Entrees

Kuku Paka (Kenyan Chicken in Coconut Sauce) with Rice

During a recent visit with my grandkids, we discovered eat2explore—a subscription-based cooking kit that brings the flavors and traditions of global cuisine into your own kitchen. Created by Rowena Scherer, a culinary school graduate and former Wall Street executive, these kits offer an immersive experience through food, culture and hands-on learning. Each country-themed box includes three authentic, step-by-step recipes, essential spice and sauce mixes, a shopping list for fresh ingredients and even a kid-friendly cooking tool to keep little hands safe. There’s also a fun assortment of extras: a flag pin, a cultural passport to track your culinary travels and a brochure filled with curated music playlists, book suggestions and [...]

By |2025-10-31T08:44:02-04:00November 14th, 2025|Entrees, Recipes|0 Comments
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Julie Hartigan’s Grandma’s Pasta Fagioli

My last post re-introduced our Guest Foodie column, providing insight into the points of view of almost top foodies — people who made a living in the field. That's where I wrote on Julie Hartigan, who mentioned trying this Pasta Fagioli recipe: "when you or someone you love needs a comfort food hug in a bowl." I had to try it. In Julie's free La Dolce Vita at Home booklet on her site, she wrote, "My grandma’s “Pasta Fazool” was my favorite comfort food dish as a little girl! (Fun fact: "Fazool" is Italian slang for "fagioli" or bean.) I give a glow-up version of the rustic Italian stew with [...]

By |2024-07-13T09:00:50-04:00July 12th, 2024|Entrees, Recipes, Starters|0 Comments
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GREAT GIFT: Stirring the Pot, A Fundraiser for Les Dames d’Escoffier NY Scholarship Fund

Les Dames d' Escoffier New York (LDNY), a group of the most influential and accomplished women in the food and wine world, introduced Stirring the Pot with members — called Dames — favorite recipes for everything from simple weekday meals to spectacular party dishes. Consider it as a hostess or holiday gift this season. Profits to benefit Les Dames d’Escoffier New York’s Scholarship Fund. Les Dames d’Escoffier New York is a 501c3 organization. Since 1977, LDNY has awarded more than $2 million in scholarships to over 1,000 recipients. If you’d like to donate to the Les Dames d’Escoffier New York scholarships, click here. We are a nonprofit philanthropic group that [...]

By |2023-11-08T07:58:32-05:00December 3rd, 2023|Breads, Sides & Salads, Entrees, Recipes, Starters|1 Comment
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Joy Bauer’s Turkey Reuben

One morning,  I caught my friend Joy Bauer — the health/nutrition expert for NBC's TODAY show and an RD, like me — doing her segment where she swapped ingredients to make a Reuben sandwich "more nutritious and still delicious." That classic sandwich features corned beef, Swiss cheese, sauerkraut and dressing between grilled, buttered slices of rye. Instead, Joy used lean turkey instead of the marbled fatty corned beef and skipped buttering and grilling the bread. Simple. That reminded me that I still had sauerkraut and Reuban dressing from a generous get-well food delivery that some friends sent from Katz's. The giant food delivery included a Reuben package of rye bread, [...]

By |2023-09-20T11:39:31-04:00September 19th, 2023|Entrees, Recipes|2 Comments
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Moroccan Chicken

My friend Pat made this additive Moroccan Chicken for our recent book group; after that meeting, she kindly shared the recipe. With the enticing Moroccan aromas and fabulous flavors, I had to make it. Morocco, here I come! What follows is my adapted version of her recipe. It's a perfect one-dish meal, especially on a cold or rainy day, for you, your family or a crowd.   Moroccan Chicken Couscous Adapt the quantities and even types of veggies and dark-meat chicken in this recipe. Use what you have or what's available.  Do use all the seasonings for an enticing Moroccan flavor.   1 to 2 Tablespoons olive oil 4 - 6 [...]

By |2023-02-24T17:24:28-05:00February 20th, 2023|Entrees, Recipes|0 Comments
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Red Beans & Rice

I like finding something in my pantry and then planning a meal around it. That's precisely how I came to make Red Beans & Rice for dinner one evening recently. I got those dried beans and a Louisiana spice mix at the Southern Food & Beverage museum when attending a Les Dames d'Escoffier New Orleans eating adventure. Since you don't have that spice mix, I listed the individual spices. Adjust the cayenne to make it spicy or mild. I did a quick soak of the beans before proceeding. After picking through the beans and discarding any discolored or shriveled ones, I put them in a saucepan, covered with lots of [...]

By |2022-10-02T15:15:00-04:00September 13th, 2022|Entrees, Recipes|0 Comments
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Sautéed Shrimp and Spinach from ELC (Express Lane Cooking)

Looking for something quick to make with shrimp other than scampi, I recalled my spinach and shrimp recipe created for my now-defunct daily syndicated column, Express Lane Cooking (ELC) with Andrews McMeel Syndication, formerly Universal Press Syndicate.  I'm proud to share it was the world's first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others. This published on October 25, 2001. In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for [...]

By |2022-05-09T11:56:36-04:00May 4th, 2022|Entrees, Recipes|0 Comments
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Summer Bounty Pasta and Brie

My friend Ellen called asking for a recipe I had given her many years ago. "The no-cook one with lots of fresh tomatoes and basil," she reminded me. I had just been thinking of that recipe as I walked through the Union Square Farmers' Market with whiffs of basil and tomatoes. Funny she should call to ask about it. When I made it recently, I realized that I can no longer tolerate uncooked garlic. I could 21 years ago when I tested this idea for my Express Lane Cooking column. If you also can't tolerate raw garlic but love the flavor, add whole crushed cloves to the bowl, removing and [...]

By |2020-08-25T00:07:13-04:00September 9th, 2020|Entrees, Recipes|0 Comments
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Escarole + Escarole and White Bean Soup

When I see a beautiful head of fresh escarole in the market, my mind goes into planning mode. With about 10 cups of coarsely chopped escarole from one head, I often make more than one meal from it.  First Pasta e Escarole then Escarole and White Bean Soup, the latter from my defunct daily syndicated column, Express Lane Cooking (ELC). In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). Then, after I tell you how to make the soup, [...]

By |2020-07-19T12:48:12-04:00July 15th, 2020|Entrees, Starters|0 Comments
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Introducing Escarole + Pasta e Escarole + Escarole and Bean Soup

I was introduced to escarole by a Florida Italian neighbor of my folks. After cooking by her side for about a week, I began my love affair with this amazing veggie. This recipe (and the escarole and bean soup that follows next week)  are from that cooking orgy. Like other leafy greens, this lettuce-like veggie packs heaps micronutrients and fiber with few calories. Escarole is a relative to endive, radicchio and other bitter greens. Before using, be sure to rinse the escarole thoroughly in a few changes of water because it can be quite sandy, like leeks. For this recipe, no need to dry before using. Just leave the water [...]

By |2020-07-04T09:19:33-04:00July 8th, 2020|Entrees, Recipes|0 Comments
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A Favorite One-dish Meal: Jambalaya

There are as many recipes for jambalaya as there are cooks. I add chicken and andouille; you might add duck, shrimp or other seafood and different smoked sausages. My hot-and-spicy version is based on the one in my first cookbook, “Rice,” published in 1991, Harmony Books, co-authored by Joanne Lamb Hayes. We lucked out, having Harriet Bell as our editor. Make this your own by adjusting the quantities and types of ingredients. Jambalaya is my favorite dinner-party meal because I can do most preparation ahead. I do so through the addition of the broth, finishing to that point shortly before my guests arrive. While everyone is enjoying a cocktail and [...]

By |2020-06-04T09:24:03-04:00June 15th, 2020|Entrees, Recipes|0 Comments
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Choose Your Ingredients for This Macaroni Bake

On a Zoom call recently, someone mentioned baked ziti, which sparked memories of what Connecticut soccer moms' served when feeding a huge crowd of players and parents. That thought inspired me to create this recipe. Baked ziti can be quite forgiving, allowing you to vary the kind and quantity of ingredients. For this version, I cook the pasta in the sauce, lessening the cleanup.  If you have a large enough oven-proof skillet to fit all the ingredients — with space for the pasta to expand — use that. If not, use a 9 x 13-inch pan. For meat, I used the ground pork and andouille purchased at Union Square Farmers' [...]

By |2020-05-27T12:23:24-04:00June 1st, 2020|Entrees, Recipes|0 Comments
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River Cafe Pasta With Cloumage

Trolling online for recipes to use the Cloumage® I received from a fellow Les Dames d'Escoffier board member, I tripped over one purportedly based on an entree from the River Cafe. If you've never been, the River Cafe at 1 Water Street at the Brooklyn Bridge Park, is magical in setting, food and service. Like most restaurants, it is now temporarily closed. The lushness of the entrance is reminiscent of entering a country club. Luxurious and green. Inside affords you breath-taking views of Manhattan.  From what I had read, their tagliatelle was made with lemons, crème fraîche, arugula and Parmesan. It's simple: you just combine the crème fraîche (or substitute) [...]

By |2020-05-24T11:22:40-04:00May 24th, 2020|Entrees|2 Comments
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One of My Favorites: Greek-Style Rice Salad

My dear friend Amy Hoopes, president of Wente Vineyard, texted to say "I was on your blog and got inspired. We added cukes to your Greek rice salad and then paired it with Roasted Shrimp and a nice glass of Murrietas Well The Whip. Delish! ” The recipe she texted about is my Greek Rice Salad from  “Rice,” my first cookbook with Joanne Lamb Hayes. That recipe is posted here and on Parade.com. It’s one of my favorite warm-weather salads. Try it as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with some crusty bread. Here's a [...]

By |2020-05-12T12:08:50-04:00May 11th, 2020|Breads, Sides & Salads, Entrees, Recipes|0 Comments
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Minestrone: A Clean The Fridge Soup

Minestrone is an Italian vegetable soup with beans, pasta and veggies that's finished with grated Parmigiano Reggiano. The kinds of veggies and amounts are recommendations, which is why I call it a "clean the fridge" soup. Don't be put off by the length of the ingredient list. It's just a variety of herbs, beans and veggies. In this recipe, no need to pre-soak the dry beans as they will hydrate during cooking. That is if the beans are fresh. If you haven't a clue when you purchased them, the dried beans are still fine to use — but may take longer to rehydrate. You might soak those before beginning the [...]

By |2020-05-12T12:22:12-04:00April 29th, 2020|Entrees, Recipes|0 Comments
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Roast Pork Tenderloin + Mise en Place; Juicing Lemons; Deglazing

Before starting this or any recipe, be sure to have all the ingredients on the counter. In French, this culinary phrase is mise en place meaning "set up" or everything in place. It's getting organized. Gather your ingredients, utensils and equipment and then pre-prep the ingredients (wash, peel, cut, chop, measure) before you begin. If you're missing something, you can figure out a substitute before you begin, not in the middle of cooking. Since you're heating the oven for the pork, might as well roast some veggies or potatoes at the same time. Check out: Crispy Fingerling Potatoes that can cook at the same temperature. QUESTIONS about this how to do [...]

By |2020-04-18T14:56:46-04:00April 21st, 2020|Entrees, Recipes, WOW|0 Comments
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Greek Salad With Leftover Pork Tenderloin

Based on a salad recipe from my daily syndicated column, Express Lane Cooking (ELC),  which I'm proud to share was the world's first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others. In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). I thought of this recipe when looking for ideas for leftover pork tenderloin that I cooked earlier in the week. You can also make [...]

By |2020-04-12T08:51:44-04:00April 13th, 2020|Entrees, Recipes|0 Comments
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Golden Portuguese Bean Soup + “Taste and adjust seasoning”

When living in Connecticut, I often had a soup party.  It was the way I found to serve a large crowd during winter. I'd have soup pots spread throughout the first floor kept warm on hot plates and on the stove. Each pot was surrounded by appropriate accouterments. Guests would have a mug to sample each of the soups. This Portuguese Bean Soup was always included. It's delicious and nutritious as its chockful of beta-carotene (vitamin A). And it's even better the next day. It's based on my recipe in “Beans” by me (Bonnie Tandy Leblang) and Joanne Hayes, Harmony, 1994. As in most soups, the quantities of fresh ingredients [...]

By |2020-04-18T14:43:25-04:00April 9th, 2020|Entrees, Recipes, WOW|2 Comments
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Stocking Your “Pantry” During COVID-19 + Lentil Soup with Sausages

Wanting to feel both useful and helpful during this world-wide pandemic, I'm donning my RD (registered dietitian), cookbook author and former food editor hats to share shopping and cooking tips with you as we're all sheltering in place. I am also including a couple of already posted pre-quarantine and not-shared yet restaurant reviews when I send the NewsBite just for your reading and viewing pleasure. We all need diversions. To start, here's a list of what to buy at /order from the supermarket to keep on hand. Shelf-stable items (meaning they don't need refrigeration). Rice Beans and lentils (canned and dried) Grains, whole grain preferred (amaranth, barley, bulgur, farro, freekeh, quinoa, [...]

By |2020-04-05T11:29:35-04:00April 1st, 2020|Big Apple Life, Entrees, Rambling, Recipes|0 Comments
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Make-Ahead Challah French Toast Casserole and Maple-Glazed Bacon

After attending an amazing brunch spread at Letty Gochberg's home, I requested her Challah French Toast casserole. This recipe is my version inspired by hers. It's a make-ahead dish — best done the night before serving — that just needs baking before company arrives. I served it at book group one evening along with some addictive Maple-Glazed Bacon.  I recommend for brunch or a light evening meal. Challah French Toast Casserole Butter for greasing the dish One 1-pound loaf challah, crust on, cut into 1-inch pieces 6 large eggs 3 cups half-and-half 1 cup milk 1/3 cup light brown sugar 2 teaspoons ground cinnamon, divided 1 teaspoon vanilla extract 1/2 [...]

By |2019-05-24T10:32:54-04:00June 4th, 2019|Entrees, Recipes|2 Comments
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