Lior Lev Sercarz’s Spiced Cranberry Chutney With Apricots and Pecans Serves 6 to 8 Prepare chutney ahead of time so flavors can develop. Remember this is not a treacly sauce. It relies only on dried fruit and juices for sweetness. Leftovers make a great condiment for lamb, chicken thighs, or goat cheese or as a

A New 7-Layer Dip Our Mexican 7-Layer Dip from a couple of months ago was so popular that it got me thinking about other possibilities. After all this style of layered appetizer is attractive and easy to assemble. Plus it’s such a simple, appealing way to serve a crowd. With tailgating in full swing and

One of the only downsides of being a food writer is always having to live a few months ahead of schedule. It’s roast duck in August, asparagus in November, butternut squash in June. Just last week I was working on my AARP post for January, encouraging people to stop the annual knee-jerk diets and take

As you all know we Three Many Cooks love our recipes but each of us also believes it’s equally important to internalize a few basic cooking techniques.  Those nights when you don’t have the time or energy to try a new recipe?  Techniques allow you to open the fridge and create a meal with what

Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce The following recipes easily serve 4–simply double the ingredients and switch to a large (12-inch skillet). You can also make it for one by halving the ingredients and using a small (8-inch) skillet.   Serves 2 1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved

As David and I were driving back to Connecticut from our Pennsylvania home in Saturday’s snowstorm I realized there was no going back to fall. In that case, I went ahead and declared the holidays officially here. And since we’re in full holiday mode, I was reminded of Sharon’s biscotti recipe from last year that

Sharon’s Almond Biscotti Makes about 12 dozen 3 1/2 cups unbleached all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 4 large eggs, 2 egg yolks, and one egg white for brushing 2 cups granulated sugar, plus extra for sprinkling 2 teaspoons vanilla extract 2 tablespoons almond liqueur, such as Disaronno 1 tablespoon anise seed

Quick Roast Fish, Asparagus, and Potatoes with Lemon-Caper Drizzle Serves 2 Lemon-Caper Drizzle really dresses up this fish. To make, simply mix 3 tablespoons extra-virgin olive oil, 2 tablespoons each: chopped fresh parsley and dill, 2 tablespoons capers and 2 teaspoons caper juice, 1 thinly sliced scallion, and 1 1/2 teaspoons finely grated lemon zest.

Quick roast fish solves two problems. Since many fish fillets are delicate and easily fall apart when turned, roasting eliminates the turning step.  With this roasting technique you simply arrange the fish fillets on a rimmed baking sheet and roast. And since the vegetables roast alongside the fish, it’s a complete meal in one pan.

Quick Roast Fish, Green Beans, and Tomatoes with Lemon and Fresh Herbs Serves 2 *Tarragon is stronger than other herbs, so don’t use more than a couple of teaspoons, making up the difference with parsley. 3/4 pound fish fillets such as trout, sole, catfish, talapia, red snapper, cod, or turbot fillets 1/2 pound green beans,

Update:  Congratulations to Heather from North Carolina, the winner of this giveaway!  Her  favorite topping is “avocado and a roasted poblano pepper.” Well today’s the day. Cook without a Book: Meatless Meals is officially available, and we’re celebrating with another recipe and giveaway. I debated on which one to publish but last night as I

Really Simple, Really Delicious Bean Burgers Makes 6 burgers 2 cans (15. 5-ounces each) black, white, or pinto beans or black-eyed peas, drained, liquid reserved, 1 can left whole, 1 can fork-mashed 1 cup dry breadcrumbs 2 large eggs, lightly beaten 1 teaspoon coarsely ground pepper 1/2 teaspoon garlic powder 1/2 cup mayonnaise 1 tablespoon

Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad Serves 4-6 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard Juice and finely grated zest of 2 lemons 2 tablespoons white wine vinegar 1 tablespoon pickled pepper juice 2 teaspoons tahini 1 teaspoon salt 3 cups (about 1 pound) frozen, shelled edameme, thawed 1 cup

What do two racing horses, a handsome chef, and edamame salad have in common?