A July Birthday Dinner, 2019

Around my house, it’s part of the birthday fun to think about what foods are in season, wander around farmer’s markets, create a menu, search for recipe ideas, and then—finally—to cook it, surrounded by friends. This year’s feast marries the buttery richness of fresh sea scallops with sparks of lemon in both the pan sauce and the couscous.

Mark Bittman’s Read more

Israeli Couscous with Asparagus, Peas, and Snaps

This is based on a Bon Appetit recipe that I tweaked a bit here and there. It’s another recipe that I eat only rarely because of the processed wheat…but it’s a delicious treat! Making it with quinoa would make it a whole grain dish…and a tasty alternative, too.

Israeli Couscous with Asparagus, Peas, and Snaps
Makes 4-6 servings, depending on Read more

Midsummer Strawberry Shortcake

Most of my strawberry shortcakes are quick affairs involving some biscuits (sometimes even biscuits from a tube…gasp), fresh strawberries, and freshly-whipped cream. But here’s a more elegant version by Bon Appetit’s Chris Morocco, and it’s a quintessential midsummer dessert. This is a rare treat, but I belong to the “no bad foods, only small portions” camp, and I enjoy it … Read more

Mark Bittman’s Seared Scallops with Pan Sauce

This is my idea of a perfect—and easy—special-occasion scallops recipe, and is taken from Mark Bittman’s classic “How To Cook Everything: The Basics.”

Mark Bittman’s Seared Scallops with Pan Sauce
Serves four 6-ounce portions

3 tablespoons butter
1 tablespoon olive oil
1-1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons minced garlic
Juice of 1 lemon
1/2 cup … Read more

Pan-Seared Salmon

Pan-seared wild-caught salmon with a lemon-butter sauce is simple, easy and delicious.

Pan-Seared Salmon
Serves 1

1 6-ounce wild-caught salmon fillet
Sea salt and freshly-ground pepper
1 lemon, juiced
1 lemon, sliced
1 teaspoon extra virgin olive oil
3 teaspoons Kerrygold butter

Pat a salmon fillet dry. Season with salt and pepper. Give the fillet a good squeeze of lemon … Read more

Ratatouille, stovetop version

Ratatouille
Yield: 3 quarts / 12 cups

4 tablespoons extra-virgin olive oil
2 large yellow onions (1 lb.), diced large
1 head garlic, cloves smashed and peeled
1 large eggplant (1 lb.), cut into 1-inch cubes
2 large zucchini (1 lb.), diced large

2 bell peppers (1 red, 1 yellow), diced large
1 can (28-ounces) whole peeled tomatoes
16 pitted
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