365 Magazine

BONELESS CHICKEN “WINGS” Makes 4 servings I made these the first time with gluten-free flour (Bob’s Red Mill 1-to-1 Baking Flour) and they came out great—not pretty, but so tasty. And let’s be honest, you’re going to toss these in sauce, so they don’t need to be gorgeous! So, the moral of the story is, … Read more

Mom’s Cheese and Spinach Soufflé Serves 4 I have a very personal attachment to this soufflé. The recipe comes from my mother, who told me that when she was a young bride, she wanted to make a soufflé for my father, who loved them, but she didn’t know how. A friend told her that a … Read more

CHICKPEA AND TOMATO CURRY Makes 4 to 6 servings Open a few cans, measure some spices, prep a couple aromatics, stir for a few minutes at the stovetop and dinner is on the table. Our starting point was chana masala, a popular Indian curry of chickpeas and tomatoes. To simplify the seasoning, we reach for … Read more

BUILD-YOUR-OWN FISH TACOS Makes 4 servings We like to make so many types of tacos that it was hard to choose just one to include here. In this recipe, we mix up the seasoning a bit to give the cod a little extra kick. Feel free to go more or less with any of the … Read more

Lima Bean, Sausage and Bread SoupServes 4 (Makes 6 cups) Lima beans are the main ingredient in this soup, but it can be made with another kind of canned bean if limas are not to your liking. It is quite flavorful, hearty, and filling—and the ingredients are common enough that you might even have them … Read more

Alex Guarnaschelli’s Goodfellas Spaghetti & Meatballs Recipe from her cookbook, Cook with Me.

There’s basil galore sold at farm stands or picked from backyards and even flowerpots on a deck. Pesto made from local basil is sold at most of the stands, from Amber Waves and Round Swamp Farm to the Green Thumb. But the important feature of this recipe, which was contributed by a chef whose Italian … Read more

Lobster Rolls with Yuzu Lemon Aioli Recipe TOPPING ROSE HOUSE Ingredients: Yuzu-Lemon Aioli (recipe follows) 1 1/2 pounds cooked lobster meat, cut into small chunks 2 tablespoons minced celery 6 top-loading hot dog buns, preferably potato rolls4 tablespoons unsalted butter, melted 12 small leaves butter lettuce Pickled jalapeños for garnish Small celery leaves for garnish … Read more

Staying motivated to keep things healthy in the kitchen just got a little easier, thanks to Joy Bauer’s Superfood! 150 Recipes for Eternal Youth, the newest cookbook by famed nutritionist Joy Bauer, MS, RDN. The book, out this spring, features a collection of recipes that are not only good for you, but promote longevity, too. … Read more

Modern Jewish cooking goes far beyond pastrami on rye and kugel. In her book, The Seasonal Jewish Kitchen, Amelia Saltsman uses her Eastern European and Middle Eastern heritage, and farm-to-table background, to put innovative twists on classic recipes, with an emphasis on seasonal flavors. Here are three to try just in time for Hanukkah! BEST … Read more

THANKSGIVING BENEDICTMakes 4 Benedicts Ingredients: 3 cups leftover stuffing 1 tablespoon oil 1 tablespoon butter 8 ounces leftover cooked turkey 4 poached large eggs (recipe follows)¾ cup leftover turkey gravy (if stuck, go with chicken or even beef gravy) Finely chopped fresh parsley for garnish Shape the stuffing into four ½-​inch-​thick patties Heat a large nonstick skillet … Read more

Ingredients: 1 pound sweet or spicy pork sausage (remove from pork casings)1 medium yellow onion, finely diced3 garlic cloves minced2 tablespoons unsalted butter (reserve 1 tablespoon butter to grease 9-x-13-inch baking pan or dish)½ loaf (about 9 slices) white sandwich bread, crust removed; cut into 1-inch pieces3 large croissants, diced into 1-inch pieces 8 ounces … Read more