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Showing only recipes by “Art Smith.”

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Cod with Cashews Baked in Foil Envelopes

Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually call...

by Art Smith


Asian Chicken Wrap with Hoisin Sauce

Take-out moo-shu chicken has numerous ingredients, with some being exotic (dried lily buds, anyone?). This streamlined version delivers m...

by Art Smith

Comments (2)

Honey-Mustard Chicken Breasts

Honey and mustard have become popular partners over the years, and here they work their magic on boneless chicken breasts. It’s hard to f...

by Art Smith


Roasted Beets with Walnuts

Roasted beets, a fine accompaniment to many grilled or roasted meat or poultry dishes, are rich. Sometimes just a few forkfuls will suffi...

by Art Smith


Seeded Cheddar Cheese Straws

When I was working in Governor Bob Graham’s kitchen in Florida, we used to bake these by the hundreds and freeze them. When the governor’...

by Art Smith


Fennel, Watercress, and Orange Salad with Citrus Vin...

Serve this salad in the winter, when fennel and oranges are at their peak. Tender mâche greens are a good substitute if the peppery taste...

by Art Smith

Comment (1)

Baked Salmon in Parchment with Julienned Vegetables

Baking fish and vegetables in parchment paper holds in the juices and creates a sauce as well. If you’re not familiar with parchment pape...

by Art Smith


Chicken Broth

I use chicken broth in a lot of recipes, so I like to have a surplus supply in the freezer ready to put into action.

by Art Smith


Pear, Ginger, and Pecan Loaf

Everyone needs a recipe for a quick bread that is simple enough to make on a whim but elegant enough for company. This little cake, with ...

by Art Smith


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