Karenalaya

Classic Jambalaya is a delicious staple of New Orleans cuisine. But like so many dishes I love, there’s often a tad too much fat added. Here’s my paired down version that won’t have your scale saying “One at a time please.” It’s a great one-pot dish that can be made in advance and feed the…

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Feeling Sorry for Myself Grilled Cheese Sandwich

When life starts to go to the dark side, I can always cheer myself up with a good old-fashioned grilled cheese sandwich served with a side of potato chips. I’m sure, given enough cheese, it will cheer you up too. (This recipe appears in my new book, “GETTING SAUCED – How I Learned Everything I…

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Linguine Con Broccoli Aglio E Olio

Sometimes the simplest dishes can be the most satisfying. This is one of my go-to dishes when I need to get something on the table quickly. The aroma of the garlic always brings me right back to a wonderful lunch I once had in Venice. (This recipe appears in my new book, “GETTING SAUCED –…

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Tuna Noodle Casserole

No one really wants to admit that some of those 1970s semi-homemade dishes our busy moms fed us were actually tasty on occasion. In truth, there is some comfort to them, if you can just get past the guilt of opening cans, dumping the contents, and then heating. I have trouble with that, but in…

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Spatchcock Chicken

If you’re like me, whenever I roast a whole chicken, either the white meat is overdone or the dark meat is underdone. It’s difficult to get it all right at the same time. That is, unless you spatchcock your bird. Spatchcocking gives you a fighting chance because you’re literally flattening your bird allowing all of…

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ALEX’S MAC & CHEESE

In previous blog posts, I’ve mentioned how delighted I am that the next generation in our family is getting comfortable behind the stove. My young cousin Alex is a man of particular tastes, but when he finds something he loves, he likes to master it. He’s always been a big fan of pasta and cheese…

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CHICKEN VINDALOO

For years I’ve been trying to make a good curry from scratch. I buy all of the spices to create flavored pastes, but there’s always something missing. Although my dishes are tasty, they are nowhere near as flavorful as what I’ve eaten in Indian restaurants. But thanks to my favorite spice store—Kalustyan’s on Lexington Avenue…

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TEQUILA SURPRISE

In honor of Cinco de Mayo, it’s time to break out the tequila—my go-to liquor of choice for this and most other occasions. But rather than making an ordinary margarita—which I find way too sweet—I’ve come up with a variation that has a nice balance and a nice kick. I use pepper infused simple syrup…

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WHAT’S UP DUCK?

Sliced duck breast with crispy skin served on a bed of black rice, garnished with orange zest on a turquoise plate.

Okay, so I wanted to have a nice recipe ready to post for this week’s “Feed Me Fridays.” I had high hopes for this one considering I bought a beautiful duck breast from my local Greenmarket. I wanted to do an Asian spin on Duck a l’orange, so I worked out a nice marinade. Now…

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