Cranberry Bars

If you’ve been wondering why anyone would need a huge 7-cup batch of Jellied Cranberry Sauce, this is the reason.

You’ve got to have enough cranberry sauce leftover after Thanksgiving to make at least a couple of batches of these bars.

Shortbread base and cranberry filling, topped with clouds of shortbread. They’re delicious, exceedingly easy to make, and perfect for the holidays.

Cranberry Bars
Printable Recipe

12 ounces (3 sticks) cold unsalted butter, diced, plus more for greasing the baking dish
15 ounces all-purpose flour
3 ounces sugar
¾ teaspoon kosher salt
2 cups Jellied Cranberry Sauce

Preheat the oven to 350˚F. Butter a 9×13-inch baking dish and line with parchment paper. Combine the butter, flour, sugar, and salt in a mixer fitted with a paddle attachment and mix on low for 8 to 9 minutes, or until the dough comes together. Transfer about 2/3 of the dough to the baking dish and press into an even layer. Bake for 22 to 24 minutes, or until lightly browned. Let cool for about 15 minutes.

Spread the cranberry sauce evenly over the crust and then crumble the remaining third of the dough evenly over the cranberry layer. Bake for 30 to 32 minutes, or until golden brown.

Let cool to room temperature. Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut into portions and serve.

Makes 12 large bars. Bars keep for several days in a tightly sealed container in a cool, dry place.

The Final Word on Macaroni and Cheese

Macaroni and cheese used to be a tangle of steaming spaghetti with butter and cheese melting into it and a generous grinding of black pepper on top. All gooey and stringy, that's how my mom would make it when I was a kid. She cooked the pasta beyond al dente until it was tender, and she must've used cheddar or mozzarella or possibly Monterey jack but I can't remember for sure. She was never one for sauces.

Then one day, I had dinner at a friend's house and discovered the joy of macaroni bathed in a cheese sauce. It came in the form of Velveeta Shells and Cheese. I know it seems odd to give Kraft credit for one of my formative food experiences, but I still remember it as the moment that I, an impressionable teenager, tasted a creamy cheese sauce for the very first time.

(For the record, I never ate the stuff in the blue box. For some reason, my little brother was crazy for that crap, but not me.)

So now when I close my eyes and imagine the perfect comfort food macaroni and cheese, the dish the kid in me idealizes, I think of a velvety cheese sauce flavored boldly with real cheddar cheese. And I imagine an effortless recipe that is a cinch to quickly throw together on a whim and can be made with ingredients that are always on hand.

It's elusive, this macaroni and cheese I dream of.

For or a long time I thought it didn't exist at all. Most versions that I have had…that I have myself made don't live up. Macaroni and cheese made with roux-based white sauce doesn't quite do it for me because it tastes more like the white sauce than the cheese, no matter how expert the execution and fine the ingredients. It doesn't have the right creaminess either. Besides all that, why should a dish so humble require at least 45 minutes, the use of both the stovetop and the oven, and the dirtying of two pots, a colander, and a baking dish? Boxed macaroni and cheese and deli versions don't even come close, since they employ processed cheese and various neon orange powders in lieu of real cheese.

Researching stovetop recipes proved fruitless, as most called for evaporated milk, which seemed gross, or thickening the sauce with egg, which seemed out of place, or both.

I got to thinking…Why drain the cooked pasta, losing all its precious starch just to use a different starch to thicken the sauce? Why not take advantage of the pasta's own starch for thickening the sauce? And why not cook macaroni and cheese more like it was risotto, adding only as much liquid as the pasta will absorb? I literally ran into the kitchen and started cooking. It was nothing less than a eureka moment!


Thus, Lucy's Ultimate Mac & Cheese was born. I must say, even if it borders on bragging, that I'm really proud of this recipe. The texture and flavor are exactly what I'd been looking for ever since I was a kid. It requires little more time or effort than the packaged stuff, and the only cleanup is one pot and one spoon. It's a stovetop recipe, so you can make it even in the summertime when it's too hot to turn on the oven. Oh, and leftovers, should there be any, reheat nicely in the microwave. I think you'll agree it really is the ultimate.

Lucy's Ultimate Mac & Cheese
Printable Recipe

1 pound elbow macaroni
1 quart milk
4 tablespoons (½ stick) unsalted butter
¼ teaspoon powdered mustard
1/8 teaspoon granulated garlic
Generous pinch cayenne pepper
12 ounces, or more, shredded sharp cheddar
½ teaspoon Worcestershire sauce
1 to 2 teaspoons Tabasco sauce
Kosher salt
Freshly ground black pepper

Combine the macaroni, milk, butter, mustard, granulated garlic, cayenne, and 3 cups of water in a medium, heavy pot. Bring to a boil and simmer, stirring constantly and adding more water as necessary any time the macaroni looks dry, for 7 to 8 minutes, or until the macaroni is just tender. Remove from the heat and stir in the cheddar, Worcestershire, and Tabasco. Season to taste with salt and pepper and serve immediately.

Serves 4 to 6. The trick to this recipe's seductive creaminess is constant stirring from the time the pot is put on the heat and making sure there's enough water in the pot. There will be plenty of liquid in the beginning. When the mixture comes to a boil, the starch from the pasta will make it thicken, creating a creamy sauce. The sauce will reduce and continue to thicken as it simmers and as the pasta absorbs water. Adjust the heat so that it cooks at a lively bubble. Too slow, and the pasta will take forever to cook. Boil it too fast, and it'll be hard to monitor the level of the liquid. Toward the end of the cooking time, there should still be enough sauce in the pot to just cover the macaroni—if not, or if you like it creamier still, add more water a little at a time, keeping in mind that the cheese will thicken the sauce considerably. It's best to incorporate the cheese off the heat. Do not boil the mixture once the cheddar has been added, or it will have a grainy texture. And speaking of cheddar, why stop at 12 ounces when you can add a whole pound? Or mix it up—consider substituting a portion of the cheddar with provolone, mozzarella, and/or Parmegiano for a different flavor and some stringy action. Top with toasted buttered breadcrumbs or some such crunchy thing if you must, but I prefer to appreciate the creaminess unspoiled.

Busy Days and a Fish Gratin

Do you ever feel like you're getting busier and busier all the time? I sure do. Lately I've taken on some new responsibilities, and I've been so busy I don't know if I'm coming or going. Time and energy are in short supply, to say the least. But at the end of these long, hard days my body craves something delicious and nourishing more than ever. So I've been making lots of dinners that I can throw together in minutes and then pop in the oven to bake unattended. Things like baked chicken drumsticks, roast pork tenderloin, and baked fish fillets. Simple. Satisfying. Above all, easy. This speedy supper was such a hit we had it twice in the last week. I hope you like it as much as we did.


Haddock Gratin with Olives, Capers & Tomatoes
Printable Recipe

1 cup diced tomatoes
¼ cup pitted Kalamata olives, quartered
1 tablespoon capers
2 cloves garlic, grated
½ teaspoon dried oregano
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 1 to 1 ¼-inch thick haddock fillets, weighing about 6 ounces each, skinned and boned
1/3 cup panko breadcrumbs
¼ cup grated Parmegiano-Reggiano

Preheat the oven to 425ºF. Toss together the tomatoes, olives, capers, garlic, oregano, and 2 tablespoons of the oil in a small bowl and season to taste with salt and pepper. Spread half of the tomato mixture evenly in the bottom of a 10-inch oval baking dish. Season the fillets generously with salt and pepper and arrange them in the baking dish in a single layer. Spoon the remaining tomato mixture evenly over the fillets. Toss together the breadcrumbs and remaining 1 tablespoon of oil in a small bowl, making sure that the breadcrumbs are evenly coated. Stir in the Parmegiano and a generous pinch of salt and pepper. Spread the breadcrumb mixture evenly over the fillets in the baking dish. Gently tap the dish on the counter a few times so that the topping settles. Bake for 25 to 28 minutes, or until the fillets are just cooked through. The fillets will begin to flake when they are just cooked through. Serve immediately.

Serves 2. Serve with a side of pasta. If haddock is unavailable, you can substitute any other firm-fleshed white fish.

Greens, Glorious Greens

Springtime at the farmers market means greens. Lush, vibrant greens. Crisp greens, tender greens. Greens of every shade and hue that make you want to get into the kitchen and cook something nourishing and delicious.


Look what one bunch of kale can inspire.


Before I get to the recipe, a newsflash about my forthcoming cookbook Seared to Perfection: The Simple Art of Sealing in Flavor: Amazon is now showing the image of the cover! Doesn’t that juicy steak just make your mouth water?

White Bean & Roasted Garlic Soup with Tuscan Kale & Italian Sausage
Printable Recipe

2 heads garlic
¼ cup extra virgin olive oil
Kosher salt
¾ pound bulk Italian sausage, crumbled
¼ cup white wine
1 quart chicken broth
2 19-ounce cans cannellini beans, rinsed and drained
1 12-ounce bunch Tuscan kale, stemmed and cut into 1-inch strips
Freshly ground black pepper

Preheat the oven to 350˚F. Cut the stem ends off the heads of garlic to expose the cloves within. Place the garlic in the center of a piece of aluminum foil, drizzle with 2 tablespoons of the oil, sprinkle with kosher salt, and seal the foil tightly. Roast for 40 to 45 minutes, or until meltingly tender and golden brown. Let cool to room temperature and peel.

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the remaining 2 tablespoons of oil and swirl to coat the bottom of the pot. Add the sausage and cook for 5 to 6 minutes, tossing about 3 times, until crusty and brown in spots.* Using a slotted spoon, remove the sausage to a plate. Add the wine to the pot and simmer for 2 to 3 minutes, scraping up the brown bits from the bottom of the pan with a heat-proof spatula. Add the broth, beans, and roasted garlic along with its oil, remove from the heat, and puree with an immersion blender until smooth. Return to the heat and bring to a boil. Return the sausage to the pot, add the kale, and simmer, stirring occasionally, for 10 to 12 minutes, or until the kale is tender. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 4 as a main course. Using canned instead of dried beans makes this recipe quick and easy enough for a weeknight. If you have the choice between hot and sweet Italian sausage, go for hot. Tuscan kale is also known as Italian kale, cavolo nero, lacinato kale, black kale, and dinosaur kale. If you don’t have an immersion blender, you can use a regular blender. For a hearty and satisfying dinner, serve this Italian-inspired soup with plenty of crusty bread.

*Searing the sausage in this manner adds tons of flavor to the finished dish. For everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in October.

Molten Chocolate Lava Cakes for Valentine's Day

They’re perfect for Valentine’s Day. Actually, they’re just plain perfect. Chocolaty, hot, and over-the-top indulgent, these Molten Chocolate Lava Cakes ooze (pun intended) sex appeal. The only trouble is, they’re so luscious you may not want to share, not even with your sweetheart.

At one time, chocolate cakes with a molten center were all the rage on restaurant menus. But they never go out of style—they’re like the little black dress of the dessert world. And now that I think about it, I’m noticing another trend: Valentine’s Day inevitably makes me think of warm, melty chocolate—just check out this Chocolate Fondue for Two with Strawberries.

So happy Valentine’s Day everybody! And even if you don’t do Valentine’s Day, you’ve gotta try these cakes!

Molten Chocolate Lava Cakes
Printable Recipe

6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 ounces (1 ½ sticks) unsalted butter, diced, plus more for greasing the ramekins
¾ ounce cornstarch
10 ounces sugar
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract

Generously butter 8 large ramekins. Combine the semisweet chocolate, unsweetened chocolate, and butter in a medium bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Whisk together the cornstarch and sugar in a large bowl. Whisk in the chocolate mixture. Add the eggs, yolks, and vanilla and whisk until smooth. Divide among the ramekins and refrigerate for 6 to 8 hours, or until thoroughly chilled.

Preheat the oven to 375˚F. Bake the cakes for 24 to 26 minutes, or until the tops dome and just set. Let cool for about 5 minutes and serve as is, or to unmold, using pot holders, carefully invert each ramekin onto a dessert plate.

Makes 8 individual cakes. One of the most decadent chocolate desserts ever, and also one of the easiest to make. As the cakes bake, the edges will rise. As soon as the dimple in the center of each cake puffs up and sets, they’re ready. Leave the cakes in the oven any longer, and the centers will bake through and no longer be molten. Batter may be prepared and portioned into ramekins several days in advance and kept covered with plastic wrap in the refrigerator. Bake just before serving. This means you can conveniently bake a couple of cakes at a time and save the rest for another day. Serve with vanilla ice cream or lightly sweetened whipped cream.

Dreamy Grapefruit

It's citrus season, and tangerines, lemons, and grapefruits are appearing not only in the markets, but also in my dreams. Thoughts of grapefruit with zabaglione came to me as I was drifting off to sleep one night. A dreamy flavor combination indeed.

Grapefruit Gratins with Zabaglione
Printable Recipe

Suprêmes from 2 grapefruits, preferably Ruby Red
4 large egg yolks
2 tablespoons sugar
¼ cup Marsala

Divide the suprêmes along with their juices among 4 individual gratin dishes.


Combine the yolks and sugar in a medium bowl and whisk for 2 to 3 minutes, or until thickened and pale yellow. Whisk in the Marsala. Place the bowl over a small pan of simmering water and heat, whisking constantly, for 6 to 8 minutes, or until warm and fluffy.


Divide among the gratin dishes. Brown the gratins with a culinary torch and serve immediately.

Serves 4. A cinch to prepare, these light and refreshing gratins would be the perfect finish to any brunch. Add a bit of grapefruit zest to the zabaglione along with the yolks and sugar if you want more grapefruit flavor. If you don’t have a culinary torch, you can brown the gratins under a preheated broiler. No matter how you do it, be careful to brown them only lightly as burnt eggs are unpleasant. Gratins may be assembled several hours in advance and kept uncovered in the refrigerator. Brown just before serving.

Creamy Salad Dressing

I wasn’t planning on sharing this not-quite-homemade recipe with you, but my mother insisted and even my little brother, who usually hates mayonnaise, backed her up. The thing is, I can’t stand store-bought salad dressings, and I absolutely will not buy them. (They have such a gloppy texture from all those gums!) Prepared mayonnaise, on the other hand, I’m perfectly OK with. Anyway, this is the quick recipe I make when I’m in the mood for a creamy salad dressing but don’t feel like getting out the food processor and eggs. Everyone seems to love it, and it has inspired certain other people to give up bottled salad dressings too.


Quick Creamy Salad Dressing
Printable Recipe

½ cup mayonnaise
1 teaspoon Dijon mustard
1 to 2 cloves garlic, grated
2 ½ teaspoons freshly squeezed lemon juice
3 tablespoons water
Kosher salt
Freshly ground black pepper

Blend together the mayonnaise, mustard, garlic, lemon juice, and water in a small bowl. Season to taste with salt and pepper.

Makes about ¾ cup. My personal preference for a brand of mayonnaise is Best Foods/Hellmann’s. This simple salad dressing is very versatile. Try adding minced fresh herbs such as Italian parsley, chives, or basil. Add a minced anchovy and grated Parmegiano to turn it into a Caesar-style dressing. Keeps for a day or two tightly sealed in the refrigerator.

Hungerlust

Planning a vacation makes for rather contentious conversation around our house. (“Dreaming of” is actually far more accurate than “planning”, but that’s beside the point…) I like to see cities and towns, take in the culture, shop the markets, and partake in as much of the local cuisine as my belly will allow. He likes to head for nature, do strenuous physical activity, and get as far away from everybody else as possible. What is it we have in common again?

Further complicating the choice of vacation destination is the very small matter of the budget (pun intended). Despite my intense desire need to see more of Europe, it is not on the list of options this year. My top choices of France, Italy, and Spain will have to wait *sigh*.

It seems we’re going to have to keep it in the western hemisphere. So what’s my next choice? I do not have one. There isn’t a single, solitary place on this side of planet Earth that I desperately long to visit. He doesn’t believe me, so he keeps asking the question over and over again, hoping that my answer will change. I wish it would change too, but it doesn’t.

We even resorted to the process of elimination. Seattle? Too close to home. Canada? Not conducive to basking on the beach. Hawaii? Too expensive. Oregon coast? Been there, done that. Oaxaca? Tales of civil unrest still scare us. We’ve decided and undecided on San Francisco, like, 7 times already—we love it but want to see something new. The result: no result.

Pathetic.

I know, I know, deciding on a vacation destination is a fine problem to have. But still, I take it seriously. If hungerlust [noun: a very strong or irresistible impulse to consume foods in faraway places] kept you up at night, you would know exactly what I mean.

And then he said, “All I wanna do is go someplace where I can play on the beach and have a $3 ceviche.” Hmmm, a beach in Mexico—now I think we’re getting somewhere…

Hubby frequently reminisces about the enormous, unbelievably cheap, impeccably fresh ceviche he ate once upon a time on a beach in Mexico. He loves Mexican food. Recently, he requested “something fresh and light, like ceviche, but not ceviche” for dinner. This is what I made for him.


Mexican-Style Baked Shrimp
Printable Recipe

1 cup diced tomatoes
2 jalapenos, seeded and minced
2 cloves garlic, minced
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lime juice
Kosher salt
Freshly ground black pepper
1 pound large shrimp (26/30 count), peeled and deveined
2 tablespoons minced cilantro

Preheat the oven to 450ºF. Toss together the tomatoes, jalapenos, garlic, oil, and lime juice in a small bowl and season to taste with salt and pepper. Divide half of the tomato mixture among 4 individual baking dishes. Season the shrimp generously with salt and pepper and divide among the baking dishes, arranging them in a single layer. Divide the remaining tomato mixture among the baking dishes, spooning it evenly over the shrimp. Arrange the baking dishes on a baking tray and bake for 12 to 14 minutes, or until the sauce is bubbling around the edges and the shrimp are just cooked through. The shrimp will be firm to the touch, the color will be opaque and pink, and they will begin to curl when they are just cooked through. Sprinkle with the cilantro and serve immediately.

Serves 4. Serve this quick and easy dish with Guajillo Salsa and either tortillas or Mexican Rice on the side.

Wow, That's a Lot of Leeks

I found the most beautiful leeks at the farmers market. They weren’t on my shopping list, but I couldn’t resist. I immediately thought Creamed Leeks and picked out four of the fattest ones I could find. My husband looked intimidated by all those leeks, but I assured him that leeks are sweet and subtle, gentle even, comparing to onions. I served the leeks with our dinner. He just nodded his approval as he chewed, too busy to say anything. And the leftovers were fantastic tucked into Eggs en Cocotte.


Creamed Leeks
Printable Recipe

2 tablespoons unsalted butter
4 large leeks, pale parts only, sliced
1 cup heavy cream
Generous pinch freshly grated nutmeg
Kosher salt
Freshly ground black pepper

Heat a large, heavy sauté pan over medium heat until hot but not smoking. Add the butter and swirl to coat the bottom of the pan. Add the leeks and sauté for 14 to 16 minutes, or until soft. Add the cream and nutmeg and simmer for 3 to 4 minutes, or until thickened. Season to taste with salt and pepper, transfer to a bowl, and serve immediately.

Serves 6 to 8. This snappy side dish is rich and comforting. It’s a perfect match for steak, chicken, or salmon. Leeks tend to be very dirty, so rinse them thoroughly after you slice them. For a delicious variation, substitute crème fraîche for a portion of the heavy cream. Also wonderful as a gratin—simply transfer the Creamed Leeks to a buttered baking dish, sprinkle with grated Parmegiano-Reggiano, and broil until bubbling around the edges and golden brown on top.

Eat Your Greens

They’re good for you. Isn’t that what your mother always said? Did you think it was a convincing argument? Well, I’ve got a better one for you: eat your greens because they’re delicious.


By the way, that’s beautiful Winterbor kale at the farmers market.

Garlicky Braised Kale
Printable Recipe

3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.

Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.

A Favorite with a Twist

I just had a stroke of inspiration to add pureed roasted red bell peppers to my favorite quickie pasta dish. I’ll always love the original, but this one’s a keeper too!


Penne with Tomato-Pepper Sauce & Fresh Mozzarella
Printable Recipe

1/3 cup heavy cream
3 roasted red bell peppers
2 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes, optional
26 ounces strained tomatoes, preferably Pomì brand
3 to 4 large sprigs basil, plus chiffonaded leaves for serving
1 pound penne rigate
Kosher salt
Freshly ground black pepper
8 ounces fresh mozzarella, drained and diced
Grated Parmegiano-Reggiano, for serving

Combine the cream and bell peppers in a blender and blend until smooth. Heat a large, heavy sauté pan over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the garlic and chile flakes, if desired, and sauté for 30 seconds, or until fragrant. Add the bell pepper mixture, tomatoes, and basil sprigs. Bring to a boil and simmer, stirring occasionally, for 18 to 20 minutes, or until thickened and saucy.

Meanwhile, cook the penne in a large pot of boiling, salted water according to the package directions. Season the sauce to taste with salt and pepper and discard the basil sprigs. Drain the penne when it is al dente. Immediately add the penne to the sauce and toss to combine. Remove from the heat, let cool for a few minutes, and stir in the mozzarella. Arrange on individual plates, top with plenty of Parmegiano and basil, and serve immediately.

Makes 4 to 6 servings. The red bell peppers make this the reddest red sauce you’ve ever seen. It's a variation of another even simpler pasta dish I make; to try it, just omit the bell peppers but still add the cream. Fresh mozzarella balls come in a variety of sizes, and if you want a shortcut, look for pearlini, which are so small they don’t even need to be diced. Be sure to let the pasta cool a bit before adding the mozzarella, or it will melt into a gooey mess. It also helps if the mozzarella is cold when it goes in. This is a satisfying vegetarian dish, but my husband, who is decidedly not vegetarian, kept insisting that we should've added Italian sausage. I must admit that sounds good too.

Go-To

Do you have a go-to dinner? A dish you make more often than any other? One that you can eat over and over again and never gets old? Here’s my current go-to.


Looks good, even if I do say so myself. I’m actually gonna go way out on a limb here and say that it’s the perfect meal—it’s budget friendly, it’s a breeze to throw together, it's got all the important stuff like starch, veggie, and protein right in there, and it’s so fresh and vibrant you feel good eating it. And the leftovers are great for lunch the next day. And, it just tastes so good. What, did you say you don’t have a go-to dinner of your own? Well you’re welcome to try mine.

Pasta with Arugula, Roasted Peppers & Italian Sausage
Printable Recipe

4 links hot Italian sausage
1 pound fusilli, rotini, or penne
Kosher salt
½ cup extra virgin olive oil
3 cloves garlic, grated
2 roasted red bell peppers, julienned
2 roasted yellow bell peppers, julienned
7 ounces baby arugula
Grated Parmegiano-Reggiano, for serving

Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

Serves 6. The arugula will wilt ever so slightly from the heat of the cooked pasta and sausage. Leftovers are delicious served at room temperature or reheated.

Sweets for Your Sweet

Everybody knows that nothing says “I love you” like chocolate. But making a dreamy chocolate treat for your special someone is infinitely more romantic than buying a heart-shaped box. And what could be more dreamy than warm, silky chocolate fondue with a just a hint of chile to turn up the heat? Here’s wishing everyone a sweet Valentine’s Day.


Chocolate Fondue for Two with Strawberries
Printable Recipe

½ cup heavy cream
1/16 teaspoon chipotle chile powder
4 ounces semisweet chocolate, chopped or scant 2/3 cup semisweet chocolate chips
¼ teaspoon vanilla extract
1 pound strawberries

Combine the cream and chipotle in a small saucepan and heat to a bare simmer. Place the chocolate into a medium bowl, add the hot cream mixture and vanilla, and whisk until smooth. Transfer to a fondue pot and serve with the strawberries immediately.

Serves one couple. This recipe is quick and easy and takes only a couple of minutes to make. Dark chocolate makes for the most intensely flavored fondue, but you can substitute milk or white chocolate if you prefer. Be sure to give the fondue a stir every time you dip into it to keep the chocolate from scorching. If you don’t have a fondue pot, you can serve the fondue in a large ramekin or a small bowl, and it will stay fluid for about an hour. You can also try it with banana slices, tangerine segments, dried apricots, cookies, cubes of pound cake, pretzels, you name it—everything tastes great coated in chocolate. Even lips or other exposed skin, if you know what I mean.

Always Cake

When I first started dating my husband, I made a huge error in judgement—I baked a chocolate cake for no occasion at all. Actually, I made the mistake of baking three chocolate cakes. It was sort of an accident, the recipe I used made so much batter that I had to divide it between one regular-size cake pan and two smaller ones. I baked the cakes and frosted each one with sweetened whipped cream. When he came over, I fed him cake. And then I sent him home with a cake of his very own…Oops. He jumped to the obvious conclusion: with me around, there would always be cake. He expects multiple cakes, cakes all the time, cakes just for him, to share with no one else. A feeling of cake entitlement. I think he married me just for the cake.

Though my husband wouldn’t understand it, meeting this sort of demand for cake isn’t always easy. So I’ve devised an indulgent and fantastically quick and easy chocolate cake recipe that tastes a lot like devil’s food cake. But my recipe requires no sifting of dry ingredients, no creaming of butter and sugar and eggs, the ingredients don’t even have to be at room temperature. The buttercream frosting’s a snap too.


Quickie Chocolate Cake
Printable Recipe

For the cake:
4 ounces (1 stick) unsalted butter, plus more for greasing the pan
8 ounces all-purpose flour
5 ounces sugar
5 ounces light brown sugar
2 ounces cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs
½ cup sour cream
½ cup buttermilk
1 ½ teaspoons vanilla extract
2 ounces semisweet chocolate, chopped or scant 1/3 cup semisweet chocolate chips

For the buttercream frosting:
5 ounces semisweet chocolate, chopped or 2/3 cup semisweet chocolate chips
6 ounces (1 ½ sticks) unsalted butter, at room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract

Make the cake:
Preheat the oven to 375˚F. Butter a 9-inch square cake pan. Whisk together the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, sour cream, buttermilk, and vanilla in a medium bowl. Combine the butter and chocolate in a small bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Whisk into the egg mixture. Add the egg mixture to the flour mixture and stir until just combined. Transfer to the cake pan and spread evenly.


Bake for 35 to 40 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely.

Make the buttercream frosting:
Place the chocolate into a small bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Let cool slightly. In a mixer fitted with a paddle attachment, beat the butter on medium until light and creamy. Add the powdered sugar and vanilla and beat until blended. Add the chocolate and continue to beat until smooth, stopping the mixer once or twice to scrape down the sides of the bowl.

Assemble the cake:
Transfer the cake to a cake plate. Spread the frosting evenly over the top and sides of the cake, swirling decoratively. Cut into portions and serve.

Makes 1 9-inch square cake, serving one husband, or if you manage to hide it from the husband, 9 to 12 other people. Keeps well and stays moist for several days tightly sealed at room temperature. The recipe can be doubled and baked in a 9×13-inch rectangular cake pan—it’s a tight fit, but I’ve done it.

Quick Roasted

Crispy and savory and golden brown and delicious, this is. High heat does amazing stuff. It won’t be long before your steamer starts to feel neglected.

Quick Roasted Broccoli & Cauliflower
Printable Recipe

12 ounces broccoli florets
12 ounces cauliflower florets
1/3 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 450˚F. Toss together the broccoli, cauliflower, and oil in a large bowl, making sure that the florets are evenly coated. Season generously with salt and pepper. Spread on a baking tray and roast for about 25 minutes, or until golden brown. Transfer to a bowl and serve immediately.

Serves 6. For the best results, be sure not to overcrowd the pan. If you like, drizzle with freshly squeezed lemon juice before serving.

On Top of Spaghetti

I think of this as my no-fuss meatball recipe—baking meatballs is much easier and less messy than frying them, and they still turn out golden brown and delicious.

Giant Italian Meatballs
Printable Recipe

2 ½ pounds 85% lean ground beef
2 cups panko breadcrumbs
3 large eggs
1 cup grated Parmegiano-Reggiano
¼ cup minced Italian parsley
4 to 6 cloves garlic, minced
2 tablespoons tomato paste
Kosher salt
Freshly ground black pepper

Preheat the oven to 400˚F. Mix together the ground beef, breadcrumbs, eggs, Parmegiano, parsley, garlic, tomato paste, and a generous pinch of salt and pepper in a large bowl. Divide the mixture into 12 portions and form each portion into a ball. Arrange on a parchment-lined baking tray and bake for about 45 minutes, or until cooked through. Serve immediately.

Makes 12 very big meatballs, enough to serve 6 people with hearty appetites. Serve over spaghetti with marinara sauce, of course. Also wonderful in meatball sandwiches.

Cheater Method

I love warm, comforting polenta, but I don’t like making it the traditional way. I don’t know about you, but I have better things to do than whisk the lava-like mixture constantly for 15 minutes or more. So I’ve devised an easy cheater method, which involves the oven and only an occasional stir.

Creamy Polenta with Pepperoni
Printable Recipe

1 6-ounce stick pepperoni, diced
1 cup polenta
1 quart water
Several pinches red chile flakes
Freshly ground black pepper
¼ cup grated Parmegiano-Reggiano
Kosher salt

Preheat the oven to 425ºF. Heat a small, heavy sauté pan over medium-low heat until hot but not smoking. Add the pepperoni and fry, tossing frequently, for 6 to 8 minutes, or until rendered. Drain on paper towels.

Combine the polenta, water, chile flakes, and a generous pinch of pepper in a small pot. Heat to a bare simmer, stirring occasionally. Transfer to the oven and bake for about half an hour, or until the polenta is tender and creamy. Stir in the Parmegiano and pepperoni and season to taste with salt. Divide among individual plates and serve immediately.

Serves 4. Stir in a splash of cream or a pat of butter for an even creamier polenta. This polenta just begs to be topped with Roasted Grape Tomatoes. Transform it into an all-purpose, basic polenta by omitting the pepperoni. This recipe doesn’t take well to being doubled.

Chocolate Cravings

It’s a good thing that being a chocoholic is considered socially acceptable, or I would have been forced to enroll in a twelve-step program long ago.


Chocolate Panna Cottas
Printable Recipe

1 ½ cups milk
2 ½ teaspoons (1 envelope) gelatin
3 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips
1 ½ cups heavy cream
¼ cup sugar
1 teaspoon vanilla extract

Measure ½ cup of the milk into a small bowl and slowly sprinkle over the gelatin. Place the chocolate into a bowl over a small pan of simmering water and heat, stirring frequently, until melted. Combine the remaining 1 cup of milk, cream, and sugar in a small saucepan and heat to a bare simmer. Whisk in the gelatin mixture, chocolate, and vanilla. Chill over an ice bath until just beginning to thicken. Divide the mixture among 6 ramekins or dessert cups. Refrigerate for about 4 hours, or until set.

Serve as is, or to unmold, dip the bottom of each ramekin into hot water for a few seconds, wipe dry, and invert onto a dessert plate.

Serves 6. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator. These silky panna cottas are sure to satisfy your chocolate cravings, and the best part is that the recipe’s a cinch to make!

Tomatoes the Rest of the Year

Fall’s here, and the rain has set in. I mourn the passing of tomato season. I’ve already stocked up on Pomì tomatoes.


Two cases to get me through to next summer. So sweet, like a ray of sunshine, they’re the next best thing to vine-ripened, and certainly better than anything in a can.

Easiest Cream of Tomato Soup with Orzo
Printable Recipe

2 tablespoons extra virgin olive oil
4 cloves garlic, minced
53 ounces strained tomatoes, preferably Pomì brand
1 quart water
½ cup heavy cream
¾ cup orzo
¼ cup chiffonaded fresh basil
Kosher salt
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving

Heat a large, heavy pot over medium heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and sauté for about a minute, or until fragrant. Add the tomatoes, water, and cream and bring to a boil. Add the orzo and basil and simmer, stirring frequently, for about half an hour, or until the orzo is al dente. Season to taste with salt and pepper. Ladle into individual bowls, top with plenty of Parmegiano, and serve immediately.

Serves 6. Perfect with salad and garlic bread or grilled cheese sandwiches. If you prefer soup with a coarser texture, substitute Pomì Chopped Tomatoes for half of the strained tomatoes. You will need 2 26.455-ounce boxes of Pomì tomatoes for this soup. They’re available at most fine grocery stores.

An Ode to Garlic

I love you Garlic.
Potent, pungent,
Purple, white, and elephant,
Or roasted golden, sweet and mellow,
I can even kiss my fellow.
A must for pasta sauce,
Into stir-fries I toss,
Raw, minced in salad,
You satisfy my palate.
I love you Garlic.

Quick Aïoli
Printable Recipe

1 large egg
2 to 3 cloves garlic, minced
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
2 to 3 teaspoons freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Combine the egg, garlic, and mustard in a food processor and pulse a few times to combine. With the motor running, add the oil in a thin stream.


Add the lemon juice and pulse again. Season to taste with salt and pepper.


Makes about 1 ¼ cups. Traditionally, aïoli is made with just egg yolk rather than whole egg, and it’s made with a mortar and pestle or whisked by hand. I’m all for short cuts, so I use my trusty food processor. But since a single yolk wouldn’t come up to the blade in a food processor, making it difficult to get the emulsion started, I use the whole egg. The result is slightly less thick but still absolutely delicious. By the way, if you’re uneasy about eating raw eggs, use pasteurized eggs. For a milder tasting aïoli, use half olive oil and half grape seed oil or just a light olive oil. Store-bought mayonnaise pales in comparison to homemade aïoli. Try aïoli on sandwiches or as the base for salad dressings. Stir in minced fresh herbs and use as a dipping sauce for crudités, French fries, or calamari. Really, garlicky aïoli is great on just about everything. Keeps for a day or two tightly sealed in the refrigerator.