Butternut Squash With Ginger and Rosemary
Here’s the recipe, again, for my oft-repeated butternut squash. I got it from my Korean stepmother-out-law. Figure that one out.
6 cups cubed butternut squash
2 Tbsp. grated...
Abraham Lincoln’s Favorite Chicken Fricasee
This recipe is from one of my favorite books, “The First Ladies Cookbook,” which is “compiled and edited by outstanding culinary and historical Authorities.”
Mary’s Pie Crust
This is Mary Schoenlein’s most excellent pie crust recipe.
Makes one double-crust pie, enough for an eight or nine-inch pan.
2 cups flour
1 tsp. salt
1 Tbsp. sugar
10 Tbsp. butter, chilled and cut into small...
Contest-Winning Vegetarian Chili
Everyone should have a vegetarian chili recipe in his or her repertoire. This recipe is fairly simple and comes from Marilyn Barilleaux of Bothell, Wash., via the Taste of Home website. I think some cooked...
Frito pie is common in Texas. It is served inside the small-size Fritos bag, slit open, with chili and condiments dumped on top.
Serves one guilty person.
1 single-serving bag of Fritos
1/2 can Hormel chili (You could make your...
Split Pea Soup
This is a version of split pea soup I kind of made up this weekend. I didn’t have a ham hock or chunk of salt pork so I substituted two slices of bacon and some high quality ham bits. If you want to get some smoky flavor...
This recipe is more of a guideline for making T.’s version of pissaladiere. This amount will cover four squares of lavash bread.
1 14-oz. can of diced tomatoes
2 tins of anchovies, including oil
1/2 cup pitted...
These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”
Serves 8 to 10.
10 medium potatoes
2 medium onions
Bolero Carrot Gyoza
Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well...
Roasted Root Vegetable Salad With Marcona Almonds
This recipe is a shortened version of Laurent Tourondel’s from his “Fresh from the Market” cookbook. It’s the Marcona almond dressing and lemon zest that make this sing...