Chicken with Mustard

Servings: 4 to 6
Preheat: 0
Prep Time: 1 hour
Source: My Paris Kitchen by David Lebovitz

This one-pan meal is a perfect fit for your largest, most extravagant pot. This dish requires you to brown the thighs and legs. Unless you have a very large skillet or a Dutch oven, fry the chicken in batches—you want them to have room to brown, not steam, which overcrowding creates. This dish is best served with a tangle of Herbed fresh pasta, which is exactly the right vehicle for sopping up the delicious sauce, or celery root puree.


½ cup (135g), plus 3 tablespoons Dijon mustard
¼ teaspoon sweet or smoked paprika
Freshly ground black pepper
¾ teaspoon sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces, total)
1 cup (100g) diced smoked thick-cut bacon
1 small onion, peeled and finely diced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 cup (250ml) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons crème fraîche (page 327) or heavy cream
Warm water (optional)
Chopped fresh flat-leaf parsley or chives, for garnish


Mix ½ cup (135g) of the Dijon mustard in a bowl with the paprika, a few generous grinds of the pepper mill, and the salt. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of it underneath.

Heat a wide skillet with a cover or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, until it’s cooked through and just starting to brown. Remove the bacon from the pan and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan, discarding the rest. Add the onion and cook for about 5 minutes, until soft and translucent. Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.

Add a little bit of olive oil to the pan, if necessary, and place the chicken pieces in the pan in a single layer. (If they don’t all fit, cook them in two batches.) Cook over medium-high heat, browning them well on one side, then flip them over and brown them on the other side. It’s important to get the chicken nicely colored as the coloring—as well as the darkened bits on the bottom of the pan, called the fond—will give the finished sauce its delicious flavor.

Remove the chicken pieces and put them in the bowl with the onions. Add the wine to the hot pan, scraping the darkened bits off the bottom with a sturdy flat utensil. Return the chicken pieces to the pan along with the bacon and onions. Cover and cook over low to medium heat, turning the chicken in the sauce a few times during cooking, until the chicken is cooked through, about 15 minutes. Check doneness by sticking a knife into the meat next to the thigh bone; if it’s red, continue cooking for a few more minutes.

Remove the pot from the heat and stir in the 3 tablespoons Dijon mustard, the mustard seeds, and the crème fraîche. If the sauce has reduced and is quite thick, you can thin it with a little warm water. Sprinkle chopped parsley over the top and serve.

Green Tomato Brownies

Servings: 2 dozen brownies
Preheat: 375
Prep Time: 45 min
Source: A Taste of Home

People will not believe how wonderful these bars are. They have a unique flavor which people will come back for more.


4 cups finely chopped green tomatoes
2 cups packed brown sugar, divided
2 tablespoons lemon juice
1 teaspoon lemon extract
3/4 cup butter, softened
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup chopped walnuts


Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside.

In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.

Spicy Tomato and Squid Pasta

Servings: 2 (recipe says 4, but it probably isn’t enough for 1 lb pasta)
Preheat: 0
Prep Time: 45 min

I altered this recipe, and cooked the squid for 30 minutes *in the sauce*, so the flavor is preserved and it gets soft.

Note, there are variations on this at


3 Tbs. olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes
2 Tbs. minced fresh flat-leaf parsley
1/4 tsp. anchovy paste or one filet
1 can (14.5 oz.) crushed tomatoes with juice
Salt, to taste, plus 2 Tbs.
Freshly ground black pepper, to taste
1 lb. gemelli, fusilli or other spiral-shaped pasta
1 lb. cleaned squid, bodies cut into strips or rings


In a large fry pan over medium-low heat, warm the oil. Add the onion and sauté for 2 minutes. Add the garlic, red pepper flakes and 1 Tbs. of the parsley, and cook, stirring frequently, until the onion starts to color but not brown, about 30 seconds. Stir in the anchovy paste or filet and tomatoes and sauté until slightly thickened, 2 to 3 minutes. Season the sauce with salt and black pepper. Add squid and simmer for 30 minutes.

Cherry Pie

Servings: 12
Preheat: 425
Prep Time: 4 hours

Killer cherry pie. I modified recipe slightly


4 lbs fresh cherries (a full tub from Costco)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie (see Pate Brisee recipe)
1 1/2 tablespoons butter, to dot
1 tablespoon demera sugar, to sprinkle


This step can be done the day before. Pit cherries. Cut in half to ensure that no pits remain. Place cherry halves in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, drain cherries and cook juice further to reduce the liquid.

Preheat the oven to 425 degrees F.

Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust with milk. Place top crust on and flute the edge of the pie. Brush top with milk and sprinkle with sugar. Make a slit in the middle of the crust for steam to escape.

Bake for about 15 minutes, then reduce heat to 375. Bake another 35-50 minutes until crust is brown and filling starts to bubble. Remove from the oven and place on a rack to cool for 3 hours.

Gwyneth’s Chicken Burgers, Thai Style

Servings: 4
Preheat: 0
Prep Time: 15 minutes
Source: People Magazine, April 24, 2013


1 1b. ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
½ cup cilantro, finely chopped
2 shallots, very finely minced
1 tsp. very finely minced red pepper, or red chili if you like it hot
2 tsp. fish sauce
½ tsp. coarse sea salt
1 tsp. freshly ground black pepper
2 tbsp. canola, grapeseed or safflower oil


1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form the mixture into 4 burgers, each about ¾-inch thick.

2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.

Spiced Plum Cake with Toffee Glaze

Servings: 10
Preheat: 350
Prep Time: 1 hour

This cake uses cardamom in both the batter and the streusel almond topping. I buy the cardamom in pods and remove the husks, then grind the seeds myself. The flavor is much better than buying pre-ground cardamom. If you wanted to use another spice, whatever favorites are in your spice drawer, you could certainly call into play. I do like the cardamom a lot, though, and urge you to try it.

Purple plums aren’t usually sold by variety in France, but tart ones work best, such as Santa Rosa plums. You could use other kinds of plums, such as Italian prune plums (quetsches), although I prefer to use the tartest ones I can find. If you wanted to experiment with other types of fruit, this cake probably lends itself to others.

The toffee is drizzled over the top in a modest quantity. But if you are a toffee-lover, you can certainly double the amount and really go for it. Buttermilk is called lait ribot or lait fermentè in France and is available in some supermarkets and Arab markets. You can make a good substitute by using a scant 1/2 cup (125ml) of whole milk with a teaspoon of lemon juice or white vinegar added. Let stand for 10 minutes, then use the soured milk just like buttermilk.

Serving: The cake is best served at room temperature. It can be served without accompaniment, or with a dollop of whipped cream or vanilla ice cream.

Storage: The cake will keep for up to three days at room temperature. I would not recommend freezing it.


5 medium plums (12 ounces, 340g)
1 cup ( 85g) sliced almonds blanched or unbalanced
2 tablespoons flour
1/3 cup (60g) packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons melted butter salted or unsalted

8 tablespoons (4 ounces, 115g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
1 1/2 cups (175g) flour
1/2 teaspoon baking powder, preferably aluminium-free
1/2 teaspoon baking soda
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup (125ml) buttermilk (see headnote)

Toffee Glaze
2 tablespoons butter, salted or unsalted
3 tablespoons dark brown sugar
3 tablespoons heavy cream
pinch of salt
1/4 teaspoon vanilla extract


1. Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) springform cake pan.
2. Halve, pit, and cut the plums into 8 slices.
3. In a small bowl, make the topping by mixing together the sliced almonds, 2 tablespoons flour, light brown sugar, 1/2 teaspoons (each) cinnamon and cardamom, and melted butter, until everything is evenly mixed. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl, beat the butter and sugar until light and fluffy, about 3 to 5 minutes.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, 1 1/2 teaspoons ground cardamom, and salt.
6. Add to the eggs to the creamed butter one at a time, scraping down the sides of the bowl after each addition to make sure they’re mixed in. Add the vanilla extract. Stir in half of the dry ingredients, then the buttermilk, then the rest of the dry ingredients, mixing just until combined. Do not overmix.
7. Spread the batter into the prepared cake pan. Strew the plums over the top in an even layer, then spread the almond topping over the plums. Bake until the center just feels set, about 55 minutes to one hour. (A toothpick inserted into the center should come out clean of any cake batter.) If the top is browning too fast, drape a sheet of aluminum foil over the cake pan and finish baking. Let the cake cool completely then remove the sides of the springform pan.
8. To make the toffee glaze, mix the butter, dark brown sugar, cream, salt, and vanilla in a small saucepan Bring to a boil, stirring gently. Reduce the heat and cook at a low boil for 1 minute. Remove from heat and drizzle the toffee over the cake.

Tarragon Tartar Sauce

Servings: 4
Preheat: 0
Prep Time: 10 minutes

Best tartar sauce ever.


1/2 cup mayonnaise
1 1/2 tablespoons minced cornichons (Maille Original is good)
2 pickled onions from the cornichons jar, minced
2 teaspoons fresh tarragon, finely chopped
1 teaspoon fresh squeezed lemon juice
Salt and fresh ground pepper


Combine all the tarragon tartar sauce ingredients into a small bowl. Mix to combine. Taste and season with salt and pepper, stir well and taste again. Adjust the seasoning as necessary. Place the tartar sauce into the fridge to keep it cool.

Cardamom Citrus Fruit Salad Recipe

Servings: 4
Preheat: 0
Prep Time: 20 minutes
Source: Simply Recipes

Delicious Citrus Fruit Salad


1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon


1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

2 Drain off any excess juice from the fruit into a small saucepan.

Add the lime juice, honey, and cardamom to the saucepan.

Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

3 Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Colpa Degno (Flourless Triple-Chocolate Cookies)

Servings: Makes 2 dozen cookies
Preheat: 375
Prep Time: 5 minutes
Source: Sullivan Street Bakery Cookbook

We named these chocolate-packed rounds colpa degno because the term roughly translates as “worth the guilt.” Created by Megan Fitzroy Phelan, currently an owner of Longoven Restaurant.

These cookies are small and addictive and so delightful that they are worth any remorse you might feel from eating a half dozen or so.


1 2/3 cups (185 g) confectioners’ sugar
1/2 scant cup (40 g) unsweetened dark cocoa powder
1/2 teaspoon (2.5 g) coarse sea salt
Whites from 2 large eggs
1 1/4 teaspoons (6 g) vanilla extract
1/2 cup (100 g) milk chocolate chips
1/2 cup (100 g) dark chocolate chips


Heat the oven to 375°F and line a baking sheet with parchment paper. Whisk the powdered sugar, cocoa powder, and salt with a fork in a medium bowl to combine. Whisk together the egg whites and the vanilla with the fork in a small bowl. Make a well in the center of the dry ingredients and pour in the egg whites; stir the mixture with the fork until it just begins to come together. Add the chocolates and stir until well combined. The dough will be extremely sticky and as dark as black licorice.

At the bakery, we use a #60 scoop (like a small ice cream scoop) to scoop and ball these, but an ordinary 1 tablespoon measuring spoon works well too. Pack the batter into the spoon by squashing and dragging the spoon against the inside of the bowl to make sure the rounds of dough are tight and compact—if the dough is too loosely packed, the cookies tend to really spread out and separate as they bake. Place the rounds of dough on the parchment-lined cookie sheet a good 3 inches apart and bake for about 12 minutes or until the tops are glossy and set. When the cookies are done, they will be quite gooey, but they will continue to cook as they cool. Once they’ve cooled off enough to eat, they should be soft and chewy—if they’re hard or crisp, they’ve baked too much. Cool the cookies on the paper, set on a wire rack, for 10 minutes. Repeat with the remaining dough. Serve these cookies the day they are made.

Pizza Dough With Yeast

Servings: 2 16″ pizzas
Preheat: 475
Prep Time: 8 hours

Adapted and modified from Oliver Strand’s recipe on NYTimes.


340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
14g salt
1 teaspoon instant yeast
Additional flour, for dusting


Combine flours and salt in a bowl. Add yeast to 2 cups of warm water, add to flour mix, and knead by hand for 5 minutes until smooth and elastic. Let rest in a bowl covered with Saran for 3 to 4 hours or overnight in fridge.

Cut dough into 2 pieces. Turn out each piece on to an unfloured piece of parchment paper. Lightly flour the surface. Shape. Add toppings. Transfer to pizza stone in oven with parchment paper.

Bake for 5 minutes and pull out parchment. Continue baking another 5 minutes until done.