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? 

In the past when I’ve needed a quick soup, I’ve often turned to ramen noodles (subbing chicken broth for the flavoring packet and water). I’ve got a new favorite now, and it’s just about as simple. Tortilla soup makes a fun and healthy (if you don’t overdo the toppings) one-dish weeknight supper. I’ve made a

Update:  Congratulations, Cathy, the winner of this giveaway!  Cathy told us it was a challenge to write just one favorite pie, but decided on “coconut cream, when it’s not French Silk Chocolate:)” Exactly one week from today—October 25—Cook without a Book: Meatless Meals is officially available. We’re celebrating its publication (and Meatless Mondays) today and

Butternut Squash and Cabbage Galette Serves 6 3 cups cabbage quartered, cored and sliced 1/2-inch thick 3 cups butternut squash peeled, seeded, and sliced 1/2-inch thick 1 large red onion, halved and sliced 1/2-inch thick 2 tablespoons olive oil 1 teaspoon dried thyme leaves Salt and ground black pepper 1 9-inch piecrust from a 14.1-ounce

Quick Coq au Vin Serves 6 Can’t find frozen creamed pearl onions?  Don’t fret: watch our video!  Simply substitute a 16 ounce package of frozen pearl onions and increase the flour from 2 tablespoons to 1/4 cup. 2 pounds (about 8 medium) boneless, skinless chicken thighs 1 tablespoon olive oil, extra if needed Salt and

I remember making the classic French chicken stew—Coq au Vin—in the 70’s. What a project, and oh the calories! My take on this dish has all the character and integrity of the classic stew but is simpler, quicker, lighter. Enjoy this for Sunday Supper, but check out the cooking time—this winter version of my Coq