Pan-fried Red Snapper with Chipotle Butter
Adapted from The Gourmet Cookbook, edited by Ruth Reichl
Aside from the fact that this is an impossibly easy and tasty dish, I’m offering this recipe to you to introduce you to the world of compound butters. Sounds fancy, eh? Nah. Read more
Pan-Roasted Grouper with Provençal Vegetables
Adapted from The Best of Cooking Light
This is my favorite kind of recipe. Elegant enough for a dinner party but simple enough for a weekday without skimping on nicely developed flavor. It works equally with grouper, cod or halibut. Snapper or salmon could be nice too. Read more
Pan-seared Pork Chops with Carmelized Red Onions and Sage
This is an incredibly simple preparation that offers wonderful earthy comforting flavors without being heavy. Read more
Parmesan-crusted Grouper
This dish can be made with any thin fish fillets. The key is that they need to be fairly thin or else the fish flesh won’t cook before the parmesan mixture burns. I love this dish as something easy and quick to throw together on the fly. Read more
Pork Medallions with Pan Gravy
This is the perfect cold-weather comfort food. Its delicious and re-heats beautifully because of its abundant pan sauce. This is one recipe I encourage all of my students to try because it offers an opportunity to practice so many essential techniques in one dish. I originally wrote this without ingredient amounts and with a great deal of descriptive detail to encourage students to use their own judgment when cooking. I’ve left in the detailed descriptions, which make this a great recipe for the uninitiated. Read more
Pork Shoulder Braised in Hard Cider
Adapted from Martha Stewart’s Cooking School
If you’ve had a baby or been sick over the last two years and I’ve brought you a meal, odds are good that it was either this recipe or Boeuf Bourguignon. I love both and always have lots in freezer because I make those two dishes in “The Fundamentals” program. Though I’m introducing all new recipes to that program next session (I personally need a change), I know I’ll always make a big batch for my freezer stash every fall. It is just so comforting in a way that’s somehow still fresh and bright. Read more
Boeuf Bourguignon
Adapted from Gourmet Magazine, March 2001
This is the classic French stew. So amazing and complex. I actually just served this for a dinner party of 17. It was perfect because I was able to do it a day ahead. Read more
Callaloo Soup
Adapted from The Soul of a New Cuisine, by Marcus Samuelsson
A few weeks before I taught a class on hearty greens with Kyle, I had acquired and been reading The Soul of a New Cuisine– a book about the foods of Africa. I noticed this recipe in part because it uses one of my favorite spice combos- cumin and coriander. Read more
Cranberry Pumpkin Muffins
Adapted from Gourmet Magazine, November 2008
Makes about 18 standard-sized muffins
I make these from the first change of the leaves in the fall until the snowdrops bloom. Read more
Kale Chips
Really? I mean, really? KALE CHIPS?!?
Yup. This is not like that recipe that the health nut mom with the hemp diaper bag gave you that you can only bring yourself to eat because they’re good for you. Kale chips are so good you’d want to eat ‘em even if they weren’t good for you. Read more
