Category Archives: Recipes

Corn and Cheddar Cheese Chowder (Anne Spencer)

Saute in 2 T butter or olive oil:
2 cloves garlic, chopped
medium onion, chopped
4-5 medium potatoes, cut into 1/2″ dice, approximately.
2 bay leaves
1/2 tsp sage
1 tsp cumin

Barely cover with water. Bring to boil, then simmer until the potatoes are tender.
Add 1  pck frozen corn (you can add straight from the freezer). Cook until corn is thawed.

In the meantime, prepare a cheese sauce:

4 T butter
1/3 cup flour
1 1/2  cups whole milk
2-3 cups shredded cheddar cheese (6oz)
1/4 cup white wine

Make cream sauce with butter, flour and milk. Pour into potatoes and corn mixture.
Add cheese and wine, salt and pepper. Stir and heat. You can also add a bit of red pepper flakes.

This is also good with bacon (fry and then add at the end) or ham – added anytime.

Thai Chicken Soup

6-8 as an appetizer, 4 as a main course

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.


  • 1teaspoon vegetable oil
  • 3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
  • 3 large shallots , chopped
  • 8sprigs fresh cilantro leaves , chopped coarse
  • 3tablespoons fish sauce
  • 4cups low-sodium chicken broth
  • 2 (14-ounce) cans coconut milk , well-shaken
  • 1tablespoon sugar
  • 1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
  • 1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
  • 3tablespoons fresh lime juice from 2 to 3 limes
  • 2teaspoons red curry paste (Thai)
  • Garnish
  • 1/2cup fresh cilantro leaves
  • 2 serrano chiles , sliced thin
  • 2 scallions , sliced thin on bias
  • 1 lime , cut into wedges


  1. 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
  2. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
  3. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Apple-Pecan Muffins (Ellie Krieger)

3/4 cup plus 2 T packed dark brown sugar

1/4 cup chopped pecans

1/2 tsp cinnamon

1 cup flour

1 cup whole-wheat flour

1 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

2 eggs

1 cup unsweetened applesauce

1 tsp vanilla

3/4 cup buttermilk

1 apple, cored, peeled, and cut into 1/4-inch pieces


Preheat oven to 400 degrees. Prepare 12-cup muffin pan.

In a small bowl, mix together 2 T of the brown sugar, pecans and cinnamon. Set aside.

In medium bowl, whisk together both flours, the baking soda, and salt.

In a large bowl, whisk the remaining 3/4 cup brown sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently stir in the apple pieces.

Pour the batter into the muffin pan, filling each about 2/3 full, and sprinkle evenly with the pecan mixture. Bake 20 minutes.

Let cool on wire rack for 15 minutes and then remove from pan.

Petticoats (Kathy Knelleken)

1 cup butter

1 cup powdered sugar

1 tsp vanilla or almond extract

2 1/2 cup flour

1/4 tsp salt


Cream together the butter, powdered sugar, and vanilla or almond extract. Add the flour and salt. Roll the dough into a 2-inch diameter log, wrap in wax paper, and chill. Cut into 1/8-inch cookies and bake at 400 degrees for 8-10 minutes.

The cookies can be iced. Mom typically makes light green and pink icing for these cookies. Cream together butter and powdered sugar, adding enough cream and vanilla or almond extract for a spreadable icing. (One must guess on the quantities here.)

Snowballs (Kathy Knelleken)

1 cup butter

1/2 cup powdered sugar

1 tsp vanilla

2 1/4 cup flour

1/4 tsp salt

3/4 cup chopped nuts, typically walnuts


Cream together the butter, powdered sugar and vanilla. Add the flour and salt and mix until the dough starts to come together. Add the nuts. Roll into 1-inch balls and bake at 400 degrees for 10-12 minutes. They should not get brown.

While they are still warm roll them in powdered sugar. Let them cool completely and roll in sugar again.

Honeyed Almond-Cherry Shortbread

1 cup dried cherries, coarsely chopped

2 T dry sherry

1 T finely grated orange zest

1/2 cup honey

1 cup plus 2 T unsalted butter, softened

2 cups lightly toasted sliced almonds

1 3/4 tsp course salt

1/2 tsp vanilla

3/4 cup confectioners sugar

2 1/2 cup flour


1. In a bowl, toss to combine dried cherries, sherry, and zest. Let stand about 1 hour, stirring occasionally, or refrigerated, covered, cup to 1 week.

2. Cook honey and 2 T butter in a saucepan over med-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, 1/2 tsp salt, and the vanilla; stir to coat completely. Spread on a parchment-lined baking sheet. Let cool 30 minutes, then coarsely chop.

3. Beat remaining 1 cup butter and the confectioners sugar with an electric mixer on med-high until pale and fluffy, 3-4 minutes. Add macerated cherries, and mix until combined. Reduce speed to low, add flour and remaining 1 1/2 tsp salt, and mix just until dough comes together. Add honeyed almonds, and mix just until combined.

4. On a piece of parchment, shape the dough into a 16-by-2 1/2-inch rectangular log, pressing edges with a ruler to shape. Wrap in parchment, and chill 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic, up to 3 months; thaw overnight in the refrigerator before using.) Cut dough into 1/4-inch thick slices and arrange on parchment lined baking sheets. Chill 1 hour.

5. Preheat oven to 300 degrees. Bake, rotating sheets halfway through, until cookies are golden and set, 30-35 minutes. Let cool completely on sheets on a wire rack. Cookies can be stored in an airtight container at room temperature up to 5 days.

Pan-roasted broccoli

Serves 4

Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.

3tablespoons water
1/4teaspoon table salt
1/8teaspoon ground black pepper
2tablespoons vegetable oil
1 3/4pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)


1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.

2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

Cajun Pacific Snapper Tacos (Junior League of Seattle)

1 T paprika

2 tsp dried thyme

2 tsp dried oregano

1 1/2 tsp salt

14 tsp cayenne pepper, or to taste

1/2 tsp black pepper

12 tsp white pepper

4 skinless snapper fillets (we used tilapia)

1/4 cup canola oil, more for brushing

12 soft corn tortillas, lightly steamed

2 cups shredded lettuce

2 cups seeded, chopped tomatoes


2 limes, quartered


1 cup sour cream

finely grated zest of 1 lime

2 T lime  juice

2 T chopped cilantro

1/4 tsp salt

dash hot pepper sauce, more to taste


For the sauce: stir all ingredients together and add hot pepper sauce to taste. Set aside

Stir together the paprika, thyme, oregano, salt, cayenne pepper, black pepper, and white pepper in a small bowl. Brush both sides of each fillet with oil and coat 1 side with the spice mixture. Heat 2 T of the oil in a large nonstick skillet over high heat. When hot, add the fish to the skillet spice side down and cook until nicely browned, 3-4 minutes. Turn the fish and cook until firm and opaque through, but not dry, 3-4 minutes more. Add more oil if needed during cooking.

Put 3 tortillas on each plate, overlapping only slightly. Break the fish into bite-sized pieces and divide it among the tortillas. Spoon some of the sauce over the fish, top with the lettuce, tomatoes, and salsa.

Hummus with Yogurt and Lemon

2 large garlic cloves

1 15-oz can garbanzo beans, drained and rinsed

2 T plain yogurt

2 T tahini

2 T lemon juice

1 tsp cumin

pinch of salt

~3 T water as needed for the consistency you like


Mince garlic in processor. Add remaining ingredients (minus the water); blend until puree forms. Add water as necessary for desired creaminess. Season as needed.

Country French Omelet (Ina Garten)

1 T olive oil

3 slices thick-cut bacon, cut into 1-inch pieces

1 cup (1-inch diced) unpeeled Yukon Gold potatoes

salt and pepper

5 eggs

3 T milk

1 T butter

I T fresh chopped chives

Preheat oven to 350 degrees

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. (I use a cast iron.) Add the bacon and cook for 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in a pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes (this took longer for me, probably 20 minutes), until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/4 tsp salt, and 1/4 tsp pepper together with a fork. After the potatoes are removed., pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a platter and serve hot.

Peach Kuchen

1/2 cup butter

1/3 cup sugar

2 T light brown sugar

1 egg

1/2 tsp vanilla

1/4 tsp almond extract

1 1/2 cup flour

1 tsp baking powder

3/4 tsp salt

2 firm-ripe peaches

2 T sugar


Make the shell: In a small saucepan cook the butter over moderate heat until golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter can be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temp before using.) In a bowl cream together the browned butter, sugar, brown sugar and beat in the egg, vanilla, and almond extract. Into a bowl sift the flour, baking powder, and salt and beat the dough until it is just combined. Chill dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim.

In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375 degree for 30 minutes. Let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temp.

Corn and Pepper Salad (Moosewood)


1/4 cup lime juice

3 T olive oil

2 T minced cilantro

2 garlic cloves, minced or pressed

dash of Tabasco or other hot pepper sauce

1/4 tsp salt


1 15-oz can of corn or fresh corn

1 cup sliced radishes

1 red bell pepper, diced

1 cup thinly sliced celery


In a serving bowl, whisk together all the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temp or chilled.

Peach Melba Pie (Chow Recipe of the Day)

For the press-in crust:
1 1/2 cups all-purpose flour, plus more as needed
1 teaspoon granulated sugar
1/4 teaspoon fine salt
8 tablespoons cold, unsalted butter (1 stick), cut into small pieces, plus more for coating the pan
4 to 5 tablespoons ice water

For the filling:
2 pounds ripe peaches, pitted and cut into sixths (about 6 cups)
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
1 teaspoon freshly squeezed lemon juice
2 pints raspberries (about 12 ounces)
2 tablespoons cornstarch

For the streusel:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon fine salt
4 tablespoons cold, unsalted butter (1/2 stick), cut into small pieces


For the press-in crust:

  1. Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
  2. Combine the measured flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add the butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons of the ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
  3. Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until the dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
  4. Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
  5. Place the crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let the crust cool slightly on a wire rack. Return the baking sheet to the oven.

For the filling:

  1. Combine the peaches, sugars, vanilla seeds or extract, and lemon juice in a large, nonreactive bowl and gently mix. Add the raspberries and cornstarch and toss to coat. Transfer the filling to the crust and place the pie on the hot baking sheet. Bake until the peaches are just beginning to brown, about 30 minutes.

For the streusel:

  1. Meanwhile, combine all of the streusel ingredients except the butter in a medium bowl and mix until evenly incorporated. Add the butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
  2. When the pie is ready, remove it from the oven and reduce the temperature to 375°F. Sprinkle the streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is browned, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.

Vietnamese Noodle Salad (Moosewood)

8 oz wide rice noodles


1/4 cup lime juice

1/4 cup vegetable oil

2 T dark sesame oil

1 tsp Chinese chili paste, or to taste

1/4 cup chopped basil and/or cilantro

1/2 tsp salt

(I think it needs a little sugar or honey)


1 cucumber

1 carrot

4 scallions

4 oz seasoned tofu

toasted peanuts


Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.

Meanwhile, in a large bowl, whisk together all the dressing ingredients. (For a smoother dressing, puree in a blender. For a richer dressing, add half a cup of coconut milk and a couple tablespoons of peanut butter.) Prepare the veggies and tofu and add them to the bowl with the dressing (I doubled the amount of cucumber and carrots): Peel, halve, and seed the cucumber, and then cut the halves into 1/4 inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.

Easy Baked Tofu (Moosewood)

1 cake firm tofu (16 oz)

Basic Marinade

1 T vegetable oil

1 T dark sesame oil

3 T soy sauce

2 tsp grated peeled ginger root (optional)

1 garlic clove, pressed (optional)


Preheat oven to 400 degrees. Cut the tofu into slices, cubes, triangles, or sticks (I did sticks). Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or a variation on ingredients) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30-40 minutes. Serve hot, at room temp or chilled.

Spinach Polenta Topped with Tomatoes (Moosewood)

Spinach Polenta

2 cups water

2 cups milk

1 tsp salt

1 cup polenta cornmeal

1 cup grated parmesan

8 oz fresh baby spinach

Fresh Tomato Topping

4 large tomatoes or 8-10 plum tomatoes

2 garlic cloves, minced or pressed

2 T olive oil

1/2 tsp salt

1 tsp dried oregano

2 T balsamic vinegar


To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on med-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

Crunchy Chicken and Rice Salad (Pure Flavors)

1 1/2 cups brown rice

2 1/2 cups shredded or cubed cooked chicken

3 green onions thinly sliced

1/2 head green cabbage, cored and thinly sliced (8 cups)

1/4 cup chopped cilantro

Lime Jalapeno dressing (recipe follows)

1 small carrot, thinly sliced


Cook the rice according to package instructions. Transfer the cooked rice to a large bowl and let it cool to room temperature. Add the chicken, about three quarters of the green onions, the cabbage, and the cilantro to the rice. Pour the dressing over the mixture and toss until well coated. Garnish with the carrots and the remaining green onions.


Lime Jalapeno Dressing

1/4 cup rice vinegar

1/3 cup fish sauce

1/2 cup lime juice (about 3 limes)

2 T minced garlic (about 6 cloves)

4 jalapeno peppers, seeded and minced

1/4 cup sugar

1/2 tsp red pepper flakes


In a small bowl, whisk together the above ingredients until the sugar dissolves.

Chicken Salad with Corn and Cilantro (Pure Flavors)

I usually make about half the amount of dressing below for the salad but make enough to taste for you.

1/2 cup olive oil

1/2 cup rice vinegar

1/4 cup lime juice (1-2 limes)

2 tsp chili powder

2 tsp ground cumin

1/2 tsp garlic powder

2 tsp kosher salt

1 tsp black pepper

1/2 tsp Tabasco or other hot sauce

4 cups cubed poached chicken

2 large ears yellow corn, kernels removed (about 1 1/3 cups)

1/2 cup chopped cilantro

1/2 red bell pepper, diced

4 green onions thinly sliced

2 jalapeno peppers, seeded and diced


To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.

Add the chicken, corn, cilantro, bell pepper, green onions, and jalapenos, and stir well to coat. Serve cold or at room temperature.

I often serve this on a bed of lettuce or in a wrap.

Grilled Vegetable Salad

We did this for the 4th of July this year and it was great. Thanks to Helen for the idea!

Grill any veggies you want. We used the following:

Eggplant, sliced in 1/2 inch pieces lengthwise

Red, yellow or orange peppers, seeded and quartered

Zucchini, sliced in 1/4 inch pieces lengthwise

Red onion, sliced in 1/4 inch rounds

Asparagus, cut in 1 inch pieces

For the dressing:

Equal parts white wine vinegar and olive oil (I used 1/4 cup each for my salad)

Minced fresh herbs (optional, I used parsley)



Brush all the veggies with olive oil and then season them generously with salt and pepper. Grill. Cut them into into bite size pieces and toss them with the dressing. I also added marinated artichoke hearts and cherry tomatoes.

Grilled Herb Shrimp with Mango Salsa (Ina Garten)

3 garlic cloves, minced

1 medium yellow onion, small-diced

1/4 cup minced fresh parsley

1/4 cup minced fresh basil

1 tsp dry mustard

2 tsp dijon mustard

2 tsp kosher salt

1/4 ground black pepper

1/4 cup olive oil

Juice of 1 lemon

2 pounds jumbo shrimp, peeled and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Heat up grill and brush grill rack with oil to prevent shrimp from sticking. Skewer the shrimp, 5-6 on a 12″ skewer. Grill for 1 1/2 minutes per side.


Mango Salsa

Makes 2 cups

2 T olive oil

1 1/2 cups diced yellow onion (2 onions)

2 tsp peeled, minced fresh ginger

1 1/2 tsp minced garlic

2 ripe mangoes, peeled, seeded, and small-diced

1/3 cup orange juice

2 tsp brown sugar

1 tsp kosher salt

1/2 tsp ground black pepper

1-2 tsp minced fresh jalapeno peper

2 tsp minced mint leaves

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangoes; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapenos; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from heat and add the mint. Serve warm, or room temp or chilled.


Griddle cheeseburgers with onions

We made these on a small griddle we put on our gas grill outside. I think the griddle is key because it allows the fat rendered from the burger to fry the outside, and it is very hot but unlike cooking over flame won’t ignite and char the burger. Very key. Now I want a bigger griddle. Of course one could do this inside as well, but it would make the kitchen smell greasy.

  • Loosely shape ~1/4 lb of ground beef into balls without over-working the meat. The original recipe says 30% fat, but burgers made with 16 or 20% (?) were good. Season with salt and pepper.
  • Slice some onions into very thin slices.
  • Heat a cast iron griddle until very hot (on the stove or the grill outside).
  • Place balls of meat on the griddle for 30 seconds to 1 minute.
  • Use a stout spatula to smash the balls into patties ~1/3-1/2 inch thick and cook for about 2 minutes.
  • Gently press a handful of the thinly-sliced onions onto the burgers, then flip over so the onions are on the bottom. Cook for another 2 minutes.
  • Top with cheddar cheese, cover, and cook for another 2-3 minutes.
  • Serve on a tasty bun with your choice of condiments.

Broccoli, Bacon and Onion Salad

5  cups broccoli florets, cut to small bit size pieces

8 slices bacon

1 cup chopped red onion

1/2 cup toasted sunflower seeds


1 cup mayo

2 T red wine vinegar

2-3 T honey


Cook the bacon and dice. Add all the salad ingredients together. Mix dressing up and add to salad, you may not need all the dressing. Serves 6.

Quinoa, Fruit, and Nut Salad (Dorie Greenspan)

1 1/2 cups quinoa

salt and pepper

1 1/3 cups mixed moist, plump dried fruit, such as cranberries, golden raisins, dark raisins, and/or cut up apricots

1 cup mixed seeds and nuts, such as sunflower and pumpkin seeds, pine nuts, and chopped almonds and/or walnuts

1/4 cup chopped fresh herbs, such as basil, parsley, cilantro, or mint, or a combination

juice of one lemon

1/2 tsp ground ginger

3 T olive oil

1 T walnut or hazelnut oil

4 cups mixed salad greens

1 cup plain yogurt


Rinse the quinoa under cold running water and drain it in a sieve. Bring 3 cups of water to a boil in a medium saucepan, salt the water, and stir in the quinoa. Lower the heat and let the quinoa cook gently for 12-15 minutes, or until the grains have expanded – when they’re cooked, each little grain will have a thin ring around it. Turn off the heat, cover the pan, and let it sit for 5 minutes. There may still be water in the bottom of the pan, so drain the quinoa in the sieve and cool to room temperature.

Turn the quinoa into a serving bowl and season it to taste with salt and pepper. Gently sir in the dried fruits, nuts, and herbs.

Put the lemon juice, ginger, olive oil, nut oil, and salt and pepper to taste in a small jar and shake to blend; or whisk together in a small bowl. Pour the vinaigrette over the quinoa and mix well with a large spoon or a rubber spatula. Let stand at room temperature for an hour. Spoon over lightly seasoned greens, if using, and top with the yogurt.

Carrot Spice Muffins (Dorie Greenspan)

2 cups flour

1/2 cup sugar

1 T baking powder

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp baking soda

1/4 tsp salt

1/3 cup light brown sugar

2/3 cup vegetable oil

2 eggs

3/4 cup milk

1 tsp vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1/2 cup shredded sweetened coconut

1/3 cup moist, plump currants or raisins

1/3 cup pecans or walnuts, toasted, cooled and chopped


Preheat oven to 375. Grease muffin tin and place muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large measuring cup whisk the oil, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. There can be a few lumps. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing the muffins.

Couscous Salad (Dorie Greenspan)

2 cups chicken broth

2 T olive oil

2 cloves garlic, minced


1 T ground ginger

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp cumin

1 10-oz box quick-cooking couscous (or 8 0z of larger couscous and let it sit about 20 minutes to cook)

1/2 cup raisins (dark or golden)

1 small cucumber, peeled, halved lengthwise, seeded, an cut into 1/2 inch cubes

1 red pepper, cored, seeded, and cut into 1/2 inch cubes

1 carrot, trimmed, peeled, quartered lengthwise, and thinly sliced

1 cup thinly sliced sugar snap peas

1 can chickpeas, drained, rinsed, and patted dry

zest of 1 lemon

1/4 cup lemon juice

3/4 cup loosely packed fresh cilantro leaves, coarsely chopped

1/2 cup toasted chopped almonds


Bring the broth, 1 T olive oil, garlic, 1 tsp salt and other spices to a boil in a medium saucepan. Whisk the broth just to make sure the spices have dissolved, then stir in the couscous and turn off the heat. Scatter the raisins over the couscous, cover the pan and let sit for 10 minutes.

Fluff the couscous with a fork and turn into a large bowl. Stir in the vegetables, chickpeas, and lemon zest.

Combine the lemon juice, another tsp of salt, and the remaining 1 T olive oil, whisk. Pour over the couscous and toss well. Adjust seasoning with salt and pepper. Set aside to cool.

Add cilantro and almonds at serving time. Should be served at room temperature.


Granola – modified Alton Brown recipe

  • 8 cups rolled oats
  • 3 cups nuts – your choice, peanuts, almonds, pecans, any combo works
  • 1-1/2 cup shredded sweet coconut
  • 1/2 cup flax meal
  • 3/4 cup dark brown sugar
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil
  • 1-1/2 teaspoon salt


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, flax meal and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 2 hours.

Let cool on sheet and store for a delicious breakfast for days and days.

Pie crust (optimized)

From the Pilsbury Cookbook, but optimized.


For a single-crust pie:

  • 1  1/4 cups all purpose flour
  • 5/8 teaspoon salt
  • 3.25 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 4-5 Tablespoons cold water


For a double-crust pie:


  • 2  1/2 cups all purpose flour
  • 1  1/4 teaspoons salt
  • 6.5 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 6-7 Tablespoons cold water

Combine flour and salt into a mixing bowl. Cut shortening into pieces and cut into flour mixture with a pastry blender or fingers until shortening is the size of small peas and is uniformly distributed throughout the flour. (Alternatively, you can cut the shortening into the flour with a few 1-second pulses in a Cuisinart food processor.) Add water 1 tablespoon at a time and mix with a fork until the dough starts to hold together but is still very crumbly. Do not knead or stir the dough excessively because it will result in a tough crust. Divide dough in half if making a double-crust pie and put each portion into plastic wrap. The dough will still be crumbly, but it can be molded into a round inside the plastic wrap. Refrigerate for 15-30 minutes. Roll the dough rounds out into a 10-inch circle either on a lightly floured surface or by placing the round between two pieces of wax paper.


For a a pre-baked, single-crust pie shell, place the crust in a pie plate, trim and flute the edges, and then put a piece of tin foil on the crust with pie weights or dry beans to hold the crust down while baking. Bake the crust at 450F for 10-15 minutes.


For a double-crust pie, place the curst in a pie plate, trim the edges, fill as desired, then add the top crust. Seal the edges well, flute the edges, and then cut 2-4 2-inch slits in the crust. Bake at 450 for 15 minutes then at 350 until the pie is bubbly in the middle. (General baking conditions for most pies.)

Brian’s Rhubarb (or any fruit) Crisp

4+ cups rhubarb

1 cup sugar

1/4 cup flour


Mix these ingredients together and put in a square baking dish.


1 cup flour

1 tsp cinnamon

1 cup brown sugar

1/2 cup oats

1/2 cup melted butter


Mix these ingredients together and add on top. Baking at 375 degrees for 45 minutes or until bubbly in the middle.

Breakfast Bars by Nigella Lawson

1 14-oz can sweetened condensed milk (I use nonfat and it turns out great)
2 1/2 cups rolled oats
1 cup shredded coconut
1 cup dried cranberries
1 cup mixed seeds (pumpkin, sunflower, sesame)
1 cup unsalted nuts

Preheat oven to 250 degrees and oil a 9×13-inch baking pan. Warm the condensed milk on stove or microwave. Mi all other ingredients together and add the warmed milk, using a rubber spatula to fold and distribute. Spread the mixture into the oiled pan and press down firmly to make the surface even. Bake 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely. I store mine in the frig.

Southwestern Black Bean Burgers (Good Housekeeping)

1 – 15 to 19-oz can black beans, drained and rinsed

2 T mayo

1/4 cup packed fresh cilantro leaves, chopped

1 T unseasoned fresh bread crumbs

1/2 tsp hot red pepper sauce, or more to taste

1/2 tsp ground cumin

salt and black pepper

1 cup loosely packed sliced lettuce

4 mini (4-inch) whole wheat pita breads, warmeed

1/2 cup salsa

In a large bowl, using a potato masher or fork, mask the beans with the mayo until almost smooth; leave some lumps for texture. Stir in the cilantro, bread crumbs, hot pepper sauce, cumin and salt and pepper to taste, mixing well.

With lightly floured hands, shape the bean mixture into four 3-inch burgers. Lightly spray both sides of each with non-stick cooking spray.

Heat a wide skillet over medium heat until hot. Add the burgers and cook until lightly browned on the bottom, about 3 minutes. Turn and cook for 3 minutes longer, or until heated through.

Divide the lettuce among the pitas, add a burger to each, top with salsa and serve.

Stewed Batilgian (Moosewood compliments of Helen)

1 large onion, chopped
3 TBS olive oil
4 celery stalks, cut into 1-inch pieces
2 cups green beans, cut into 2-inch pieces
3 bay leaves
3 garlic cloves, pressed
2 TBS chopped fresh basil (or 2 tsp dried)
1 large eggplant, cubed
salt and ground pepper (plenty of salt)
2 TBS olive oil
28-oz can diced tomatoes

2 TBS lemon juice
2 TBS capers

In dutch oven, saute onions in 3 TBS oil on medium heat until translucent.  Stir in celery, cover, and cook for 5 minutes.  Add green beans, bay leaves, garlic, and basil.  Cover and cook for 7 minutes.  With out stirring, add the eggplant on top of the other vegetables and sprinkle with salt, pepper and remaining 2 TBS oil.  Pour tomatoes in on top.  Cover and simmer on low heat for 20 minutes.  Occasionally stir carefully to prevent veggies from scorching, but don’t mix eggplant down, or it will burn.  After the 20 minutes, mix the eggplant in entirely, and continue to cook until eggplant is very tender and dark (30 minutes-ish).  Add more salt and pepper, lemon juice and capers.  Remove Bay and serve.  You could add some broth/stock and make this more of a soupy stew, but I served it as is with couscous and it was delicious (and TJ’s naan).  You could also serve it with pasta, I should think.

Helen’s Chicago Cassoulet

The Cassoulet Helen made for us in Chicago.

NOTE: The recipe can be halved.

2 cups dried canellini or great northern beans, soaked overnight or quick-soaked
Pork shoulder or fresh ham cut into large chunks and trimmed
6-8 brats, cut in 3rds
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large carrots, in 1/2 inch pieces
1 TBS thyme
2 bay leaves
salt and pepper
1 can diced tomatoes
2 TBS tomato paste
1/2 cup white wine
4 cups broth
1 1/2 cups bread crumbs
olive oil

In large dutch oven, brown pork in olive oil.  Remove from pan.  Add onions, celery, carrot, and saute until translucent over medium heat.  Add tomato paste, garlic, and thyme and saute for 3 minutes.  Add canned tomatoes, broth, wine, bay, salt and pepper, and stir until combined.  Add beans and meats.  Bring to simmer, then place in preheated 325 oven, uncovered, for 2 hours.

Increase oven to 375.  Combine bread crumbs with 2-3 TBS olive oil, sprinkle on top of cassoulet and return to oven for 1 hour.

Let stand 10-15 minutes before serving.

Caesar Salad Dressing (Anne Spencer)

Dressing for 4 people salad

1 T dijon mustard

1 T anchovy paste

1 garlic clove, minced or pressed

juice from 1/2 a lemon

3-4 olive oil

Whisk together mustard, anchovy paste, garlic and lemon juice. Slowly add olive oil while whisking. Adjust quantities as needed for taste and amount. Add pepper and salt as needed.

Edamame and Shiitake Mushroom Salad (Caroline Kinsman)

1/2 cup orange juice
2 tbsp. each soy sauce, rice wine vinegar, honey, white miso
1 med shallot
4 tbsp veg oil
3 tbsp toasted sesame oil
10 med shitake mushrooms, sliced
1/4 tsp salt
1 head butter lettece, torn
2 cups baby beet greens or arugula
1 cup shelled, cooked edamame
4 green oinions (green part only), chopped
1 tbsp sesame seeds
1. Whirl orange juice, soy sauce, vinegar, honey, miso and shallot in blender. With blender running, pour in 3 tbsp veg oil and the sesame oil and whril 10 sec. Set vinaigrette aside.
2. Heat remaining vegetable oil in large fry pan over high heat. Add shitakes and salt and cook, stirring, until mushrooms are browned, about 3 min. Let cool
3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on side.

Gingersnaps (Anne Spencer)

3/4 cup butter

1 cup brown sugar, firmly packed

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 tsp soda

1 tsp cinnamon

1/2 tsp cloves

1 rounding tsp ginger

Cream butter and sugar; beat in egg and molasses, and stir in remaining ingredients. Chill (the most important step, for at least a couple hours). Ross in 1-inch balls, dip in granulated sugar and bake at 350 degrees for 12-15 minutes.

Cape Cod Chopped Salad (Ina Garten)

8 oz thick-cut bacon

8 oz arugula (I used a mix of salad greens and spinach)

1 large Granny Smith apple, peeled and diced

1/2 cup toasted walnuts, coarsely chopped

1/2 dried cranberries

6 oz blue cheese, crumbled

For the dressing (I only used about 1/3 of the dressing on the salad but it was good left over on other salads)

3 T apple cider vinegar

1 tsp grated orange zest

2 T orange juice

2 1/2 tsp Dijon mustard

2 T maple syrup

Kosher salt

1/2 tsp black pepper

1/2 – 2/3 cup olive oil

Preheat oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula or salad mix, apple, walnuts, cranberries and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/2 tsp salt, and teh pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.

Roasted edamame salad

  • 12 ounces fresh or frozen shelled edamame, about 2 cups
  • 1/2 cup fresh corn kernels, about 2 ears of corn
  • 1/4 cup finely diced scallion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Roasted Tomatoes (Ina Garten)

12 plum tomatoes, halved lengthwise, seeds (not cores) removed

1/4 olive oil

1 1/2 T balsamic vinegar

2 large garlic cloves, minced

2 tsp sugar

1 1/2 tsp kosher salt

1/2 tsp pepper

10 fresh basil leaves, julienned

Preheat oven to 450. Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavors are concentrated. Sprinkle the basil on top and serve warm or at room temp.

*They can also be slow roasted at 275 for 2 hours.

Barbecue sauce

Makes 3 cups.


2 tablespoons vegetable oil
1 medium onion , minced
1 can (8 ounces) tomato sauce
1 (28 ounce) can whole tomatoes , with juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2 teaspoons ground black pepper
1/4 cup orange juice from 1 medium orange


  1. Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
  2. Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)

Mojo sauce

Makes 1 cup.

The sauce can be made up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.


4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons kosher salt
1/2 cup olive oil
1/2 teaspoon ground cumin
1/4 cup distilled white vinegar
1/4 cup fresh orange juice from 1 to 2 oranges
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper


  1. Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
  2. Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
  3. Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.

Spicy Rio Grande Barbecue sauce

Makes 2 – 2 1/2 cups.

For an even hotter sauce, add 1/8 to 1/4 teaspoon cayenne pepper.


4 tablespoons unsalted butter
1 small onion , chopped
4 medium cloves garlic , minced
1 teaspoon paprika
1 tablespoon ground black pepper
2 medium lemon , juiced to yield 1/4 cup juice
1 teaspoon dry mustard
1 teaspoon hot pepper sauce
1/2 teaspoon table salt
1 (4-ounce) can green chiles , mild
1/4 cup cider vinegar
1 (15-ounce) can tomato sauce


  1. Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 7 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. Serve.


From Pacific Flavors

1 12-oz bunch spinach
2 green onions
2/3 lb. ground pork
2 tsp minced ginger
1/2 tsp grated orange peel
1 egg
1 TBS soy sauce
1/4 tsp chinese chili sauce
1/2 tsp salt

24 won ton skins
cornstarch for dusting
2 TBS oil

1/2 cup stock
2 TBS sherry
2 tsp oyster sauce
1 tsp hoisin sauce
1/2 tsp chinese chili sauce
1/4 tsp sugar
2 tsp grated orange peel

Hot sauce

Made this once and it was good. The recipe could be customized in many ways. One could also use aged chiles (add some white vinegar and let ferment for 3-6 months).

  • About 12 red hot chiles (plus or minus the amount and variety depending on desired heat and color.)
  • 1-3 cloves garlic, peeled
  • 1 cup vinegar (apple cider or distilled white)
  • 1/2 tsp salt
  • 1/2 tsp sugar

In a small nonreactive saucepan boil the chiles (if using fresh) and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar if desired.

    Steamed mussels with tomatoes and basil

    Serves 4.

    This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini.


    1 cup white wine
    1/2 cup minced shallots
    4 medium cloves garlic , minced
    1/2 cup chopped fresh basil
    1 bay leaf
    4 pounds mussels , cleaned and debearded
    2 cups crushed tomatoes
    1/4 cup olive oil


    1. Bring wine, shallots, garlic, basil, and bay leaf to simmer in large pot; continue to simmer to blend flavors, about 3 minutes. Increase heat to high. Add mussels; cover and cook, stirring twice, until mussels open, 4 to 8 minutes, depending on pot and mussel size.
    2. Remove mussels from liquid, twist off and discard top shells, and put in large serving bowl. Meanwhile, add chopped tomatoes and olive oil and simmer until reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper. Return mussels to reduced sauce. Serve.

    Crunchy pea salad

    Crunchy Pea Salad from the JL Seattle Classic Cookbook  Serves 6-8

    2-10 oz pkg green peas, thawed
    1/2 C chopped celery
    2 green onions chopped
    10 slices bacon, cooked, drained and crumbled
    1/3 C salted sunflower seeds or cashews

    1/2 C sour cream
    1/2 C mayo

    I usually just make a half of the dressing recipe.

    Mix together dressing.  Toss ingredients with dressing and serve.

    Maple glazed pork tenderloin

    Serves 6.

    This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. (Don’t be tempted to substitute imitation maple syrup—it will be too sweet.) Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.


    3/4 cup maple syrup (see note)
    1/4 cup molasses , light or mild
    2 tablespoons bourbon or brandy
    1/8 teaspoon ground cinnamon
    Pinch ground cloves
    Pinch cayenne pepper
    1/4 cup cornstarch
    2 tablespoons sugar
    1 tablespoon table salt
    2 teaspoons ground black pepper
    2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see note)
    2 tablespoons vegetable oil
    1 tablespoon whole-grain mustard


    1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
    2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
    3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
    4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

    Phad Thai (Bittman)

    4 ounces fettuccine-width rice stick noodles

    1/4 cup peanut oil

    1/4 cup tamarind paste

    1/4 cup fish sauce (nam pla)

    1/3 cup honey

    2 tablespoons rice vinegar

    1/2 teaspoon red pepper flakes, or to taste

    1/4 cup chopped scallions

    1 garlic clove, minced

    2 eggs

    1 small head Napa cabbage, shredded (about 4 cups)

    1 cup mung bean sprouts

    1/2 pound peeled shrimp, pressed tofu or a combination

    1/2 cup roasted peanuts, chopped

    1/4 cup chopped fresh cilantro

    2 limes, quartered.

    1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

    2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

    3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

    Yield: 4 servings.

    Buffalo Chicken Wings

    5 lbs chicken wings (this is a guess. I figure about 5 wings per person or 10 pieces rather than pounds)

    2 cups buttermilk

    Cut wings into pieces. Save the tips and combine with whatever bones you have leftover after eating the wings, for broth. (i know, but when you cook them there are no germs….)
    Combine wings with buttermilk to coat. Let sit for at least 30-45 minutes. More is fine too.

    Toss wings in plastic bag containing following flour mixture:
    1 cup flour
    1 tsp cayenne
    1 tsp salt
    1 tsp pepper

    Place wings at least 1/2 inch apart on cookie sheets. Bake at 400 for about 1 hour or until nicely browned and crispy. Serve with Hot Sauce and Original Lite Ranch Dressing. You can toss the wings in the Hot Sauce if you like, or let people dress their own to their liking.

    Hot Sauce

    2 tablespoons unsalted butter
    1/2 cup hot sauce , preferably Frank’s Louisiana Hot Sauce
    2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
    1 tablespoon dark brown sugar
    2 teaspoons cider vinegar

    Heat in small saucepan until hot.

    I serve these with a salad with lettuce, green onions, diced raw carrots and celery pieces, and blue cheese dressing.