Soup 6 cups chicken stock 1/2 c. diced celery 1/2 c. diced carrot 1/2 c. diced leek or onion 1 - 2 c. cooked chicken 1/4 c. chopped parsley Salt and freshly groun]]> Oliver says of this recipe:     “OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic]]> I first encountered Cornell Chicken in Steven Raichlen’s BBQ America cookbook. Intrigued with the recipe and its history, I made it. But my family’s consensus was that while it was good,]]> Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’]]> This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of]]> Yakitori is traditional for Hanami, but it’s also classic street food. This recipe calls for boneless skinless pieces of chicken, but in Japanese yakitori stalls, skewers are also pierced with g]]> 1 1/2 - 2 lb. shrimp, shelled and deveined, shells reserved 1 1/2 c. chicken or vegetable stock 1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes 1/2 tsp. cayenne]]> 1 c. finely chopped cooked chicken 1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry) 1/2 c. bread crumbs 1/2 c. freshly grated parmegiano reggiano, or aged asiago 1/4 ]]> If you’d like some chocolate with your strawberries, try this recipe, which looks as good as it tastes. Phyllo dough is available in the freezer section of most grocery stores. If you’ve n]]> Canned chipotles in adobo are available in many groceries. They’re great to have on hand, but I rarely use more than one or two at a time; I freeze the rest and dig them out as needed. ]]> Soupe de Poisson is as much a provençal classic as its more famous cousin, bouillabaisse — and, in my opinion, much better. Adding fish or shellfish makes it more substantial, but the soup is tr]]> With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta]]> One of the easiest ways to have no-fuss midweek meals is making extras for the freezer, something that works especially well with soups and stews that can handle microwave nuking. Here’s a favor]]> Maple walnut pie Pastry for a single crust pie 3 eggs PLUS 1 beaten egg 1 1/2 c. pure maple syrup 1/2 tsp. kosher or sea salt 4 T. melted unsalted butter 2 tsp. cider vine]]> 1 c. extra-virgin olive oil 1 T. anchovy paste 1/2 tsp. crushed red chili flakes, or more or less to taste, optional 6 sun-dried tomatoes, thinly sliced lengthwise 6 cloves garlic, pee]]> 2 T. minced pickled jalapeños and 1 T. of the pickling liquid 1 large free-range organic egg 1/4 c. chopped scallions 1 T. sugar 1 tsp. kosher or sea salt 1 1/2 c. vegetable]]> My grandmother’s “creamed” spinach contains no cream; rather it uses the water the spinach was cooked in. It remains my most favorite food; and is the only thing I’ve ever eate]]> Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that]]> My daughter, Ashley, found this chutney in Gourmet magazine’s December 2002 issue. Like her mother, she can’t resist tinkering with recipes; this is her adaptation. The tang of the cranber]]>