Recipes


FILE - This July 27, 2015 file photo, shows lamb chops with warm Caesar salad in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

How to marry the meat to the salad? By taking advantage of the concentrated bits of reduced meat juices at the bottom of the pan, as well as the juices from the resting chops after they have been cooked. It’s then that the salad’s flavors — anchovies, garlic and shallots — are added to the skillet, followed by chicken broth, lemon juice and olive oil.


In this Aug. 4, 2016 photo, apple cake baked in a Bundt pan, styled by Sarah Abrams, is displayed at the Institute of Culinary Education in New York. (AP Photo/Richard Drew)

My mother and I loved this cake — it’s so simple, yet so satisfying and comforting — and never thought to write it down before my grandmother died. For years, we searched her recipe cards to no avail until last summer when I was doing research for a new cookbook called “Steak and Cake.” Happily, we came across a recipe card that looked like it might be the thing. I made the cake immediately and as my mother and I tasted it, we finally knew that we had found the one. Sometimes, the memory outshines the reality. But in this cake, it did not.