Val’s Baked Trout
This dish was always served on Yom Kippur. The thinking was that fish was easier to digest after…
Read MoreRecipes
Val’s Eggplant Pudding
Val always made this with the Italian-style eggplants commonly found at the supermarket. Over the years I have…
Read More
Val’s Chicken Paprikash
This was one of the first dishes I learned to cook from Val when she trusted me to…
Read MoreMediterranean Eggplant Baked in Tomato Sauce
Adapted from Rena Salaman’s book Greek Food Serves 6 as a first course, four as a main course…
Read MoreStrange Flavor Eggplant
Adapted from Barbara Tropp’s version of the Shanghai dish In Chinese recipes, strange should be understood as exotic or…
Read MoreDeep Fried Eggplant
These are fabulous for hors d’oeuvre. Best eaten right out of the fryer by people hanging out in…
Read More
Braised Lamb with Warm Spices
This is the first thing I made in the pressure cooker. Try it and you will see why…
Read More
Braised Lamb with Tomato and Peppers
This is Lorna Sass’s recipe from the original Cooking Under Pressure. The only change I’ve made to her…
Read MoreOsso Buco
Serves two good eaters. You can also make this with lamb shanks. Osso buco is traditionally served with…
Read More
Carrot Ginger Soup
This is my version of a soup from Modernist Cuisine by Nathan Myhrvold. It has an incredibly rich…
Read More