365 Magazine

Using store-bought naan as the base for these flatbreads does the trick. The caramelized onions can be made a day ahead, then you can assemble and bake right before your guests arrive.

Sometimes, just the presence of an appetizer makes a meal feel special. “Cucumber and salmon are a natural pairing because the crisp texture of the cuke complements the rich, fatty fish,” says Joe Gurrera, owner and original fishmonger at Citarella, with locations in NYC and Greenwich, CT. This recipe comes from his book, Joe Knows Fish. “A handful of fresh microgreens adds a little artistry to the plate,” he adds. “It’s the small details that make a difference in presentation.”

Makes 6 servings Tomato tart is a summertime favorite. Cherry tomatoes work well because they give off less water and keep the crust crisp, while tomato jam brings a concentrated tomato layer at the base of the tart and absorbs those bubbling tomato juices as it bakes. A drizzle of honey heightens the sweetness. INGREDIENTS … Read more

Ingredients: Directions: 1. Roughly chop 3⁄4 of the English cucumber, 1⁄2 the red onion, 2 cloves of garlic, 1⁄2 the seeded red pepper, 1⁄4 cup of green olives and 1⁄4 cup of the black olives. 2. Add the rough chopped ingredients to the bowl of a mixer. 3. Add vinegar, Worcestershire, olive oil and tomato juice to the mixer … Read more

YIELD: 6 SERVINGS ACTIVE TIME: 20 MINUTES TOTAL TIME: 30 MINUTES These nachos are pretty much insane. They’re kind of a breakfast hash nacho mash-up, and I’m here for it. These are really fun to share with friends or if you just feel like having a super-indulgent weekend breakfast with the family. I advise that … Read more

Tired of cooking, but don’t want to go the takeout route for your upcoming holiday get together? Here’s a fun option for the menu: “The Cocktail Party Classic Collection” by celebrity chef Mary Giuliani, a new line of frozen hors d’oeuvres, including her popular spicy mac and cheese cupcakes, chicken pot pies, lasagna bites, Mary’s … Read more

Makes about a dozen stuffing balls Ingredients: Directions: Excerpted from Sam the Cooking Guy: Recipes with Intentional Leftovers. Copyright 2020 by Sam Zien. Photography by Lucas Barbieri Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.

BROCCOLI & KALE SALAD Makes 6 servings Ingredients: Kosher salt and freshly ground black pepper 8 cups broccoli florets, stems removed (2 bunches) 1 bunch baby kale 1 cup toasted croutons 1⁄4 cup freshly squeezed lemon juice (1 to 2 lemons) 1⁄4 cup grated Italian Parmesan cheese 6 extra-large eggs Caesar salad dressing (recipe follows) … Read more

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

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

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

Ingredients: 3 cups cooked mashed potatoes2 teaspoons chopped fresh parsley2 teaspoons grated Parmesan cheese2 egg yolks, lightly beaten1 teaspoon whole milk1 cup shredded low-moisture mozzarella¼ cup seasoned Italian breadcrumbs1 teaspoon each salt and pepperExtra-virgin olive oil Founder and CEO of Mary Giuliani Catering and Events, Mary Giuliani is the author of the new book, Tiny … Read more