Today is national PI day, not to be confused with national PIE day. But what the heck? So let’s talk math and update a 1950’s meat pie by adding a ton of nutritionally dense beans and using ultra grain flour. If I had a diner, I would name it Retro Rose, after my mother, and…
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Meatball Lasagna from Retro Rose
The apple doesn’t fall too far from the tree. My mother and I can’t stick to any one recipe, so this is just one variation of lasagna that we collaborated on and it’s worth writing about, reading about, cooking and eating. It’s just that good. Not too cheesy, but cheesy enough. I make lasagna in…
I Love Dishes and a Winter Swap
Can I tell you about my obsession with dishes? I don’t have a recipe today, but I do have some ideas on how to serve an elegant, light dessert and make your table look spectacular with an estate sale find. The dishes above are really for shrimp cocktail, and let’s be honest. When was the…
Strawberry Rhubarb Tart with Almond Oat Crust
I am forever searching for ways to serve an elegant dessert that is not too heavy, not too sugary, and does have healthful, sensible goodness. A tart shell made mostly with oats and nuts, and a strawberry rhubarb fruit filling made with raw agave nectar has satisfied my “spinach tiger” wish to “serve a little…
Scallops with Orange Vodka Shallot Sauce with Homemade Citrus Tarragon Pasta
Sweet, savory, pretty. I selected satsuma (or any form of orange), shallots and edible flowers. I was inspired a few weeks ago by delicious organic satsumas at Whole Foods, but realizing not everyone has such access to satsumas, I settled on any kind of orange citrus. I chose edible flowers to chase away the winter…
Fish in White Wine Cream Sauce with Vegetables)
\No, I do not speak french, but I did learn two new words (blanquette and batonettes) while making this recipe from Le Cordon Blue at Home. The original recipe for this fish stew called for monk fish, which was not available and probably not something I would choose to prepare, but I wanted to try…
Strawberry Pecan Short Cake with Vanilla Bean Yogurt
Strawberry Pecan Short Cake Strawberry Pecan Short Cake The idea of strawberry pecan short cake must seem unusual and they are in a very good way. Imagine your favorite little shortcake from childhood, but so much better, flavored by toasted pecans and resembling a Russian tea cake. Remember those spongy cakes we all grew up…
Grouper with Fennel en Papillote
Grouper with Fennel en Papillote is a wonderfully elegant fish dish. I made this dish when I was doing a lot of cooking from Le Cordon Bleu at Home. I started Spinach Tiger to bring to life my modern approach to Italian and American cuisine using a bottle of olive oil per week, so why…
White Chocolate Brioche with a Dark Chocolate Drizzle
These are just as delicious as they look, and how could they not be when they have white chocolate inside and dark chocolate outside? What a lovely idea for a breakfast bread served in bed on Valentine’s Day. After all, that’s the day that we allow ourself to indulge in chocolate, and I think that…
Arugula, Fruit and a Confetti of White Chocolate
Today, the whole country was a bit giddy watching the inauguration and googling all things inaugural. It was reported that the most viewed page on the inaugural website was the “recipe” page. I say “hooray” to that. The American people have their priorities straight, and they have access to preparing the very first meal our…
Ribollita, A Tuscan Memory of Cabbage Soup
Have you ever enjoyed a new dish while traveling and the memory lingers with you, and you promise yourself “one day I’ll make this dish.” That is how I felt when I first had a dish of ribollita at Bar-Ucci, a cafe in Volpaia, not far from Radda Chianti. The servers spoke no English and…
Potato Encrusted Flounder, a New Fish and Chips
Growing up an hour from Baltimore, how could I not love fish. baked, broiled, grilled or fried. My family’s idea of take-out was a Friday night trip to the Farmer’s Market for a stop at the fish stand, ordering fried everything, including crab cakes, stuffed shrimp, fries, coleslaw, and always flounder. I used to love…