Archives: Recipes

Salad Dressing

People go crazy over my basic dressing. I never measure. Just adjust to taste. Ingredients can be placed directly in the salad or prepared ahead: High quality olive oil, lemon…

Catalan Pan Con Tomate

This bread is served at lunch and dinner in Catalunya, Spain. I modify the classic preparation. Perfect solution for day or two old baguette! Toast the bread. Rub fresh garlic…

Guacamole

Traditional guacamole is very basic. The key is very good avocados and fresh cilantro. It's a challenge to buy perfect avocados in the U.S. I buy young and then mature…

Cheese Soufflé

Johanna whips this up to perfection each time. A perfect thing to make when you have small pieces of various cheeses in the fridge. Anything works. Before folding in whites…

Minestrone Soup

A real winner for family, parties and food gift to a sick friend. It can be the centerpiece to dinner. Johanna adapted this from Marcella Hazan. 1 lb zucchini 1/2…

Chicken Mole

The key to this dish is buying the mole paste. Not worth making it yourself. I have seen this made and I promise you that good mole paste is very…

Chicken or Fish with Two Spanish Sauces

Johanna serves these two wonderful sauces (one green, the other red) on the side with chicken. Great for parties or family. We discovered Mojo Verde in the Canary Islands last…

Korean Flank Steak (Bulgogi)

Another winning meat dish with easy advanced preparation. Serves 4-6. Combine: 2 lbs of flank steak (cut into thin strips- 1/4 inch thick- against grain) 2 tbs of sesame seeds…

Lakshmi Khatri’s Mother’s Chicken Tikka

I love Indian food but find it a challenge to prepare. My colleague Dr. Khatri and I made an Indian feast for our resident physicians at my house. Here is…

Meat Balls

This is a modified recipe published in the New York Times. The dish is totally addicting especially in winter. It takes me about 40 minutes to get this dish in…