemon zest,¼ teaspoon lemon extract and ½ cup confectioners’ sugar, sifted, until smooth. Set aside. 

Once the cakes are removed from the oven, decrease temperature to 350F. Let cakes cool in tin 5 minutes, then invert them onto a wire rack. Flip so cakes sit top-side up. Prick tops of cakes all over with a fork. Spoon glaze over cakes and let cool. 

Use a small, sharp knife to cut 6 large navel oranges into supremes (segments free of skin and membrane). Alternatively, remove all skin and pith from oranges, then slice horizontally into rounds ¼ inch thick. In a small bowl, toss oranges with 1 tablespoon sugar and 2 tablespoons orange liqueur, such as Grand Marnier. Set aside. 

Whip 1 cup cold heavy cream with 2 teaspoons sugar. 

To serve, halve each cake and warm slightly in oven (optional). Place bottom half of each cake on a dessert plate. Top with one scoop each of vanilla ice cream and orange or lemon sorbet. Arrange spiked oranges on top of ice cream and drizzle with juices. Top with remaining cake halves. Add a dollop of whipped cream to each plate.

---