Classic Roast Chicken with Pan Gravy
In January 1955, I began to experiment with chicken cookery. It was a subject that encompassed almost all the fundamentals of French cuisine, some of its best sauces, and a few of its true glories. Larousse Gastronomique listed over two hundred different chicken recipes, and I tried most of them… But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.
— Julia Child, excepted from My Life in France
I heartily concur. Though I have seen a bajillion recipes for all kinds of ways to roast chicken, three times out of four no preparation can hold more appeal to me than this. This simple preparation showcases the perfectly chickeny flavors of the pastured birds I am so fortunate to be able to get from my farmer’s market buddy, Steve. Read more
Duck Breasts with Cassis and Raspberries
Based on a recipe from The Food of France, by Maria Villegas & Sarah Randell
I’ve made this several times for small dinner parties (4 to 8 servings). It is simple but also beautiful, elegant and delicious. You can converse at the same time you cook, especially if you mix the seasonings and wine/cassis mixture ahead of time (do the cornstarch at the last minute). Consider serving with mashed potatoes and a green vegetable. The duck is so beautiful and flavorful on the plate that you really want simple sides that don’t compete with it. Read more
Collard Greens with Bacon and Garlic
Thinking you should get your family to eat more hearty greens? Initiate them with this recipe. Collards aren’t as bitter as many of the other greens and they have a nice texture. You can cut them into a chiffonade and amuse your kids with “green noodles.” Best yet, with bacon in the mix, everyone will be that much more open-minded. Read more
Burger Buns
Adapted from the King Arthur Flour Baker’s Companion
To many people, making homemade burger buns might be what defines me as a culinary lunatic. Actually, I only made them because of my unwillingness to cross the threshold of a grocery store more than once a week. I was thinking about dinner one afternoon and had a hankering for burgers. I didn’t have any buns and I wondered how difficult it would actually be to make my own. No big deal, actually. Read more
Chicken with Pineapple and Mint
Adapted from the San Francisco Chronicle, probably May 15, 2002. I suspect it is a Mark Bittman recipe.
I found a newspaper clipping that included this recipe hidden in plain sight while looking for something in my recipe notebook. I still wonder why it took me six years to actually make it. This is fantastic. Simple. Delicious. The kids all loved it. Serve it simply with brown basmati rice and you have an amazing one-dish dinner. Like anything with a sauce, this would be a great candidate for freezing. Read more
Chard Brunch Casserole
This is one of my go-to recipes for brunch or even a light dinner. Read more
Crepes
Adapted from The New Making of a Cook, by Madeline Kamman
Two years ago, my then 6-year old daughter proclaimed to me that, “Crepes are our family food.” I knew exactly what she meant. We have been coming together on Saturday mornings over crepes for as long as she can remember. They are a tradition for us. We fill them with warm jam, drizzle them with fruit sauce and – when my jeans have been getting too tight – simply squeeze lemon juice over them. Read more
Lemon Rosemary Marinated Halibut
Adapted from Canyon Ranch Cooking, by Jeanne Jones
I was a bit freaked out at the idea of marinating delicate fish flesh in such an acidic marinade when I first read this recipe. I was really surprised that it didn’t damage it. I gave it a 2 hour marinade and would hesitate to go longer. The flavor of this is nice and simple. This would be a great dish to serve along-side a more complex side, such as a vegetable and orzo medley or pasta with pesto. Read more
Minestrone Soup: The Reshoot
Adapted from Summer Minestrone with Pesto recipe from Bon Appetit, August 2004
When we lived in Greenwich, we had a regular Sunday night ritual of going to a local pizza place, Bella Nonna, which had a variety of Italian dishes that were very tasty and wonderful, ebullient Italian service. They made a killer minestrone with vegetables that were never overcooked, pasta that was perfectly al dente and a fresh, vegetal flavor. When we moved to Chicago, I yearned for that minestrone and spent about 6 months working on it until I got it. This is a fantastic way to use the bounty of the summer garden. Read more
Oven Fries Three Ways
Oven fries are heaven. They’re better than the deep-fried version because the roasting process amplifies the potato’s flavor. I’ve used heirloom variety starchy potatoes for oven fries and have been astonished by how delicious they can be. You absolutely must use a starchy potato- like a russet- for oven fries. Low-starch varieties will be too squishy when picked up. Read more
