Beets in Orange Cream
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I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
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Rice or Cornbread Dressing, Louisiana-style
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Growing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreLouisiana Chicken and Sausage Gumbo
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I make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreOde to Tuscany
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Who doesn't love Tuscan food?! This is an homage to that region and the simple beauty of good Italian pasta.
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Spicy Barbecue Sauce
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Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
Read MoreSummer Ribollita with Basil-Pinenut Pistou
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This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MorePat’s Baked Beans
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We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreChili Verde
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I found the original recipe for this Chile Verde on foodnetwork.com; it was the 2001 champion and was written by Karen Ray. This is a really delicious, bean-free chili!
Read MoreKofta Burgers a la Tom
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My husband and young sons love the kofta burgers from a local Lebanese restaurant. So, without the recipe, we started working to recreate these burgers at home. Finally we have a version that is a family (and friend) favorite. Allspice is critical so don't go without. And toasting the coriander and cumin seeds for both the sliders and aioli makes a big difference.
Read MoreOur Favorite Meatballs
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In 2009, Gourmet published an Italian-American issue. The cover recipe was this one: the most spectacular meatballs ever. This is the sort of recipe that will make you feel like an Italian grandmother; you will mix and shape and fry and simmer for hours. Really, you need to dedicate a half-day to these meatballs and their sauce. But, if you do, you will be rewarded many times over
Read MoreSoupe à l’Oignon Gratinée
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This recipe, from Ali-Bab's “Gastronomie Pratique,” first appeared in The Times in a 1974 article by Craig Claiborne. I discovered it in a 2007 NY Times Magazine Recipe Redux by Amanda Hesser. It's been a favorite ever since- decadent, simple, hearty, fabulous.
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