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Showing only recipes by “Mary Goodbody.”

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Banana Waffles with Nutella

When I make these waffles, I cook them on a big waffle iron, so that each waffle is about 9 inches in diameter. Your waffle iron may be s...

by Rick Tramonto and Mary Goodbody


Raw Artichoke Salad

The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke heart...

by Rick Tramonto and Mary Goodbody


Roasted Zucchini and Mint Salad

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — yo...

by Rick Tramonto and Mary Goodbody


Pork Porterhouse with Pancetta Dried Cherry Vinaigrette

  If you can find good heirloom pork, this dish will be even more delicious. Heritage pork is tender and juicy with silky, buttery meat t...

by Rick Tramonto and Mary Goodbody

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Braised Red Cabbage 

If you haven’t tried braised cabbage in a while, it’s well worth another look. The cabbage cooks only for about 25 minutes, just until te...

by Rick Tramonto and Mary Goodbody

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Tamari Shrimp and Scallops

When my chef de cuisine at Heartbeat, John Mooney, created this dish, I was struck by its sensuousness. As it cooks, the scallop expands ...

by Michel Nischan and Mary Goodbody


Sashimi of Fluke with Sweet Shrimp

Other than foraged foods, ocean-caught wild fish are the only truly natural, organic food available in our changing world. Most super-fre...

by Michel Nischan and Mary Goodbody


Fresh Tuna and Radish Salad with Wasabi Dressing

Raw tuna is beautiful: silky smooth, with a rich mouth feel that is reminiscent of a well-made pate. When something is so good, there's n...

by Michel Nischan and Mary Goodbody

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Rich Mushroom Stock

Preheat the oven to 350°F. Spread the mushroom stems and scraps on an ungreased baking sheet. Roast for 20 to 30 minutes, or until lig...

by Michel Nischan and Mary Goodbody


Roasted Garlic Bulbs

Garlic is usually harvested fully grown and sold as a multiclove bulb or head, but it also comes in several other forms. In the early spr...

by Michel Nischan and Mary Goodbody


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