Paella was originally cooked over an open fire, imparting a nice smokiness to the dish.  Smoked chorizo sausage and woody, smoky spices like paprika and rosemary make up for the lack of a wood fire.

I tested this recipe with bone-in thighs and boneless skinless breasts.  I have a slight preference for thighs.  My kids prefer the boneless breasts.  It’s a matter of personal taste, so I decided to give you both options in the recipe.

 I love this for a weeknight dinner, because it all happens in one big pot and it can and should be eaten family style.  The pot comes out of the oven looking really good!  All you need to do is set it in the middle of the table on a trivet with a large serving spoon, and let everyone dig in.

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A composed salad can start with whatever leftovers you have in the fridge, and go from there.  The ingredients can be anything.  A balance of colors, flavors, and textures is a goal to keep in mind, and a good dressing is important – to tie it all together.  Here are some combos I like:

* Sliced chicken breast, corn, sliced tomatoes, blanched asparagus, watercress – lemon dressing from this recipe plus some chopped fresh tarragon

* Sliced steak, sliced mango, halved cherry tomatoes, sliced cucumbers, cubed avocado, arugula, thai dressing

* Cubed chicken or turkey, hard-boiled eggs, chopped bacon, diced cucumber, diced tomatoes, baby romaine – lemon dressing from this recipe

* Grilled zucchini, roasted red peppers, tomatoes, mozzarella slices or balls, artichoke hearts, baby romaine or arugula, oil & vinegar

* Grilled salmon, sliced goat cheese, mesclun, tomatoes, potatoes, red onion – lemon dressing from this recipe

Serve the Salad Niçoise with some good crusty bread and a cool, crisp white wine.  Let the thoughtful preparation and the beauty of the plate inspire a meal in the French tradition – one where you eat slowly, savor every bite, and enjoy the company around your table.

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Artichokes are a type of thistle – a flowering plant that grows beautiful purple petals.  The edible part is the bud, which must be harvested before the flower blooms.  Inside that bud – underneath some serious armor – is a delicious treat.  There is definitely some work involved to get to it.

First trim off the very end of the stem.  Then snip off the thorny tips of the leaves.  When artichokes are cut, they oxidize fast, so be sure to quickly wipe the freshly cut parts with lemon, to prevent browning.

The stem is edible.  It’s nicer to eat if you shave off the tough outer layer.

You’ll need a very sharp knife to slice the artichoke.  Start with the thin stem, so you can be sure to cut it evenly in half.

You definitely can’t eat the hairy part in the middle.  That’s called the “choke” because that’s what you will do if you try to eat it.  It’s easier to remove that after the artichoke is cooked and cooled.

There’s nothing like being presented with a beautifully-prepared artichoke: washed, trimmed of sharp points, choke removed, cooked, and ready to enjoy.  This is a perfect recipe for entertaining because you can do all the hard messy stuff the day before.  Just throw the artichokes on the grill before your guests arrive.

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There is so much to see in Puerto Rico, besides the beautiful coastline.  We spent a day touring old San Juan.  Another morning we hiked in the El Yunque rainforest to a beautiful waterfall.  El Yunque is the only rainforest in the USA.

Our last excursion was night-kayaking to a bioluminescent bay. We paddled for 20 minutes in total darkness, through a channel flanked by Mangrove trees.  Our destination was Laguna Grande, one of only 5 bodies of water in the world containing microorganisms called dinoflaggelates.  When you jiggle the water and disturb them, they glow.  It was an interesting night but I was afraid to bring my camera along so you’ll have to use your imagination.

We had many enjoyable dinners out.  Our most memorable meal was at a tiny shack across from the beach in Luquillo, called Pasta Y Pueblo.  There were only 5 tables.  It was charming and the service was excellent.  All of us ordered fresh fish.  I had salmon that was seasoned and cooked to perfection.  It sat on top of a bed of ziti with creamy alfredo sauce, and there were lots of interesting drizzles and sprinkles of flavor around the plate.  Pasta and fish is not an obvious pairing, but it was great!

This trip has got me thinking about summer barbecues and what I’m going to throw on the grill.  I definitely know I’m serving frozen mojitos.

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The Italian term, “Insalata Tricolore,” means “salad of three colors.”  The green one is rich, peppery arugula.  The red is radicchio – thick, cabbagy and slightly bitter (in a good way). Endive is the third – white, light and crunchy.  In Italy, the dressing for this salad is just a drizzle of good quality olive oil and red wine vinegar, and a sprinkle fresh ground pepper – delicious.  Or you can mix up a fresh lemony dressing with a hint of garlic, as I do here.

When you don’t have an occasion to buy fancy lettuces like radicchio and endive, try other tricolore combinations.  One of my favorite every-day salads is this trio: Arugula, thinly sliced red cabbage, and slivers of avocado, with the same lemony dressing.

A salad can be so many things.  This one is about great lettuces in perfect harmony.

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I love this French onion tart recipe even though I always cry my eyes out cutting all those onions. The next time I make this I’m going to wear goggles.  Did you know that If not for tears, the chemicals in onions could damage your eyes?  Years ago I worked for ABC News 20/20 and learned all about tears while producing a story on crying. I visited a scientist in Minnesota named Dr. William Frey, who was studying the chemical composition of tears.  He gave people test tubes to collect their irritant tears and emotional tears so he could study the differences.  First he’d sit them in a screening room and show them a tear-jerker of a scene from an old Jimmy Stewart movie to gather their emotional tears.  Then he’d have them lean over a blender full of freshly-pureed onions, to collect their irritant tears.  Dr. Frey’s fascinating discovery was finding chemicals in emotional tears that were not present in irritant tears.  His research has continued to prove that the reason we feel better after a good emotional cry is we’re literally ridding our bodies of toxins associated with stress.  Anyhow, it’s nice to know that whether you’re crying because you’re making this French onion tart or because of something sad or stressful, tears are beneficial.

Big thanks to my friend Diane Rao for this recipe.  She’s an expert on all things French.  If you’re planning a trip to Paris, you should check out her website  “In The Know Paris”  for some great ideas and inspiration.  Many years ago Diane gave me a cookbook called A Passion for My Provence, which is my source for this “Tarte campagnarde a l’oignon.”   I hope you enjoy this tart.  And if you find a way, other than goggles, to get through this recipe without crying your eyes out, I would like to know your secret.

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Traditional Moo Shu generally contains lily buds and tree ear mushrooms.  I thought about including them.  In fact I looked for them in a few stores and couldn’t find them.  My research tells me that they don’t contribute much to the flavor, but are used to add texture and visual appeal to the dish, which is supposed to resemble a rain forest. My version may not look the part, but it’s tasty and you can easily find all of the ingredients.  I loaded mine up with an abundance of scallions and shiitake mushrooms, both of which I love!

There’s quite a bit of chopping for this recipe, but all of it can be done up to 24 hours ahead.  Store the vegetables in baggies, loosely-wrapped in paper towel.  Put the ginger and garlic in a tiny dish covered with plastic wrap.  Store the marinated pork in a tightly sealed container or a bowl sealed with plastic wrap.

The lettuce can be washed and rolled up between two sheets of paper towels.  Be gentle so you don’t damage the leaves.

Carefully place the roll into a large baggie, seal, and store in the fridge until right before dinner.  You will have cold, crisp, delicious lettuce leaves.  I use this technique for all of my salads when I want to prep them a day ahead.

I hope you enjoy this recipe.  I really love your comments so please let me know what you think!

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I threw my back out the morning of our Passover Seder, as I was rearranging tables and chairs, so I’m moving much slower than usual.  I’m not sure what to do besides wait it out.  The advice runs the gamut: Use ice.  Use heat.  Go to a chiropractor.  Don’t.  Lay low.  Walk it out.  The silver lining in all of this has been that I’ve given in to spending the past few days in a comfortable chair, reading through old cookbooks – a favorite pastime.  True Thai by Victor Sodsook has been in my collection for years.  There are so many interesting recipes I want to try, but these crab cakes grabbed me.  The idea of a dish developed for royalty got my attention. I was also intrigued by the new twist of mixing the crab meat with cooked rice.

Royal Thai crab cakes are lighter and fluffier than the more conventional ones.  They’re not heavy or oily.  They have a beautiful brown crispy crust and they hold together really well.

I can see why these crab cakes would be suitable for royalty.  They have that delicate balance of sweet and salty flavors that is so prized in Thai cuisine.  Plus, they make an elegant presentation on a platter!

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Horseradish undergoes a chemical transformation when it’s grated.  Enzymes are released when the flesh is broken. These enzymes cause the formation of mustard oil, which is what turns horseradish from an odorless, ordinary-seeming root, into something that can clear your sinuses and make your eyes tear.

Vinegar must be added to slow the enzymes and stabilize the horseradish. Grated horseradish plus vinegar is referred to as “prepared horseradish” in many recipes. If you don’t add vinegar, the enzymes continue to act and the horseradish will slowly get more and more bitter and turn brown.  Though even with the addition of vinegar, prepared horseradish slowly loses its pungency over time.  Which is why, you should really give freshly grated horseradish a try.

Centuries ago horseradish was appreciated for its medicinal powers.  They claimed it encourages the body to clear mucous.  I am sure that’s true based on the few times I got too close to the food processor when I lifted the cover.  Plus, it clears my sinuses every time I take a bite.  At the Passover seder hot pink horseradish is delicious on matzo and gefilte fish and brisket.  But it also has a symbolic importance – a reminder of the harsh bitterness of the Jew’s lives as slaves in Egypt. Fresh horseradish and beet sauce is also commonly served at Easter dinner in parts of Eastern and central Europe, as an accompaniment for lamb.

It’s also beautiful!

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