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When life permits, I throw recipes up in here and see how you all like them. Also? Kitchen questions asked and answered in The Chef is In. Some of my favorite subjects have been when to shell out for pricey vinegar and how to peel a baby artichoke.
A Chocolate Pie Fit for a Queen (4.21.12)
It doesn't matter if the Queen ever takes one bite of the family chocolate pie, it just matters that she could if she wanted to. And that Mom now has the letter to prove it.
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Recipe: Lentil Salad (04.24.09)
While I do like cooking up dried lentils for soups and other things, this salad hinges on the pre-steamed lentils from Trader Joe's, so if you can't get behind that, you will never understand the genius of this salad.
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Trader Joe's Dinner: Butternut Squash (10.30.06)
However, as soon as autumn's chill fingers began slipping around the city's throat, and the leaves crisped on naked branches before falling scratchily to the cold cement, my cravings began anew.
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Trader Joe's Dinner: Food Lazy (10.09.06)
I could stock my freezer with puff pastry, full-bodied stocks, pesto reserves, and decorative ice cubes. Well, actually, I probably couldn't because my freezer is SO FREAKING SMALL but, the point is, I know how to do all that stuff. I just...don't do it.
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The Chef Is In: Choke On This (03.12.06)
"I blame my East Coast upbringing for my total lack of knowledge in the artichoke realm - but your idea makes them seem so much more accessible, I need to try."
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Celebrate the Moments of Your Life (03.08.06)
"Hey, is it supposed to be this runny in the middle?" Stupid razzin'-frazzin' skewers coming out clean making me believe the thing was actually done because THAT'S WHAT I'VE BEEN TAUGHT!
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The Chef Is In: Sticky Balsamic Syrup Love (12.17.05)
Stephanie, I'm a faithful Grub Report fan (love Tea for Kecklers and Cheese Whore references ... but curious why you didn't flush icky foods down the toilet as a teen
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The Chef Is In: Fig and Date Night (08.19.05)
Hi Keckler- I never really thought I'd have a reason to write you, because I usually prefer playing with foods myself. But I am currently at a loss foodwise.
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The Chef Is In: Salt and Vinegar and Olive Oil, Oh My! (07.21.05)
Such a good idea! My question is which items typically found in your kitchen (or the kitchen of an average person who enjoys cooking for a hobby) are worth spending the extra bucks on?
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The Chef Is In: Mozzarella Trip (06.14.05)
So I made pizza margherita not too long ago. And it was good. And, like you do when you make a small pizza, I had some leftover toppings still kicking around when I got home from work the next night.
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The Chef Is In: Aubergenius (05.27.05)
Dear Chef, DAMN you, eggplant! Okay, here's the problem. I can't seem to get an eggplant parmigiana to turn out. I mean, it's edible, technically, but I can't seem to find the happy cooking-time medium --
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Burger Time (05.23.05)
Don't pay big bucks for an overdone burger when you can just make it at home.
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The Chef is In (05.22.05)
Send me your tired, your hungry, your unwashed masses of mushrooms yearning to be creamed. After the exposure I got participating in Tomato Nation's Ask the Expert Series in Tomato Nation's The Vine
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Lima Bean Puree (11.27.02)
How the Cambridge School of Culinary Arts got me to eat lima beans.
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Fresh Pineapple Pie (11.27.02)
The most addicting pineapple dessert I've ever slammed down my gullet.
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English Cheddar Chowder (10.21.02)
Warm and hearty soup for a cold and thin night.
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Grilled Fontina Sandwiches with Prosciutto and Pear (09.25.02)
From Williams-Sonoma's online recipe database
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Roast Potato Salad (09.25.02)
No gloppy mayonnaise in this rendition -- this potato salad is pure and tangy.
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Salsa Verde (09.25.02)
From Bon Appetit magazine, June 2001
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Menu for Our Wedding Shower (09.25.02)
Libations: Ponder's Punch - served at Mom and Dad's wedding in 1965 Kir Royales with raspberries Champagne with peach nectar and peach slices Strongbow cider Dali's Sangria Food: Coronation Chicken Salad
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Chicken Souvlaki (09.25.02)
From Williams-Sonoma's online recipe database
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Watercress Salad with Belgian Endive and Apples (09.25.02)
Alice Waters invented this recipe, I came across it in Health Magazine and make it as often as possible.
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Cucumbers with Sesame Dressing (09.25.02)
From The Best Recipe by the Editors of Cook's Illustrated
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Grilled Lemon Chicken Breasts with Garlic and Rosemary (09.25.02)
The best chicken breast recipe in the world. Can be broiled or baked as well.
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Pasta with Fresh Marinara Sauce (09.25.02)
From Cooking Light magazine
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Crisp Potatoes with Allioli (09.25.02)
From Williams-Sonoma's online recipe database
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Cheese Fondue (09.25.02)
My go-to recipe for cheese fondue -- it's a never-fail.
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Coronation Chicken Salad (09.25.02)
When I was living in Cambridge, England I discovered two sandwich shops I'd dearly love to transport to Cambridge, Massachusetts.
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Cracking Fish Fillets (09.25.02)
Recipe courtesy of Michelle Urvater/The Food Network
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Baked Portobello Mushrooms (09.25.02)
This is yet another recipe that is so easy and filling, I make it several times a week as a main dish.
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Stephanie Vander Weide Lucianovic