Almond Biscotti (Mandelbrodt)
Twice-baked almond biscotti from my grandmother's handwritten recipe journal, made with olive oil and whole almonds.
Index
All recipes
126 recipes, A to Z.
Applesauce
A grandmother's-kitchen staple, cooked with the skins on so none of the goodness is lost and the sauce turns a lovely pink.
Artichoke with Mustard Vinaigrette
Whole steamed artichokes, petals pulled one at a time and dipped in a sharp Dijon and red wine vinaigrette.
Avocado Tomato Confit Bruschetta
Crisp baguette toasts topped with lime-spiked avocado and slow-roasted plum tomato confit, a Saturday-afternoon hors d'oeuvre.
Baked Apples with Raisins and Walnuts
Granny Smith apples stuffed with spiced raisins and walnuts, drizzled with honey and baked until tender.
Banana Applesauce Muffins
My grandmother's banana bread turned into moist mini muffins with a spoonful of homemade applesauce, a hit with every child who tries them.
Banana Berry Smoothie (non-dairy)
A soothing, dairy-free berry and banana smoothie made creamy with soft tofu; gentle on a sore mouth or throat.
Banana Orange Smoothie
A three-minute breakfast smoothie of fresh orange juice, banana and strawberries with a squeeze of lemon.
Banana Sushi (without the rice)
Bananas spread with nut butter, rolled in shredded coconut and sliced into bite-size rounds, a preschool favorite.
Banana Walnut Bread
My Viennese grandmother's banana bread, tweaked just a bit to be less sweet; easy on the mouth and stomach on chemotherapy days.
Blueberry Muffins
Sunday-morning blueberry muffins with a cinnamon crumb topping; everyone who tastes them absolutely loves them.
Blueberry Oatmeal Bars
Make-ahead oat and blueberry bars for early school mornings and lunch boxes; cut them into hearts for Valentine's Day.
Braised Endive and Stuffed Mushrooms
Two side dishes for a roast: whole endive simmered then browned in olive oil, and mushroom caps stuffed with their own chopped stems, chives and Parmesan.
Breakfast Piña Colada
A virgin piña colada smoothie with pineapple, coconut milk, yogurt and a spoonful of oats, nutritious enough to call breakfast.
Brown Rice Salad
Nutty brown rice tossed with red pepper, green onions, walnuts and raisins in a ginger-soy dressing.
Bucheron Chèvre Soufflé
A tall, golden goat cheese soufflé for Sunday brunch, creamy inside and served with smoked salmon and bagels or a tricolor salad.
Butterless Cranberry Scones
Years of scone-making led to this cream-based recipe we call the perfect scone without butter, studded with dried cranberries and topped with crunchy demerara sugar.
Cabbage Soup
A simple leek, potato and green cabbage soup, cooked quickly so the cabbage caramelizes rather than turns sulfurous.
Cantaloupe and Watermelon Salad
Melon balls bathed in their own blended juice and garnished with mint, the simplest summer dessert.
Carrot Pineapple Muffins
Cinnamon-scented muffins with grated carrot, pineapple and currants that earned two fingers up from a room of preschoolers.
Cauliflower Soup
A silky cauliflower floret soup inspired by my grandmother's kitchen, first made for my children when they began sipping soup.
Cauliflower Watercress Salad
Steamed cauliflower florets tossed with peppery watercress, spring onions and a garlicky French dressing, finished with toasted sesame seeds.
Celeriac Crescents
Celery root cut into fluted crescents and glazed in a pan with a little sugar and olive oil, a side dish from our kitchen in the South of France.
Chef Salad
The old stand-by chef salad made a bit healthier, with avocado, turkey, ham and low-fat Swiss over mixed greens, minus the bacon and blue cheese.
Chicken Satay
Thin strips of chicken marinated in soy, turmeric, grated onion and garlic, grilled on skewers and served with a lime-spiked peanut sauce.
Chilled Cucumber Soup
A no-cook summer soup of English cucumber, basil, mint and scallions blended with fat-free sour cream, smooth or chunky as you like.
Chilled Ruby Beet Soup
Baked beets simmered with onion, garlic and vegetable stock, then puréed into a ruby-red soup served cold.
Chinese Cabbage and Watercress Salad
Shredded napa cabbage, watercress and orange segments tossed with a mint honey dressing.
Chocolate Mousse
A French chocolate mousse built on a crème anglaise base, lightened with whipped cream and served with raspberries.
Chocolate Soufflé
The top of my family's dessert list: a puffed, crisp-topped chocolate soufflé on a roux-and-milk base, dusted with confectioners' sugar.
Creamy Tomato Soup
Fresh tomatoes simmered with carrots, red onion and basil, then puréed with a splash of half and half.
Creamy Zucchini Soup
Zucchini, yellow squash and leeks simmered in stock and puréed into a creamy soup that was a favorite when my children first ate solid food.
Crudités with Hummus, Ranch Dip, Sesame Dip and Eggplant Dip
A platter of raw and roasted vegetables for a busy house full of teens, with four dips: hummus, ranch, sesame and roasted eggplant.
Cuban Black Bean Soup
A quick black bean soup with tomatoes, chili, cilantro and lime, finished with chopped onion and sour cream.
Dark Chocolate Covered Walnuts and Seeds
Lightly roasted walnuts or mixed seeds coated in 70% dark chocolate; simple, and it far outweighs any commercial candy bar.
Egg and Vegetable Soufflé
A make-ahead breakfast strata of whole wheat bread, green onions, red pepper and two cheeses, soaked overnight and baked until puffed.
Emerald Kale Soup
A bright green soup of curly kale, leeks, parsley and cilantro, puréed with avocado for body and garnished with avocado slices.
Fish Tartare
Sushi-grade fish diced fine and tossed with capers, red onion, cornichons, chives and lime, molded and served with toasts and salad.
Flan
Classic crème caramel: a cinnamon-scented egg custard baked in a water bath over a layer of caramel.
Floating Island
A microwave-quick meringue island set afloat on homemade crème anglaise, crowned with raspberries and caramelized almond clusters.
Fluffy Egg White Omelet with Herbs
Three egg whites beaten frothy with chives make a savory, protein-rich start to the day.
Frederic's Almond Crisps
Lacy orange-scented almond cookies that bake in minutes and can be draped into curved tuiles while warm.
Frederic's Onion Tart
A thin yeasted olive-oil crust piled with slowly caramelized onions and thyme, baked until crisp.
French Toast Bread Pudding
An all-time favorite: torn challah soaked overnight in a cinnamon-vanilla custard, then baked until puffed and golden.
Fresh Spring Vegetable Rolls
Chilled rice-paper rolls filled with a gingery cabbage slaw and avocado-edamame spread, with three dipping sauces to choose from.
Fried Cauliflower Florets with Aioli Sauce
Blanched cauliflower florets in a light anchovy batter, fried golden and served with a hand-whisked aioli.
Fried Zucchini Blossoms
Two ways with summer's edible flowers: a crisp beer batter, or a delicate dusting of rice flour and salt.
Going Away Goodies for Ivy
A bon voyage goodie bag of two travel-worthy treats: chocolate-streaked walnut meringues and twice-baked olive oil almond biscotti.
Good Morning Fruit Smoothie
Orange juice, mixed berries, banana and yogurt (or tofu, or kefir) blended into a cool, creamy breakfast.
Good Morning Oatmeal Smoothie
A quick, nutritious breakfast smoothie of almond milk, berries, rolled oats and banana, whipped up for a house full of busy teens.
Grand Marnier Soufflé
A classic French dessert soufflé built on a roux-thickened orange custard, lightened with meringue and puffed golden in twenty minutes.
Green Gazpacho
A cold summer soup of ripe green tomatoes, cucumber and green peppers, marinated overnight and puréed.
Green Goddess Smoothie
Green apple, kale and parsley blended with lime and apple juice, keeping all the fiber that juicing leaves behind.
Grilled Veal Scallopini
Thin, well-pounded veal scallopini seasoned and seared for two or three minutes a side, served with spaghetti in tomato basil sauce.
Guacamole
Chunky avocado with red onion, tomato, cilantro and plenty of lime, served in the avocado skins with crudités.
Hamburger with Bacon, Cheddar Cheese, Herb Red Onions and Chipotle Mayonnaise
A grass-fed burger dressed up with crisp bacon, Vermont cheddar, red-wine herb onions and a smoky chipotle mayonnaise.
Homemade Chicken Soup (Stock)
The chicken soup I first made with my grandmother at age 8, still a twice-a-week staple and the base for many of my other soups.
Jerusalem Salad
The finely diced cucumber, tomato, celery, radish and avocado salad of a teenage summer abroad, eaten for breakfast with cheese and good bread.
Kale Apple Walnut Smoothie
Born on a surprise snow day, a smoothie of kale, apple, banana and walnuts with a spoonful of yogurt.
Kale Cheddar Muffins
Savory muffins packed with sautéed Tuscan kale, garlic and sharp cheddar, best eaten straight from the oven.
Kale Chips
A crunchy, savory snack chock full of vitamins and antioxidants; works with curly or Tuscan kale.
Kale Vegetable Soup
A hearty, heart-healthy soup of kale, spinach, cabbage, potatoes and cannellini beans for a chilly, sunny fall day.
Kale-Ginger-Strawberry Smoothie
A bright green smoothie of kale, strawberries, fresh ginger and lime; one of the top favorites in our house.
Lemon Tart (Tarte au Citron)
A traditional French tarte au citron with a blind-baked sweet pastry shell and a bright stovetop lemon custard, inspired by the lemons of Menton.
Lentil Soup
A classic green lentil soup built on leeks, onions, carrots and celery with thyme and cumin, finished with a splash of red wine if you like.
Lentil Tomato Salad
Firm green lentils tossed with tomatoes, spring onions, celery and parsley, dressed with a tomato garlic dressing.
Linzer Valentine Cookies Without the Butter
Heart-shaped Linzer sandwich cookies made with almond butter and nut meal instead of butter, filled with jam and edged in dark chocolate.
Lobster Rolls
Fresh-boiled lobster in a light tarragon-lemon mayonnaise, piled into toasted brioche or potato rolls.
Mango Walnut Smoothie
Ripe mango, orange juice and yogurt blended with walnuts for an omega-3 boost.
Matzoh Balls with Chicken Soup
A four-generation family matzoh ball recipe, light and made with oil, ready to warm in homemade chicken soup.
Meringue Walnut Chocolate Cookies
Grandmother Anna's walnut meringues, updated with streaks of melted dark chocolate and less sugar.
Minestrone Soup
A quick, hearty minestrone chock full of two kinds of beans, zucchini, carrots, tomatoes and orzo.
Mixed Greens and Tomato Salad with Toasted Seeds
Arugula, mustard greens, spinach and beet greens with tomato wedges, toasted seeds and a mustardy balsamic dressing.
Mixed Vegetable Salad with Balsamic Vinaigrette
The salad I made from the last vegetables in the house the morning the power came back after Hurricane Sandy, with a garlicky balsamic vinaigrette.
Multicolor Tomato Salad with Burrata
Red, green and burgundy tomato wedges around creamy burrata, dressed simply with olive oil, balsamic and basil.
Multicolor Tomato Salad with Grilled Eggplant
Yellow, green and red tomatoes layered with salted and sautéed eggplant, shaved Parmesan and a drizzle of walnut pesto.
Mushroom Soup
Roasted mixed mushrooms simmered with onion, stock and a little milk into a comforting soup, chunky or puréed.
Nut-Free Chocolate Biscotti
Double-chocolate twice-baked biscotti created for a nut-free event, with cocoa, chocolate chips and chopped bittersweet chocolate.
Orange Juice Smoothie
A childhood favorite: whole oranges, orange juice, vanilla yogurt and milk blended into a creamy, fiber-rich smoothie.
Parmesan Nut Ring / Bacon Nut Ring
A savory baked nut loaf in a ring mold, made either with Parmesan for herbivores or bacon for carnivores, good at breakfast, lunch or tea time.
Poached Peaches with Silken Raspberry Strawberry Purée
Peaches gently poached in lightly sweetened water, peeled and topped with a silky raspberry-strawberry purée and fresh mint.
Pot Roast
A rump roast seared, then slowly braised with onions and tomatoes; chilled overnight so the fat lifts off cleanly before slicing.
Potato Leek Soup (Vichyssoise)
My father's favorite: roasted potatoes and leeks puréed into a silky soup, served cold, warm or at room temperature.
Protein Packed Oatmeal
Egg whites stirred into cinnamon-vanilla oatmeal give it a surprising lightness and 12 grams of protein in a single bowl.
Pumpkin Bread
A spiced pumpkin loaf made with part whole wheat flour, moist enough for breakfast and sturdy enough to pack as a snack.
Pumpkin Custard
A gently spiced pumpkin custard sweetened with maple syrup and baked in a water bath; not so different from what the Pilgrims cooked in the ashes.
Pumpkin Ginger Muffins
Lightly sweet pumpkin muffins with ground and crystallized ginger; a good choice when feeling queasy.
Pumpkin Mini Muffins
A lighter, not-too-sweet spin on my pumpkin bread, sized for preschoolers and lunchboxes.
Pumpkin Smoothie
Pumpkin purée, frozen yogurt, maple syrup and warm spices blended into a cool, pie-flavored smoothie.
Pumpkin Spice Cake
A quick one-bowl pumpkin loaf sweetened mostly with maple syrup, warm with ginger, cinnamon and nutmeg.
Quinoa Carrot Croquettes
Golden pan-fried patties of quinoa, grated carrot, herbs and cottage cheese that children and grown-ups reach for equally.
Red Tomato Gazpacho
A chilled, blender-smooth gazpacho of summer tomatoes, peppers and cucumber, served with a spread of diced garnishes.
Roasted Cauliflower Soup
Cauliflower, shallots and whole garlic cloves roasted until golden, then simmered and puréed into a nor'easter-worthy soup.
Roasted Chicken Caesar Salad
A variation on a theme: lemon-rosemary roasted chicken shredded over four greens and tossed with a homemade Caesar dressing.
Roasted Delicata Squash
Sweet, striped delicata squash roasted in chunks with the edible skin on; an easy after-school snack that tastes like sweet potato.
Roasted Eggplant Caponata Dip
A whole roasted eggplant pulsed with olives, roasted red pepper, capers and pine nuts into a room-temperature dip for pita crisps and crudités.
Salad Dressings
Nine simple house dressings, from a tomato-garlic blend and a yogurt dressing to a classic homemade mayonnaise.
Salad Niçoise
Grilled tuna, haricots verts, new potatoes, eggs and the small purplish olives of Nice, composed on Bibb lettuce with a pesto-balsamic dressing.
Salmon Flan (Salmon Gefilte Fish)
A Passover twist on gefilte fish: ground salmon, sautéed onion and dill baked in a bundt pan water bath and served with horseradish.
Salmon Salad with Roasted Beets, Vegetables and Kale
Seared salmon over romaine and kale with foil-roasted beets, golden zucchini and a Dijon-chive dressing; halibut or scallops work just as well.
Sautéed Asparagus with Shallots
Peeled asparagus and thinly sliced shallots sautéed in olive oil for ten minutes: a side that suits broiled fish or roasted chicken.
Shrimp Caesar Salad
Quickly roasted tail-on shrimp over romaine with garlic croutons and a homemade anchovy-Parmesan Caesar dressing.
Silken Onion Soup
Twelve cups of onions slowly caramelized, simmered in broth and puréed silky-smooth, finished with crispy sage.
Spinach Soup
An emerald green purée of spinach, leeks, potato and fresh herbs, made creamy with avocado.
Spinach-Apple Smoothie
Packed spinach, a whole green apple and yogurt blended into a nutrient-dense green smoothie.
Steamed Asparagus with Mustard Vinaigrette
The first course I serve whenever great asparagus appears in the market: steamed spears at room temperature with a spoonful of Dijon vinaigrette.
String Bean, Tomato and Red Onion Salad
Crunchy parboiled string beans with peeled tomato wedges, red onion, basil and toasted sesame seeds in a balsamic-Dijon vinaigrette.
Stuffed Zucchini Flower Blossoms
Delicate zucchini blossoms filled with cumin-scented rice and toasted pine nuts, then briefly steamed.
Sweet Potato and Russet Potato Bisque
A smooth, comforting bisque of sweet potato and russet potato with thyme and buttermilk; easy on the stomach and mouth.
Tomato à la Provençale
Halved tomatoes baked under a garlicky cap of parsley, basil, thyme, Parmesan and breadcrumbs; a classic partner for fish, lamb, veal or beef.
Tomato Basil Sauce with Spaghetti
Ten fresh tomatoes, peeled and simmered with garlic and a half cup of basil, tossed with al dente spaghetti.
Traditional Cole Slaw and Potato Salads
Two foolproof barbecue standbys: a buttermilk-lightened cole slaw and a classic potato salad with egg, onion and Dijon.
Valentine Heart-Shaped Cookies
A flourless, almond-butter-and-hazelnut riff on my Austrian grandmother's linzer cookies, sandwiched with raspberry jam for Valentine's Day.
Vegetable Broth (Stock)
A deeply flavored vegetable broth with sweet potatoes, leeks, herbs and kombu; the base for many of my soups and a good sip on chemotherapy days.
Vegetable Risotto
Toasted arborio rice brought to creaminess one ladle of broth at a time, studded with zucchini, carrot, asparagus and peas and finished with pesto and Parmesan.
Vegetable Soup with Pesto Dollop
A saffron-tinted broth crowded with leeks, carrots, zucchini, asparagus and string beans, finished at the table with a spoonful of walnut pesto.
Velvet Roasted Vegetable Soup
Butternut squash, sweet potato, carrots and parsnips roasted hot and puréed into a golden soup that pleased a dinner party aged 14 months to fifty-something.
Warm Goat Cheese Salad
Breadcrumb-crusted rounds of Bucheron fried for under a minute and set over mesclun, arugula and toasted walnuts in a shallot-Champagne vinaigrette.
Watermelon Salad with Watermelon Purée
Watermelon balls floating in a pool of fresh watermelon purée, a two-ingredient summer dessert children love.
Whole Wheat Crêpes with Nutella and Berries
Thin, tender crêpes made with whole wheat flour and almond milk, rolled around chocolate-hazelnut spread and local berries.
Wild Mushroom Egg Rolls
Chanterelles and morels stir-fried with ginger, Napa cabbage and hoisin, rolled in egg roll wrappers and fried until crisp.
Yellow and White Peach Salad with Berries
Sweet white and tangy yellow peaches sliced into slim wedges and tossed with raspberries and blueberries; a French-summer dessert in three steps.
Zucchini and Squash Vichyssoise
The first soup of the season: sautéed zucchini and yellow squash puréed with leeks and potatoes into a smooth vichyssoise.
Zucchini Bread
Grated summer zucchini baked into a cinnamon loaf with the tender crumb of banana bread and part whole wheat flour.
Zucchini Eggplant Bolognese
A mailman's garden zucchini and eggplant, roasted crisp and folded into a garlicky sirloin sauce over pasta; just as good without the meat.
Zucchini Fritters
Zucchini strips dipped in buttermilk egg and an herbed Parmesan breadcrumb coating, then fried or baked and served with spicy marinara.