Recipe: Sweet Corn Salad with Pancetta and Mushrooms

Sweet Corn Salad with Pancetta and Mushrooms

Food & Wine Magazine, Sep 2015 p. 120
4.8 stars

Lovely salad by then Baccarat Hotel chef Shea Gallante, so definitely restaurant-worthy. Love all of the textures and flavors!!! The Gruyere cheese is a must.

Ingredients: frisee, corn, scallions, pancetta, cremini mushrooms, chives, Gruyere cheese, extra-virgin olive oil, lemon zest, lemon juice, honey, apple cider vinegar, Kosher salt, pepper

Tips/Notes:

• Used mixed greens instead of frisee
• Used frozen corn
• Used baby bella mushrooms instead of cremini mushrooms
• Next time, need to shave the Gruyere cheese on to the salad.

Recipe: Cheesy Sesame Phyllo Bites

Cheesy Sesame Phyllo Bites

Bon Appetit Magazine, Dec 2016/Jan 2017, p.60
4.9 stars

So... we had extra puff pastry left, and I pulled this recipe and didn't realize it uses phyllo pastry (not puff pastry), but it still worked and was delicious!

Ingredients: phyllo pastry, Gruyere, black and white sesame seeds, butter, egg white, smoked paprika, salt, pepper  

Tips/Notes:

• For our modified recipe, we didn't use egg white

Recipe: Cashew-Chickpea Salad with Cabbage Slaw

Cashew-Chickpea Salad with Cabbage Slaw

Martha Stewart Living, Jan/Feb 2022, p. 99

4.8 stars

Really good(!) and I like the cashew chickpea mix. Interesting ingredients that work together -- this is restaurant worthy.

Cashew-Chickpea Crunch Ingredients: chickpeas, cashews, cashew butter, sesame seeds, miso, tamari, ginger, extra-virgin olive oil

Salad Dressing Ingredients: unseasoned rice vinegar, ginger, sesame oil, extra-virgin olive oil, Kosher salt, pepper

Other Salad Ingredients: Savoy or red cabbage, radishes, cilantro, mandarin oranges 

Tips/Notes:

• Used almond butter instead of cashew butter
• Used mixed greens instead of cabbage
• Used Cuties oranges

Recipe: Congee Pot Pie

Congee Pot Pie

Bon Appetit Magazine, Sept 2022, p.88

4.7 stars

Really delicious Asian pot pie. Like most pot pies, it's a bit "heavy" especially because of the rice, so we won't make this very often, but it tasted just as I expected it to!

Ingredients: biscuit dough, rotisserie chicken, all-purpose flour, white rice, chicken broth, scallions, shallot, garlic, ginger, sesame oil, soy sauce, butter, ground white pepper, Kosher salt

Tips/Notes:

• Used puff pastry instead of biscuit dough
• Used Impossible Chicken (air fried) instead of rotisserie chicken
• Used vegetable broth instead of chicken broth
• Instead of individual ramekins, made one large casserole
• The rice actually broke down in the last 25 min mark

Recipe: Ramen Noodle Salad

Ramen Noodle Salad

Food & Wine Magazine, May 2026, p. 44

4.8 stars

Delicious and easy -- just a bit of prep work! The dressing tasted like peanut sauce. Super healthy. Added some plant-based protein -- see tips/notes below.

Salad: instant ramen, baby arugula, napa cabbage, corn, sugar snap peas, cherry tomatoes, cucumber, nori, scallions

Dressing Ingredients: rice vinegar, soy sauce, tahini, toasted sesame oil, sriracha chile sauce, ginger, garlic, granulated sugar

Tips/Notes:

• Didn't use napa cabbage or nori
• Used frozen corn (blanched it)
• Added mixed greens, edamame, and seared tofu with togarashi

Recipe: Blueberry Quinoa Pancakes with Lemon Crema

Blueberry Quinoa Pancakes with Lemon Crema

Saveur, issue?, p. 38
4.7 stars

This should be called a HEALTHY Dutch baby, not a pancake!!! There is not much sugar in this so it tasted super super healthy. Definitely need maple syrup on it!

Ingredients: quinoa, flour, buttermilk, eggs, whole milk, 2 cinnamon sticks, sugar, baking powder, baking soda, butter, Kosher salt; Mexican crema or sour cream, lemon, granola, maple syrup

Tips/Notes:

• Next time, make 1/2 the batter! This recipe made 3 LARGE Dutch babies
• Served with a side of bacon

Recipe: Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

Bon Appetit Magazine, Feb 2015, p. 71
4.7 stars

If you look at the recipe on epicurious.com or bonappetit.com, you'll see that ours looks very different from their photo. It's because we did not slice the vegetables into rounds and did not invert the whole thing on to a plate. I'm actually not sure how we could invert it as there was so much liquid. We'll try it again, but during a fall/winter month as this really is more of a fall/winter dish.

The goat cheese and sage really make this dish!

Ingredients: Yukon Gold potato, sweet potato, carrots, parsnip, fresh goat cheese, red onion, olive oil, white wine vinegar, sugar, rosemary, sage, Kosher salt, pepper; also all-purpose flour, butter, apple cider vinegar, Kosher salt for the pie crust

Tips/Notes:

• Cut the vegetables into rounds next time
• Forgot to add the white wine vinegar to the caramel so added it afterwards -- need to remember next time

Recipe: Pasta with Greens and Beans

Pasta with Greens and Beans

Food & Wine Magazine, Mar 2025, p. 101
4.7 stars

The ingredient list looked a bit plain, but I thought we might as well give this a whirl. It turned out to be great! Definitely need the Parmesan on top, and with the Calabrian chiles, this dish had good flavor (and protein for a vegetarian dish)! As the intro to this recipe says, "Ready in about half an hour, this weeknight pasta dinner demonstrates how just a few basic ingredients can become a complex and flavorful meal." True!

Ingredients: pappardelle or tagliatelle, mustard greens, cannellini beans, Calabrian chiles, Parmigiano-Reggiano, lemon juice, shallots, garlic, EVOO, Kosher salt

Tips/Notes:

• Used kale instead of mustard greens
• Added some lemon zest

Recipe: Creamy Peanut Butter Pie

Creamy Peanut Butter Pie

Food and Wine Magazine, Oct 2013, p. 36
4.8 stars

I hadn't made a dessert in a while so pulled this out of my pile of magazine recipes I had saved. So easy and delicious! Made this with sis for Easter.

Ingredients: 8 oz peanut butter sandwich cookies, peanut butter, cream cheese, confectioners' sugar, heavy cream, vanilla extract, salted roasted peanuts, unsalted butter, salt

Tips/Notes:

• Used Central Market peanut butter cookies from the bakery instead of Nutter Butters which is listed in the ingredients list
• Needed only 1/2 the amount of butter
• Next time, make 50% more crust
• Served with peanut butter w/chocolate chunk ice cream!

Recipe: Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

Bon Appetit Magazine, Nov 2015, p. 60
4.6 stars

Good, healthy soup. See tips/notes below to make this "tastier!"

Ingredients: cannellini beans, 28 oz can whole peeled tomatoes, fennel bulb, onion, vegetable broth, Swiss chard, garlic, bay leaves, Sherry vinegar, olive oil, red pepper, Kosher salt, roasted almonds

Tips/Notes:

• Used lacinato kale instead of Swiss chard
• Added Monterey Jack cheese on top for serving (it needed something!)
• Had Parmesan bread on the side
• Forgot the roasted almonds for serving!