Recipes

Julie Hartigan’s Grandma’s Pasta Fagioli

My last post re-introduced our Guest Foodie column, providing insight into the points of view of almost top foodies — people who made a living in the field. That's where I wrote on Julie Hartigan, who mentioned trying this Pasta Fagioli recipe: "when you or someone you love needs a comfort food hug in a bowl." I had to try it. In Julie's free La Dolce Vita at Home booklet on her site, she wrote, "My grandma’s “Pasta Fazool” was my favorite comfort food dish as a little girl! (Fun fact: "Fazool" is Italian slang for "fagioli" or bean.) I give a glow-up version of the rustic Italian stew with [...]

By |2024-07-13T09:00:50-04:00July 12th, 2024|Entrees, Recipes, Starters|0 Comments
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Paper Plane Cocktail Recipe

While in Washington, DC, staying with my friend Scot, he offered me a Paper Plane, his new summer easy-to-make cocktail. He recently started experimenting with cocktails when he moved from beer and wine to liquor. Along the way, he discovered this easy-to-make cocktail with equal parts of each ingredient. The Paper Plane is less effervescent than an Aperol Spritz and lighter than a bourbon-forward Old Fashioned.  It is delicious and refreshing. Perfect for warm weather. It consists of equal parts of four ingredients: bourbon, Aperol, fresh lemon juice and Amaro Nonino Quintessentia, an orange bittersweet liqueur infused with herbs. We used an ounce of each. So simple and so tasty. [...]

By |2024-06-30T14:41:45-04:00June 23rd, 2024|Recipes, Starters|0 Comments
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GREAT GIFT: Stirring the Pot, A Fundraiser for Les Dames d’Escoffier NY Scholarship Fund

Les Dames d' Escoffier New York (LDNY), a group of the most influential and accomplished women in the food and wine world, introduced Stirring the Pot with members — called Dames — favorite recipes for everything from simple weekday meals to spectacular party dishes. Consider it as a hostess or holiday gift this season. Profits to benefit Les Dames d’Escoffier New York’s Scholarship Fund. Les Dames d’Escoffier New York is a 501c3 organization. Since 1977, LDNY has awarded more than $2 million in scholarships to over 1,000 recipients. If you’d like to donate to the Les Dames d’Escoffier New York scholarships, click here. We are a nonprofit philanthropic group that [...]

By |2023-11-08T07:58:32-05:00December 3rd, 2023|Breads, Sides & Salads, Entrees, Recipes, Starters|1 Comment
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Joy Bauer’s Turkey Reuben

One morning,  I caught my friend Joy Bauer — the health/nutrition expert for NBC's TODAY show and an RD, like me — doing her segment where she swapped ingredients to make a Reuben sandwich "more nutritious and still delicious." That classic sandwich features corned beef, Swiss cheese, sauerkraut and dressing between grilled, buttered slices of rye. Instead, Joy used lean turkey instead of the marbled fatty corned beef and skipped buttering and grilling the bread. Simple. That reminded me that I still had sauerkraut and Reuban dressing from a generous get-well food delivery that some friends sent from Katz's. The giant food delivery included a Reuben package of rye bread, [...]

By |2023-09-20T11:39:31-04:00September 19th, 2023|Entrees, Recipes|2 Comments
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Crispy Mac & Cheese Bites from Pam Brandon’s Delicious Disney

While dining with Pam Brandon Parks, my old Disney publicist, on a recent trip to Orlando, she rightfully boasted that her "Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth," one of the many cookbooks she co-authored for Disney, was #2 that day on the New York Times best-seller list right after "Spare!" Her recipe's headnote stated, "Wine Bar George is the only Master Sommelier-led wine bar in Florida, with a wine list that rivals any other in the world. And the food isn't an afterthought, with small bites and family-style dishes to pair with any pour. These Crispy Mac & Cheese Bites are [...]

By |2023-04-22T07:30:40-04:00April 15th, 2023|Recipes, Starters|1 Comment
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Moroccan Chicken

My friend Pat made this additive Moroccan Chicken for our recent book group; after that meeting, she kindly shared the recipe. With the enticing Moroccan aromas and fabulous flavors, I had to make it. Morocco, here I come! What follows is my adapted version of her recipe. It's a perfect one-dish meal, especially on a cold or rainy day, for you, your family or a crowd.   Moroccan Chicken Couscous Adapt the quantities and even types of veggies and dark-meat chicken in this recipe. Use what you have or what's available.  Do use all the seasonings for an enticing Moroccan flavor.   1 to 2 Tablespoons olive oil 4 - 6 [...]

By |2023-02-24T17:24:28-05:00February 20th, 2023|Entrees, Recipes|0 Comments
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My Favorite Basque Pintxos: The Gilda

The Gilda — a Basque-style tapa often served on a skewer — is one of the oldest pintxos in San Sebastian. The newly opened Bar Casa Vallés (Reyes Catolicos Kalea, 10, 20006 Donostia, Gipuzkoa, Spain) first served it in the '40s, named after the American film Gilda. It's a little bit spicy, a little salty, just like the Spanish-descended actress Rita Hayworth's character in the movie.  Jon, our local tour guide on a trip with Global Palate Adventures, took us to his social club, where his family and numerous others could entertain by either hiring a chef or preparing their food in the large kitchen. Jon introduced us to this pintxo, instructing [...]

By |2022-10-20T08:59:46-04:00October 20th, 2022|Recipes, Starters, World|0 Comments
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Red Beans & Rice

I like finding something in my pantry and then planning a meal around it. That's precisely how I came to make Red Beans & Rice for dinner one evening recently. I got those dried beans and a Louisiana spice mix at the Southern Food & Beverage museum when attending a Les Dames d'Escoffier New Orleans eating adventure. Since you don't have that spice mix, I listed the individual spices. Adjust the cayenne to make it spicy or mild. I did a quick soak of the beans before proceeding. After picking through the beans and discarding any discolored or shriveled ones, I put them in a saucepan, covered with lots of [...]

By |2022-10-02T15:15:00-04:00September 13th, 2022|Entrees, Recipes|0 Comments
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Sautéed Shrimp and Spinach from ELC (Express Lane Cooking)

Looking for something quick to make with shrimp other than scampi, I recalled my spinach and shrimp recipe created for my now-defunct daily syndicated column, Express Lane Cooking (ELC) with Andrews McMeel Syndication, formerly Universal Press Syndicate.  I'm proud to share it was the world's first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others. This published on October 25, 2001. In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for [...]

By |2022-05-09T11:56:36-04:00May 4th, 2022|Entrees, Recipes|0 Comments
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Anne’s Amazing Almond Toffee Crunch

One weekend while at my friend Anne's home in Mantoloking, she mentioned that we would make Almond Toffee Crunch to then pack in red and white striped boxes as party favors for a cocktail party we were having the following week for our ex.expat group. We made three batches before breaking it into pieces, boxing and tying with red ribbon! Anne had learned how to make the toffee from her friend Kathy when living in Hong Kong. Anne's Amazing Almond Toffee Crunch 1 cup (2 sticks) salted butter 1 cup granulated sugar 3 tablespoons water 1 heaping cup slivered almonds 1/2 cup ground almonds (NB: can make in a food [...]

By |2022-03-28T17:56:01-04:00March 22nd, 2022|Endings, Recipes|0 Comments
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Grand Marnier Cocktails at Daniel’s for Sous Vide Day (Today!)

I  jumped at the chance to attend the preview of International Sous Vide Day earlier this month at The Bar at Restaurant Daniel (60 East 65th Street). After saying hello to Daniel Boulud who was greeting arrivals, I headed straight to the bar where I met Grand Marnier Ambassador Xavier Herit making his perfectly balanced Manhattan Park, a sous vide twist on that classic cocktail. You may just  have to use your imagination as it's a bit difficult to repeat at home without the right equipment. Having had a few, I vouch the flavor was incredible. The event featured Chef Daniel Boulud's sous vide small plates and sous vide cocktails [...]

By |2022-02-01T13:51:52-05:00January 26th, 2022|Recipes, Starters|0 Comments
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Cocktail Hour: Jungle Bird, Chelsea + Jungle Bird Cocktail Recipe

A new friend from my recent Cancun trip was heading to the city from Philly for a modeling gig and suggested we meet while she was in town. We met at the Jungle Bird cocktail lounge. They have a limited menu. It's a place to drink, not to eat. Bring your earplugs if you have them. Yes, it's that noisy. The bar is based on the eponymous tiki drink ($15) said to be invented at the Kuala Lumpur Hilton in 1978. This cross between a Negroni and a daiquiri has only five ingredients. Rum, Campari, pineapple and lime juices and simple syrup.  The flavor elicited memories of many fun times [...]

By |2021-11-08T09:16:03-05:00April 24th, 2021|Big Apple Life, NYC Restaurant Reviews, Rambling, Recipes, Starters|2 Comments
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Summer Bounty Pasta and Brie

My friend Ellen called asking for a recipe I had given her many years ago. "The no-cook one with lots of fresh tomatoes and basil," she reminded me. I had just been thinking of that recipe as I walked through the Union Square Farmers' Market with whiffs of basil and tomatoes. Funny she should call to ask about it. When I made it recently, I realized that I can no longer tolerate uncooked garlic. I could 21 years ago when I tested this idea for my Express Lane Cooking column. If you also can't tolerate raw garlic but love the flavor, add whole crushed cloves to the bowl, removing and [...]

By |2020-08-25T00:07:13-04:00September 9th, 2020|Entrees, Recipes|0 Comments
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Escarole + Escarole and White Bean Soup

When I see a beautiful head of fresh escarole in the market, my mind goes into planning mode. With about 10 cups of coarsely chopped escarole from one head, I often make more than one meal from it.  First Pasta e Escarole then Escarole and White Bean Soup, the latter from my defunct daily syndicated column, Express Lane Cooking (ELC). In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). Then, after I tell you how to make the soup, [...]

By |2020-07-19T12:48:12-04:00July 15th, 2020|Entrees, Starters|0 Comments
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Introducing Escarole + Pasta e Escarole + Escarole and Bean Soup

I was introduced to escarole by a Florida Italian neighbor of my folks. After cooking by her side for about a week, I began my love affair with this amazing veggie. This recipe (and the escarole and bean soup that follows next week)  are from that cooking orgy. Like other leafy greens, this lettuce-like veggie packs heaps micronutrients and fiber with few calories. Escarole is a relative to endive, radicchio and other bitter greens. Before using, be sure to rinse the escarole thoroughly in a few changes of water because it can be quite sandy, like leeks. For this recipe, no need to dry before using. Just leave the water [...]

By |2020-07-04T09:19:33-04:00July 8th, 2020|Entrees, Recipes|0 Comments
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Pepper Vodka (and More) from “Beyond The North Wind” by Darra Goldstein

(Written before COVID-19 quarantine) When I received notice that my friend Darra Goldstein had unsubscribed from my NewsBite newsletter, I reached out to learn, "why?" and learned she wasn't unsubscribing, just eliminating duplication as she was getting it twice. During our email interaction, she had mentioned the upcoming publication of her latest book, Beyond the North Wind, another tome exploring Russian food. Darra is the founding editor of Gastronomica: The Journal of Food and Culture. She's also the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. I was looking for a simple recipe to share. She suggested the Pear and Carrot Relish, one of her favorite easy [...]

By |2020-07-08T15:13:34-04:00July 1st, 2020|Recipes, Starters|0 Comments
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“Nostalgia on a Plate” Meatballs For My Nephew’s Recipe Book

For newlyweds, I assemble a baker's dozen favorites from my syndicated columns and out-of-print cookbooks as the start of their recipe collection. For one of my nephews, I wanted to include his grandmother's potted meatball recipe. I had taken notes watching her make those famous sweet & sour meatballs. I did make them once from those cryptic notes yet never "kitchen-tested" a written version. Having warned him of such, my insides smiled when he wrote to me after making them, "Nostalgia on a plate." (Meatball photo by my nephew.) Hilda’s Sweet & Sour Meatballs Makes 6 to 8 servings. "I’m writing this recipe from notes I had from talking to [...]

By |2020-07-19T14:21:09-04:00June 23rd, 2020|Recipes, Starters|2 Comments
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A Favorite One-dish Meal: Jambalaya

There are as many recipes for jambalaya as there are cooks. I add chicken and andouille; you might add duck, shrimp or other seafood and different smoked sausages. My hot-and-spicy version is based on the one in my first cookbook, “Rice,” published in 1991, Harmony Books, co-authored by Joanne Lamb Hayes. We lucked out, having Harriet Bell as our editor. Make this your own by adjusting the quantities and types of ingredients. Jambalaya is my favorite dinner-party meal because I can do most preparation ahead. I do so through the addition of the broth, finishing to that point shortly before my guests arrive. While everyone is enjoying a cocktail and [...]

By |2020-06-04T09:24:03-04:00June 15th, 2020|Entrees, Recipes|0 Comments
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Choose Your Ingredients for This Macaroni Bake

On a Zoom call recently, someone mentioned baked ziti, which sparked memories of what Connecticut soccer moms' served when feeding a huge crowd of players and parents. That thought inspired me to create this recipe. Baked ziti can be quite forgiving, allowing you to vary the kind and quantity of ingredients. For this version, I cook the pasta in the sauce, lessening the cleanup.  If you have a large enough oven-proof skillet to fit all the ingredients — with space for the pasta to expand — use that. If not, use a 9 x 13-inch pan. For meat, I used the ground pork and andouille purchased at Union Square Farmers' [...]

By |2020-05-27T12:23:24-04:00June 1st, 2020|Entrees, Recipes|0 Comments
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River Cafe Pasta With Cloumage

Trolling online for recipes to use the Cloumage® I received from a fellow Les Dames d'Escoffier board member, I tripped over one purportedly based on an entree from the River Cafe. If you've never been, the River Cafe at 1 Water Street at the Brooklyn Bridge Park, is magical in setting, food and service. Like most restaurants, it is now temporarily closed. The lushness of the entrance is reminiscent of entering a country club. Luxurious and green. Inside affords you breath-taking views of Manhattan.  From what I had read, their tagliatelle was made with lemons, crème fraîche, arugula and Parmesan. It's simple: you just combine the crème fraîche (or substitute) [...]

By |2020-05-24T11:22:40-04:00May 24th, 2020|Entrees|2 Comments
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