Entrees + Mains

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Crispy Chicken Sandwiches, With All the Fixings

Part of my June 2023 TU story. Read the whole thing here. We made a chicken dish the other night, inspired by the crispy chicken sandwiches the young people are eating right now. This brought Elliot out of his room and into the kitchen, where he seasoned the flour, dredged […]

Seared Scallops with Spring Greens Salad

Seared Scallops with Green Spring Salad

This is a dinner I made for my husband and I, when I was inspired by the rich greens all around us in spring. There’s something about being outside, when it’s just begun to feel warm and there is green everywhere, that makes me crave it on my dinner plate. […]

Pasta with Tomatoes, Pancetta and Herbs

Pasta In Tomatoes, Pancetta and Herbs

Here’s a recipe that’s part of my April 2023 TU story. See the whole thing here. This is a recipe that is good for serving to young people (read: it has carbohydrates and meat) and all the other generations, too. This is a mostly-pantry-staple meal, made with simple ingredients and […]

Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil

This recipe is from my March 2023 TU story. Read the whole thing here. Tofu is also good post-exercise eats. It’s another high-protein food that’s easy to cook and is like a blank canvas: good for many different flavors and any color of vegetable you want to throw at it. […]

Egg Salad with pickles and dill

Egg salad with pickles and dill

Part of my March TU story and goes along with Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil and piced Carrot Bread with Gingersnap Crumble.  We eat a lot of eggs. From the oh-so-humble hard-cooked egg – that workhorse of a nutrition ideal – to fluffy weekend morning eggs […]

Carbonara with Smoked Salmon 

Serves 4 8 ounces pappardelle  3 tablespoons olive oil 8 sage leaves 4 large eggs ½ cup grated Pecorino Romano Pasta cooking water 1 teaspoon cracked black pepper 6 ounces hot smoked salmon, broken apart For serving: grated Pecorino Romano, black pepper Bring a large pot of water to boil […]

Paul’s Pot Roast with Carrots and Herb Gravy

Serves 4 Kosher salt 3 ½ pound chuck roast Olive oil 1 yellow onion, peeled and chopped 2 garlic cloves, chopped 4 cups beef broth (unsalted, if store-bought) 1 cup red wine 2 tablespoons tomato paste 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 teaspoon kosher […]

Za’atar Roasted Chicken

Serves 4 One 2.5 pound chicken, quartered Olive oil 1 rounded teaspoon kosher salt One lemon, sliced into thin rounds 2 heads garlic, tops sliced 2 tablespoons za’atar Preheat the oven to 350 degrees (see note about cooking temperatures and times.) Rinse the chicken and pat dry with paper towels. […]

Quinoa bowls

Make Your Own Quinoa Bowls

From my August TU story, The Zoe tree. Quinoa bowls were born from an idea Zoe herself gave to me. If your kids are anything like mine, they love to eat out. They go out for coffee, for smoothies, for ice cream and sandwiches, even when there’s a full refrigerator. […]

Beef Kofta

Beef Kofta with Lemon Tahini Sauce

This is part of my May 2022 Times Union story, all about food and exercise and sharing with the people you love (it’s always better that way.) Read the whole story here. Here’s a recipe for kofta, which is excellent party food (see above about food eaten with the people […]