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Showing only recipes by “Joyce Goldstein.”

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Spinach Salad with Variation

While a leafy salad is refreshing, it won’t fill me up. But it can be a base for other ingredients that bring bulk and flavor to the mix....

by Joyce Goldstein


Farro with Butternut Squash and Chestnuts

Cultivated in western Tuscany, in the area known as the Garfagnana, and in the Abruzzo to the east, farro is an early variety of wheat. T...

by Joyce Goldstein


Asparagus with Eggs and Parmesan Cheese

I always look forward to the local asparagus season, which lasts from March until May. I eat the tender spears almost every day during th...

by Joyce Goldstein

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Poached Salmon with Mushrooms, Tarragon, and Cream

Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce b...

by Joyce Goldstein


Kabob with Peanut Sauce

Kabobs are an easy and satisfying dinner for one. The meat can be cubed ahead of time, even the day before, and marinated at room tempera...

by Joyce Goldstein


Peanut Sauce

This popular Southeast Asian sauce is excellent with grilled chicken, flank steak, lamb chops, pork loin, or even fish and shellfish. It ...

by Joyce Goldstein


Fried Zucchini Blossoms

You are lucky if you can go out into your garden and gather blossoms from your zucchini plants. I do not have that luxury where I live, b...

by Joyce Goldstein


Parmesan Crackers

While doing research for my book Sephardic Flavors, I came across a recipe for biscuits (boyikos de keso) prepared with kasseri cheese an...

by Joyce Goldstein


Crisp Polenta Cake

Pizza di granturco, a specialty of the Abruzzo, is all about texture. The polenta cake is crisp and crunchy from the coarse grind of the ...

by Joyce Goldstein


Stuffed Vegetables

To be honest, these stuffed vegetables are a bit of work. The up side is that they can be prepared well ahead of time and make a truly im...

by Joyce Goldstein


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