Steamed Kale and Lamb Chop Juices
Tomato Salad with Balsamic Vinegar and Marjoram
Fettuccine with Cream, Garlic, Gorgonzola, Parmesan,
and Toasted Walnuts
A Perfect Rib Eye Steak for One
Baked Pork Riblets and Vegetables
Bacon, Mushrooms, and Eggs, on Avocado and Whole Wheat Tortilla
Marrow Bones from Pot au Feu on Toast
The Very Best Macaroni and Cheese
Linguine with Smoked Salmon and Parsley
Mesclun Salad with Romano and Artichoke Hearts
Chile Relleno Casserole—Original
Chile Relleno Casserole—My Way
Diced Tomato and Avocado Salad
Chapter Three—Cooking for Vegetarian Loved Ones
Vegetarian Spaghetti Carbonara
Chapter Four—Food for Spring, Summer, Fall, and (Mostly) Winter
Seaweed, Cucumber, and Noodle Salad
Chopped Parsley, Celery Leaf, Tarragon, Tomato and Avocado Salad
Coleslaw with Garlic Mayonnaise
How to Deal with Winter Tomatoes
Creamy Scrambled Eggs (with Smoked Salmon)
Chapter Six—Turnips and Squash
The Most Delicious Thing to Do with Turnip Greens
A Turnip Omelet that is Unbelievably Delicious
Crookneck Squash with Mushroom and Chipotle Chile
Chapter Seven—It’s Just Not a Meal Without Potatoes
Another Vegetable Stew, this time with Potato Squares
Potato-Onion-Arugula-Rosemary Frittata
Chapter Eight—Eggs and Mushrooms
Asparagus, Fried Eggs, and Potato Puree
Duxelles, or What to Do with Marked Down Mushrooms
Eggs Poached in Roast Tomato/Chipotle Sauce
Creamy Scrambled Eggs with Oregon Truffle
Lemon/Thyme/Soy Salad Dressing
Roasted Tomato and Avocado Salad
Chapter Ten—Cooking By the Seat of Your Pants
Huevos Rancheros with Tomatillo Salsa
Penne with Broccoli and Cheese
Whole Wheat Pasta with Broccoli and Goat Cheese
Collard Greens, Preserved Chilies, and Hominy Hash
Chapter Eleven—There’s No Place Like Home
Fancy Stuffed Portobello Mushrooms
Easy Baked Portobello Mushrooms
But Wait, There’s More: On Brining and My Roast Chicken