Valentine’s Day, which also happens to be my birthday, falls on a Wednesday this year – right in the middle of the week. If you’re trying to pinch some pennies or want to avoid the general craziness of reservations for overpriced meals, make dinner at home! Hold the expensive steaks, live lobsters, shaved truffles and tiny lamb…
FALL COCKTAIL BITES
This fall I’ve discussed entertaining alternatives to a dinner party, highlighting the appeal and simplicity of seasonal appetizers and first courses. I’ve touched on ideas for a soup and salad evening and also a fondue spread. Last week I shared a favorite drink and a bite to savor with friends. Today I’m focusing on three simple appetizers, all perfect for…
HARVEST SOUP AND SALAD EVENING
As summer leaves us and the weather turns, I find my small family spending more time at our home in New York. No more weekend escapes from the hot city weather or vacations on Lake Michigan. Fewer weekend activities and places to go. One of the things I love about autumn is always I fall…
JALAPEÑO PESTO GNOCCHI WITH TOMATO AND NECTARINE SALAD
If you don’t have good quality, aged balsamic vinegar on hand it’s easy to reduce a less expensive vinegar. The balsamic reduction will thicken drastically once cooled, so if you make it in advance you will likely need to reheat it and add a bit of water to loosen. Gnocchi serves 4 Ingredients Kosher salt…
GRILLED BABY BACK RIBS WITH ZUCCHINI AND CORN SAUTÉ AND PANZANELLA
These are my simple weeknight ribs. You season the ribs the night before, or even first thing in the morning, then cook them quickly on the grill. Grill the ears of corn while you sear the ribs, then make the Zucchini and Corn Sauté while the ribs rest. Lastly, prepare the Panzanella. You can substitute…
SPRING APPETIZER BOARD
Perfect for spring entertaining, this fresh and easy appetizer board is great to enjoy with cocktails or on it’s own as a light lunch. You can prepare the ricotta, purée and eggs three days in advance as well as the vegetables. When you’re ready to serve, slice the baguette and arrange everything on a large…
SKILLET ROAST CHICKEN WITH VINAIGRETTE POTATO SALAD
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the…
TARRAGON-MUSTARD ROAST CHICKEN WITH DOUBLE PEA AND RADISH SALAD
Save time by asking your butcher to cut the chicken into the 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderizer…