Keto
Garlicked Chicken
By James Beard
Broiled Veal Chops with Mixed Peppercorns
Jars of mixed peppercorns—red, green, white and black—can be found in supermarket spice racks. Uncork a bottle of Zinfandel to go with this simple, great-tasting main course.
Brown Veal Stock
We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.
Savory Eggs
When hard-boiling eggs, it's important to do it perfectly, or the yolks will overcook and discolor. Follow these directions carefully. Use the paprika gingerly to dust very lightly!
Cheryl's Broiled Turkey
By James Beard
Mixed Greens with Walnut Vinaigrette
The greens for the following salad may be washed and spun dry a day in advance and kept wrapped in paper towels in a plastic bag and chilled.
Can be prepared in 45 minutes or less.
Salade Niçoise
This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
By Susan Herrmann Loomis
Greek-Style Shrimp
We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.
Garlic and Anchovy Dip with Vegetables
(BAGNA CAUDA)
The name of this warm dip of melted butter, olive oil, anchovies and garlic means "hot bath." It is usually accompanied by raw vegetables. Pour a dry white Arneis or a Gavi with this.