Can you ever have enough easy recipes for healthy meals that everyone eats? NO, YOU CAN’T! But because not everyone eats the same things, I try to offer variety here, so there’s something for everyone! My recipe file has grown thick over the years from a potluck of sources—first and foremost “Nana”, my mother—but also from extended family and friends, as well as Fannie Farmer, cooking shows, and that great go-to for last minute inspiration: Pinterest. I’ve tweaked and streamlined each recipe in the hopes that you will find the ones that suit your dietary needs, both scrumptious and not-too-challenging to prepare—and—you will have minimal leftovers! You’ll see one-skillet meals, assemble-the-night-before crock pot stews, a fish dish here and there, AND cakes, cookies and cobblers! I have, however, also added a few "weekend projects”: simmering sauces and complex cakes. When you have the time and inclination, these are also worth your effort. Finally, I keep adding soups! Soups, broths and chowders are wonderfully versatile: for lunch, snacks or as first course to a cloth napkin meal. I just feel right with the world when I have a soup on hand for the uninvited guest, who by the way, is always welcome at my table. That include you:)

Feel free to improve my recipes: email me. 

Bon Appétit!

Chunky Chili

from the kitchen of Nana

• 5 lbs. beef chuck in 1 1/2 " cubes

• 1/2 c. olive oil

• 1/2 c. flour 1/2 c. chili powder (not the very hot) or to taste 2 tsp. cumin 2 tsp. oregano

• 3 cloves garlic, finely chopped

• 1 qt. beef broth

• 1 tsp. salt

• 1/2 tsp. pepper

1. Brown meat in olive oil in heavy pan.

2. Sprinkle with flour and chili powder.

3. Cook, stirring 3 - 5 minutes until meat is coated with flour and chili powder.

4. Rub cumin and oregano in palm of hand and sprinkle over meat.

5. Add garlic, broth, salt and pepper.

6. Bring to boil.

7. Lower heat, cover.

8. Simmer 3 or 4 hours at low temperature.
   ,

RICE ACCOMPANIMENT

• 1 onion, chopped

• 1 clove garlic, chopped

• 1/2 green pepper, chopped

• 3 tbs. olive oil

• 1 c. long grain rice

• 1 c. Italian tomatoes, drained

• 1 1/2 chicken broth

• 2/3 c drained chick peas

1. Saute onion, garlic, pepper until transparent.

2. Add rice & cook over low heat till rice is golden.

3. Break up tomatoes with fingers, add tomatoes broth to rice.

4. Bring to boil, cover and simmer 20 minutes. Add chick peas & cook 5 minutes longer. Let stand 5-10 minutes before serving.
   

Forgiving Family Chili

so far removed from the source I wouldn't know where to begin to give credit...

You can approximate, omit or substitute just about every ingredient here—except the chili powder—and it still turns out great! It's a really forgiving recipe, and forgiveness is a good thing!

• 2 large onions, chopped

• 6 cloves garlic, minced

• 1 carrot, chopped

• 1 stalk celery, chopped

• 2 bell peppers, chopped

• 2 T olive oil

• 1 lb ground beef

• 1 lb ground pork

• 2 cans diced tomatoes (or tomato puree, sauce, or fresh chopped tomatoes)

• 1 T chili powder

• 1 T cumin

• 1 tsp seasoned salt

• dash cayenne or chopped jalapeno (optional)

• fresh chopped cilantro (optional)

• 2 bay leaves

• 1 cinnamon stick

• salt 'n' pepper to taste

• 2 cans beans (pinto, kidney, black, garbanzo)

• 1 can corn

1. Sauté onion, garlic, carrot, celery, and bell peppers in olive oil.

2. Add beef and pork, breaking the meat up with a spoon, and browning it until all pink is gone.

3. Stir in tomatoes and spices.

4. Simmer for 30 minutes.

5. Adjust seasonings to taste.

6. Stir in beans and corn.

7. Serve over brown rice, or not, with a basket of tortilla chips.

8. Garnish with any combination of the follwoing: dollops of sour cream or plain Greek yogurt, grated pepper jack or cheddar cheese, sliced olives, green onions and salsa.

Crock Pot Turkey Chili

adapted from my own stovetop recipe for forgiving family chili

As with my stovetop chili, this one adapts beautifully to substitutions. Use up what's in your pantry!

• 2 onions, chopped

• 4 cloves garlic, minced

• 1 carrot, chopped

• 1 stalk celery, chopped

• 2 bell peppers, chopped

• 1/4 cup extra virgin olive oil

• 1 and 1/2 lbs. ground turkey (or beef, or beef & pork)

• 2 cans diced tomatoes (or tomato puree, sauce, or fresh chopped tomatoes)

• 1 T chili powder

• 1 tsp cumin

• 1 tsp Montana Mex chile salt

• 1 tsp seasoned salt

• dash cayenne or 1 tsp. Montana Mex jalapeno salt (optional)

• 1/2 bunch fresh chopped cilantro

• 2 bay leaves

• 1 cinnamon stick (optional)

• salt 'n' pepper to taste

• 2 cans beans (pinto, kidney, black or garbanzo)

• 1 can corn

1. Assemble all ingredients in the crock pot the night before.

2. Put a lid on it and stow the crock pot on the top shelf of your fridge overnight.

3. Remove from fridge in the morning.

4. Cook the chili 8 hours on low. (adjust timing as needed for your own slow cooker)

5. Serve alone or over brown rice, with a basket of tortilla chips.

6. Garnish with any combination of the following: dollops of sour cream or plain Greek yogurt, grated pepper jack or cheddar cheese, sliced olives, green onions and salsa.

vegetarian potluck chili

Inspired by the Moosewood Cookbook and good neighbor Rebecca

Like forgiving family chili and crockpot turkey chili above, you can approximate, omit or substitute just about every ingredient here—except the chili powder—and it still turns out great! It's a really forgiving recipe, and forgiveness is a good thing! It’s also great to take to potlucks, because everyone can load up on it, and they will! Couple it with Connie’s cornbread and you’ve got a satisfying supper!

• 1 cup raw bulghar

• 1 cup V-8 vegetable juice (or tomato juice)

• 2 large onions, chopped

• 6 cloves garlic, minced

• 1 carrot, peeled and chopped

• 1 stalk celery, chopped

• 2 bell peppers, cored, seeded and chopped

• 5 T olive oil (or enough to coat bottom of pan)

• 2 cans diced tomatoes (or tomato puree, sauce, or fresh chopped tomatoes)

• 3 cans beans (pink, pinto, kidney, black or garbanzo)

• 1 bag frozen corn (16 ounces) or 1 can niblet corn

• 3 Tbs. tomato paste

• 3 Tbs. dry red wine (optional)

• 2 T chili powder

• 2 T cumin

• 1 tsp seasoned salt

• 1 tsp. dried oregano

• 1 tsp. dried basil

• dash cayenne or chopped fresh or pickled jalapeno (optional)

• fresh chopped cilantro (optional)

• 2 bay leaves

• 1 cinnamon stick

• dash of cayenne or hot sauce

• mesquite or smoke seasoning (I use Colgin’s Natural Hickory Liquid Smoke), or smoked chipotle pepper in a can, to taste

• salt 'n' pepper to taste

1. Heat V-8 juice and pour over bulghar. Cover and let rest for 15 minutes.

2. Sauté onion, garlic, carrot, celery, and bell peppers in olive oil.

3. Stir in paste, tomatoes, wine, fresh herbs and spices.

4. Stir in beans and corn.

5. Simmer for 30 minutes.

6. Adjust seasonings to taste.

7. Serve over brown rice, or not, with a basket of tortilla chips or Connie’s Cornbread.

8. Garnish with dollops of sour cream or plain Greek yogurt, grated pepper jack or cheddar cheese, sliced olives, green onions, avocados and salsa.

9. Take a bowl to a neighbor.

Alejandro’s One-pan spicy Chicken

From the Bachelor Pad of my nephew Alejandro

These days my nephew Alej is cooking for himself and his three roommates in his first apartment in New York City. Auntie is proud to see him really coming into his own at the stove top! Here’s an original creation Alej recently shared with me. Feel free to toss in half of a box of boiled penne pasta if you're not in the mood to count carbs. (I wasn't:) Swapping recipes with the younger generation - dream come true!

• 2 lbs. humanely-raised chicken parts (about 4 thighs or 8 drumsticks, skins on)

• 2 shallots or 1 small onion, chopped

• 1 can Hunt’s diced fire-roasted tomatoes

• 1 or 2 16oz. packages zucchini noodles (fresh as possible, check expiration dates!)

• 2 T extra virgin olive oil

• 2 T butter

• Montreal-style chicken seasoning (McCormick is a trustworthy brand)

• Salt ‘n’ Pepper to taste

• lots of chopped parsley and basil (optional)

• Red pepper flakes (optional)

• 2 cups of stubby pasta like penne or mezze rigatoni (optional)

1. Rinse and pat dry chicken, then season liberally with Montreal seasoning.

2. Sauté shallots or onion in butter and oil briefly.

3. Brown chicken, skin side down to start.

4. Lower heat, cook chicken through.

5. Remove chicken from pan, cool and debone. (save bones!)

6. Add zucchini noodles to pan, season with salt and pepper.

7. Add tomatoes, parsley, chicken and bones.

8. Adjust seasoning, cover, and simmer until noodles are soft.

9. Boil pasta in salted water, drain, and add to chicken (optional)

10. Serve with a heel of crusty bread if you like.

EZ Pot Roast

From the kitchen of Nana by way of my Texas MeMaw

• 1 beef chuck roast (3-5lbs)

• 1 large yellow onion, peeled & sliced

• 1 packet onion soup mix

• 1 packet Good Seasons Italian Salad Dressing Mix

• 1 packet ranch dressing mix

1. Rub roast all over with 3 seasoning packets.

2. Lay the onion slices on top of roast.

3. Wrap the roast in 2 layers of heavy duty aluminum foil or 3 layers of standard, being careful to seal.

4. Place uncovered in a roasting pan.

5. Bake at 325F oven for 4-5 hours.

6. Open foil carefully and let stand 15 minutes before carving.

7. Serve with onion and pan juices.

Marinated Skirt Steak

adapted from Martha Stewart magazine

These are two ways I like to marinate skirt steak for the grill, broiler or stove-top grill pan. Hanger or flank steak work great too. Throw some peppers and onions on the grill and serve alongside with fresh slices of avocado. Cilantro for garnish.

Mediterranean Marinade:

• 6 cloves garlic, peeled

• leaves of 5 rosemary sprigs (or 2 T dried)

• 2 tsp. kosher salt

• cracked black pepper to taste

• 5 T extra-virgin olive oil

• 1/4 cup red wine vinegar

• 1 tsp. sugar

1. Smash the garlic cloves with the rosemary, salt and pepper.

2. Mix in the oil, vinegar and sugar.

3. Marinate 1 & 1/2lb skirt steak in a resealable bag, refrigerated, for 24 hours. Flip bag occasionally.

4. Preheat grill, broiler or stove-top grill pan to high.

5. Grill steak, flipping once, for 6-10 minutes.

6. Let meat rest for 10 minutes before slicing across the grain in thin slices.

Latin Marinade:

• 6 cloves garlic, peeled

• leaves of 6 oregano sprigs (or 2 T dried)

• 2 tsp kosher salt

• cracked black pepper to taste

• 5 T extra virgin olive oil

• 1/4 cup fresh lime juice (4 limes)

• 1 tsp sugar

1. Smash the garlic cloves with the oregano, salt and pepper.

2. Mix in the oil, lime and sugar.

3. Marinate 1 & 1/2lb skirt steak in a resealable bag, refrigerated, for 24 hours. Flip bag occasionally.

4. Preheat grill, broiler or stove-top grill pan to high.

5. Grill steak, flipping once, for 6-10 minutes.

6. Let meat rest for 10 minutes before slicing across the grain in thin slices.

They'll Never Know Meatloaf

from the kitchen of Nana

I've hidden 6 veggies here and it still gets eaten. Chop all vegetables fine in a food processor. Serve it with a tangy dipping sauce, livened up with hot sauce if you like. And dish up true Americana with garlic mashed potatoes, or parsley new potatoes and buttered broccoli on the side. Makes a great sandwich the next day!

• 2 lbs. ground turkey or "meatloaf mix" (ground chuck/veal/pork)

• 2 eggs

• 1 cup bread crumbs

• 1/2 cup ketchup

• 1 T Worcestershire Sauce

• 1 clove garlic

• 1 onion, chopped fine

• 1 carrot, chopped fine

• 1 stalk celery, chopped fine

• 1 green pepper, chopped fine

• 1/2 bunch fresh parsley, chopped fine

• 1 pkg onion soup mix (or 1 T onion powder)

1. Saute garlic, onion, carrot, celery and green pepper in olive oil for a few minutes. (til a good amount of liquid evaporates)

2. Mix all ingredients in a big bowl (Work quickly and lightly. Do not over handle.)

3. Press into a large, greased loaf pan.

4. Spread glaze on top.

5. Bake in a 350F oven for 1 hour.

6. Cool 15 minutes before slicing

   Glaze and Dipping Sauce:

   1 can tomato sauce (8oz)

   1/4 Ketchup

   1 T Mustard

   Tabasco sauce (optional)

   Mix together and serve alongside meatloaf, or spread on sandwiches.

Crock Pot Bratwursts

adapted from Recipe Shoebox

Here's a hearty crock pot supper. Browning brats on the stove top first improves flavor and appearance, but it's not absolutely necessary.

• 8 - 10 knockwursts, bratwursts, smoked or cheddar wursts (any combo)

• 2T canola oil

• 2 large onions, sliced

• 3 apples, peeled and sliced

• 1 green pepper, sliced (optional)

• 2 cans sauerkraut, rinsed and well-drained

• 2 medium potatoes, peeled and sliced thinly

• 2 cups apple juice or 1 bottle of beer

• 1 T Dijon mustard

• 1 T caraway seeds

• 1 bay leaf

• 1 packet onion soup mix

1. Layer half the apples, onion, potatoes, sauerkraut and green pepper on the bottom of the crock pot.

2. Brown brats in oil, add to crock pot.

3. Add remaining apples, onions, potatoes, sauerkraut and green pepper.

4. Mix apple juice (or beer) with mustard, caraway seeds, bay leaf and onion soup mix.

5. Pour apple juice mixture over everything in crock pot.

6. Cook 6 hours on low. (Adjust timing as needed for your own slow cooker).

7. Serve with crusty rye or Boston brown bread.

Crock Pot beef stew

Inspired by generations of cooks but adapted from no one in particular...

In this slow cooker version of an American classic, I skip the step of browning the beef on the stove top. I don't think the dish suffers. Omit the beef and substitute vegetable for beef broth, and you've got a hearty vegan stew.

• 3 lbs. beef for stew, cut in 2" cubes

• 4 carrots, peeled and cut in 2" chunks

• 2 stalks celery, cut in 2" chunks

• 2 parsnip, peeled and cut in 2 inch chunks

• 4 medium potatoes, (any kind) peeled and cut in half (not necessary to peel red potatoes)

• 4 turnips, peeled and quartered

• 2 onions, peeled and quartered

• 1/2 cup flour

• 2 tsp seasoned salt

• 1 tsp onion powder

• 1 tsp pepper

• 2 beef bouillon cubes

• 2 bay leaves

• 1 can (14.5oz) beef broth

• 1 10 oz box frozen peas

• chopped fresh parsley

1. Combine the flour, seasoned salt, onion powder and pepper in a Ziploc bag.

2. Shake beef in flour mixture in sealed Ziploc bag.

3. Layer all ingredients, except the frozen peas, in the crock pot, ending with the beef on top.

4. Put a lid on it and stow the crock pot on the top shelf of your fridge overnight.

5. Remove from fridge in the morning.

6. Cook the stew 8-10 hours on low or 6-7 hours on high. (adjust timing as needed for your own slow cooker)

7. Stir once or twice during cooking.

8. Add the peas, and another handful of fresh parsley during the last 10 minutes of cooking.

9. Serve with crusty bread and butter.

nana's lasagnE bolognese

From the kitchen of Nana

Who doesn't love lasagne? Even bad lasagne is better than the best kale salad, but Nana's version is not bad at all. Flavorful filling lives between layers of wide noodles. Warning: Nana commits Italian-American heresy. She omits mozzarella. The result is a silky-smooth filling, not at all gooey. Another secret to her success: a slow-cooked Bolognese sauce. Lasagne Bolognese is a weekend project, but I doubled the sauce recipe here so you have enough to freeze for an encore lasagne, or to defrost and pour over ravioli for a quick weeknight meal. Buon appetito!

Bolognese Sauce:

• 1 stick butter (4oz)

• 4 lbs ground beef, veal and pork (Any combo. 1 package "meatloaf mix" plus 1 package of ground chuck will do).

• 3 yellow onions, chopped

• 3 cloves garlic, minced

• 3 celery stalks, chopped

• 3 carrot sticks, chopped

• 1 cup dry white wine (optional, but does add dimension)

• 2 and 1/2 cups whole milk

• 3 cans whole tomatoes (28oz), pulsed in a food processor

• 4 tsp salt

• 1 tsp pepper

• 1 tsp nutmeg

1. Melt butter in a heavy, enameled cast-iron sauce pot or dutch oven.

2. Sautée onions and garlic briefly until golden.

3. Add the celery and carrots and cook gently for 2 minutes.

4. Break in the ground meat and salt and cook only til meat has lost its rawness.

5. Pour in wine, turn up heat, and cook til wine has evaporated.

6. Lower heat, stir in milk and nutmeg.

7. Cook til milk has partly evaporated, stirring frequently.

8. Add tomatoes, lower heat, simmer 5 hours, stirring occasionally.

9. Serve on tagliatelle, rigatoni or use for assembling lasagne.

Lasagne Bolognese:

• 1 box lasagne noodles (regular or oven-ready, your choice)

• 15oz container whole milk ricotta

• 2 eggs

• 1 cup grated parmigiano reggiano or romano cheese

• 1 bunch parsley, washed and chopped (larger stems removed)

• 1/2 tsp grated nutmeg

• salt 'n' pepper to taste

1. Pre-heat oven to 350F.

2. Spray a 9x13 inch baking dish with non-stick cooking spray.

3. Pulse all ingredients—except lasagne noodles—in food processor til smooth.

4. Spread 1 cup sauce in bottom of pan.

5. Layer 3 sheets of lasagne. (Oven-ready sheets will expand in baking to meet each other and edges of the dish. Overlap the boiled variety though).

6. Spread thin layer ricotta mixture over noodles.

7. Sprinkle 1 cup of sauce over ricotta filling.

8. Repeat layers ending with noodles.

9. Sprinkle 1 more cup of sauce (if using oven-ready sheets, sprinkle a little extra water on top).

10. Shake grated cheese all over.

11. Cover tightly with tin foil.

12. Bake for 1 hour.

13. Let rest 10 minutes.

14. Serve with extra sauce, grated cheese, a green salad and crusty garlic bread.

uncle ted’s tuNA TERIYAKI (Or salmon!)

From the grill of Uncle Teddy

Decades ago, grill master Uncle Ted hosted a family barbecue on his deck in Park Slope, Brooklyn. I can’t remember whose birthday, anniversary or graduation we celebrated, but I remember what came off the hibachi that evening—tempting slabs of slightly sweet, gingery tuna. I’m happy I got Ted’s recipe that night, and happy I hung onto that index card all these years, and I’m overjoyed now, to add this versatile marinade to the online canon of family recipes. It works equally well on salmon. I think I’ll try bluefish next. Add a side of coconut or turmeric rice, and steamed snow peas or broccoli, drizzled with some reserved marinade to make a meal that you will reproduce for years to come.

NOTE: A perk of living in Central Brooklyn’s hamlet of “Little Pakistan” is an abundance of fresh mangos. Sold by the crate and shipped from Mexico and Haiti, a golden river spills from family-owned store fronts and flows down Coney Island Avenue from June through October. I buy them by the dozen and work these silky wonders into every meal I can! A mango relish really does set off this fish dish! Try it Uncle Ted!

Marinade:

• 3/4 cup extra virgin olive oil

• 1/2 cup Teriayki sauce

• 4 T soy sauce

• bunch of scallions, sliced

• 1 clove garlic, minced

• 2 inch piece of ginger, peeled and grated

• cracked black pepper to taste

1. Combine all ingredients.

2. Divide marinade, reserving 1/4 cup for steamed vegetables.

3. Marinate 4 tuna or salmon steaks in the rest of the marinade for 1-3 hours. (Discard marinade after use).

4. Grill steaks to desired doneness, turning once. (I like my tuna medium rare).

5. No grill? Flash fry fish in a hot iron skillet, skin side down, 4 minutes, then finish in the broiler for another 4 minutes.

6. Serve tuna alongside steamed vegetables, drizzled in reserved marinade, and coconut rice.

7. Top tuna with Mango Chutney, then mound the rest in a pretty bowl and pass it around the table!

Mango Chutney

• 2 ripe mangos, peeled and cubed

• 1 TB minced red onion (or scallion)

• juice of 1/2 lime

• 2 T chopped cilantro

• 1/2 jalapeño pepper, seeds removed and minced (optional)

1. Toss all ingredients together.

2. Refrigerate in an airtight container and use within 48 hours.

Trinidad foil fish

From Charlene T.’s fragrant, Trini home

With some friends, you always want to know what they’re making for dinner. Charlene T. is one of them. She’s especially skillful with seafood, combining fresh and dried spices that bring out the flavor of fish in creative, tempting ways… The buttery juices cry for rice or rolls. Sop it up!

• 4 fish filets (red snapper, sole, tilapia etc…)

• 1 stick butter, sliced into 8 pats

• 2 lemons (1 sliced, 1 juiced)

• 1 bunch fresh cilantro, chopped

• 1 yellow onion, sliced thinly (or red onion or scallion)

• 2 cloves garlic, minced

• 1 green pepper, sliced thinly

• 1 red pepper, sliced thinly

• 2 tsp. granulated garlic

• 2 tsp. onion powder

• 2 tsp. paprika

• salt ‘n’ pepper to taste

1. Preheat oven to 350F

2. Divide four filets between four foil sheets on counter

3. Mix dried spices in small bowl

4. Sprinkle spices evenly over filets

5. Layer onion, garlic and peppers evenly over filets

6. Scatter cilantro over filets

7. Add 2 pats of butter per filet

8. Squeeze lemon all over, then top with lemon slices

9. Seal packets and nestle in a glass baking dishing

10. Bake for 25 minutes (or until fish is opaque and flakes easily)

Trini shrimp pasta

Another from Charlene T.’s fragrant, Trini home

Charlene T. offers this time-saving tip for weeknight cooking: grind up the onions, garlic and cilantro in a blender ahead of time, and stow this versatile, ready-made marinade in the fridge. The only tricky part of this recipe is the timing; you want the sauce to be ready when the pasta is, but overcooking the shrimp and veggies kills it. This is a fresh-tasting pasta dish, so a quick, light hand is what’s called for. And although I was schooled to never top any seafood sauce with grated cheese, I think my Italian ancestors would give me a pass here, and pass the romano themselves, this dish is that good!

Marinade:

• 6 cloves garlic, peeled

• 1 yellow onion, peeled

• 1 bunch scallions

• 1 bunch fresh cilantro

• 6 T light-tasting oil (I use a good quality olive oil)

1. Pulse garlic, onion, scallions and cilantro in a blender or food processor til smooth.

2. Store marinade in a bottle or jar in the refrigerator for up to two weeks.

Trini Shrimp Pasta:

• 1 lb. penne pasta

• 2 lbs. sustainably-sourced shrimp, fresh or frozen, (tails on)

• 1 bunch fresh cilantro, large stems removed, chopped

• 1 bunch scallions, sliced thinly

• 1 red pepper, sliced thinly

• 1 green pepper, sliced thinly

• 2 lemons, 1 juiced, 1 quartered

• 1/2 cup jarred pimientos, drained and diced

• EVOO

• 2T butter

• splash of broth (fish, chicken, or vegetable)

• salt ‘n’ pepper to taste

• grated cheese for sprinkling

1. Pat shrimp dry and toss in marinade, while you prep the rest.

2. Bring a pot of salted water to a rolling boil and cook pasta al dente.

3. Saute peppers briefly in EVOO in a large frying pan.

4. Add the shrimp and cook just until pink.

5. Stir in broth, butter, pimientos, scallions, cilantro and lemon juice.

6. Season to taste with salt ‘n’ pepper.

7. Ladle sauce over bowls of penne

8. Sprinkle on the grated cheese and enjoy!

big as my love baked ziti

From my own kitchen, with contributions from beloved ancestors in sauce-stained housecoats

This baked pasta has become my go-to covered dish for crowds. I layer 3 pounds of cooked ziti rigate (or actually, mostaccioli rigati is what's pictured here), with a quick, chunky tomato marinara, and three cheeses. I toss in bits of grilled eggplant and mushrooms for interest. I like a combination of San Marzano tinned tomatoes along with the more plebeian brands the women in my family have always used, with great results. After the party, the pan is  scraped clean and ready for the recycling bin.

Marinara:

• 3 cans whole tomatoes (28 oz.)

• EVOO to generously cover the bottom of the sauce pot

• 5 cloves garlic

• 2 yellow onions

• 1 tsp. dried oregano (or a fistful of fresh)

• 2 tsp. dried basil (or a fistful of fresh)

• a fistful of fresh parsley, chopped

• 1 T sugar

• salt 'n' pepper to taste

Saute the onions and garlic in sauce pot until golden. Pulse tomatoes in food processor and add to pot. Add herbs and seasonings. Simmer for 30 minutes. If you used fresh herbs, fish out the bigger stems at least.

Big As My Love Baked Ziti:

• 3 lbs. ziti rigate (or penne or rigatoni or any other chunky, not-too-small tubular pasta)

• marinara sauce

• 16 oz. ricotta

• 32 oz. whole milk mozzarella, shredded

• 2 cups grated romano (or more)

• 10 oz. baby bella mushrooms, sliced and sauteed in EVOO (optional)

• 1 large eggplant, grilled and cubed (optional)

• chopped parsley

• EVOO

• salt 'n' pepper to taste

1. Coat bottom and sides of a pan 13" x 21" x 4" (or thereabouts) with EVOO.

2. Ladle marinara into pan to cover bottom.

3. Blend ricotta into boiled pasta

4. Spread half the pasta mixture into pan.

5. Sprinkle half the mozzarella and half the romano over the pasta.

6. Repeat steps 2, 4 and 5.

7. Dot with chopped parsley

8. Drizzle with EVOO

9. Cover and bake at 350F for 30-45 minutes. (Don't overbake!)

10. Serve with a big green salad and crusty bread

Pasta e piselli

Recipe courtesy of Joe, my neighbor in Carroll Gardens, back in the day

Classic Italian-American “Macaroni and Peas” is an easy weeknight meal that you can pull together in under thirty minutes from ingredients in your pantry and freezer. Here’s a basic no-frills version. I don’t know whether or not Joe used extra virgin olive oil, I sort of doubt it, but he did insist on using “Green Giant” canned peas. Feel free to substitute frozen or fresh peas in season.

• 1 13oz package frozen peas or 1 can sweet green peas (do not drain)

• 1 large yellow onion, sliced thinly

• 3 T regular or extra virgin olive oil

• 1/2 12 oz box (6 oz) any shape small pasta (elbows, orrichiete, ditalini)

• 4 T “gravy” (marinara or meat sauce)

• 1/4 cup water

• grated Romano or Parmesan cheese

• salt ‘n’ pepper or red pepper flakes (optional)

1. Boil a pot of water with a big pinch of salt

2. Saute onion in olive oil until soft.

3. Stir in marinara or meat sauce, water and the peas (with juice reserved)

4. Simmer sauce under low flame for 15 minutes or so

5. Season to taste with salt and pepper, or red pepper flakes

6. Throw pasta in boiling water, cook until al dente.

7. Drain pasta and add to peas. adjust seasoning.

8. Ladle out generous portions and serve with a heel of crusty bread

9. Pass the cheese shaker!

Something like Salade Niçoise

Not so close to the classic summer salad from the South of France

Growing up, my mother served “dinner salads” on damp summer nights. Platters piled high with greens dug up from the bottom of the crisper drawer, old chicken from the back of the fridge, and anything interesting from the top shelf of the pantry, these cold suppers showcased “The Great Consolidator’s” knack for pulling meals together without a trip to the market. A wedge of leftover salmon or steak in foil, an end of cheddar, and one half of a green pepper were enough to get started. La Salade Niçoise is one she made often, with sacrilegious substitutions of course, like three-day-old braised broccoli, instead of traditional haricots verts—it still worked. One thing common to all these salads however, was Mom’s simple dressing, made fresh, with a not extra virgin olive oil, that pulled all the flavors together, without overpowering them. Feel free to substitute or omit anything and everything on this ingredients list, but do make your dressing fresh and do use enough of it! Take risks. “The Great Consolidator’s Granola” and “The Great Consolidator’s Black Bean Soup” are other “waste not, want not” recipes you’ll find on this page. You can also read more about the Great Consolidator herself here.

Serves 2

The salad:

• Enough greens to generously mound two large dinner plates (romaine, mixed greens, arugula, radicchio, baby kale, dandelion, iceberg, whatever!)

• 1 large can of tuna in olive-oil (or anchovies)

• 4 free-range eggs

• 2 good handfuls of string beans, tipped, tailed and steamed (or any green vegetable leftover like broccoli, broccoli rabe, or brussel sprouts)

• 1 good handful of olives (dry-cured, calamata, green, stuffed, whatever!)

• 1 dozen small new potatoes, skins on, boiled, halved and tossed in olive oil and fresh parsley (or white potatoes tossed with cilantro or scallions)

• 1 large tomato, sliced, or 1 dozen grape or cherry tomatoes, halved

• 1 small hunk of crumbly cheese (feta, blue, ricotta salata)

• any other crunchy, uncooked vegetable (carrots, celery, cauliflower)

• any other pickled vegetable kicking around (capers, carrots, cauliflower)

• fresh herbs & dried spices for accent

The dressing:

• 2 cloves garlic, minced

• 2 tsp. dijon mustard (optional!)

• scant teaspoon salt & pepper to taste

• 1/4 sherry wine vinegar (Use what you like, but this is our family favorite.)

• 3/4 good quality light-tasting olive oil (Again, use what you like, we just like this here.)

1. Divide greens equally between two dinner plates.

2. Drain tuna and mound half on one plate, then half on the other.

3. Peel eggs, slice, and divide evenly between the two plates—dust with turmeric powder, paprika, cayenne, whatever looks pretty!

4. Mound potatoes evenly between the two plates.

5. Crumble cheese and divide evenly between the two plates.

6. Strew string beans, tomatoes, and whatever else. (Experiment with placement to see what pleases you.)

7. Drizzle dressing, add a sprig of basil, scallion or parsley, and serve with crusty bread and a tall glass of something cold, with too much ice!

The Great Consolidator's Granola

You can read more about the Great Consolidator here.

• 8 cups old-fashioned oats (No substitutes here. DON’T use quick or instant oats)

• 2 cups nuts (any will do: walnuts/pecans/almonds/hazelnuts/macadamia/cashew/brazil)

• ½ cup light-tasting oil (old cookbooks call this “salad oil” canola,/corn/soybean/grapeseed/coconut etc..)

• ½ cup honey

• ¼ cup maple syrup (if you don’t have honey, use more syrup, and vice-versa)

• 1 cup flaked coconut (optional. So if you don’t have it, don’t sweat it.)

1. Stir all together and bake in a 300F oven for 1-1 ½ hours, stirring every 15 minutes.

2. Remove from oven and stir in any combo of dried fruit totaling 2 cups: Raisins/cranberries/slivered apricots/blueberries/cherries/prunes/figs. Do not return to oven.

3. Stir gently, allow to cool and pack in air-tight containers. Lasts a good while.

4. Enjoy over yogurt, cottage cheese, oatmeal, or ice cream, or with milk, or alone!
   

bananarama muffins

Adapted from a basic banana bread recipe at foodnetwork.com

After years of improv, with input from friends and family, here’s my wholesome riff on a classic, but not so healthy that young Prince William will turn up his nose. Boost this version to suit your nutritional needs with healthy add-ins like a scoop of protein powder or a tablespoon of ground flaxseed, chia seeds or wheat germ. Substitute one cup of toasted, chopped walnuts for the chocolate chips—or keep both:) Truly the possibilities are endless. Just don’t over mix the batter, and you’ll produce tender, buttery banana magic, and, to quote Bananarama lead singer Keren Jane Woodward, “Don’t it make you feel good?”

• 1 cup sugar

• 1 stick (8 oz) unsalted butter, softened

• 2 eggs

• 3 very ripe bananas

• 3 T vanilla yogurt

• 1 tsp. cinnamon

• 1/2 tsp. vanilla extract

• 1 and 1/2 cups unbleached white flour

• 1/2 cup whole wheat pastry flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 1 cup milk or dark chocolate chips, chocolate chunks, or chopped Hershey kisses (optional)

• 1 cup toasted walnuts (optional)

1. Preheat oven to 350F.

2. Line muffin tins with paper cupcake liners (15-20 depending on size of muffins you like)

3. Cream butter and sugar well with an electric mixer or by hand.

4. Add the eggs one at a time, beating well after each one.

5. Mash banana, yogurt and vanilla together in a separate bowl, with a fork or potato masher.

6. Mix the flours, baking powder, baking soda and salt in another bowl.

7. Add the banana mixture to the butter mixture and blend well.

8. Stir in the dry ingredients just until you can’t see the flour anymore. Do not over beat!

9. Fill baking cups and bake 20-25 minutes until muffins brown and a toothpick inserted in center comes out clean.

mango upside down squares

My own invention, inspired by both traditional and less traditional upside down fruit cakes

Confession: I still love love love canned pineapple upside down cake—a maraschino cherry nestled in each perfect ring! This tropical treat is equally satisfying, served with a dollop of whipped cream for dessert, or even better: for breakfast, with plain yogurt and hot French roast coffee.

• 4 fresh mangoes, peeled and cubed

• 1/2 cup light brown sugar

• 1/4 cup plus 1 T butter

• 1/2 cup white sugar

• 1 egg, well-beaten

• grated zest of 1 orange

• 1/3 cup orange juice (or juice of 1 orange)

• 1 and 1/4 cake flour

• 1 and 1/2 tsp. baking powder

• 1/4 tsp salt

1. Combine mango, brown sugar and 1 T butter in saucepan and simmer 5 minutes.

2. Pour mango jam into a greased, 8” square pan.

3. Cream 1/4 cup butter with white sugar.

4. Add egg and orange zest to butter mixture, beat well.

5. Sift dry ingredients together.

6. Add dry ingredients to butter mixture alternately, with the orange juice.

7. Spoon batter over mango jam, spread evenly.

8. Bake at 350F for 30 minutes.

9. Cool and cut into 8 squares (okay, rectangles)

10. Serve with whipped cream, vanilla ice cream, or fresh or frozen yogurt.

The Great Consolidator's Black Bean Soup

You can read about the Great Consolidator here.

• 1 large can and 1 small can black beans (or 3 small cans, or 2 large cans, whatever you’ve got on hand, roughly  50 ounces total)

• 1 beef bouillon cube (or 1 T beef base, or 1 can of beef broth)

• 1 large yellow onion, chopped (or 1 red onion, or 3 green onions, or 2 T dried onion)

• 3 cloves garlic, minced (or 1 T garlic paste, granulated garlic, or garlic powder)

• 2 cans V-8 cocktail (excellent way to address the largely un-drunk case from Costco) (or 1 can tomato juice or tomato sauce)

• 6 cups water

• Mystery meat from the freezer. (What have you got? Frost-bitten smoked turkey wings? Perfect. A ham bone or salt pork? Great. Breakfast sausage or bacon will do in a pinch.)

• 1/3 cup EVOO (or not-so-virginal olive oil, or an oil blend like olive and canola)

• 1 green pepper, chopped (if you don’t have a pepper withering in the crisper, don’t sweat it.)

• 2 stalks celery, plus tops, chopped  (I freeze celery tops for soups)

• 1 carrot, chopped

•  up to ½ cup jarred salsa (optional, but does add a certain je ne sais quoi)

• generous pinches of thyme and oregano (fresh or dried)

• chopped fresh cilantro  (the finishing touch, but remember, if you don’t have it, it’s cheating to run out for some)

Boil up the water with the bouillon cube, V-8 juice, vegetables, turkey wings or ham bone and spices. Add EVOO and salsa. Simmer for a good half hour. Add beans and rice last.  Adjust seasoning to taste.  Remove meat from pot. Remove meat from bones and return meat only to pot. 

Garnish with cilantro.  You can top with croutons you’ve made from stale bread too.
 

Egyptian Yellow Split Pea Soup

adapted from Group Recipes

        I always double my soup recipes so there's plenty on hand for unexpected guests. Or freeze some.

• 2 lemons, juice and zest (plus zest from a 3rd lemon)

• 3 T butter

• 3 T olive oil

• 2 tsp salt (or to taste)

• 2 large yellow onions, sliced

• 4 cloves garlic, sliced

• 2 inches fresh ginger, sliced

• 2 bay leaves

• 1 tsp cumin

• 1/2 tsp ground cloves

• 4 cups dry split yellow peas, soaked for 2 hours

• 4 stalks celery, sliced in big chunks

• 4 carrots, peeled and sliced in big chunks

• 8 cups water or vegetable stock

1. Saute onion, garlic, bay leaf, ginger and salt in butter and olive oil in soup pot.

2. Stir in cumin and cloves and cook on low heat for 3 minutes.

3. Drain peas and add them along with celery, carrots and the water or stock.

4. Boil then simmer until the peas have fallen apart, about 1 hour.

5. Blend using a hand immersion blender or counter top blender (in batches).

6. Season highly with salt, lemon juice and zest.

       Spiced Yogurt Topping

• 1 cup plain yogurt

• 1/2 tsp cayenne pepper

• 1 tsp turmeric

• 1 tsp paprika

• 1/2 tsp cumin

• 1 tsp salt

1. Whisk yogurt until smooth and stir in the spices.

       Serve the soup in big mugs with dollops of spiced yogurt and pita chips.
 

Scotch Broth

adapted from The Fannie Farmer Cookbook, 11th edition, 1965

My wee one loves the chunks of lamb in this tasty alternative to chicken noodle hailing from north of Hadrian's wall. Look for economical packages in the butcher's case of your supermarket marked: "lamb bones for stew".  Or go to your local butcher, ask him to hatchet a leg or shoulder into chunks for shish kebab, and take the meaty bones left behind for your Scotch Broth. 

• 3 pounds lamb bones or more (bony cuts such as neck, flank or breast)

• cold water to cover

• 3 T butter

• 2 carrots, finely chopped

• 2 stalks celery, finely chopped

• 2 turnips, finely chopped

• 1 large onion, finely chopped

• 1 bunch fresh chopped parsley

• Salt 'n' Pepa to taste

1. Trim fat from lamb bones and discard.

2. Cover bones in deep kettle with cold, salted water.

3. Boil quickly then reduce heat and simmer, covered with lid cracked, 2 hours.

4. Cool and remove the bones.

5. Skim fat from broth and discard.

6. Remove the meat from the bones and set aside.

7. Add 1 cup quick-cooking barley or 1 cup brown rice

8. Melt 3 T butter in a pan.

9. Saute carrots, celery, turnips and onions for 5 minutes.

10. Add veggies to the soup, along with the reserved meat.

11. Season to taste with Salt 'n' Pepa.

12. Simmer until the vegetables are soft.

13. Toss in parsley.

14. Serve with homemade croutons.
    

Crock Pot Mushroom Barley Soup

adapted from allrecipes.com

Here's an easy crock pot soup that you can assemble the night before and store in the fridge overnight. In the AM, just flip the switch and soup's on at 6!

• 1 carton beef stock (32oz)

• 1 can tomato sauce (8oz)

• 1 cup water

• 1 onion, chopped

• 3 carrots, chopped

• 1 cup barley

• 1 package sliced, fresh mushrooms (10oz)

• 6 cloves garlic

• 2 lbs beef, cut in 1" cubes

• 2 tsp seasoned salt

• 2 bay leaves

• 12 sprigs fresh thyme (or 1/4 tsp. dried)

• salt 'n' pepper to taste

1. Mix beef stock, tomato sauce, water, onion, carrots, barley, garlic and mushrooms in the crock pot.

2. Season beef with seasoned salt, salt and pepper.

3. Add to the crock pot along with bay leaves and thyme.

4. Cook on low until beef is tender and soup thickens, about 8 hours.

5. Remove bay leaves and thyme sprigs and serve with crusty bread.

Vegan Lentil Soup

adapted from The Fannie Farmer Cookbook, 11th Edition

The V-8 was my idea. It adds dimension and the acid perks up lentils. If you like an even tarter taste, squeeze on some lemon juice to brighten the flavor.

• 2 quarts water

• 2 pounds dried lentils

• 2 onions, chopped

• 2 cloves garlic, minced

• 3 stalks celery, plus leaves, chopped

• 3 carrots, peeled and chopped

• 1 bunch parsley, chopped fine

• 2 cans V-8 Juice Cocktail

• 6 sprigs fresh thyme

• 3 bay leaves

• salt and pepper to taste

1. Boil water.

2. Add dried lentils.

3. Cover. Turn off heat. Let stand 1 hour.

4. Stir in rest of ingredients.

5. Simmer for 2 hours, or until lentils are soft.

6. Season to taste with salt and pepper.

7. Serve garnished with crisp croutons.

Pasta Fazool

From the kitchen of Nana (by way of Carmela Valtaggio)

Trendy "pasta e fagioli" is Italian soul food. Everyone makes it. Ask a retiree on the bocce court in Carroll Gardens, Brooklyn, and he'll rattle off his recipe. So will his opponent. There's no right or wrong way to make it. Some versions are easier—like this one—all in one pot. You can rough chop all vegetables, in any order, in the food processor. This approach calls for dried herbs, but you could use fresh (just use more). Nana actually took this from her landlady, not her mother, while a grad student at Tulane in the late '50s. Carmela lived well into her 90s on pasta fazool (and bloody steaks). Not uncommon for cultural comfort food, this recipe came down to me with no hard measurements, except for the beans and pasta, which should remain in a ratio of 2-1.  I approximated proportions for everything else to my own liking, and you should do the same. Now this is your comfort go-to, too. If you like, shake on the red pepper flakes and cheese, grated or shaved, Parmesan, Romano or Asiago. Buon Appetito!

• 2 cups dry, white cannellini beans

• 9 cups water

• 5 cloves garlic, minced

• 1 large onion, chopped

• 3 carrots, peeled and chopped

• 3 stalks celery, plus leaves, chopped

• 1 bunch parsley, chopped fine (divided in 2)

• 1 can tomato sauce (8oz)

• 1 cup ditalini (or any small macaroni you prefer)

• 1/2 cup extra virgin olive oil

• 1 tsp dried oregano

• 2 tsp dried basil

• salt and pepper to taste

1. Quick soak beans: bring to a boil in water, turn off heat, cover, let sit for one hour.

2. Add everything else, except the pasta, and reserving 1/2 the parsley.

3. Simmer until beans are tender.

4. Stir in pasta, simmer until al dente.

5. Fold in remaining parsley.

6. Serve with a heel of peasant loaf.

oven roasties

From Secrets of Feeding a Healthy Family

Concerned that my second son, already spindly at two, couldn’t survive on yogurt alone, my pediatrician recommended nutritionist Ellyn Satter’s cookbook of kid-friendly recipes. Her premise: “If the joy goes out of eating, nutrition suffers”. This joyful, balanced collection of casseroles, soups, sides, and fruit desserts includes a tasty twist on roast potatoes that satisfy like tater tots, but with a fraction of the oil and no unrecognizable additives. I’ve tweaked it by increasing the spices and adding a couple of spoonfuls more of grated cheese.

• 2 1/2 lbs. Yukon Gold or Russet potatoes, scrubbed but unpeeled

• 4 T EVOO

Seasoning Mix:

• 8 T grated parmesan or romano cheese

• 1 tsp. salt

• 1 tsp. ground pepper

• 1 tsp. granulated garlic (or garlic powder)

• 1 tsp. onion powder

• 1 tsp. paprika

• 1/2 tsp. dried rosemary

1. Preheat oven to 375F

2. Cut potatoes into chunks and blot with paper toweling

3. Toss potatoes in large mixing bowl with EVOO

4. Sprinkle seasoning mix over bowl and combine well.

5. Spread potatoes in a single layer on a lightly greased jelly roll pan (a cookie sheet with a raised edge.)

6. Bake for 45 minutes, til tender and golden, flipping once halfway through with a pancake turner.

Crock Pot Southwestern Pinto Bean Soup

inspired by the basic bean soup recipe from The Fannie Farmer Cookbook, 11th edition

Another forgiving recipe, you can substitute scallions or leeks for the onion, canned tomatoes for fresh, and turkey bacon for pork. Or go vegan and leave the bacon out entirely. There's enough going on in this soup you won't miss the oink. You can also puree some of the soup and saute it in olive oil for refried beans for tacos. Top with shredded pepper jack cheese (or not) and serve with tortilla chips.

• 2 quarts water

• 3 cups dried pinto beans

• 2 onions chopped

• 3 cloves garlic, minced

• 1 green pepper, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 2 tomatoes, diced

• 2 slices bacon

• 1/4 cup extra virgin olive oil

• 2 bay leaves

• dash dried thyme (or 3 fresh sprigs)

• 2 tsp cumin

• salt 'n' pepper to taste

• 2 tsp seasoned salt

1. Assemble all ingredients in the crock pot the night before.

2. Put a lid on it and stow the crock pot on the top shelf of your fridge overnight.

3. Remove from fridge in the morning.

4. Cook the soup 8 hours on low or 6 hours on high. (Adjust timing as needed for your own slow cooker.)

5. Serve with a grated cheese of your choosing (Pepper Jack or queso blanco) and tortilla chips.

Crock Pot Lentils

adapted from my own stovetop lentil soup recipe

Here's the solution to slow-cooked soup when you can't be home all day to watch your lentils simmering on the back burner. It's great served vegetarian, over pasta, with grated cheese. Or add lamb sausage or hotdogs, and a hunk of crusty bread for a hearty winter's lunch. Pro tip: don’t add salt or anything acidic like tomatoes or lemon juice until your lentils are done or near done!

• 1lb. lentils (2 cups)

• 4 cups water

• 1 cup V-8 vegetable juice cocktail OR 1 can diced tomatoes & green chiles

• 3 stalks celery, sliced

• 2 carrots, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1/4 cup extra virgin olive oil OR 4 strips turkey bacon chopped and browned in a little oil

• 1/2 lemon, squeezed (optional)

• 3 sprigs fresh thyme (or 1/4 tsp. dried)

• 1 bunch fresh parsley, chopped

• 2 bay leaves

• 1 tsp seasoned salt ‘n’ pepper to taste

• 6 Merguez lamb sausage links, browned in a little oil and sliced on the bias (optional)

• 6 hot dogs, boiled or browned and sliced (optional)

1. Assemble all ingredients in the crock pot (except the salt, tomatoes, sausage or hot dogs)

2. Cook the soup 8 hours on low or 6 hours on high. (adjust timing as needed for your own slow cooker)

3. Add the tomatoes (acidic) and when the lentils are soft

4. Brown the sausage or hot dogs and add at the end.

5. Serve with grated Romano or Parmesan, or shaved Asiago cheese, extra fresh chopped parsley, and crusty bread.

Crock Pot Butternut Squash Soup

adapted from Eliza Rayner on Hub Pages

Green apples and pumpkin pie spice back up the squash surprisingly well. Leeks add dimension to winter soups too, but need to be sliced open and washed well to remove all grit. Don't want to bother? Substitute yellow onion. No problem. If you want to go totally vegan, substitute olive oil or vegan butter for dairy butter.  A hand emulsifier is a handy kitchen gadget by the way.

• 1 large butternut squash, peeled, seeded and chopped into chunks

• 2 leeks, washed well and chopped (white and light green parts only)

• 2 granny smith apples, peeled, cored and diced

• 1 Idaho potato, peeled and diced

• 1 carton vegetable broth (32oz)

• 1 can garden vegetable broth (14.5oz)

• 2 T butter

• 2 tsp salt

• dash pepper

• spiced yogurt topping and fresh, chopped parsley or sage for garnish

1. Assemble all ingredients (except yogurt topping) in the crock pot the night before.

2. Put a lid on it and stow the crock pot on the top shelf of your fridge overnight.

3. Remove from fridge in the morning.

4. Cook soup 8 hours on high or until vegetables are soft. (adjust timing as needed for your slow cooker)

5. Blend until smooth with a hand emulsifier. (or transfer to a blender in batches)

6. Serve with a multigrain roll and garnished with parsley, sage and a dollop of spiced yogurt.

Spiced Yogurt Topping

• 1 cup plain Greek yogurt

• 1/2 tsp cayenne pepper

• 1 tsp pumpkin pie spice

• 1 tsp salt

1. Whisk yogurt until smooth and stir in spices.

Charlene's Squash soup

lifted from my pal Charlene's recipe file, this curried twist on a favorite harvest bisque is equally tasty made vegetarian or vegan

If you're hankering for a classic squash soup, then try the recipe above, but if you're in the mood for undertones of curry and ginger backing up the butternut, you'll find this version gently spicy, delicious yet light.

• 2 butternut squash, peeled and cubed, seeds removed (rinse and toast seeds if you wish)

• 1 acorn squash, peeled and cubed seeds removed (rinse and toast seeds if you wish)

• 3 apples (I like Macintosh) peeled, cored and cubed

• 1 onion, chopped

• 1 inch fresh ginger, peeled and sliced

• 6 cups (48 oz) chicken stock (or vegetable)

• 1 tsp. curry powder

• salt 'n' pepper to taste

• plain, whole milk yogurt

• toasted squash seeds or raw pumpkin seeds

1. Simmer first six ingredients together until soft.

2. Puree with a hand emulsifier (or in batches, in a blender).

3. Season to taste with curry powder, salt 'n' pepper.

4. Serve with a dollop of yogurt and a sprinkle of seeds.

Second-Helping carrot soup

Adapted from a memo of former co-worker, John Yoo

Once the hit of an office party potluck, and twice-removed from the original Food Network version, I’ve cut out some steps to save time and dirty pots. It doesn’t seem to suffer from my simplifying; William, the big soup-eater, asked for seconds tonight.

• 3 lbs. carrots, peeled and roughly chopped

• 3 leeks, whites and some of the green, well-rinsed and roughly chopped

• 1 small onion

• 3-inch piece of ginger, peeled and sliced thinly (can substitute powdered ginger in a pinch)

• 1/2 stick butter

• 1/4 c EVOO

• 7 cups chicken or vegetable broth

• salt ‘n’ pepper to taste

1. Melt butter and oil in dutch oven or stock pot.

2. Saute carrots “to get some color”. Season

3. Remove carrots, set aside, and do the same for the leeks and onion.

4. Add the rest of the ingredients.

5. Simmer 60 minutes or until vegetables are tender.

6. Pulse the soup smooth with an immersion blender (or blender or food processor).

7. Garnish with diced cucumber, and a drizzle of EVOO.

holiday gumbo

Adapted from The Plantation Cookbook, with inspired touches by Nana

For the Newsoms, the day after Thanksgiving is spent eating leftover pie, playing Boggle, and making gumbo. The depth of flavor rendered from a whole turkey carcass set up for a slow boil is unbeatable. This year we happily discovered that file gumbo is equally delicious made from Christmas duck!

• 1 turkey or duck carcass

• 4 T flour

• 4 T bacon grease (fat rendered from frying 6 strips of bacon)

• 1 yellow onion, chopped

• 1 cup chopped green onions (scallions)

• 1 cup chopped celery

• 1 medium green pepper, chopped

• 1 bunch fresh parsley, stemmed and chopped

• 6 hot, smoked sausage links (like andouille or chorizo,) sliced

• 3 cups turkey or duck meat from carcass

• 1 bag frozen okra (or fresh, sliced into discs)

• 1 pint oysters and liquid (optional)

• a heel of leftover ham or smoked chicken, cubed (optional)

• 2 sprigs fresh thyme (or 1/2 tsp. dried)

• 2 bay leaves

• 1 T gumbo filé

• salt ‘n’ pepper to taste

• Tabasco sauce

• 2 cups cooked rice

1. Cover turkey or duck carcass with at least 8 cups of water in a soup kettle.

2. Bring to a boil and simmer for about an hour or until meat falls from bone.

3. Remove carcass and pick meat from bones. Strain broth.

4. Brown flour in bacon grease until it’s a deep, rich color.

5. Add onions, celery, green pepper and parsley

6. Sauté five minutes.

7. Stir broth into roux slowly.

8. Add thyme, bay leaves, sausage, ham or chicken, and turkey or duck meat

9. Simmer over low heat two hours, adding oysters for the last five minutes of cooking.

10. Pick out bay leaves and thyme twigs.

11. Season to taste with salt ‘n’ pepper

12. Stir in the filé just before serving, making sure to not let the gumbo boil once it has been added.

13. Serve over hot rice with a crusty baguette.

14. Garnish with parsley and pass the Tabasco Sauce.

Five-Minute Fresh Tomato Salsa

adapted from Cook's Country

• 1/2 small red onion, peeled and quartered (or 2 scallions)

• 1 cup fresh cilantro leaves

• 1/4 cup drained jarred pickled jalapenos (or fresh seeded jalapeno to taste)

• 2 T lime juice

• 2 cloves garlic, peeled

• 1 tsp salt

• 4 large, ripe summer tomatoes, cored, seeded, and quartered

1. Pulse onion, cilantro, jalapenos, lime juice, garlic, and salt in food processor until finely chopped.

2. Add tomatoes and pulse until combined, about three 1-second pulses. Strain salsa in fine-mesh sieve and drain briefly.

3. Transfer to a rustic bowl and serve with tortilla chips of your choice.

      (Salsa can be refrigerated in an airtight Tupp for 2 days.)
 

Lucky Black-eyeD peas

Adapted from an original recipe of Nana

Southerners serve black-eyed peas on New Year's Day to welcome good luck throughout the year. Traditional hoppin' John is a homey porridge cooked up from dried black-eyed peas, rice and bacon, but I like to usher in good fortune on January 1 with Nana's own invention, a Mediterranean salad made from frozen black-eyed peas and a vinaigrette dressing.

• 3 cups frozen black-eyed peas (a 16oz bag)

• 3 cloves garlic, minced, or 2 scallions, sliced

• 1 green bell pepper, chopped

• 1 red pepper, chopped

• 1 stalk celery, chopped

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine or sherry vinegar

• 1 tsp Dijon mustard

• 1 bunch fresh parsley, larger stems removed, washed and chopped

• salt and pepper to taste

1. Boil black-eyed peas according to package directions. Drain.

2. Combine oil, vinegar, mustard, salt and pepper.

3. Toss peas with remaining ingredients and vinaigrette dressing.

4. Serve room temperature with crackers or crostini. (thin slices of baguette, drizzled with olive oil and toasted)

Dominican-style beans

From Stephanie of Greek—not Dominican—descent, who sat next to the well-visited office cooler at an old job

Creamy, quick and easy, this forgiving recipe calls for black beans, but I only had red kidney on hand. I don’t think it suffered much. I also didn’t have any Adobo seasoning, but made do by adding extra cloves of garlic and shaking in some spices off the rack. Dominican-style beans is a satisfying entree unto itself, served over brown rice, and sprinkled with soft Mexican cheese. It also makes a family-pleasing base for beef, chicken, cheese or fish tacos. Which are also—not Dominican. Forgive me.

• 3 cans black beans (15 oz)

• 1 large Spanish onion

• 4 garlic cloves, minced

• 1/2 can of tomato paste (big glob)

• 1 green pepper, chopped

• 3 T extra virgin olive oil

• 1 T dried oregano

• 1 T Adobo seasoning (or a house-mixed combo of granulated garlic, onion, salt, cumin, black and red pepper)

1. Saute onions and garlic and green pepper in olive oil until golden (2 to 3 minutes).

2. Stir in spices for another minute.

3. Add a generous spoonful of tomato paste and blend well.

4. Add beans plus 1/2 can of water.

5. Raise the heat until beans bubble, then lower heat.

6. Simmer until most of the liquid has evaporated, stirring now and then.

7. Serve over brown, white or yellow “Spanish” rice.

Arabic green Bean Salad

From the kitchen of Nana and adapted from the Better Homes and Gardens Cookbook

Here's an easy string bean salad, a favorite side dish I've slipped from Nana's archives to mine. Served room temperature, it's a perfect party addition to a cold buffet of smoked fish or turkey. It's also just as fitting for a weeknight meal, served with whole wheat pita.

• 1 lb fresh green beans

• 1/2 cup extra virgin olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 1 can organic diced tomatoes (14oz) (or canned whole tomatoes if you prefer)

• juice of 1/2 lemon

• 1/2 tsp oregano

• salt and pepper to taste

1. Heat olive oil over medium-low heat in a large pan with a lid.

2. Add onions and garlic and saute for 3 minutes (do not brown).

3. Stir in tomatoes and spices and simmer gently 10-15 minutes.

4. Add green beans, cover and cook 40 minutes (or until tender but not mushy).

5. Add lemon juice and adjust seasonings.

6. Serve room temperature in a pretty bowl, garnished with lemon wedges.

broccoli mornay

Adapted from Mastering the Art of French Cooking, 13th printing, 1966, by Julia Child

Hands down, this is my best-remembered Thanksgiving side. Today Nana balks: “It’s way too rich Maria. We don’t eat like that anymore.” And she’s right. We don’t. But Thanksgiving comes but once a year…

Sauce Mornay (Cheese Sauce):

• 2 T butter

• 3 T flour

• 2 c scalding hot milk

• 1/4 tsp salt

• 1/2 c grated Swiss cheese

• 1/4 c grated Parmesan cheese

• pinch nutmeg

• pinch cayenne paper

• salt and white pepper to taste

1. Melt butter over low flame in heavy-bottomed, 6-cup saucepan.

2. Blend in the flour with a wooden spoon or wire whisk

3. Cook slowly, stirring continuously until butter and flour “froth” for 2 minutes without browning.

4. Voilà you’ve made a white roux! Turn off flame.

5. Pour in hot milk with salt.

6. Beat briskly with whisk, scraping all bits of roux from the sides.

7. Cook over medium-high heat, stirring constantly until the sauce comes to a boil.

8. Boil another minute, turn off flame.

9. Beat in the cheese until it disappears in the sauce

10. Season to taste with salt ‘n’ white pepper, nutmeg and cayenne.

The Broccoli (2lbs):

1. Butter an oval casserole.

2. Divide broccoli into florets and peel stems.

3. Blanch broccoli (5 minutes tops) in a large pot of boiling salted water, drain. (or steam, if you prefer)’

4. Saute broccoli briefly in 2T butter

5. Gently stir broccoli into sauce

6. Arrange broccoli in casserole.

7. Sprinkle with buttered breadcrumbs.

8. Bake for 20 minutes at 350F (or until broccoli is tender)

9. Broil briefly, until top is nicely browned

10. Serve immediately alongside turkey and your other favorite Thanksgiving sides!

christmas eve octopus salad

From the Christmas Eve recipe files of Teresa Fiumano Johnson

Moving into then largely Italian-American Carroll Gardens, Brooklyn in 1989, and staying to rinse my tomato cans and recycle them in landlords' bins for twenty years, though only one quarter Italian, I've unquestionably absorbed more of my Calabrese heritage by osmosis of marinara. The Feast of the Seven Fishes (Italian: Festa dei Sette Pesci) is an ambitious culinary Christmas Eve tradition often involving more than one fanny at the stovetop. Growing up, Nana always only served one seafood on 12/24: an outstanding linguine with calamari sauce, but inspired by a neighbor's tempting recipes handed down from her father, Nana and I have worked our way up to 5 so far...The cold pulpo salad, festive and garlicky, with sweet red pepper and fresh parsley, is my favorite. Most pulpos come frozen now, ink sacks and beaks already removed, but confirm this with your fish monger before exiting. Buon Natale!

• One whole octopus (polpo), 3-5lbs

• 6 sea scallops

• 6 cloves garlic, minced

• 4 ribs celery, diced

• 1 red bell pepper, diced

• Extra virgin olive oil

• 1 bunch parsley, chopped

• salt 'n' red pepper flakes to taste

• lemon and lime wedges

1. Bring a stock pot of water with a pinch of salt to a rolling boil and drop in your pulpo.

2. Boil for twenty minutes, cover, turn off heat, and throw in scallops.

3. Steep in hot water for another twenty minutes.

4. Drain pulpo and scallops and cut into bite-size pieces.

5. Toss pulpo and scallops in large bowl with garlic, celery, red pepper, parsley and plenty of EVOO.

6. Season to taste with salt 'n' red pepper flakes.

7. Arrange in an attractive serving dish, decorating with lemon and lime wedges all around.

8. Chill for several hours and serve very cold, with rounds of thinly sliced seeded Italian bread.

nana’s cornbread dressing

Straight from the Thanksgiving Archives, this full-flavor side dish has been married to Tom Turkey for as long as Nana has been happily hitched to Granddad. The secret to its success lies in the cornbread, made from scratch, without sugar or flour, and baked in a sizzling cast iron skillet. The cornbread can be made ahead of time and frozen to save prep time on Thanksgiving morning. The final dressing is deliciously crusty served straight up in a baking dish, alongside the turkey, but a few spoonfuls can also be inserted into the poultry cavity, before roasting, for those weirdos who prefer soft stuffing.

Cornbread:

• 3 cups stone-ground cornmeal

• 3 eggs, beaten

• 3 cups buttermilk

• 3/8 cup melted shortening (butter, butter crisco or lard)

• 1 and 1/2 tsp. baking soda

• 1 and 1/2 tsp. salt

1. Preheat oven to 400 F

2. Mix dry ingredients together in large bowl.

3. Melt shortening in 14” skillet

4. Combine buttermilk, eggs and shortening (leaving a good coating in bottom of skillet)

5. Fold wet ingredients into dry and turn into greased skillet.

6. Bake for 40 minutes.

7. Allow to cool in pan 10 minutes, then turn onto rack to cool completely.

Dressing:

• 1 dozen biscuits (homemade or pre-packaged, Nana like’s Popeye’s buttermilk biscuits)

• 1 large yellow onion, chopped

• 1 bunch scallions, chopped

• 1 red bell pepper, diced

• 3 stalks celery, including leaves, chopped

• a small handful fresh of sage leaves (6-8), minced (or 1/2 tsp. dried)

• 10-12 sprigs of fresh thyme, chopped (or 1/2 tsp. dried)

• salt ‘n’ pepper to taste

• chicken or vegetable broth to moisten

• 1/2 cup butter

• turkey drippings

1. Preheat oven to 350 F

2. Crumble the cornbread and biscuits in big bowl but “leave some big lumps.”

3. Saute one half the onions, scallions, celery and bell pepper (reserving the other half raw.)

4. Add cornbread and biscuit mixture to sauteed and raw vegetables, and mix well.

5. Moisten dressing with broth just enough to hold it together, but don’t let it get soggy!

6. Turn dressing into buttered casserole, or if there’s room, back into the 14” skillet

7. Dot with butter and drizzle with turkey drippings

8. Bake uncovered for 30 minutes

9. Serve alongside the turkey and trimmings with a full boat of gravy

Nana's Strawberry-Rhubarb Cobbler

Crust: (merging Martha Stewart and Mom here…)

• 1 and 1/2 cups flour (leveled) (we use 1 cup white all-purpose & ½ cup whole wheat pastry flour)

• ½ teaspoon salt

• 1 teaspoon sugar

• 1 stick (1/2 cup) very cold, unsalted butter, cut into small chunks

• 3-4 tablespoons ice water (add a cube of ice to the measuring cup)

Filling:

• 10 stalks fresh rhubarb, washed trimmed and sliced into ½” chunks

• 2 quarts strawberries, washed and sliced

• 1 scant cup sugar

• 2T tapioca flour

• 3 T unsalted butter

1. In a food processor, pulse flour, salt and sugar together. Add butter. Pulse until mixture resembles coarse meal.

2. Sprinkle with 2 T ice water. Pulse until dough holds together when squeezed. Add more water as needed. Do not over process.

3. Turn dough out onto counter. Form into a ¾-inch thick disk. Wrap tightly in plastic and refrigerate until firm. (1 hour or more)

4. Combine all filling ingredients in an oblong, glass baking dish. Dot with butter.

5. Roll out chilled dough on floured wax paper into an oblong, large enough to cover your pan. Lift and wrap dough around rolling pin. Unroll over pan. Fold extra dough under. Pinch between thumb and forefinger all around -- or use the tines of a fork. Make a wash of a beaten egg. Brush over the top. Sprinkle with a packet of Sugar in Raw (leftover from your latest Starbucks’ run).

6. Bake at 375F for 30 minutes. Watch for over-browning. Reduce to 350F and continue baking another 15-20 minutes or until golden and filling bubbles up.

Serve warm or room temperature with whipped cream, or vanilla ice cream.  I like cobbler for breakfast, with plain, Greek yogurt.
 

Oatmeal Scotchies

adapted from the back of the bag of Nestle's butterscotch chips

       Chock full of extra ingredients, I include Scotchies in my holiday cookie baking.

• 1 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• grated peel (zest) of 1 orange

• 3 cups old-fashioned oats

• 1 cup golden raisins

• 1 cup walnuts, chopped

• 1 2/3 cups (11-oz pkg) Nestle Toll House butterscotch morsels

1. Preheat oven to 375F

2. Combine flour, baking soda, salt, and cinnamon in a small bowl.

3. Beat butter, granulated sugar, brown sugar, eggs, orange zest and vanilla extract in large mixer bowl.

4. Beat in flour mixture.

5. Stir in oats, morsels, raisins, and nuts.

6. Drop by rounded tablespoon onto parchment-lined cookie sheets.

7. Bake 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.

8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

      Makes about 4 dozen cookies.
 

oatmeal freckles

Adapted from two 1950’s “ice box” recipes I can no longer find! Fortunately, before I lost them, I took the best from each and created this simplified recipe. Lately, I’ve been pulling this card from the file a lot, as it’s the favorite of Saturday chess club. It’s easy, wholesome, and because you can store the dough logs in the freezer, you can enjoy slice ‘n’ bake warm-from-the-oven goodness anytime!

• 1 cup butter

• 1 cup white sugar

• 1 cup brown sugar

• 2 eggs

• 1 tsp. vanilla

• 1 and 1/2 cups flour

• 1 tsp. salt

• 1 tsp. baking soda

• 3 cups quick oats (or old fashioned)

• 1/2 cup toasted, chopped almonds (optional, adult version)

• 1/2 cup dried, slivered apricots or (optional, adult version)

• 1 cup milk chocolate chips (kid friendly version)

1. Preheat oven to 375F.

2. Cream together butter and sugars in a large mixing bowl.

3. Add eggs and vanilla; beat well.

4. Sift together flour, salt and soda in small mixing bowl.

5. Add flour mixture to butter mixture and combine well.

6. Stir in uncooked oats

7. Add in the almonds/apricots (adult version) or the chocolate chips (kid-friendly style:)

8. Form into 2” thick, rolls, about elbow-length, and wrap in waxed paper.

9. Chill logs in freezer for at least 1 hour or up to one month, double-wrapped in plastic bags.

10. Slice into 1/2 inch thick discs and arrange on cookie sheet lined with parchment paper.

11. Bake at 375F for 9-12 minutes (depending on where your needle points on the chewy to crispy range.)

12. Enjoy warm from the oven with a tall glass of ice-cold milk (or your favorite milk-impersonator!)

Break Up Bars

from the kitchen of Mary

        You can read about my devoted friend Mary here

• 1 cup butterscotch chips

• 1/2 cup peanut butter

• 4 cups Rice Krispies

• 1 T water

• 1 c semi-sweet chocolate chips

• 1/2 cup confectioners sugar

• 2 T butter

1. Melt butterscotch chips and peanut butter over low heat, stirring constantly.

2. Add cereal and stir until well-coated.

3. Press half into buttered 8"x8"x2" pan.

4. Chill. Set remaining aside.

5. Combine chocolate chips, sugar, butter and water in double boiler.

6. Spread over cereal.

7. Cover with remaining cereal.

8. Chill.

9. Cut into 16 squares.

10. Enjoy your "break up bars" over a good cry.

blow-out cookies

Adapted from The Christian Science Monitor

This is not the only peanut-packed “blow out” recipe out there, but it’s a good one, and the one nana still likes to make for her ex son-in-law when he comes a calling, to catch up and wash pots!

• 2 cups flour

• 1 tsp baking soda

• 1/4 tsp. salt

• 1/2 cup chunky peanut butter

• 1/2 cup unsalted butter

• 1/2 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 1 tsp. vanilla

• 1/4 cup milk

• 3/4 cup semisweet or milk chocolate chips

• 3/4 cup honey roasted peanuts

• 3/4 cup (12) coarsely chopped frozen miniature peanut butter cups

• kosher salt for dusting

1. Preheat oven to 375F.

2. Beat peanut butter and butter together for 1 minute.

3. Add sugars and egg; beat well.

4. Stir in vanilla.

5. Combine flour, baking soda, and salt.

6. Stir into wet mixture, beat lightly.

7. Sprinkle milk over cookie dough.

8. Fold in chocolate chips, peanuts and peanut butter cups.

9. Chill dough one hour.

10. Spoon into mounds onto parchment-lined cookie sheets with a cookie scoop or ice cream scoop.

11. Sprinkle tops of cookies with Kosher salt.

12. Bake 11-16 minutes, depending on size.

13. Enjoy warm from the oven with a glass of something cold.

dutch stem ginger cookies

From the Christmas Cookie Binder of Connie Newsom

My mother has been baking these at Christmas for as long as I can remember, but I only started raiding those tins of buttery bites with bursts of sharp ginger in recent years — when my taste buds finally grew up! This Dutch treat traces back to a friend-of-a-friend-of-a-friend of Mom’s in 1960s New Orleans. Oh what lengths we go to for a good cookie recipe! Stem ginger in syrup is not an easy find this side of the pond, I get mine here.

• 3 cups + 2T flour

• 14 oz. butter (3 and 1/2 sticks)

• 5/8 cup ginger, cut in small pieces

• 5/8 cup nuts (your choice), chopped

• 1 egg + 1 egg yolk

1. Cream butter and sugar.

2. Add flour, blend well.

3. Stir in nuts, ginger and beaten egg.

4. Form into a long loaf. (If the dough is too crumbly, moisten with a Tablespoon or two of stem ginger syrup.)

5. Chill.

6. Slice off dough into 1/4” thick oblongs and space on cookie sheets lined with parchment paper.

7. Press and drag a fork dipped in flour, over each cookie.

8. Brush with egg yolk.

9. Bake at 350F for 10-15 minutes.

10. Cool on racks and store in tins or tightly sealed containers for weeks!

Pumpkin flan

adapted from a mimeograph recipe from Mrs. Schaefer's 4th grade class

I first made this simple yet scrumptious autumn dessert in a toaster oven in elementary school. It was such a keeper that I have continued to serve it every single Thanksgiving ever since. Sometimes I bake it in a loaf pan instead of a pie plate.

• 1 and 1/4 cups sugar

• 1/2 tsp salt

• 1 tsp cinnamon

• 1 cup mashed, cooked pumpkin

• 5 large eggs (beaten lightly)

• 1 and 1/2 cups evaporated milk

• 1/3 cup water

• 1 and 1/2 tsp vanilla

1. Melt 1/2 cup sugar until it is a golden syrup. Pour into pie pan immediately. Coat bottom and sides of pan.

2. Mix 3/4 cup sugar, the salt, and the cinnamon in a large bowl.

3. Add pumpkin and beaten eggs. Mix well.

4. Stir in evaporated milk, water, and vanilla. Mix well.

5. Pour mixture into coated pie pan. Put pie pan inside another pan filled with a little hot water.

6. Bake at 350F for 1 and 1/4 hours.

7. Cool the flan. Serve chilled. You may add whipped cream.

Coeur à la Crème

Lightly adapted from a classic Bon Appétit recipe

“I made it every year and it never worked,” my mother recently confessed. Funny how nostalgia works, that’s not how I remembered it. I didn’t recall all those Valentine’s Days of runny cream hearts, with mom screaming and cross-referencing recipes from her dessert binder with her French cookbooks, trying to understand what went wrong, again. I just remember our brownstone kitchen, standing beside mom in anticipation of the un-molding of these precious hearts, then dusting them with powdered sugar. The good news is Nana finally got it right: creamy, tangy hearts that keep their shape! This recipe, unlike many other versions, is practically foolproof. I added zest. In terms of garnish, I remember fresh strawberries, lightly sweetened. But you can use any berry or fruit you have on hand. You can slice, sweeten, and spoon the fruit over the hearts, or you can cook the fruit down slightly, with a spoonful of sugar, or seedlesss raspberry jam. So make this bake-less cheesecake at St. Valentine’s day and you may just find occasions to recreate it throughout the year, like Mother’s Day.

• 4 (10x10-inch) squares cheesecloth

• 1 (8-ounce) package cream cheese, room temperature

• 1 cup crème fraîche or sour cream

• 6 tablespoons powdered sugar, divided

• 1 teaspoon fresh lemon juice

• zest from one lemon

• 1/2 teaspoon vanilla extract

• Pinch of salt

• 1 pound strawberries, hulled, quartered

1. Rinse cheesecloth under running water; squeeze until damp.

2. Line four 4-inch coeur à la crème molds with cheesecloth.

3. Beat cream cheese with crème fraîche (if you can find it) or sour cream, plus 4 tablespoons confectioner’s sugar, in a standing or handheld mixer for 2 minutes.

4. Add lemon juice, zest, vanilla, and salt. Beat another 2 minutes until smooth.

5. Press through fine strainer; divide among molds. Fold cheesecloth over.

6. Place molds in a pie pan; cover with cling film. Chill overnight.

7. Stir strawberries (or blackberries, raspberries or peaches) with 2 tablespoons powdered sugar

8. Unwrap molds; invert onto individual plates. (Use the good china, if you have more than one set.)

9. Spoon strawberries over hearts, and scatter a few more on the plates.

10. Serve, along with an explanation of the origins of this dessert (if you can find one. )

Chocolate Cornstarch pudding

Courtesy of Hershey’s 1934 Cookbook, 6th Edition

This spiral-bound treasure has to be one of my best tag-sale finds, and this pudding, while basic, delivers mild milk chocolate goodness most kids—and many adults—won’t turn down.

• 3 squares baking chocolate (or 3 T cocoa plus 1 T fat)

• 3 cupfuls “rich milk” (whole milk)

• 1 cupful granulated sugar

• 1/4 cupful cornstarch

• 1/4 tsp. salt

• 1 T butter

• 1 tsp. vanilla

1. Melt chocolate in double boiler (or balance chocolate in a small metal bowl over simmering water.)

2. Add milk and stir until well blended.

3. Mix together the sugar, cornstarch and salt in a separate bowl.

4. Add about a half cup of the hot chocolate milk to the cornstarch mixture, stirring vigorously.

5. Return it all to the double boiler.

6. Stirring vigorously, cook until thickened, about 20 minutes.

7. Add butter and vanilla.

8. Spoon into parfait glasses or anything that passes for dessert dishes.

9. Press waxed paper onto surface of pudding.

10. Cool and Chill.

11. Serve with whipped cream and a cherry, strawberry or Oreo cookie.

Sand tarts

Straight from Nana's Christmas Cookie Recipe Files

This cookie dissolves in your mouth like a sand castle swept under a wave. It owes its delicate texture to powdered sugar and cake flour, and is surprisingly easy to bake. Guaranteed to become a holiday tradition in your home.

• 1/2 lb. (2 sticks) unsalted butter

• 1/2 cup sifted, confectioners' sugar

• 2 cups sifted cake flour

• 1 cup chopped pecans

• 1 tsp vanilla

1. Preheat oven to 325F

2. Cream butter.

3. Add sugar. Mix well.

4. Stir in flour, nuts and vanilla.

5. Shape into finger-length crescents.

6. Bake on cookie sheets lined with parchment paper for 20 minutes, or until lightly browned.

7. Roll in powdered sugar while warm. (Or sift powdered sugar on top.)

8. Store in tins with close fitting lids.

PLantation Gingerbread

Nana's Gingerbread, adapted from the Junior League of New Orleans' Plantation Cookbook

A one-bowl delight you can easily assemble from pantry staples, you'll find yourself baking up this light, spongy spice cake year-round. You'll also find young and old alike scarf it up and leave no evidence...

• 3 eggs

• 1 cup sugar

• 1 cup molasses (unsulphured or "robust")

• 1 cup butter, room temperature

• 1 teaspoon powdered ginger

• 1 teaspoon powdered cinnamon

• 1 teaspoon powdered cloves

• 1/8 teaspoon salt

• 2 teaspoons soda, soaked in 1/8 cup of hot water

• 2 cups flour

• 1 cup boiling water

1. Preheat oven to 350F.

2. Cream butter, sugar, eggs, molasses, ginger, cinnamon, cloves, and salt in a bowl.

3. Beat well.

4. Add dissolved soda.

5. Sift in flour and beat well.

6. Add boiling water, beat lightly and quickly.

7. Pour batter into two 8" square greased and floured pans immediately.

8. Bake for 40-45 minutes.

9. Test for doneness by inserting a toothpick in center.

10. Cool in pan 10 minutes before turning out.

Summit Lemon Squares

My own Lemon Squares, adapted from Nana's newspaper clipping, republished courtesy of The Southern Living Cookbook, 1976

A refreshing alternative to brownies, these bars pack nicely and travel well to picnics and potlucks. I like super sour—so sour it tickles the eardrums—so I experimented with the amount of lemon juice and ended up doubling it. Feel free to stop squeezing sooner, to suit your own tastebuds. 

Crust:

• 1 cup butter, softened

• 2 cups flour

• 1/2 cup confectioner's sugar

• 1 cup pecans, chopped finely

Filling:

• 4 eggs

• 1 and 1/2 cups granulated sugar

• 12 T lemon juice

• 1 T lemon zest

• 1 T flour

• 1/2 tsp baking powder

• 1/4 tsp salt

1. Preheat oven to 325F.

2. Combine butter, flour, pecans, and confectioner's sugar until well mixed. Pat mixture into 13" x 9" baking pan.

3. Bake for 15 minutes. Remove from oven.

4. Beat eggs, and add sugar, zest, juice, 1 T flour, baking powder, and salt.

5. Pour egg mixture over baked crust.

6. Return pan to oven and bake 40-50 minutes.

7. Sprinkle with more confectioners sugar.

8. Cool and cut into 24 squares.

cecropia chocolate cake

Nana's best party cake for chocolate dreamers by way of Barbara Drach of Cecropia Restaurant

In the pre-gentrification era of the South Street Seaport of the early eighties, Cecropia was a creative cafe cast between fishmongers, and a favorite lunch spot when Nana worked downtown. Once tasted, Nana knew she couldn't leave her table without the recipe for this tender, complex-flavored, cocoa-based cake with a surprising frosting. Our family, and countless friends have devoured squares of  this easy-to-assemble cake at christenings, birthday parties and picnics.

Cake:

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup butter-flavored Crisco

• 4 T cocoa

• 1 cup water

• 2 cups flour

• 2 cups sugar

• 1/2 cup buttermilk

• 2 eggs

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. vanilla

1. Preheat oven to 400F.

2. Melt and bring to boil the first four ingredients.

3. Combine the remaining ingredients, then add to melted mixture.

4. Pour into greased 9" x 13" pan.

5. Bake for 30 minutes, or until knife inserted in center comes out clean.

Icing:

• 1 cup (2 sticks) unsalted butter

• 4 T cocoa

• 6 T milk

• 1 box confectioner's sugar

• 1 tsp. vanilla

• 1 cup chopped pecans

• 1 cup flaked coconut

5 minutes before you pull cake from oven:

1. Boil butter, cocoa, and milk together.

2. Add sugar, vanilla, pecans and coconut.

3. Pour over cake while still warm.

4. Let cool and cut into squares.

One bowl applesauce cake

A most moist one-bowl wonder, this easy spice cake from Nana's kitchen can be assembled from what's on hand in her pantry and yours

When you're short on time and ingredients, but don't want to show up to the potluck or coffee hour empty-handed, you'll find yourself returning to this recipe routinely. 

• 2 cups flour (can be partly whole wheat pastry flour)

• 1 cup sugar

• 2 tsp. baking soda

• 1 tsp. salt

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. cloves

• 2 cups applesauce

• 1/2 cup canola oil

• 1 cup chopped walnuts

• 1 cup dark raisins

1. Preheat oven to 350F.

2. Combine all ingredients in large bowl.

3. Pour into greased, 8"x8" square pan.

4. Bake for 55 minutes, or until knife inserted in center comes out clean.

Memaw’s buttermilk pound cake

From the recipe binder of Marie Robey

My Texas Memaw was a baker. To this day my favorite breakfast remains two slices of burnt bacon and her yeasty bread, toasted, buttered and slathered with her wild plum jam. She also baked simple, old-fashioned pound cakes that only improved with age. I like to bake this classic, unfrosted buttermilk pound cake on a weekend, then shave off slices all week long.

• 3 cups sugar

• 1 cup butter

• 6 eggs, separated

• 1 cup buttermilk

• 3 cups flour

• 1/2 tsp salt

• 1/4 tsp baking soda

• 2 tsp grated nutmeg, mace or lemon extract

1. Preheat oven to 325F

2. Cream sugar and butter until fluffy.

3. Beat in egg yolks one at a time.

4. Sift dry ingredients

5. Add dry mixture to butter mixture, alternating with buttermilk.

6. Begin and end with dry ingredients.

7. Beat egg whites and fold in.

8. Turn into a well-greased and floured tube pan.

9. Bake for 1 hour and 10 minutes (or until knife inserted comes out clean).

10. Cool for 10 minutes then turn out onto cooling rack.

11. Dust with powdered sugar.

memaw’s chocolate pound cake

From the recipe binder of Marie Robey

Another plain-spoken bundt cake from my Texas Memaw, the chocolate does not overpower here, as it does in many modern desserts. I had to get fancy and add a cocoa glaze from Hershey’s 1934 Cookbook. Memaw never did. It’s delicious either way, and there’s something to be said for the crunchy top of a naked cake!

Cake:

• 3 cups sugar

• 1 cup butter

• 1/2 cup butter Crisco (or 1/2 cup more butter!)

• 5 eggs

• 3 cups flour

• 1/2 tsp. salt

• 1/2 tsp. baking powder

• 5 T cocoa (1/2 cup)

• 1 cup milk

• 1 tsp. vanilla

1. Preheat oven to 325F

2. Cream sugar, butter and Crisco until fluffy.

3. Beat in eggs one at a time.

4. Sift dry ingredients

5. Add dry mixture to butter mixture, alternating with milk.

6. Begin and end with dry ingredients.

7. Turn into a well-greased and floured tube pan.

8. Bake for 1 hour and 10 minutes (or until knife inserted comes out clean).

9. Cool for 10 minutes then turn out onto cooling rack.

Busy Day Cocoa Icing:

• 3 T boiling water

• 2 T butter

• 1 tsp. vanilla

• 1/4 c Hershey’s cocoa

• 1 and 1/2c confectioner’s sugar

1. Add boiling water to butter.

2. Beat in vanilla and cocoa

3. Add sugar, beat until smooth.

4. Add more water if necessary.

5. Drizzle over cooled cake.

memaw’s coconut pound cake

From the recipe binder of Marie Robey

Of Memaw’s three pound cake recipes, this is probably the one I’d bake for company. And I might add a scoop of mango sorbet!

• 3 cups sugar

• 1 cup butter

• 1/2 cup butter Crisco (or 1/2 cup more butter!)

• 9 eggs

• 2 tsp. vanilla

• 1 big bag Baker’s “Angel Flake” coconut (14 oz.)

• 3 cups flour

• 1 tsp. salt

• 1 cup milk

1. Preheat oven to 325F

2. Cream sugar, butter and Crisco until fluffy.

3. Beat in eggs one at a time on high speed.

4. Add coconut and vanilla.

5. Sift dry ingredients.

6. Lower speed and add coconut.

7. Stir dry mixture into butter mixture until just blended.

8. Turn into a well-greased and floured tube pan.

9. Bake for 1 hour and 20 minutes (or until knife inserted comes out clean).

10. Cool for 10 minutes then turn out onto cooling rack.

Glaze:

• 1 cup sugar

• 1/2 cup water

• 2 T coconut flavoring

1. Combine sugar, water and coconut extract in small saucepan five minutes before removing cake from oven.

2. Boil two to five minutes until syrupy.

3. Pour over cake.

Heinz sweet 'n' sour Pork chops

adapted from The Side and Back Panel Cookbook

Did you know there is a cookbook compiled only of recipes that can be found on the backs or sides of boxes and cans? Back before Pinterest and legions of food bloggers, cooks relied on cookbooks, family files, and handy recipes printed right on the package! These saucy chops go great with mashed sweet potatoes or over brown rice, with string beans on the side. Going with the name brand—as this book promotes— is sometimes worth the extra pennies, but if you substitute Delmonte or Lea and Perrins for Heinz 57 Catsup or Worcestershire sauce, your pan won’t explode!

• 8 crate-free bone-in or bone-out pork chops, 1/2 inch - 3/4 inch thick

• 2 T butter

• 1/2 cup Heinz Tomato Ketchup

• 1 can pineapple chunks in juice (20 ounces)

• 2 T brown sugar

• 2 T lemon juice

• 1 large onion, peeled and minced

• 3 T Heinz (or Lea & Perrins) Worcestershire Sauce

• 1/4 tsp ground cloves

• salt & ground pepper to taste

1. Sprinkle chops with salt & pepper.

2. Brown chops in butter, remove from pan, and cover.

3. Combine remaining ingredients and add to pan.

4. Bring to boil then lower heat and simmer sauce for 10 minutes, or until reduced by half.

5. Return chops to pan and continue to simmer 30 minutes, basting occasionally.

6. Serve alongside mashed potatoes, mashed sweet potatoes or rice, applesauce and something green!

Curried Chicken Salad

For "ladies who lunch", or pack their lunch, and all manner of men, Nana's versatile, Waldorf-salad-inspired cold chicken is one unisex palette pleaser.

Here's one of Nana's notorious, free wheeling, no-measurements recipes...  Just approximate and taste-test as you go... Trust me. It's pretty much fail proof!

• skinless boneless chicken breasts or leftover roast chicken (skin removed)

• Hellman's mayonnaise (accept no substitutes)

• celery stalks, chopped

• red pepper or green pepper, chopped

• scallions, chopped

• pecans or walnuts (toasted first)

• granny smith apple, diced

• grapes, halved

• golden raisins

• curry powder

• salt 'n' pepper

1. Shred chicken in a large bowl.

2. Stir in enough mayonnaise to make for a creamy consistency that holds together in an ice cream scoop.

3. Season to taste with curry powder, salt 'n' pepper.

4. Fold in the rest of the ingredients.

5. Adjust seasonings to taste.

6. Chill and serve in a wrap, on a roll, or over a bed of baby greens.

Irish soda bread

The most basic recipe for Irish Soda Bread calls for making a paste from flour, soda, and salt that rolls out of the oven like a rock in a potato field, then chokes going down. Instead, I’ve adapted this less traditional, but far tastier Christian Science Monitor version. A lighter biscuit, it swaps baking powder for soda, and is plump full of golden raisins, caraway and currants. Make a sandwich with corned beef, sop up cabbage juice, or toast and slather with good Irish butter the next morn’.

• 3 cups unbleached white flour (can substitute half of this with whole wheat pastry flour, spelt flour, chick pea flour, wheat germ etc..)

• 1/3 cup sugar

• 1 tsp. baking powder

• 1 tsp. salt

• 1 and 3/4 cups buttermilk

• 1 cup golden raisins

• 1/2 cup zante currants

• 2 eggs, beaten

• 2 T melted butter

• 1 and 1/2 T caraway seeds

1. Preheat oven to 350F.

2. Plump raisins and currants in just enough warm water to cover.

3. Grease and flour a 10” cast iron skillet or glass pie dish.

4. Sift the dry ingredients together in a large bowl and stir in the drained raisins and currants.

5. Beat the eggs, buttermilk and butter together in another bowl or Mixmaster.

6. Pour the wet mixture into the dry and stir.

7. Spoon the dough into the prepared pan. (Cut an X over the top to let the devil out…)

8. Bake for 55 minutes.

9. Cool completely before removing from dish.

connie’s cornbread

Inspired by my mother Connie, with some add-ins from allrecipes.com

Growing up, Mom liked to serve this tender, cheesy cornbread alongside chunky chili, forgiving family chili or crockpot turkey chili (all recipes above). It’s tasty with turkey or vegetarian chili as well. Today she takes a short cut, and starts with a box of Jiffy Cornbread Mix. Can you blame her? I won’t blame you either, if you take the easy way out. Just skip the first five dry ingredients and go straight to all the wet add-ins.

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 2 tsps. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 2 large eggs

• 1/4 cup light tasting olive oil or melted butter

• 1 cup buttermilk

• 1 cup cream-style corn (8 ounces)

• 1 and 1/2 cups shredded pepper jack cheese

• 1 medium onion, minced

• 1-2 fresh jalapeño peppers, seeded and minced

• 2 T butter (for pan)

1. Preheat oven to 350F

2. Melt 2T butter in cast iron skillet in oven. Remove and set aside.

3. Combine dry ingredients in big bowl, set aside.

4. Beat eggs in another bowl.

5. Mix in olive oil or melted butter, buttermilk, corn, onion, jalapeño and 1 cup cheese

6. Fold wet mixture into dry mixture.

7. Pour into buttered skillet.

8. Sprinkle remaining 1/2 cup cheese on top.

9. Bake for 35 minutes or until a knife inserted in the middle comes out cool.

ratatouille/giambotta

Nana’s own version, with inspiration drawn from her own mother, as well as from a few French and Italian cookbooks off the shelf!

Ratatouille or Giambotta: both the French and Italians take credit for this stewed vegetable medley classic. “The French copied it from the Italians,” Mom insists. The distinction, she says, is that Italians add basil while the French use thyme and savory. They both include fresh oregano. Nana’s mother, (also Nana), added a boiled potato. Regardless of who started it, Ratatouille and Giambotta are both labors of love, and both worth it—at least once a year, when the vine-ripened tomatoes come in. And yes you do have to peel those tomatoes. I balked at this, but Nana was vehement as she grabbed an unpeeled pomodoro from my fist before I could chop it: “I pride myself on my cooking Maria. Now get me a small bowl and the bird-beak paring knife.” Fine. Make a lot because, while Ratatouille/Giambotta glistens on the dinner plate as a ravishing, room-temperature accompaniment to lamb chops and rice, I like it even better folded into a next-morning’s omelet, or ladled over rigatoni for lunch. Nana loves leftover Giambotta/Ratatouille baked into a quiche. Okay Mom, give me this: quiche is indisputably French—right? Mort par la nourriture/morte per cibo/death by food! Bon Appetit! Buon Appetito! Dig In!

• 3/4 cup Extra Virgin Olive Oil

• 2 large yellow onions

• 2 large green peppers (or 3 medium, cored and cubed)

• 4 cloves garlic (sliced)

• 2 zucchini squash (poorly peeled—leave some skin on—and cubed)

• 1 large eggplant (poorly peeled and sliced in 3/4” rounds)

• 4 large tomatoes (peeled and cubed, or one 28oz can whole tomatoes, chopped)

• 2 waxy potatoes (red or yellow, boiled and cubed)

• Fresh herbs: thyme, oregano, basil, savory

• 1 bunch parsley (stems removed, rough chopped)

• coarse salt and pepper

1. Arrange eggplant rounds in a colander, salt, then allow to “weep” for 30 minutes.

2. Gild onions in 1/2 cup olive oil in large frying pan or enameled stew pot (Le Creuset).

3. Add peppers and continue to sauté until soft. Add garlic.

4. Drain eggplant and pat with paper toweling, wiping off most of the salt. Cube.

5. Heat remaining 1/4 cup oil in another frying pan and brown zucchini and eggplant on medium/high heat.

6. Fold zucchini/eggplant mixture, along with tomatoes and potatoes, into larger pan of onion and peppers.

7. Add fresh herbs, black pepper and 1/2 of the chopped parsley.

8. Simmer until all vegetables soften completely,

9. Adjust seasonings.

10. Sprinkle with remaining parsley.

11. Serve as a side dish or as a main dish, with a crusty French or Italian loaf!

sunshine Bath salts

Cobbled together from different directions for Do It Yourself bath soaks that I found on the web, I then tweaked my mix after some first-hand experimentation. I find that a 50:50 ratio of one citrus essential oil to another, like grapefruit to tangerine, is a cheering combination. Or a one-to-one ratio of a citrus plus a mint—like lemon and peppermint—makes for a real mood lifter. The result is Sunshine Salts, an exceptionally good soak—sensual and uplifting. Dem bones will thank you when you finally step out of your tub! Depending on how down you are, you can adjust the amount you use: minimum one cupful per bath, maximum two cupfuls. Sigh…

• 3 cups epsom salts

• 1 cup pure pink Himalayan Salt (coarse “rock” salt)

• 2 cup baking soda

• 2 T Essential Oils (Can be any combination of citrus: grapefruit, lemon, lime, orange, tangerine. 1 T can also be from the mint family)

• 3 Mason jars or airtight plastic containers

1. Combine epsom salts and pink Himalayan salt in a large non-porous mixing bowl (preferably one you can designate for making bath salts)

2. Stir well.

3. Sprinkle essential oils over mixture, stir well.

4. Add baking soda, stir again.

5. Divide salts between 3 jars.

6. Enjoy 1-2 baths with each jar.