Adapted from the New York Times. Cooking the pasta only until it is al dente seems to make a big difference. This dish is really delicious and appeals to those who don't like a lot of vegetables in their pasta. If you add the meat and/or the mushrooms, you will need a 4-quart … [Read more...]
Curried Chicken (or Tuna) Salad
Adapted from The Foster’s Market Cookbook, by Sara Foster (2002). I started to prepare this chicken salad on a winter Saturday. The bowlful of peppers and coconut and scallions was so beautiful that I could not leave Dick out. Half the ingredients went into one bowl … [Read more...]
Chicken Nuggets with Honey Mustard Dipping Sauce
Adapted from a recipe of Paula Deen, with a honey-mustard contribution from The Slow Roasted Italian blog. Popular with youngsters of all ages. 2 cups finely crushed sour-cream-and-onion-flavored potato chips (I used a potato masher to crush the chips. If you use a food … [Read more...]
Grilled Chicken with Spicy Cashews
Adapted from Sam Sifton of the New York Times who says: Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and … [Read more...]
Quick Pizza
Adapted from Whole Foods for the Whole Family (1981). I can't begin to estimate how many homemade pizzas we have made over the years. This recipe makes four 12-to-14-inch pizzas, or two half-sheet pizzas. 3 cups water 7 ½ cups flour (if 2 of the cups are whole wheat flour, no … [Read more...]