This dense, moist cake is brushed with a tart, lemony glaze that soaks into the cake. It’s addictive! Try it with fresh strawberries or raspberries and some whipped cream or ice cream. Makes two 9 by 5-inch loaves; served 12 to 15 4 ½ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda […]
Sausage Stuffing with Fennel and Roasted Squash
April 4, 2012 by Leave a Comment
The richness of the sausage is a great match for bright, fresh fennel and sweet squash. Photo to the left by Tim Morris Makes 8-10 servings Nonstick vegetable oil spray 4 cups ½- to 3/4-inch cubes peeled, seeded butternut squash (from one 1 ¾-pound squash) ½ cup (1 stick) unsalted butter 3 cups chopped onions (about 1 pound) 2 cups chopped celery (4 […]
Herb & Onion Stuffing
April 4, 2012 by Leave a Comment
This classic stuffing is also good made with six cups of cubed cornbread in place of six cups of the pain rustique. Photo to the left by Tim Morris. Makes 8 to 10 servings ½ cup (1 stick) unsalted butter 3 cups chopped onions (about 1 pound) 2 cups chopped celery (4 to 5 stalks) ¼ cup chopped fresh Italian parsley 2 tablespoons chopped fresh sage […]
Dried Cranberry, Apricot & Fig Stuffing
April 4, 2012 by Leave a Comment
This light stuffing is a nice counterpoint to the many rich dishes on the Thanksgiving table. Photo to the left by Tim Morris. Makes 8 to 10 servings 1/2 cup (1 stick) unsalted butter 3 cups chopped onions (about 1 pound) 2 cups chopped celery (4 to 5 stalks) 1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes […]
Wild Mushroom & Spinach Stuffing
April 4, 2012 by Leave a Comment
Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational. Photo to the left by Tim Morris. Makes 8 to 10 servings ¾ cup (1 ½ sticks) unsalted butter, divided 1 tablespoon olive oil 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into ½-inch dice (about 9 cups) […]
Tuscan Tuna & White Bean Salad
April 4, 2012 by Leave a Comment
Tuna and White beans are a classic combination—and a delicious one. This salad is good on its own as a side, or spooned over a mixed greens or wilted spinach. Serves 4 Juice of 2 lemons 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 1 […]
Grilled Turkey Burgers with Sweet Pickles
April 4, 2012 by Leave a Comment
I use bread crumbs and herbs to bind the turkey meat for these burgers like I would if I were making meatloaf or meatballs. Turkey meat, which has less fat and less flavor than ground beef, needs the extra flavor and texture these ingredients add. I like to serve them on whole-wheat buns to keep […]
Pan-Seared Salmon with Sweet & Spicy Asian Glaze
April 4, 2012 by Leave a Comment
Salmon is one of those foods, like a boneless and skinless chicken breast, that everyone seems to like. This Asian-inspired marinade gives the tried-and-true fish new life. Photo to the left by Quentin Bacon. SERVES 4 Marinade Juice of 1 orange 3 tablespoons rice-wine vinegar 2 tablespoons reduced-sodium soy sauce 2 tablespoons olive oil 1 […]
Warm Sourdough Bread Salad with Chicken and Pine Nuts
April 4, 2012 by Leave a Comment
Bread salad is a traditional Italian way of making use of a day-old chunk of bread. I added shredded cooked chicken to this and tossed it with a heap of greens to turn it into a meal. Dried currants and pine nuts are added together to many savory dishes in Sicilian cuisine. It’s a really […]
Linguine with Spicy Chorizo and Goat Cheese
April 4, 2012 by Leave a Comment
I make this using Spanish chorizo, which is a hard, cooked sausage that can be sliced. Mexican chorizo is soft and needs to be cooked. If you can’t find Spanish chorizo, use Mexican chorizo or spicy Italian pork sausage in its place. Crumble the sausage instead of slicing it, and be sure to cook it […]