Recipes

Beverly’s Chicken Chili     Let’s begin with this chili, which can certainly be included as a casserole . . . if you have any left over!     I’m guessing this serves six to eight. Olive oil 1...
Vietnamese Chicken     This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.   ...
Whole salmon fillet 1 lemon Rosemary, dill, or other herbs Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place some herbs on the fish. Seal the fillets well in the foil packet, and place in the top rack...
Danny and Barbara’s Best Trout Recipe     This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature...
Freekeh Salad with Apricots, Grilled ­Halloumi, and Zucchini     This salad is from my new favorite cookbook, “Salad for Dinner” by Jeanne Kelley. She suggests substituting dried apricots when fresh are not...
George’s Favorite Greek Roasted Potatoes With Lemon and Bay Leaves     This recipe from Helen Tsanos Sheinman’s “Love, Laughter, and Lunch” is her brother George’s favorite recipe for Greek roasted...
Eggs Benedict     This recipe for eggs Benedict is simple.  If you prefer to not make your own hollandaise sauce, I recommend using the easy Knorr packaged version, just adding some lemon juice and a pinch of cayenne pepper to...
David’s Fresh Squid With Rosemary and Balsamic Vinegar     Serves three to four. 11/4 lbs. squid, cleaned, with tentacles 2 cloves garlic, minced 2 Tbsp. olive oil 1 Tbsp. balsamic vinegar 2 Tbsp. fresh rosemary,...