Gail Monaghan


About the Recipe

I've always loved a good pasta salad.

Until a year or two ago, as in Italy, I saw these salads as firmly ensconced in the carbohydrate camp and I made them accordingly. In Italy, rice and pasta dishes are all about the starch with other ingredients thrown in for flavor, nomenclature and a bit of variety. I followed suit especially as that was back in the 1990s when starch was king, and medical professionals believed that limitless carbohydrates (even the white ones) were the key to good health.

Decades have passed and opinions have changed. Whether to remain au courant or simply because I’ve always preferred a bit less starch, lately I’ve been flipping the ratio and loving the results.

A pasta salad is the ideal repository for extraneous bits and pieces. If you’re even marginally imaginative, any combination of leftover meat, poultry, fish, seafood, sausage, legumes, and vegetables—cannily tossed with olive oil and seasonings or with a first-class vinaigrette—results in a must-eat dish. Now, however, I include only about a quarter of a box (4 ounces) of pasta for 6 generous main course servings, the rest of the bowl consisting of veggies and/or proteins. For even lighter salads, add shredded lettuces or cabbage and extra vegetables.

For those who prefer following a recipe, try my Pasta Salad with Roast Chicken, Roquefort, Pears, Red Grapes and Walnuts. It's divine as written, but welcomes substitutions too. Replace the chicken with smoked turkey, duck or goose or omit. Again, nothing is set in stone so play around; replace the Roquefort and walnuts with chevre and pistachios, or the pears with Granny Smith apples. It’s hard to go wrong here. Extra dressing will keep in the fridge for at least a month. Drizzled over grilled chicken, fish or vegetables, it’s addictive.

And experiment with flipping the ratio with risottos and hot pastas as well. Your Italian nonna may frown, but I think you'll be pleased with the results.


Serves 8 as a main course or 12-14 as a first course


  • 8 cups roast chicken, cut into bite-size pieces

  • 5-6 ounces penne, rotelle (wheels) or farfalle (bow-tie) cooked al dente according to package directions

  • 1 bunch watercress, tough stems removed and coarsely chopped

  • 3 heads Belgian endive, trimmed and sliced crosswise into 1/2-inch slices

  • 1 bulb fennel, trimmed and cut into bite-size pieces

  • 3/4 cup seedless red grapes, halved vertically

  • 1 cup crumbled Roquefort or other blue cheese

  • 1 cup thinly sliced (crosswise) celery

  • 1/2 cup toasted walnuts, coarsely chopped

  • 1/4 cup coarsely chopped mint

  • ¼ cup coarsely chopped Italian parsley

  • 1 medium red onion, halved and sliced into paper thin half rings

  • 2 Bosc pears, ripe but still firm

  • 1 recipe Walnut Vinaigrette (see below)

  • fine sea salt and freshly ground pepper to taste


  1. Place all the salad ingredients, except the pears, in a large salad bowl

  2. Core the pears. Slice them into 1/4-inch-thick wedges and add them to the salad

  3. Toss with just enough of the Walnut Vinaigrette to moisten and flavor. Taste and adjust the seasoning as needed. Serve.


Yield: 3/4–1 cup


  • 1/2 cup walnut oil

  • 2 tablespoons Sherry or balsamic vinegar

  • 1 tablespoon grainy mustard

  • 1/4 teaspoon fine sea salt
 or more to taste

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

  • 1 large clove garlic, finely minced


  1. Place all vinaigrette ingredients in a lidded jar and shake vigorously until well combined. Set aside for at least 1 hour to let flavors marry. Taste and adjust the seasoning as needed.

  2. Use right away or refrigerate for up to 2 weeks. Bring to room temperature and re-shake the jar before using.


Gail Monaghan


About the Recipe

This is one of my favorite winter dessert recipes and one of the easiest. You don't even have to peel the pears. I've tweaked a recipe given to me a year or two ago by my close friend Eric Boman, one of the best home cooks (and the very best photographer) I know. If you prefer, serve vanilla ice cream alongside. But for me, the the tang of the creme fraiche is the absolute perfect foil to the caramelly sweetness of the pears.

And if you prefer vanilla-flavored pears to ginger, substitute and a sliced-open vanilla bean for the ginger coins.


Serves 6


  • 1 ½ cup sugar

  • pinch of fine sea salt

  • 6 hard-ripe Bosc or Bartlett pears, halved lengthwise

  • 2-3 inches of fresh ginger, trimmed, peeled and cut into rounds about ¼ inch thick

  • 1 ½ cup crème fraiche or sour cream mixed with 1 teaspoon vanilla extract

  • 2 tablespoons Williams Poire (optional)


  1. Choose a large lidded skillet that will hold all the pear halves in one layer. Cover the bottom with 1/8 inch of water and place on a burner over high heat.

  2. Sprinkle the sugar evenly over the water. Tip skillet to mix. Don’t stir.

  3. The sugar mixture will boil and become clear. When browning begins, turn the heat down to low and continue to tilt the skillet to mix. Continue to tilt and mix until the sugar is deep caramel. Take the skillet off the heat.

  4. While the sugar is cooking, use a melon-baller or a sharp knife to remove the seeds from the pear halves. Leave stems and core intact and do not peel.

  5. Place the ginger “coins” in the caramel and the pear halves cut side down on top, in a concentric circle beginning from the outside with the pear halves pointing inward, and then fill in the middle as best you can.

  6. Place the skillet over very low heat and cover. Check after 35 minutes though the pears will probably take longer to cook. The pears are done when a small sharp knife sinks into them without resistance, but if you should overcook them they shrivel up bit but remain every bit as delicious.

  7. Transfer pears to a large platter, cut side up. Discard the ginger (though it's quite delicious if you want to eat it)

  8. Deglaze the skillet with a couple tablespoons of very hot water and 2 tablespoons of Williams Poire if desired. Pour the caramel over the pears on the platter.

  9. Serve warm or at room temperature with Vanilla Creme Fraiche or sour cream on the side.


Gail Monaghan


or Gnocchi alla Romana

About the Recipe

Potato gnocchi is a beloved Italian staple, but after one too many disastrous stabs at making my own, I abandoned ship and instituted a restaurants-only approach to the dish, a policy that remained in place for years until last year when a plate of Italy’s original semolina gnocchi (also called gnocchi alla romana) served at a trattoria just outside Rome caused me to view the concept of the national dumpling in a whole new light. I was told that northern Italians were forming this cucina della nonna specialty from semolina-- a soft yellow durum wheat flour-- long before tomatoes, corn, and potatoes arrived from the New World. Baked instead of boiled, these custardy-within-while-crustily-golden-without delicacies --rich with milk, eggs, butter and cheese--are divine, a surprisingly different animal and infinitely simpler to prepare than their Johnny-come-lately, spud-centric cousins. I was hooked.

A cooking lesson later in the week showed me that making semolina gnocchi is child’s play. Hot, sticky, polenta-like dough is spread on a baking sheet and chilled. Traditionally, round gnocchi are then cut out with a cookie cutter, but I find makeing square ones using a pizza wheel or sharp knife to be quicker and more efficient as there are no leftover scraps to re-use or discard. Round or square, the dumplings are placed on a baking sheet, sprinkled with cheese and baked in a hot oven until sizzling and crusty-edged. Although semolina gnocchi are often baked shingle style, I prefer laying them flat as they bake more evenly and develop more crunchy, crispy bits which for me are the jewels in their crown. And for make-ahead cooks, once ready to bake, the gnocchi can be refrigerated for 2-3 days--or frozen for at least six months--requiring only heating and browning to serve.

Experiment with various seasonings -- thyme, rosemary or sage instead of nutmeg. As for toppings, the gnocchi pair well with traditional tomato, béchamel, Bolognese and mushroom sauces and virtually any pesto or meat ragout. This dish is winter-perfect but when the weather turns warm, they are divine served straight up with nothing but a cold and crispy green salad alongside.


Makes approximately 54 gnocchi

TIME: About 20 minutes active work time. 1 ½-2 ½ hours for chilling and baking.

This is a large recipe. It can be scaled down and/or extra gnocchi can be wrapped well and refrigerated for several days or frozen for at least 6 months.


  • 6 cups whole milk

  • a scant ½ teaspoon freshly grated nutmeg

  • 2 ¼ cup fine semolina

  • 11 tablespooons unsalted butter, divided--8 tablespoons and 3 tablespoons--- cut into small pieces, plus more for greasing the pan

  • 11 tablespoons grated Parmigiano-Reggiano or Gruyere or a mixture of the two, plus approximately 3 ½ cups more for sprinkling.

  • 2 large egg yolks

  • 1 teaspoon fine sea salt or more to taste

  • ½ teaspoons freshly ground black pepper or more to taste


  1. Bring milk and nutmeg to a simmer in a heavy-bottomed saucepan over medium heat.

  2. Off heat, whisk the semolina in a steady stream.

  3. Reduce heat to low, and cook, stirring constantly with a wooden spoon until the semolina pulls away from the sides as a mass and a skin forms on the bottom of the pot, about 2-3 minutes.

  4. Remove from the heat and stir in 6 tablespoons of the butter, the grated cheese, and egg yolks. Stir well between additions to incorporate. Season to taste with salt and pepper.

  5. Pour the hot mixture onto a buttered aluminum foil-lined half sheet pan (approximately 18”x13”). If you don’t have an pan the right size, you can use multiple smaller pans or just spread a large piece of greased aluminum foil on the counter and form a rectangle approximately 18x12 on it.

  6. Spread--preferably with an offset spatula--to an even thickness somewhere between (½ inch – 1 inch). Let cool completely. Refrigerate for at least 30 minutes.

  7. Preheat the oven to 500 with rack in the highest position.

  8. Use a sharp knife or pizza wheel to cut the semolina into 2-inch squares.

  9. Lay the cut gnocchi at least 1/2-inch apart on a parchment-lined sheet pan or baking dish.

  10. Dot with the remaining 2 tablespoons butter and sprinkle with approximately 1 tablespoon of grated cheese per gnocchi. Bake until golden brown, about 10-15 minutes Pour off any excess butter and serve, 3 per person, optionally accompanied by quick tomato sauce or another sauce of your choice.


Makes approximately 5 cups of sauce

Time: About 15-20 minutes


  • 1 large onion, chopped

  • large pinch red pepper flakes

  • 3 tablespoons extra virgin olive oil

  • 2 28-ounce cans chopped tomatoes (preferably San Marzano)

  • 6 cloves of garlic, minced or pressed

  • 2 teaspoons fine sea salt or more to taste. Don’t undersalt

  • Large pinch of sugar

  • ½ teaspoon freshly ground black pepper

  • 1 cup roughly chopped basil


  1. In a large skillet sauté the onion until golden. Add the pepper flakes and stir for 30 seconds.

  2. Add everything else and cook over high heat, stirring frequently and vigorously--be careful that the bottom does not scorch--for 10-15 minutes or until enough water has evaporated that a good sauce consistency--a bit thicker than heavy cream-- is reached.

  3. Remove from heat and stir in basil. basil at the end. Adjust salt and pepper.


Sauce can be made ahead and refrigerated for at least a week or frozen for months. Reheat before serving


Gail Monaghan


About the Recipe

This tasty soup is my first choice holiday starter. Actually it's my first choice winter starter flat out, with its chive, green apple (WITH skin) and pink peppercorn garnish shouting out Christmas Dinner red and green.

Color scheme, however, is only one of its many attributes. First of all it is replete with exotic deliciousness. Everyone--dinner guests and cooking students alike--loves it (even cauliflower-haters), but no one can quite figure out what's in it. Cauliflower, apples, onions, garlic, curry powder and saffron threads combine to create a mouth-watering mystery, a luscious result not resembling what it "should" taste like.

Another plus: this seemingly super rich and filling soup is virtually calorie-free, containing nothing less than 1/4 teaspoon of butter per serving. Loosely adapted from Daniel Boulud, my recipe replaces his cup of cream with stock. Surprisingly, the substitution barely diminishes creaminess while dramatically enhancing flavor. Even when you insist, no one will believe it's a diet dish. And not to be sneezed at, the low-calorie profile is particularly appealing before a holiday goose or prime rib.

Last but certainly not least at this too-busy time of year, this award-worthy starter can be made several days in advance, refrigerated and then reheated for serving. AND it freezes brilliantly. I always double or triple the super easy recipe and freeze to thaw for a soup and salad Sunday supper or as a first course before a simple roast chicken or a steak work week dinner. In the short run, however, it is highly recommended for your Christmas Dinner table!




  • 6 cups or more good chicken stock

  • 2 tablespoons butter

  • 2 medium onions, chopped

  • 3 cloves garlic, chopped

  • 4 teaspoons Madras or West Indian curry powder (or more to taste)

  • 1/2 teaspoon saffron threads or 2 pinches saffron powder

  • 2 large apples, cored and cut into large dice

  • 2 large heads cauliflower, greens and stem discarded, head broken up

  • 4-6 tablespoons minced chives (garnish

  • 2 organic Granny Smith apples cut into small dice (skin left on)

  • about 3 tablespoons pink peppercorns, crushed (for color but also for taste) 6 tablespoons pomegranate seeds can be substituted.

  • Salt and freshly ground black pepper to taste

  • Freshly squeezed lemon juice, optional


  1. Melt the butter in a large sacuepan over medium-low heat.

  2. Add the onions, curry powder, and saffron and sweat for 2 minutes, stirring often.

  3. Add the garlic and sliced apple and sweat for another 5 minutes, stirring often.

  4. Add the cauliflower and chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes.

  5. Transfer the soup in batches to a blender and purée at high speed until very smooth.

  6. Add salt and pepper to taste.

  7. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. Taste and adjust seasoning. Add a bit of lemon juice if desired

  8. Garnish with chives, apple dice and crushed pink peppercorns.