Archive for August, 2016

Veal Chops with Balsamic Vinegar Sauce


I got this recipe from a 1986 House Beautiful magazine article called “Easy Does It” and used it for catering private dinners. Twenty years ago a veal loin chop, which looks like a baby t-bone, was quite the extravagance; nowadays…

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Not Your Mother’s Microwave Risotto with Asparagus and Mushrooms


Purists might declare this a travesty, but when time is of the essence, risotto made in the microwave is just one of those surprise modern technique substitutions that really works. I always love risotto, but often, especially on weeknights, I…

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Alice Medrich’s One Layer Fudge Cake

This beautiful one-layer cake has the wonderful, fluffy texture you expect to get from boxed cake mixes, but with a made-from-scratch flavor they never touch. There are no artificial ingredients. It takes the same amount of time to mix as a box mix.

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French Yogurt Cake with Marmalade Glaze

This is a quick bread that has been a home baker’s delight for many years. It is easy as it utilizes basic methods and tastes like a whole lot more. The yogurt makes it tender. Dorie Greenspan brought it back…

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Fruit Crisps A to Z (Apple to Zucchini)-Summer

If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp. Crisps are essentially deep-dish fruit pies, a good two to three inches of cooked fruit filling, without the fuss of a top or bottom crust. It sports a top coat layer of enticingly-sweet flour, sugar, and butter crumbs called a streusel.

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Mrs. Dandamooti’s Tandori Chicken Legs


Mrs. Dandamooti was one of my good friend and cookbook author Jacquie McMahan’s fellow soccer moms years ago. At one of the post-game feeds for the team, she made these spicy-red oven-roasted drumsticks, which were promptly hailed one of the…

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Alice Medrich’s Clarified Butter in the Microwave/Ghee in the Slow Cooker

Here’s an easy method for clarifying butter that yields more than the traditional saucepan method does and with less fuss, the method developed by the cooking genius of Alice Medrich. The butter is cut into several chunks and melted it…

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Wine-Poached Salmon with Dill


Word is that there is a lot more salmon coming since the three year moratorium giving time for the fishery to build up its stock again is lifted for salmon fishing on the West Coast. There are never enough recipes…

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The Baker: Great Aunt Anna’s Irish Soda Bread

There have been epistles written about Irish soda bread. This recipe is from my family and it still is the best. Makes great toast, crunchy and tastes just like an English muffin.

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The Microwave: Tokyo Clam Chowder


White clam chowder remains one of the classic American soups, once regional, now transcontinental. There are Santa Cruz boardwalk clam chowders, Miami clam chowder, Nantucket clam chowder, Fire Island clam chowder, Chicago clam chowder, and of course, a New York…

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