from Bob Salsman Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more. ½ cup mayonnaise ½ cup sour cream 2 tablespoons red wine vinegar 2/3 cup sugar 2 tablespoons dill weed Salt and pepper to taste 1 pound … Continue reading Spinach Noodle Salad
You don’t like beets, you say? Try them this way. Beets – best from the farmer’s market, any color Olive oil Salt or pepper (optional) Preheat oven to 350 degrees. Choose fresh, firm beets in season. Trim tops and lightly peel. Brush with a good olive oil; place on shallow baking sheet and season if desired. Roast until beets are fork-tender. Depending on the size … Continue reading Roasted Beets
This salad is fabulous in the summertime when you have fresh tomatoes and basil from the garden or farmers’ market. 2 cups fresh tomatoes, diced 1 teaspoon roasted garlic 3 tablespoons basil, julienned ¼ cup balsamic vinegar Salt Pepper 1 pound fresh basil 8 cloves garlic 2 cups olive oil ¾ cup Parmesan cheese 1 pound pasta Combine diced tomatoes, roasted garlic, julienned basil, vinegar, … Continue reading Summer Pasta Salad
Call them rings when they’re fat and straws when they’re skinny, but when sweet and tender Vidalia onions are available in the summer Carla feels the call to do some deep frying. 1-3 Vidalia onions Quart buttermilk Flour Lawry’s salt Vegetable oil* Thinly slice onions – a mandoline works best for this but they are lethal to fingers and knuckles. In a big bowl, cover … Continue reading Buttermilk Onion Rings
A 1960s throwback, but we loved it whenever we could talk Ania into making it. 2 chicken breasts 2 chicken thighs 2 chicken legs ½ cup flour ⅓ cup oil 1 teaspoon salt ¼ teaspoon pepper 1 16-ounce can chunk pineapple 1 cup sugar 2 tablespoons cornstarch ¾ cup apple cider vinegar 1 tablespoon soy sauce ¼ teaspoon ginger 2 cups chicken broth 1 green … Continue reading Chicken Waikiki
A little olive oil 1 pound baby potatoes, halved (about 3/4-inch pieces) 1-2 cloves fresh garlic, chopped 1 cup Italian salad dressing (Newman’s Own is our go-to) 2 teaspoons Italian seasoning 1 teaspoon oregano ½ teaspoon basil ½ teaspoon onion powder 1 cup (2 ounces) grated Parmesan Reggiano cheese or Pecorino Romano, divided into thirds Salt 4 large boneless, skinless chicken breasts (about 2 1/2 … Continue reading Crockpot Italian Chicken
1 cup boiling water 1 cup chopped dates ¼ cup butter, softened 1 cup white sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup chopped walnuts 1 cup flaked coconut ⅔ cup packed brown sugar 6 tablespoons butter ¼ cup heavy cream Preheat oven to 350 degrees; grease a 9×13 metal baking pan. You’ll be finishing the topping under the broiler, so don’t use a glass pan. Put dates in a small bowl, and pour boiling water over … Continue reading English Cake
This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch. 2 cups water 8 tablespoons butter 2 cups flour 3-5 eggs Pinch salt Cook water, … Continue reading Pâte a choux
It occurs to us, as we flip through our recipes, that we have an awful whole lot of recipes for turtle brownies, turtle bars, turtle cake, and the like. We have a similarly alarming number of recipes for brownies and variations thereto. This recipe, from Carla’s college friend Nathan Mills, is not only easy to make (make a small child feel useful by unwrapping all … Continue reading Turtle Brownies
