Baked Stuffed Shells with Burrata and Butternut Squash

I have been cooking . . . a lot. But school interferes with free time, and my recipes are stacking up.  Time to retire!  Eventually. This is my new favorite pasta — 15 minute prep time and then put it in the oven(Kim!). Delicious autumn-y, cheesy, lemony comfort food. INGREDIENTS 1 medium butternut squash, halved […]

Pasta with Slow Roasted Tomatoes, Garlic Confit and Summer Corn

Taste of Summer   Every time I turn on the radio or television in the past several days, someone is talking about the end of summer.  When the heck did summer end in August?  Don’t we get until at least the third week in September?  So, I started feeling nervous — tomatoes are about the […]

Tagliatelle with Walnuts and Lemon

If Yotam Ottolenghi was my personal chef, I could be vegetarian full-time.  The recipes in his new book Plenty More are dazzling in their riot of colors, and immensely satisfying without being chef-fy fussy.  This recipe took about 20 to 25 minutes from start to table.  Lemon tamed by a little cream completes a silky sage-y sauce […]

Asparagus, Lemon and Walnut Pasta

I think this took just 15 minutes altogether–and I was good.  I didn’t include bacon or pancetta . . . but it would have been so easy to do!  The creamy (no cream, no butter) asparagus sauce made this taste like thousands of calories.  Five stars!   8 ounces dried spaghetti (or pasta of your choice) […]

VIVA MEXICO Black Bean and Corn Tacos!

Who needs pork when you can make the most delicious tacos with black beans and corn. I measure taquerias by a complicated formula involving the deliciousness factor of their carnitas tacos. But since I decided I would like to live past 2015, I’ve been going meatless five days a week. I’m not completely sure that […]

Polenta Baked with Corn, Tomatoes and Basil.

I’ve been a cooking maniac the last two weeks.  My tastebuds are back after chemo, and I’m so happy!  I’m feeling so much better — back to normal! Susan made a fantastic dinner for Mom and me a couple of weeks ago before a concert at Davies.  This is a great summer meal because of […]

Butternut Squash Panzanella

Serves 6 4 c. peeled and diced butternut squash (1/2″ dice) 1/2 cup + 2 1/2 T.  olive oil 1 T. chopped fresh sage gray sea salt (or whatever!  this is what the original recipe called for) and freshly ground pepper 1/2 lb. Brussel sprouts, ends trimmed, sliced in half 1/2 red onion, thinly sliced […]

Roasted Butternut Squash Raviolis with Brown Butter and Crispy Sage

Super easy to make and as delicious as any I’ve ever had in a restaurant. I roasted the squash in the morning, and then pureed it, cooked the filling, filled the raviolis, cooked them and the sauce in about 30 minutes. Ingredients 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree […]

My Favorite Mac and Cheese

This is a Martha Stewart recipe that was a regular Mark and Tony recipe until their big diet, that I adapted a little and made for Mom’s birthday because Mark told me she loved it, only to discover on her birthday that she DIDN’T like it, but now she does . . . confused? So […]

Asparagus and Cheese Tart

Adapted from Great Food Fast, a great little cookbook from the kitchens of Martha Stewart Living. Try to find asparagus spears that are straight, and of uniform width. Makes one tart that serves 4-6 people for lunch, with a side salad or bowl of soup. 1 sheet frozen puff pastry 1-1/2 cups gruyere, Emmental or […]