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
