WSJ 2023 serves 4 Bake 450º QED


1 large fennel bulb

6 bone-in chicken thighs

3 TB olive oil

2 tsp turmeric

2 tsp fennel seeds, lightly crushed

2 tsp cumin seeds lightly crushed

salt & fresh ground pepper

2 C water

1 C jasmine rice

1/2 C Castelvetrano olives, crushed, pitted

1 juice 1 lemon

1/4 C chopped parsley


  1. Halve fennel bulb lengthwise, cut each half into 4 wedges
  2. In large bowl, toss chicken, fennel and spices with olive oil
  3. Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
  4. Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
  5. In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
  6. Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice


Swedish Almond Tort

January 12, 2023

Bake 350º 9″ pie pan/ or removable bottom cake pan. 25-35minutes

1 C Sugar

1 C Flour (spoon or sift into cup)

1/2 C soft butter

2 eggs beaten

1 tsp almond extract (or 1/2 tsp)

optional 1 tsp vanilla extract (or 1 vanilla bean caviar)

1/4 C sliced almonds

pearl sugar 2 tsp (optional)

  • hide an almond in cake for Galette Day –


  1. Mix sugar and flour
  2. Add butter into dry ingredients, mix until crumbly like sand
  3. Add almond extract to beaten eggs, then stir eggs into dry batter
  4. Spread into greased 9′ pie pan or spring cake pan or tort pan with removable bottom
  5. Sprinkle sliced almonds on top (and optional pearl sugar)
  6. Bake 25-35 minutes until golden on top . Cool then remove from pan while still a little warm.

WSJ Oct 2022 SVG 6


1 lb cannellini beans, soaked overnight

5 cloves garlic

1 sprig fresh sage

olive oil

3 sweet Italian sausages, cut lengthwise, remove from casings

2 cloves garlic

4 fresh sage leaves

Can 28 oz crushed tomatoes

salt & pepper


  1. clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
  2. Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)

SAUSAGES & TOMATOES Pre Heat oven 375°

  1. Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
  2. ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
  3. ADD 4 C prepared beans
  4. Transfer to oven, bake 25-30 min until edges crusty & brown

Alison Roman SVG: 4


1/4 C olive oil

1/2 small red onion thinly sliced

4 anchovy fillets in oil

chili flakes

2 TBs tomato paste

400g/14 oz can whole peeled tomatoes (crush)

340g/12oz bucatini or spaghetti

Sweet Italian sausage, crumbled, cooked separately (optional)

Parmesan cheese


  1. Boil large pot salted water
  2. Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
  3. ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
  4. Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
  5. Serve in bowls, top with parmesan cheese

ps, sauce can be made days ahead of time.

Nordstjernan 2022 Bake at 375º

Pearl or medium barley (not hulled or instant). Use cast iron dutch oven.


4 C chicken broth

1 C water

1 TB olive oil

1 onion finely chopped

2 garlic cloves

2 tsp fresh thyme chopped

1 1/2 C pearl barley

1/2 C dry white wine

3/4 C parmesan cheese shredded

2 TB unsalted butter

chopped fresh parsley or chives for serving

S & P

2x 10 oz packages cremini Mushrooms ~ 4 C sliced. Sauté in 2 TB olive oil & 2 garlic cloves until brown ~ 10 minutes, then add 1 TB soy sauce.


  1. Heat oil, sauté onion ~ 3-5 min. Add garlic and thyme for one more minute.
  2. Add barley, 3 C broth & 1 C water. Bring to simmer, cover with lid and transfer to oven. Bake 1 hr.
  3. Remove pot from oven, move to stove top.. Med-lo heat, add wine & remainder C of broth. Stir constantly until creamy ~ 3 min.
  4. Remove pot from heat, stir in butter and parmesan. Season with S & P. Fold in mushroom mixture. Top with chopped parsley, serve immediately.

Leftovers? Make risotto cakes.

1 C leftover risotto chilled

2 TB Danish havarti, shredded (or mozzarella or Fontina)

1 large egg beaten

3/4 C panic bread crumbs

veg oil for frying

Coarse salt & lemon wedges


Divide leftover risotto into 2 equal portions into a 3″ wide cake.

Put cheese into indentation & mold risotto around cheese, pat cakes (damp hands if sticky)

Beat egg in one bowl, panko crumbs in another. Coat each cake in egg, then in panko- pressing in crumbs.

Heat Oil in skillet ~ 1/4″, med heat, cook until golden brown ~ 4 min per side, reduce heat if browning too quickly. Transfer to paper towel.

Tuna Melt Focaccia

December 8, 2022

Ina Garten

2 (6-8oz tuna in oil) drained (save oil)

1/2 C heart celery diced

3 scallions minced

3 TB fresh dill or flat leaf parsley minced

2 TB lemon juice

1 TB capers

1/3 to 3/4 C mayo

1 tsp anchovy paste

4 oz Emanthaler grated

Focaccio -oil and toast

1 oz micro greens to top (optional)

  1. Mix all ingredients together
  2. Pre toast bread
  3. Top with cheese
  4. Broil 1-2 min

Salad Niçoise

August 4, 2022

WSJ 2021 Rebekah Peppler serves 6-8


2 anchovies finely chopped

1 Clove garlic chopped

Fine sea salt

3 TB fresh lemon juice

1 TB Dijon mustard

1 tsp honey

1/2 C EVOO

Smash & mix together anchovies, salt & garlic to make a paste. Stir in lemon juice, mustard and honey. Slowly whisk in olive oil.


6 large eggs boiled (7 min, then ice bath 5 min) cut in half.

8 ounces haricots verts ( Boil 2-4 min until tender, then ice bath) toss with one-fourth of dressing.

1 LB small waxy potatoes (Boil 1-15 min until fork tender. Drain, toss with half of remaining dressing)

5 C frisée, mache or tender greens. (arrange on a platter and drizzle with remaining dressing)

2 – 6 oz cans tuna in oil, drained (use oil in dressing)

2 C cherry tomatoes, halved

2 small cucumbers sliced into 1/4″ slices

5 small radishes sliced into rounds

3/4 C Niçoise olives

1/4 C drained capers

flaky sea salt

Arrange lettuce on bottom, add ingredients in separate piles, sprinkle with flaky sea salt and serve.

WSJ July 2022



2 TB white vinegar

Juice 1/2 lemon

1 clove garlic

1/4 C olive oil + 2TB

1 pinch chili flakes


3/4 C pitted green or black olives chopped

1 shallot or 1/4 red onion thinly sliced

1/2 cucumber , halved lengthwise, thinly slice half moons

1 1/2 C chickpeas

1 1/2 C cherry tomatoes halved

1/2C feta crumbled

1 C cooked fonio


1/4 C chopped flat leaf parsley

1/4 C dill chopped

1/2 C arugula

  1. Make dressing in large bowl
  2. Add salad mix, toss
  3. Add herb mix, 2 TB Oil, S&P to taste

3 oz dry vermouth

1/2 oz crème de cassis

1/2 oz. fresh lemon juice

Pour into Collins glass with ice, stir, top with club soda.

Lillet Cocktail

May 4, 2022

Use white Lillet, soda water and orange peel in a glass with ice.