This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into ]]> This is a light and refreshing dessert; something that’s easily made ahead of time, and can hang out on a buffet table for the duration of the game. 4 c. stemmed seedless red grapes ]]> This recipe comes from Tom Colicchio, celebrity chef and host of the reality show “Top Chef.” But I first found it in a cookbook by another master chef, David Chang, whose New York Momo]]> 3/4c. cocoa 1 3/4 c. flour 2 tsp. baking powder 1 1/4 c. sugar 1/4 lb. cooked, puréed beets 3 large eggs, beaten 2/3 c. vegetable oil Vanilla extract Mix dry ingr]]> Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mixture of orange juice and lime juice). It’s truly versatile. The sauce works as a marinade or salsa for beef, fis]]> 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,]]> Most recipes for this classic use beef stock or broth. This version, however, uses only water – the intense flavor of the caramelized onions provides more than enough depth of flavor for vegetar]]> 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]]> Sherry honey dressing 1 c. olive oil 5 T. sherry or red wine vinegar 4 T. yoghurt or sour cream 1 1/2 tsp. kosher salt, or 1 tsp. regular salt 1/2 tsp dry mustard 1/4 c. ho]]> 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 ]]> Mostarda – sometimes called Mostarda di frutta – is a classic Italian condiment. It is somewhat like a chutney in that it combines fruit and a savory element. In mostardas that element is ]]> It’s fun to roll your own. Sushi, that is. But it takes a bit of practice. I make sushi rolls, called makizushi, occasionally, and it always takes a couple to get the hang of it again. More of]]> Jicama and orange salad 1 large jicama, peeled 3–4 large seedless oranges fresh lime juice pure chile powder (without salt or other spices) cilantro sprigs for garnish ]]> 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]]> After my husband’s mother died the year after we were married, he said he’d like to find or make cranberry sorbet, something she’d always made for Thanksgiving. ]]> Molly Killeen, owner of Made By Molly, is a St. Louis native who for years was pastry chef at NYC’s renowned Amy’s Bread. Her recipe harks back to the original bakery gooey butter cakes]]> Chile-glazed country ribs 8 large garlic cloves, unpeeled 3 ancho chiles 6 guajillo chiles 1/2 c. chicken stock or water 2 T. cider vinegar 2 tsp. ground cumin 1/4 tsp]]> Cevapcici aren’t Greek, but they’re ubiquitous in every Balkan nation, including Croatia, homeland of our house concert guitarist, Goran Ivanovic. That’s one reason I’m putting]]> The traditional way of making tortillas is to add the egg-plus-filling mixture to a hot, oiled skillet. When the eggs begin to solidify on the bottom, the tortilla is flipped upside down onto a plate,]]>