Cookstr.com

Sheila Lukins

Sheila Lukins
Did you know?

Sheila studied art at the Tyler School of Fine Arts, the School of Visual Arts and graduated with honors from New York University with a Bachelor of Science degree in Art Education. She also studied art in Paris.

Sheila Lukins
Sheila's Featured Recipe
Basic Chicken Broth

Click here for recipe

Sheila Lukins was a chef, food writer, and cooking teacher, whose bestselling books Celebrate!, The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, The New Basics Cookbook, All Around the World Cookbook and U.S.A. Cookbook have about seven million copies in print. Her most recent book is Ten: All the Foods We Love, 10 Perfect Recipes for Each.

 

Sheila was food editor of Parade magazine and she also lectured, taught and demonstrated cooking throughout the United States. She appeared on national television numerous times and contributed to all the major food publications.

 

In May 1997, United Airlines presented an innovative new coach-class menu based on recipes created by Sheila. In January 2000, Sheila created the menus and recipes for the Rubell family’s new Beach House Hotel, including the 200-seat Atlantic restaurant in Bal Harbour, Florida.

 

Throughout her career, Sheila received many awards for her contributions to the food world including: Business Woman of the Year for Gourmet Takeout from New York University’s Small Business Administration; three awards from the National Association of Specialty Food Trade; and the New York Association of Cooking Teachers Life Achievement Award. In 1985, The Silver Palate Good Times Cookbook was named Best Entertaining Cookbook of the Year by the International Association of Culinary Professionals. Later, in 1992, Sheila was inducted into the James Beard Who’s Who of Food and Beverage in America, and The Silver Palate Cookbook was named to the James Beard Foundation’s Cookbook Hall of Fame.

In 1998, the U.S.A. Cookbook was also nominated for a James Beard Award. In 1998, the In-flight Food Service Association presented its Award of Distinction to United Airlines for its economy meal service developed with Sheila.

Sheila studied at The Cordon Bleu School in London and continued her education in both cuisine and art in Paris, where she lived for one year. She also spent time in Bordeaux working with various chefs. After moving back to New York, Sheila founded The Other Woman Catering Company, and in 1977 she co-founded The Silver Palate (interest in the company was sold in the summer of 1988).

Sheila was a member of The American Institute of Wine and Food, The James Beard Foundation and the International Association of Cooking Professionals. She lived in New York City until her death in 2009.

Latest Recipes

Aromatic Vegetable Curry

There is no cuisine more alive to the delicious possibilities of vegetables than Indian. Because so many Hindus are vegetarians, they ha...

(1 Votes)

Vegetable Broth

This is an intensely flavored broth. Don’t wash the mushrooms; clean them with a brush or damp cloth to keep their intense taste intact....

(1 Votes)

Basic Chicken Broth

Broth is fundamental to many sauces, soups, and stews. Without question, the secret to great chicken broth is a good stewing hen, not to...

(1 Votes)

Crisp Celery Salad

Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to stronger flavors. Here celery ...

(1 Votes)

Cubano Sandwiches

The cubano is to Cuba what the burger is to the United States: It is an inspired culinary work—mojo sauce, moist roast pork, mild melty ...

(1 Votes)

Cucumber Soup with a Crunch

Cooling and aromatic, this soup is in part inspired by raita, the yogurt and cucumber condiment that is so popular on Indian menus for it...

(1 Votes)

Fennel and Apple Slaw

This crunchy sweet slaw complements the richness of the lobster and the burger with its fruity tang. The licorice taste of the fennel he...

(1 Votes)

Festive Tuna

Tuna recipes are a standby for luncheons, but I guarantee that none of them is as full of party spirit as this one using freshly seared ...

(1 Votes)

Grilled Lamb Chops with Asian Flavors

I’ll be honest with you: I have no idea if they make lamb chops like these anywhere in Asia. However, lamb has such complex flavors and s...

(1 Votes)

Lobster, Tomato, and Sweet Corn Salad with Garlic Vinaigrette

This started out as a vision: a rustic glazed green plate, holding a salad that I see as a summer vacation on a plate. Where is the vacat...

(1 Votes)

Garlic Vinaigrette

When preparing this dressing it is important to crush—almost mash—the garlic. Sprinkling it with coarse salt makes the crushed garlic eas...

(1 Votes)

Moroccan Roasted Halibut

The classic Moroccan combination of aromatic spices and herbs with the concentrated sweetness of dried fruits—here, golden raisins—has an...

(1 Votes)

Fluffy Couscous

Couscous is the starch of choice with a Moroccan meal, but it is so easy to prepare, think of it anytime braised lamb or chicken is on th...

(1 Votes)

Oven-Baked Fries

Steak and potatoes are one of the great marriages—better still if the potatoes are browned and crunchy crisp. We all love french fries, ...

(1 Votes)

Lemon-Garlic Aïoli

This aïoli has a creamy texture balanced by a lemony tang and plenty of pungent garlic. 

(1 Votes)

Pebre

Herbs, onions, salt, and garlic make up the basic ingredients of savory pebre. I think of it as the Chilean cousin of the more famous Arg...

(1 Votes)

Romesco Mayonnaise

Romesco is a Catalan sauce that is made with bell peppers, almonds, tomatoes, garlic, and usually some bread. In my version, mayonnaise p...

(1 Votes)

Pasta Carbonara

Pasta Carbonara may be named for the charcoal makers of Umbria, but no one really knows. Made with pancetta, which is salt-cured pork bel...

(1 Votes)

Pineapple Rice

Fried rice, with chicken, pork, or vegetables, is still a favorite of Chinese take-out food fans. This is a fruity, lighter version: ste...

(1 Votes)

Rainbow Peppers and Chicken

This rustic dish is as appropriate for entertaining as it is for family meals. The long-cooked peppers develop sweetness and just the rig...

(1 Votes)

Herbed Lemon Orzo

Orzo is a petite pasta that looks like rice. In Italian it means “barley,” no doubt because its shape reminds Italians of a grain of cook...

(1 Votes)

Our Basic Bruschetta

When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.

(1 Votes)

Felipe Rojas-Lombardi’s Mussels Vinaigrette

It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In...

(1 Votes)

Split Pea and Ham Soup

We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special a...

(1 Votes)

Haricots Verts in Mustard Sauce

These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.

(1 Votes)

Broccoli and Walnut Stir Fry

A quick Oriental stir-fry adds an enjoyable sesame taste to a winter broccoli preparation.

(1 Votes)

Blushing Shrimp and Peas

When spring finally arrives and lighter flavors are called for, seasonal fresh peas should be cooked up as often as possible. I think the...

(1 Votes)

Cardoons a la Greque

Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to pr...

(1 Votes)

Chicken Broth

This is it! The miracle cure for any illness and the most important broth in your culinary repertoire. Early on in the cooking game, my m...

(1 Votes)

Bleu de Bresse Baked Potatoes

These potatoes are just about a meal on their own. Serve them with a crispy green salad and a Beaujolais-Villages.

(1 Votes)

Lemon Dill Yogurt Dressing

Light and creamy, with the consistency of a rich mayonnaise, this dressing is a healthful yet flavorful alternative to the ordinary dress...

(1 Votes)

Spaghetti Squash with Curried Squash Sauce

Light, thin spaghetti squash becomes “pasta” to serve as a bed for a scrumptious curried yellow squash purée. It’s a great golden first c...

(1 Votes)

Maytag Blue Cheeseburgers with Pineapple Relish

Maytag Blue, made in Iowa, is one of America’s premier cheeses. Made by hand and aged for six months, its creamy tang makes for a delicio...

(1 Votes)

Swiss Chard Strudel

Don’t think that strudel always means apples. Made with Swiss chard, nutty-flavored Jarlsberg, and fresh Parmesan cheese, all rolled up i...

(1 Votes)

Fresh Pineapple Relish

When pickle relish out of a jar is just not special enough, this pineapple relish, made from sweet, juicy fresh pineapple, is easy to coo...

(1 Votes)

Sole Meuniere

The simplest of preparations for the sweetest of fish—a classic.

(1 Votes)

Not-Quite Blackened Tilapia

The first time I tasted tilapia was at The Inn at Le Rosier in New Iberia, Louisiana, where chef Hallman Woods III prepared it in a simpl...

(1 Votes)

Party Poached Pompano

Pompano, one of the favorites of all seafood lovers, is accented here with sweet juicy crabmeat and brought to perfection with fresh citr...

(1 Votes)

Roasted Tomato Sandwiches

Roasted tomatoes are part and parcel of many contemporary sandwiches. Served atop well-flavored goat cheese that has been spread on toast...

(1 Votes)

Ellen’s Fried Chicken

When Ellen White was chef at The Silver Palate, she made this chicken for store customers, but we were often lucky enough to get the firs...

(1 Votes)

Buffalo Chicken Wings

It was 1940 when Frank and Teresa Bellissimo started “winging” it at their Anchor Bar in Buffalo, New York. The story goes that one Frida...

(1 Votes)

Basic Tomato Sauce

This is a good light base sauce for pizza because it is just the right thickness, and its flavorings will not overwhelm other toppings.

(1 Votes)

Maytag Blue Dip

This is the one for Buffalo Chicken Wings. However, it is also a scrumptious dip for fresh vegetables and can be used as a salad dressing...

(1 Votes)

Spiced Maple Cocktail Ribs

There’s some of Vermont and a touch of the Southwest here. Together they do their stuff as a coating for finger-licking riblets, which ar...

(1 Votes)

Turkey Croquettes

Moist and luscious patties of light and dark turkey chunks, egg, bread, onion, and parsley—these couldn’t be easier. They’re a good reaso...

(1 Votes)

The Best Brussels Sprouts Ever

I was confabbing with chef Anne Rosenzweig on things to do with vegetables and she suggested this dish, which she serves at her restauran...

(1 Votes)

Orange Scones

(1 Votes)

Whipped Sweet Potatoes

Here’s my recipe for some really good, fluffy whipped sweet potatoes. Easily prepared ahead for reheating at serving time, think of this ...

(1 Votes)

Corned Beef and Cabbage

Our corned beef and cabbage is too luscious to consider as just another weeknight meal. We love to present it on an antique blue and whit...

(1 Votes)

Applesauce Pecan Muffins

If you are ambitious and make pots of applesauce come autumn, be sure to save some to add to these muffins. Rich sour cream anchors the f...

(1 Votes)

Horseradish Cream Sauce

This is also delicious with smoked trout or fillet of beef.

(1 Votes)

Shaker Applesauce

At the Shaker Village in Hancock, Massachusetts, dinner is prepared for visitors every Saturday during the summer months. In the Great Co...

(1 Votes)

Tiramisu

Venice’s favorite dessert has become popular in chic Italian restaurants in America. The name means “pick me up,” and it does indeed give...

(1 Votes)

Hash-Brown Pancake

I’ve never sat down in a diner at breakfast time where the cook wasn’t frying up hash browns on the griddle. And this presents a problem....

(1 Votes)

Rabbit in Black Olive Sauce

Earthy, robust olives, balsamic vinegar, and tomato blend to creat a luscious sauce for this richly satisfying dish. And it’s an easy din...

(1 Votes)

Orange Sour Cream Doughnuts

A bite of these cakey doughnuts reveal a hint of orange and the tang of sour cream. When served hot on a chilly winter morning, they are ...

(1 Votes)

Cinnamon Raisin Bread

One of our favorites for breakfast. Try it toasted, spread with creamy sweet butter, and sprinkled with cinnamon sugar.

(1 Votes)

Anne Rosenzweig’s Chocolate Bread Pudding with Brandy Custard Sauce

From the day the door first opened we have adored Arcadia, Anne Rosenzweig’s Manhattan restaurant. We always finish a meal there with thi...

(1 Votes)

Shellfish Stew

There’s nothing more dazzling than a shellfish stew, and this one, a festive combination of clams, mussels, shrimp, and scallops, leads t...

(1 Votes)

Lobster Mashed Potatoes

This dish will have your friends swooning—really! Big chunks of lobster peek through mounds of creamy potatoes, combining coziness and lu...

(1 Votes)

Barbecued Baby Backs with Sheila’s Raucous BBQ Sauce

For a great summertime meal right off the grill, nothing’s yummier than baby backs slathered with a rich and tangy brick-colored Texas-st...

(1 Votes)

Sheila’s Raucous BBQ Sauce

I find barbecue sauces irresistible and I have a fondness for that sweet Texas tang, so I’ve cooked up a batch here that should blow away...

(1 Votes)

The Great Lobster Bake

There is nothing more spectacular than lots of lobsters and a great bake to go along with them—jumbo shrimp, clams, and mussels. What fun...

(1 Votes)

Sugar-and-spice nuts

Although they are marvelous all winter long, I save these nuts for Christmas–if I don’t pack them up quickly and give them away, I’ll eat...

(1 Votes)

Salmon Caviar-Stuffed Eggs

No matter how many hors d’oeuvres you put out on the table, the one that is absolutely sure to disappear entirely is the deviled eggs. I’...

(1 Votes)

Red Snapper with Citrus Salsa

Citrus is refreshing and delightful when combined with basil atop a delicate broiled red snapper. The honey and jalapeño are ideal foils ...

(1 Votes)

My Favorite Beach Pasta

This has always been a favorite pasta of mine. It’s brilliant in the summer, when tomatoes and basil are in their prime, and nowadays, wi...

(1 Votes)

Lemon Scallops with Grapefruit, Orange, and Watercress Salad

To retain their pure fresh flavor, it’s best to cook sea scallops for about 2 minutes per side—they will be just cooked through, never ov...

(1 Votes)

Thai Pork Chops with a Spicy Vegetable Salad

Familiar pork chops come alive with new tastes when they are presented on a decorative platter topped with this exciting Thai-dressed sal...

(1 Votes)

Shrimp Tacos

There is something about eating tacos that’s just plain fun–both kids and adults love them. They’re great filled with chili, but they mor...

(1 Votes)

Farm Stand Corn Salsa

Fresh ingredients make the liveliest, best-tasting salasas. Corn, tomatoes, cucumbers, and cantaloupe(!) come together in a refreshing co...

(1 Votes)

Crown Roast of Lamb with Bright Green Tabouleh

Crown roasts of lamb are often stuffed with wild rice and served at Christmas, but I thought that in warmer weather a Bright Green Taboul...

(1 Votes)

Bright Green Tabbouleh

I love the toothy texture of bulgur when it is sparked with lemon juice and tossed with the best of summer’s farm stand tomatoes and cris...

(1 Votes)

Grilled Corn with Chipotle Butter and Parmesean Cheese

Even the freshest corn can dry out when it is grilled, so I parboil my corn and then grill it—for the flavor—for just a few minutes. The ...

(1 Votes)

Bill Gross’s Burnt Orange Ice Cream

Bill Gross, who was executive sous chef at Cafe Gray in New York City, was kind enough to create this recipe for me—and it is simply deli...

(1 Votes)

Sinful Chocolate Tart

This fudgy pie is filled with an incredibly rich chocolate ganache. Serve a dollop of crème fraîche alongside each wedge of tart to cut t...

(1 Votes)

Big Strawberry Shortcake

This is a spectacular dessert—a must when local berries are in season. The texture is somewhere between a pound cake and a classic layer ...

(1 Votes)

Wheat Berry Salad with Pineapple and Cranberries

Wheat berries have a wonderfully chewy texture, but they require a good overnight soak and an hour of cooking before they’re ready to eat...

(1 Votes)

Light Lemon Vinaigrette

This delicate vinaigrette is delicious tossed over a fruit-and-vegetable combination. The addition of honey takes the bite out of the lem...

(1 Votes)

Greek Salad Lunch Salad

There is something appealing about a crisp Greek salad. I think it’s the way the feta cheese turns creamy once everything is tossed with ...

(1 Votes)

Spaghetti Bolognese

One of the best known Italian ragus is Ragû Bolognese. A combination of beef and veal is traditional, but I prefer the flavor that comes ...

(1 Votes)

Roasted Bell Peppers

Roasting peppers takes more care and attention than I had thought in the past. I find that if they get too charred, it ruins the texture,...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password