Recipe Favorites

Often as I develop recipes for clients, I create a dish so delicious it goes into heavy rotation at my own dinner table. These are those recipes. 


1 tablespoon unsalted butter, at room temperature
6 large eggs, beaten
1 cup whole milk
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon ground mustard
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
10 ounces day-old ciabatta bread, cut into 1-inch cubes
2 ounces Fontina cheese, shredded (about ½ cup)
4 ounces fresh mozzarella cheese, torn into small pieces
4 ounces cream cheese, cubed
½ ounce Parmesan cheese, grated (about 2 tablespoons)

1. Preheat the oven to 375˚F and coat a 9 x 5-inch loaf pan with the butter. Line the bottom of the pan with parchment paper and butter the parchment.
2. In a large bowl, whisk together the eggs, milk, cream, salt, ground mustard, black pepper and cayenne pepper. Add the ciabatta cubes, fontina, mozzarella and cream cheese and stir well, making sure all of the bread cubes are coated in the custard. Let sit 15 minutes, stirring occasionally. Most of the liquid should be absorbed by the bread.
3. Stir the mixture one last time, then transfer to the prepared loaf pan, pressing down gently with your hands. Sprinkle the parmesan cheese on top. Cover the loaf pan with foil and bake for 25 minutes, then remove the foil and bake until golden and puffed, about 30 more minutes.
4. Remove loaf to a rack and let cool in the pan, 20 minutes. Run a knife around the edge of the pan to loosen the pudding, then invert to release the loaf. Remove parchment paper, then transfer to a platter for serving. 


1 lb. box whole-grain fusilli pasta
1 tsp. olive oil, plus 1/2 cup
1 clove garlic, thinly sliced
1 head broccoli, chopped
3/4 cup shelled walnuts
1 cup grated Parmesan cheese, plus more for topping
1 cup loosely packed torn fresh basil
Freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 cup cooking water, then drain and set aside.
2. Prepare the broccoli: Heat 1 tsp oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the broccoli and sauté, stirring, 1 minutes. Add a splash of water, cover the pan, and steam until the broccoli is tender, 1 to 2 minutes. 
3. Meanwhile, toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and golden, about 4 minutes. Transfer the walnuts to a food processor along with the broccoli, Parmesan, and basil, and pulse to combine. With the machine running, slowly pour in 1/3 cup olive oil. Season to taste. 
4. Toss the pesto with the pasta, adding enough of the reserved pasta water to loosen the sauce. Serve with more Parmesan sprinkled on top.


1 cup whole-wheat flour
1/2 cup plus 2 Tbs. old-fashioned oats, divided
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 stick unsalted butter (1/4 cup), frozen
1 egg, beaten
1/3 cup light sour cream
1 tsp. vanilla extract
1 cup fresh blueberries
1 Tbs. coarse sugar

1. Preheat oven to 350˚F and line a baking sheet with parchment paper. In a bowl mix flour, 1/2 cup oats, brown sugar and baking powder. Grate butter into the flour mixture using the largest holes of a box grater; mix.
2. In a small bowl whisk egg, sour cream and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until just combined. Use your hands to bring dough together. Refrigerate 15 minutes if sticky. 
3. Mix remaining 2 Tbs. oats with coarse sugar. Sprinkle half of it over a cutting board. Form dough into two 4-inch rounds using your hands; set them in oat mixture; press lightly. Top with remaining oats and sugar.
4. Cut rounds into 6 wedges each. Set on cookie sheet at least 1-inch apart; bake for 24 to 26 minutes. 


1 Tbsp. coconut oil (or vegetable oil) 
1 clove garlic, finely chopped
3 Tbs. red curry paste
6 oz. eggplant (preferably Japanese), cut into 1-inch pieces
4 cups chicken broth
1 Tbs. fish sauce
One 13.6-oz can coconut milk
3 oz. rice noodles 
1 red bell pepper, cut into matchsticks
1 cup shredded rotisserie chicken
Salt and pepper
Fresh basil leaves, sliced scallions, and lime wedges, for serving

1. Heat coconut oil in a large pot over medium-high until melted. Stir in garlic and red curry paste until incorporated. Stir in eggplant until coated in the curry mixture; cook 3 minutes. 
2. Add chicken broth and fish sauce and bring mixture to a boil. Reduce heat to a simmer; cover  and cook 8 minutes.
3. Stir in coconut milk, then add rice noodles and red pepper and cook at a gentle simmer, stirring occasionally, until noodles are tender, about 7 minutes.
4. Add shredded chicken and season with salt and pepper to taste. Divide among bowls. Top with basil and scallions and serve with lime wedges. 


3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil

1. Preheat the oven to 375˚F . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
2. Stir the batter and pour into the muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.


Puree two cans artichoke hearts (rinsed and drained), 4 oz. cream cheese, the zest and juice of 1 lemon, and 1 can chickpeas (rinsed and drained) in a food processor. Season with salt and pepper. 

5-NAPKIN DRUMSTICKS (Serves 4 to 6)

2 Tbsp olive oil, plus more for the grill
3 lbs. chicken drumsticks ( 10 to 12)
1/3 cup Dijon mustard
1/3 cup honey
2 Tbsp ketchup
1 tsp mustard powder
1 tsp garlic powder
1/2 tsp smoked sweet paprika
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

1. Preheat grill to medium-high and lightly oil grate. Spread chicken on a baking sheet; pat dry. 
2. Whisk olive oil, Dijon, honey, and ketchup until combined; set aside. Combine mustard powder, garlic powder, paprika, and salt and pepper. Coat drumsticks with seasoning mix. 
3. Arrange chicken on grill and cook, covered, about 15 minutes, flipping once. 
4. Flip chicken again; brush with half the sauce. Cover; cook 5 minutes. Flip chicken once more; brush with remaining sauce. Cover; grill until cooked through (165˚F on a meat thermometer), about 5 minutes. 

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