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Showing only recipes by “Sally Schneider.”

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Mashed Potato Cake

Use this technique of coating a nonstick pan with butter and grated aged cheese whenever you want to achieve a chewy crust on a savory sk...

by Sally Schneider

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Basic Cooked Beans, Peas, and Lentils

As a rule of thumb, dried beans triple in volume when cooked; 8 ounces (1 cup) dried beans will yield 3 cups cooked. This is a basic meth...

by Sally Schneider



When flavoring beans with extra-virgin olive oil, drizzle some over the beans just before serving so that its flavor hits the palate with...

by Sally Schneider


Mozzarella Rice

Mozzarella has the virtue of being lower in calories and fat than most cheeses, at only 80 calories per ounce. It is worth seeking out a...

by Sally Schneider


Citrus and Olive Oil Sauce for Roasted or Grilled Fish

With its fresh vibrant flavor, this simple citrus and olive oil sauce is a favorite all-purpose sauce for fish, learned from chef Roger ...

by Sally Schneider


Oven-Steamed Red Snapper with Fennel and Curry

In this recipe, just a small amount of curry powder marries with the leeks and fennel to give a delicate perfume to the fish.

by Sally Schneider


Miso-Sake-Glazed Fish Fillets and Steaks

Many years ago, I tasted a spectacular grilled ling cod that had been marinated in sake kasu, the dregs left from the fermentation of sa...

by Sally Schneider


Foolproof Roast Turkey

I know of very few people who don’t get anxious at the prospect of roasting a turkey. Because the breast cooks more quickly than the dark...

by Sally Schneider


Basic Pizza Dough

This dough is very easy to make and works well for either thin- or thick-crust pizza and focaccia. Letting the dough rise slowly, either...

by Sally Schneider



This focaccia is no more than Basic Pizza Dough, rolled or patted flat, brushed with oil, and scattered with the simplest flavorings–fro...

by Sally Schneider


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