Healthy Italian Cooking at Home

Category Archives: Fish


Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, kamut, khorasan and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods. Cutting out gluten from your diet may seem like a difficult and limiting task. Fortunately, there are many healthy and delicious foods that are naturally gluten-free, such as

  • Fruits
  • Vegetables
  • Meat and poultry
  • Fish and seafood
  • Dairy
  • Beans, legumes, and nuts

There are also many naturally gluten-free grains that you can enjoy in a variety of creative ways. Gluten free flours are made from the grains below. Nut flours are ideal for making desserts. Many of these grains can be found in your local grocery store.

  • rice
  • cassava
  • corn
  • soy
  • potato
  • tapioca
  • beans
  • sorghum
  • quinoa
  • millet
  • buckwheat groats (also known as kasha)
  • arrowroot
  • amaranth
  • teff
  • flax
  • yucca
  • gluten-free oats
  • nut flours

A gluten-free diet is primarily used to treat celiac disease. I have friends who have celiac disease, so I have acquired several recipes I can make when they come over for a visit.


Carrot, Orange and Ginger Soup

Serve with gluten-free rolls and a salad.

6 servings


  • 1 tablespoon olive oil
  • 1 pinch dried red pepper (chili) flakes
  • 1 yellow onion, diced
  • 2 tablespoons minced fresh ginger
  • 4 carrots, peeled and diced
  • 2 russet potatoes, peeled and diced
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cardamom
  • 1 orange (juice and zest)
  • Salt and pepper (to taste)


Place a soup pot over medium heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly sauté for 2 or 3 minutes or until the onion is translucent.

Add carrots, potatoes, broth, water, thyme and cardamom. Bring to a boil; reduce heat and cook until the carrots and potatoes are soft, 12–15 minutes.

Remove the pan from the heat and purée the soup with a hand immersion blender until smooth.

Add orange juice, zest, salt and pepper to taste. Return the pan to the stove-top and heat through.


Spaghetti with Artichokes, Olives, Tomatoes and Capers

Serve with sautéed zucchini.

3 servings


  • 8 ounces brown rice spaghetti
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
  • 1/2 cup pitted olives, drained and quartered
  • 1 tablespoon capers, rinsed and drained
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Freshly grated Pecorino Romano cheese, for garnish


Bring a large pot of salted water to a boil. Add spaghetti, stirring to prevent sticking. Cook al dente, 12–15 minutes.

While spaghetti cooks, place olive oil and garlic in a saucepan over medium-high heat.

Saute until the garlic just begins to color, about 2 minutes. Add artichoke hearts, olives, capers, tomatoes and pepper, stirring to warm through. Remove from the heat and cover to keep warm.

Grate zest from the lemon and combine with the parsley, along with 1 tablespoon lemon juice.

When the spaghetti is done, drain and transfer to a warm serving dish.

Stir zest-parsley mixture into the hot artichoke mixture and pour over spaghetti. Toss thoroughly and serve at once, topped with freshly grated Pecorino Romano.


Paprika and Garlic Roasted Chicken

Roast chunks of butternut squash or fingerling potatoes in place of the sweet potatoes alongside the chicken, if you wish. Add a green salad tossed with an Italian vinaigrette.

4 servings


  • 1 (4- to 5-pound) roasting chicken
  • 1 small apple
  • 1 small onion, peeled
  • 3 tablespoons canola oil
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons minced garlic
  • 2 large carrots, peeled and cut into 2-inch lengths
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch wedges


Preheat the oven to 375ºF. Place chicken on a rack in a 9 x 13-inch roasting pan. Quarter the apple and onion and place the chunks in the chicken cavity.

Stir oil, paprika, cumin, salt, pepper and garlic in a small bowl to form a paste. Rub paste all over the chicken and under the skin.

Roast chicken for 30 minutes. Add carrots and sweet potatoes and roast for 60 minutes or until juices run clear when a thigh is pierced with a knife.

Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.


Gluten-Free Meatloaf

Serve with mashed potatoes and a green vegetable.

Serves 8


  • Non-stick olive oil cooking spray
  • 2 pounds lean ground beef
  • 1/2 cup rice crackers, crumbled
  • 1 yellow onion, 1/2 chopped and 1/2 thinly sliced
  • 1 cup grated carrots
  • 1 egg , lightly beaten
  • One 8 ounce can tomato sauce, divided
  • 1 tablespoon gluten-free yellow or Dijon mustard
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons brown sugar


Preheat the oven to 400°F. Lightly coat a 9-inch loaf pan with cooking spray; set aside.

In a large bowl, combine beef, cracker crumbs, chopped onion, carrots, egg, 1/4 cup of the tomato sauce, mustard, Worcestershire, salt and pepper. Transfer mixture to the prepared pan.

In a small bowl, combine remaining tomato sauce with the brown sugar. Pour over meatloaf and scatter sliced onion over the top.

Place the pan on a baking sheet and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool for 10 minutes before slicing and serving.


Spiced Beef or Fish Steaks

Serve with oven roasted asparagus and rice pilaf. This recipe also works well with fish steaks, just substitute equal weight fish steaks, such as halibut, cod or swordfish, for the beef. Use the same procedures and seasonings as directed below.

4 servings


  • 4 (4-ounce) boneless beef tenderloin, sirloin or rib steaks, cut 1 inch thick
  • White rice flour
  • 2 tablespoons olive oil
  • 3 teaspoons minced fresh ginger
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried red pepper (chili) flakes
  • 1 cup orange juice
  • 2 tablespoons fresh thyme leaves


Dust steak with the rice flour and sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat.

Add steaks; brown on both sides until cooked, 3–4 minutes per side. Remove to a plate and keep warm.

Add ginger to the skillet; cook 30 seconds, scraping up brown bits. Add brown sugar, red pepper flakes and orange juice; stir to blend.

Bring to a boil and cook, stirring occasionally until slightly reduced, about 5 minutes. Return steak and juices to the pan.

Simmer until warmed through and sauce thickens, about 3 minutes. Sprinkle with thyme and serve.



Pecan Custard Pie

Serves 8


  • Non-stick cooking spray
  • 2 cups pecan halves, divided
  • 1 tablespoon high heat oil (safflower, grapeseed or coconut oil)
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 2 cups cooked, mashed butternut squash or pureed pumpkin
  • 3 large eggs
  • 1 cup unsweetened soy milk, almond milk or coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


Preheat the oven to 350°F. Coat a deep 9-inch pie pan with cooking spray and set aside.

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoon of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared pie pan and press into the bottom of the pan; set aside.

In the food processor, purée squash with eggs, soy milk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.

Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until the filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.

For best results, chill the pie until very cold before cutting. Serve with whipped cream or a scoop of ice cream, if you like.


Italian Cornmeal Cake

Serves 8


  • 1/2 cup (1 stick) unsalted butter , softened, plus more for the pan
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup full fat ricotta cheese
  • 1 cup ground almonds or almond meal/flour
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Sweetened mascarpone cheese and fruit for toppings


Preheat the oven to 375°F. Lightly butter a 9-inch spring-form baking pan.

In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition.

Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt in a separate bowl and fold into the batter.

Pour mixture into the prepared pan and bake 35 to 40 minutes or until set and firm. Remove from the oven and allow the cake to cool. Cut into wedges and serve with a tablespoon of mascarpone cheese and seasonal fruit.



For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



Yesterday we roasted chicken and today we have leftovers. So what can you do with the leftovers?

It makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers.

Even a small amount of  leftover roast chicken can easily become another meal and there are numerous ways to do this without being boring. With leftover chicken in the refrigerator you can make convenient and versatile weeknight dinners,

Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months.  Just remember to plan your leftover meals ahead so that when you’re at the market, you can pick up the ingredients you’ll need.

How much meat from a 6-lb. roasting chicken?

Leftover Amount Yield
1 whole chicken 7 cups
1/2 chicken 3-1/2 cups
1 breast 1 cup
1 leg (thigh and drumstick) 1 cup

Make A Salad


Roasted Chicken and Romaine Salad

For 4 servings


  • 1/2 cup reduced fat mayonnaise
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper


  • Leftover roast chicken (about 6 ounces per serving), sliced thin
  • 3 hearts of romaine, trimmed and torn into pieces
  • Extra-virgin olive oil
  • 4 slices country-style white bread, each about ¾ inch thick
  • Additional grated Parmigiano-Reggiano cheese and black pepper for garnish


Whisk the dressing ingredients until smooth.

Brush the bread slices with olive oil and toast on both sides in the broiler until lightly brown. Cut the bread into small cubes to make croutons.

Cut the chicken into thin slices and cut the bread into croutons. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.

Mix the romaine, chicken and croutons in a large salad bowl. Add the dressing and gently toss.

Divide the salad onto 4 serving plates and garnish with black pepper and cheese.


Make Chicken Soup


To make the broth:

After you cut all the meat off the chicken, use the bones to make broth. Place the bones in a large soup pot and add 4 quarts of water.Bring to a boil. Lower the heat, cover the pot, and simmer for 1 hour.

Place a colander or strainer over a large bowl. Pour the contents of the pot into it. Let the mixture cool. Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; cover and set aside.

To make the soup:

  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces button mushrooms, thinly sliced
  • 7 stalks celery, cut into 1/2-inch slices
  • 4 medium carrots, cut into 1/4-inch slices
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • Additional cooked chicken and noodles, optional


Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened. Add the garlic and cook for 1 minute.

Add the mushrooms, celery, and carrots. Cook, stirring occasionally, for 15 minutes.

Add the salt, black pepper, paprika, cayenne pepper and parsley. Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

Add the broth and chicken mixture to the vegetables in the soup pot. Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes. Add cooked noodles and extra cooked chicken, if desired.

Make A Pasta Dish


Chicken Lasagna Rolls

6 servings


  • 6 dried lasagna noodles
  • One 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2 cup milk
  • 1/4 cup grated Romano cheese or Parmesan cheese
  • 1 tablespoon snipped fresh chives
  • 1 ½ cups chopped cooked chicken
  • 1/2 of a 10 ounce package frozen chopped broccoli, thawed and drained (1 cup)
  • 1/2 cup bottled roasted red sweet peppers, drained and chopped
  • 1/4 teaspoon black pepper
  • 1 cup marinara pasta sauce


Preheat the oven to 350 degrees F. Spray a  3-quart rectangular baking dish with olive oil cooking spray.

Cook lasagna noodles according to package directions. Drain noodles and cut each noodle in half crosswise; set aside.

For the cheese sauce:

In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

For the filling:

In a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in the prepared baking dish.

Spoon the remaining white sauce over the rolls. Top each roll with some marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Make A Sandwich


This sandwich can also be grilled in a panini press. You can also add a slice of your favorite cheese to each sandwich.

Chicken Focaccia Sandwich

6 servings


  • One round 8 inch tomato flavored focaccia bread or sourdough bread
  • 1/3 cup reduced fat mayonnaise
  • 1 cup lightly packed fresh basil leaves
  • 2 cups sliced roasted chicken
  • ½ cup roasted red sweet peppers, drained and cut into strips


Using a long serrated knife, cut bread in half horizontally. Spread cut sides of the bread halves with mayonnaise..

Layer basil leaves, chicken and roasted sweet peppers between bread halves. Cut into wedges.

Dinner Entrée


Roasted Chicken Stuffed Zucchini

Yield: 2 halves


  • 1 large zucchini
  • 1 teaspoon olive oil
  • ½ cup finely diced onion
  • 2 tablespoons red bell pepper, diced
  • ¼ cup cherry or grape tomatoes, chopped
  • 1 small minced garlic clove
  • 1 tablespoon minced fresh basil or parsley
  • ½ cup leftover roast chicken, chopped
  • Sea salt and cracked black pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded  mozzarella cheese


Preheat the oven to 375 degrees F.

Cut both ends off the zucchini and cut in half lengthwise. Use a spoon to scoop out most of the inner flesh, taking care to leave the shells (zucchini skin) intact. Chop the zucchini flesh.

Season the shells with sea salt and cracked black pepper and place on a foil lined baking sheet or in a glass baking dish that has been sprayed with olive oil cooking spray.

Add the oil to a skillet and heat on medium. Add the onion and cook 2-3 minutes. Add the bell pepper to the pan and cook for 4-5 minutes.

Add the garlic and cook for 30 seconds. Add the chopped zucchini flesh, tomatoes and basil. Cook for 3-5 minutes or until the tomato starts to soften. Mix in the cooked chicken pieces to reheat and season everything to taste with sea salt, cracked black pepper, crushed red pepper and lemon juice.

Scoop the filling equally into each zucchini shell and sprinkle with the shredded mozzarella cheese. Bake uncovered for about 30 minutes or until the zucchini is fork tender.


Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.


Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.


Pork Tenderloin with Sautéed Apples

Serve with a spinach salad.

4 servings


Spice Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons butter
  • 2 cups thinly sliced, peeled or unpeeled apples
  • 1/2 cup thinly sliced shallots
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider or white wine
  • 1 teaspoon fresh thyme leaves


Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.

Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the  pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.

Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.


Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.


Roasted Pears and Red Onions

Excellent as a side dish for roasted pork or turkey.

6 servings


  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary, plus extra leaves for garnish


Preheat oven to 425 degrees F.

In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.

Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.


Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta;  delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.


Stuffed Acorn Squash

4 servings


  • 2 medium acorn squashes (about 2 pounds), halved and seeded
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound lean ground beef or turkey
  • Ground cinnamon
  • Ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts


Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.

Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.

Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Parsnips and Carrots

Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.


Root Vegetable Gratin

6-8 servings


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups shredded Italian Fontina cheese
  • 3 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
  • 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
  • 1/2 pound carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
  • 1/4 cup low sodium chicken broth
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil


Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.

In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.

In another bowl, combine cheese and garlic.

Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.

Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.

Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.


Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.


Italian Crab and Fennel Stew

6 servings


  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 3 ribs celery, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 large bulb fennel, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 tablespoons finely chopped thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 4 cups fish or chicken stock
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
  • 2 tablespoons roughly chopped basil
  • 2 bunches roughly chopped flat leaf parsley
  • Italian Country bread, for serving


Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.

Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.

Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.

Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.



falldinnerscoverCrisp autumn days have us looking forward to soups, pot pies, roasts and casseroles. Pick from any number of fall ingredients to add flavor and color to your main dishes, sides and desserts.

This is also the perfect time of year to roast vegetables. Fall root vegetables and squash take to roasting and taste so much better for it.

How to Roast Any Vegetable

Pre-heat the oven to 425°F.

Roast vegetables either whole or chopped. The larger the piece, the longer it will take to cook. Whole beets can take an hour or more, while asparagus will be cooked in about 10 minutes.

Place the vegetables in an oven-safe pan.

Drizzle with a tablespoon or two of olive oil, just enough to very lightly coat the vegetables when tossed.

To see if the vegetables are cooked, prick with the tip of a paring knife. The knife should pull out easily.

Serve with a light sprinkle of sea salt and chopped or whole toasted nuts, breadcrumbs or grated cheese on top.


Squash Carbonara

Serve with a green salad.

6 Servings


  • 1 ½ pounds fall squash, such as butternut, delicata, acorn, etc
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces pancetta, unsliced; about a 1 inch thick piece
  • 12 ounces bucatini or spaghetti
  • 5 large egg yolks
  • 2 teaspoons finely grated lemon zest
  • Pecorino (for serving)


Preheat the oven to 350°F.

Cut the squash in half lengthwise, scrape out the seeds and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

Arrange the squash slices on a large rimmed baking sheet; place pancetta next to the squash. Roast until the squash is tender but hasn’t changed color and the pancetta is brown, about 30–35 minutes. Transfer the squash to a plate and set aside.

Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat on the baking sheet into a large skillet. Add the pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with the drippings in the pan.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking water.

Add pasta to the reserved skillet along with a ½ cup pasta cooking water and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add the egg mixture to the hot pasta in the skillet and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

Add pancetta and reserved squash to the pasta, season with salt and pepper and toss everything together in a large serving bowl. Shave Pecorino over pasta and top with more pepper just before serving.


Italian Bean Soup

Serve with crusty bread.

4 servings


  • 1 cup coarsely chopped carrots
  • 1 small onion, chopped
  • 3 tablespoons olive oil
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • One 32 ounce box reduced-sodium chicken broth
  • 2 teaspoons dried Italian seasoning, crushed
  • One 5 ounce package fresh baby spinach
  • Freshly cracked black pepper
  • Grated Parmesan cheese


In a 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon of the olive oil over medium-high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling and slightly mash some of the beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

In a large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from the heat. Ladle soup into serving bowls; top with spinach, grated cheese and sprinkle with pepper.


Sea Scallops with Peppers and Corn

6 servings


  • 3 ears corn (about 2 1/2 lb. total), husked, silks removed
  • 1 1/4 pounds sea scallops
  • Salt and pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, rinsed, stemmed, seeded, and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves


Holding each ear of corn upright in a deep bowl, cut kernels from the cobs.

Rinse scallops, remove side muscle and pat dry; sprinkle lightly all over with salt and pepper.

Heat 1 tablespoon butter with 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over high heat. Add the corn, bell peppers, garlic, oregano, salt and pepper to taste; cook, stirring often, until the vegetables are crisp-tender, about 3 minutes. Remove to a wide, shallow serving bowl.

Add remaining oil, butter and scallops to the skillet. Cook until the scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Top the vegetables with scallops and any pan juices. Sprinkle with basil and serve.


Broiled Turkey Breast with Orange Spinach

4 servings


  • Two 8 ounce boneless turkey breast tenderloins, halved horizontally
  • Salt and ground black pepper
  • 1/3 cup light mayonnaise
  • 1/3 cup finely shredded Parmesan cheese
  • 3 tablespoons Italian seasoned bread crumbs
  • 2 tablespoons butter
  • 1 oz. pancetta, cut into thin strips
  • ½ cup orange juice
  • Two 9 ounce packages fresh spinach
  • 1 orange, cut into wedges


Lightly sprinkle turkey with salt and pepper. Place on an unheated broiler pan. Broil 4 inches from the heat for 5 minutes. Turn turkey pieces over; broil for 4 minutes more.

In a small bowl, stir together the mayonnaise, the Parmesan cheese and the bread crumbs. Spread over turkey. Broil for 2 to 3 minutes more or until topping is golden and turkey is no longer pink (170 degrees F).

Heat butter in a large skillet and cook pancetta until crisp. Add spinach, half at a time and cook 1 minute or just until wilted. Add orange wedges and orange juice with the second batch of spinach and cook until wilted. Sprinkle with salt and pepper. Using tongs, remove the spinach to a serving platter. Top with turkey and orange wedges. Drizzle with remaining juices from the skillet and serve.


Pork with Squash Barley Risotto

4 servings


  • ½ cup regular barley
  • One 32 ounce container vegetable stock or broth
  • 1/2 small butternut squash, peeled, seeded, and cut into small cubes (2 cups)
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 12 ounces pork tenderloin
  • Snipped fresh basil, oregano and thyme for garnish


Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until the squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.

Place garlic, salt and pepper on a cutting board. Using the flat side of a large knife, smash the garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 teaspoon of the oil; set aside.

Slice pork into 1/2-inch thick slices and flatten the slices with the palm of your hand. Rub garlic mixture over the pork slices.

In a 12-inch skillet heat the 1 tablespoon of olive oil over medium-high heat. Add pork and cook 2-3 minutes per side or until browned and cooked through. Serve pork with barley mixture and sprinkle with additional fresh herbs.


There are three categories of symbolic foods for Rosh Hashanah and each has its own meaning. The first is sweet tasting foods, such as apple and honey, which are symbolic of the wish for a sweet year. The second, which includes pomegranates and fish, are foods that allude to abundance and to the wish to be fruitful and multiply. The third category, which includes foods such as carrots, beets, leeks and cabbage, allude to the destruction and eradication of sin. The combination of sweet and sour is also prominent in Jewish cooking because it correlates with times that are hopeful and happy while also remembering the challenges of Jewish history.

What makes these basic food categories particularly fascinating is how their preparations can vary as we move from country to country and culture to culture.

Since 1442, when the Kingdom of Naples came under Spanish rule, considerable numbers of Sephardi Jews came to live in Southern Italy. Following the expulsion of the Jews from Spain in 1492, from Portugal in 1495 and from the Kingdom of Naples in 1533, many moved to central and northern Italy. In addition to Spanish and Portuguese Jews, Italy has been host to many Sephardi Jews from the eastern Mediterranean, Dalmatia and many of the Greek islands, where there were large Jewish communities and for several centuries they were part of the Venetian Republic. As such, they have greatly influenced the cuisine of Italy.

Italian Jewish cuisine for Rosh Hashanah often includes chestnut turnovers, goose or veal, spinach or swiss chard, artichokes, caponata and fennel. The seder often begins with figs (fichi). Figs are in season in Italy in the fall and they represent renewal for a good and sweet year (Shanah Tovah Umetukah). It is also full of tiny seeds (like the pomegranate) representing abundance and rebirth.

First Course


Fish in Tomato Garlic Sauce


  • 1 ½ lbs. fish fillets, such as halibut, grouper, cod or tilapia
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 3 tablespoons dry white wine, vegetable broth or water
  • 4 medium-size tomatoes, diced small
  • 1/2 teaspoon hot red pepper flakes, or to taste
  • 3 tablespoons. chopped fresh herbs (dill, parsley, basil)


Check fish carefully and remove any bones. Rinse fish and thoroughly pat dry. Cut it in 8 pieces.

Heat 2 tablespoons oil in a large skillet, preferably nonstick. Add fish, sprinkle lightly with salt and pepper and sauté over medium to medium-high heat 1 minute per side. Remove with a slotted spoon.

Added remaining oil to the pan and add the garlic. Sauté for about 30 seconds or until fragrant, then add the wine and bring to a boil, stirring. Add tomatoes and heat for about 1 minute. Returned fish to the pan, cover and cook over medium-low heat for 2 or 3 minutes or until its color has changed from translucent to opaque. Add pepper flakes and herbs. Serve fish in the sauce.


Sephardic Challah

Sephardic Jews of the Mediterranean favor their challah seasoned with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.


  • 3 tablespoons sesame seeds
  • 1 1/2 tablespoons caraway seeds
  • 1 1/2 tablespoons anise seeds
  • 1 envelope active dry yeast
  • 2 cups lukewarm water
  • 5 cups bread flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • Cornmeal for dusting
  • 2 large egg yolks


In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.

In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low-speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil and tuck the ends under the coils.

Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.

Preheat the oven to 400°F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.

Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.

Second Coursejewishnewyear3

Chicken with Pomegranate Sauce

Serves 4

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2/3 cup bottled pomegranate juice (100% pure juice)
  • 1 tablespoon honey
  • About ½ cup white flour
  • 1 tablespoon olive oil
  • Salt to taste
  • About ½ cup pomegranate seeds


Add the honey to the pomegranate juice and stir to combine; set aside.

If using chicken breasts cut each in half and remove any fat; pat dry with paper towels.

Pour the flour into a shallow bowl and lightly dust each piece of chicken with the flour.

Heat the olive oil over low heat in a large nonstick frying pan. When hot, add the chicken and sprinkle  with salt. Turn the heat up and let them cook for 1-2 minutes on each side until golden.

Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each piece so it absorbs the sauce well.

Arrange on a large serving platter, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish.


Saffron Rice


  • Pinch of saffron
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup pine nuts or pistachios
  • 1 cup long-grain rice
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper to taste


Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.

Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and nuts; cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color.

Lower the heat, and stir in the rice. Add the saffron water, the bay leaf, the salt, freshly ground pepper to taste and 2 cups water.

Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and  remove the bay leaf.


Sephardic Spinach Patties


  • 3 tablespoons olive oil, plus extra for cooking
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
  • About 1 cup matzo meal
  • About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • 3 large eggs, lightly beaten
  • Lemon wedges for serving


In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matzo meal, salt and cayenne. Stir in the eggs. If the mixture is too loose, add a little more matzo meal. The mixture can be stored in the refrigerator for a day.

Shape the spinach mixture into 3 inch patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, saute the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

Dessert Course


Honey Cake

The cake can be made a day ahead; just wrap it tightly in plastic, store it at room temperature, and glaze it just before serving.

Serves 10-12


  • 2 3⁄4 cups flour, plus more for the pan
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 6 eggs, separated
  • 1 cup vegetable oil, plus for greasing the pan
  • 1 cup honey
  • 1⁄4 cup fresh orange juice, divided
  • 2 tablespoons orange zest
  • 2 tablespoons orange liqueur
  • 1 1⁄2 cups confectioners’ sugar


Heat oven to 325°F. Oil and flour a 4-qt. Bundt pan; set aside.

Whisk together flour, cinnamon, allspice, ginger, baking powder and soda and salt in a bowl; set aside.

Beat 3⁄4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tablespoons orange juice, zest and liqueur.

Add dry ingredients and stir until just combined.

Beat egg whites in a bowl on high-speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter.

Pour into the prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes.

Let cool and invert onto a serving plate. Whisk remaining juice with confectioners’ sugar; drizzle over cake.


Labor Day is the perfect time to host a season-ending cookout. Invite your friends and family to celebrate outdoors with this informal and relaxing Labor Day menu. Add some wine and beer and you are all set.



Lemon-Caper Dip

Serve this dip with your favorite cut up vegetables so your guests have something to nibble on while you grill the clams.


  • One 8 oz. container sour cream
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons chopped, fresh dill, plus more for garnish
  • 1 teaspoon lemon peel, finely chopped, plus more for garnish


Combine sour cream, yogurt, capers, fresh dill and lemon peel. Mix well and refrigerate until ready to use. Top with additional chopped dill and lemon zest before serving.


Grilled Clams

This will be the easiest appetizer you have ever made. Grilled Clams are best made with small littlenecks (about 1 1/2-inches wide)

6 servings


  • 4 pounds clams
  • 1/3 extra virgin olive oil
  • 1/2 small shallot, finely chopped
  • 1 large garlic clove, minced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Basil and parsley for garnish


To grill the clams:

Prepare grill for medium-high heat. Place clams directly on the grill grates. Grill (no need to turn or rotate) until they open, 3–5 minutes. Transfer clams to a large mixing bowl, discarding any that are not open.

To prepare the sauce:

Mix olive oil, shallot, garlic, chives and parsley in a small bowl.
 Add lemon zest and mix until well combined; season with salt and pepper.

Pour the sauce over the grilled clams in the mixing bowl and toss gently to coat. Transfer to a serving platter, arrange attractively and top with basil and parsley.

Main Course


Grilled Vegetable and Sausage Pizza

Makes 6 individual pizzas


  • 3 small yellow and/or green summer squash
  • 2 medium red onions
  • 2 medium tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 6 small (6-inch) rounds of your favorite pizza dough (or use the recipe below that must be prepared a day in advance)
  • 1 pound Italian sausage, casing removed, cooked and drained
  • 2 cups grated Pecorino Romano cheese
  • 1 tablespoon each fresh parsley, thyme and rosemary


Cut squash into diagonal slices. Cut onions and tomatoes into thick slices. Brush with olive oil.

Heat grill to medium-high.

Place vegetables on oiled grill grates over a medium-high heat (use a grill basket if you like); cook about 5 minutes, until vegetables are lightly browned and tender. Remove to a plate.

Place pizza stone on the grill. When hot, place dough rounds on the stone. Cook about 5 minutes, until the  bottoms are golden. Turn crusts over.

You may need to do this in batches, depending on the size of your grill. As the pizza rounds cook place them on a tray until it is time to put them back on the grill.

Distribute sausage evenly on top of each grilled crust. Top with grilled vegetables and cheese. Sprinkle fresh herbs on top.

Cover the grill. Cook 6 to 8 minutes, until the bottoms are browned and the toppings are thoroughly heated.

Pizza Dough for Grilling


  • 1 ¾ cups warm water
  • 1 ½ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons olive oil, plus more for coating dough
  • 1 ½ teaspoons salt
  • 5 cups bread flour (high-gluten flour)


Combine warm water, yeast and sugar in the bowl of an electric mixer. Stir to combine. Let stand until the mixture foams, about 5 minutes. (If you use instant yeast, you do not have to proof it. Just mix all the ingredients together)

Stir in 2 tablespoons olive oil, salt and flour. Mix, using the paddle attachment just until dough comes together, 1 to 2 minutes.

Remove bowl from the mixer, cover, and let stand 20 minutes.

Return bowl to mixer and knead dough, using a dough hook, until surface is smooth and it springs back when you poke it, about 5 minutes.  Dough will be very stiff.

Roll dough in a ball, put it in a clean bowl, and brush lightly with olive oil.  Cover and refrigerate overnight.

Remove dough from the refrigerator and let stand at room temperature at least 4 hours before you plan to use it.

Place dough on a board. Knead it just enough to punch the air out. Divide it into six pieces. Flatten each piece into a disk on a cutting board and cover with a cloth until you’re ready to use them.


Italian Greens with Prosciutto, Gorgonzola and Pepperoncini

6 servings


  • ¼ lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
  • 4 cups bite-size pieces mixed salad greens
  • 1 cup bite-size pieces arugula
  • 1 small head radicchio, cut into thin strips (1 cup)
  • 1/3 cup of your favorite red wine vinaigrette
  • ½ cup crumbled Gorgonzola cheese (2 oz)
  • 6 pepperoncini peppers (bottled Italian pickled peppers), drained and cut into thick rings


In a 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes crisp. Drain on a paper towel.

In a large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.



Frozen Tortoni Cups


  • 3/4 cup crushed amaretti cookies, divided
  • 3 cups of your favorite ice cream
  • 3/4 cup heavy cream
  • 1 tablespoon powdered sugar
  • 6 tablespoons flaked coconut, toasted
  • 6 maraschino cherries


Beat the heavy cream with the powdered sugar until stiff peaks form.

Spoon 1 tablespoon crushed cookies into each of 6 custard dishes or large foil cupcake liners.

Spoon a 1/2 cup of ice cream into each cup, spreading to form an even layer.

Top each layer with 1 tablespoon of crushed cookies, then the whipped cream and some coconut.

Cover loosely with waxed paper and freeze 1 hour or until firm.

Let stand at room temperature 5 minutes before serving. Top each dish with a cherry.

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