Veal Scallops with Lemon and Capers

Adapted from The Gourmet Cookbook, Edited by Ruth Reichl

This is a family staple.  It involves almost no prep and cooks in no time.  It is totally elegant in appearance and taste.  My kids actually jump up and down when they find out this is for dinner.   Read more

Cranberry-sauced Chicken with Parsnips and Orange

Adapted from In a Vermont Kitchen by Amy Lyon and Lynne Andreen

I picked up an author-signed copy of In a Vermont Kitchen in a discount bin at a resort in Vermont about 10 years ago.  I had just developed an interest in the idea of cooking and thought the recipes sounded pretty good.  Because I was a culinary idiot at that time, most of the books I bought back then I have since discarded- figuring out that the recipes in them were not so great. This is one of the few cookbooks from that era that has survived in my cookbook library. Read more

Dean & Deluca Roast Chicken

Adapted from The Dean and Deluca Cookbook by David Rosengarten

I’ve been making this dish for almost 10 years now- way before I was an experienced cook.  It is one of very few recipes I make routinely.  The meat is incredibly juicy and full of the flavors of the spices.  The sauce is so simple and beautiful. Read more

Elemental Marinara

I love the easy quality of this sauce.  It is simple to make and pairs with everything.  Because I haven’t added any really assertive flavors, I always have the option of adding onion or roasted garlic or mushrooms or olives later.  I make this in big batches and freeze it in two and three cup portions in vacuum-sealed bags. Read more

Kaddo Bourani

There’s a fantastic Afghan restaurant called Helmand’s with outlets in both Baltimore and San Francisco, fortunately for me.  While I’m sure there are other delicious items on the menu, everyone I know insists on ordering the sweet pumpkin with meat and yogurt sauces called Kaddo Bourani.  It’s simple to make, and surprisingly delicious given its few ingredients. Read more

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