When not developing Recipes for Health, Martha Rose Shulman can be found ghost writing cookbooks on pastry. If you’re already familiar with Shulman and her cookbooks on healthy eating, you may find this an intriguing yet…
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Thin and Crispy Cornbread
In many a glossy food magazine, you’ll see cornbread, served directly from the skillet in thick, golden wedges. These look nothing like April McGreger’s Mississippi grandmother’s thin & crispy cornbread. The crunch to tender ratio is…
Brown-Sugar Paste With Crispy Bread Crumbs
Ingredients ¾ cup (packed) dark brown sugar ¼ cup Dijon mustard 3 tablespoons olive oil (extra-virgin) 2 cups coarse fresh bread crumbs (make from rustic white bread) Preparation Stir the sugar and mustard into a smooth…
Potato and Sorrel Gratin
When offered sorrel from a friend’s garden, I’m always happy to accept. This green leafy vegetables’ tangy flavor is lovable, and is an instant buy from a farmers’ market. Not much is required to contribute a…
Apple Compote
The perfect accompaniment to French potato pancakes, this vanilla apple compote is sinfully delicious. Ingredients 1 tablespoon butter (unsalted) 4-6 Honeycrisp or Granny Smith apples (peel, core, cut into ½ in pieces) (Should get 6 cups…
Petits Pois de L’Oustau de Baumanière
Ingredients 1 ½teaspoons olive oil (extra virgin) 1 tablespoon butter (unsalted) 2 ounces pork belly, sliced & uncured, or bacon (dice into ¼ inch pieces) 3 scallions, (use only white/light green parts, save the rest for…
Chicken Cutlets Stuffed with Cheese and Ham
This recipe comes from chef Alexandra Raij who based it on a Spanish dish called flamenquines, a dish where chicken breasts are stuffed with a delicious mix of ham & cheese before being rolled up, egg…
Buckwheat Blini
Many savory toppings are a perfect accompaniment to blini, such as caviar or smoked fish. For simple elegance, look no further than drained yoghurt, salmon roe and smoked salmon (½ pound per batch of blini will…
Braised-then-Baked Ham
This recipe by Julia Child for cooking a whole ham was featured in a New York Times article by Julia Moskin, exploring the predicament of making a flavorful Easter ham. The secret is to braise the…
Shrimp Jambalaya
This chill take on the well-known New Orleans shrimp stew comes together in roughly an hour, allowing you to get a taste of the Big Easy on any weeknight. A quickly made slurry of onions, bell…