Michael McLaughlin

Michael McLaughlin
Did you know?

Michael “kept a low profile and was very self-effacing,” Bon Appétit’s editor-in-chief Barbara Fairchild said of him. “He was not one who tried to be a celebrity. He did his work and he did it well. He didn’t seek fame.”

Michael McLaughlin
Michael's Featured Recipe
Tequila-Cured Salmon with Lime Cream

Click here for recipe

Michael McLaughlin was a cookbook writer, food journalist, and restaurateur who wrote or coauthored  25 cookbooks and nearly 100 articles.


Michael managed the Silver Palate gourmet shop and catering company on Manhattan’s West Side and when owners Julee Rosso and Sheila Lukins decided to write their first book, he created many of the recipes. The Silver Palate Cookbook sold in excess of 2 million copies. He also wrote The Southwestern Grill, The New American Kitchen, The Manhattan Chili Company Southwest American Cookbook, All on the Grill: 170 Recipes for the Complete Meal, from Savory Starters to Delectable Desserts, and The Jimtown Store Cookbook: Recipes from Sonoma County's Favorite Country Market, to name a few.


In 1992, Michael was inducted into the James Beard Foundation’s Cookbook Hall of Fame.


Michael left the Silver Palate in 1984 when he opened the Manhattan Chili Company in New York’s Greenwich Village, a restaurant that showcased the Southwestern cuisine he so loved. About 10 years later, Michael moved to Santa Fe, a city that beckoned him with its mountains and desert.


Michael was born in Wray, Colorado, and studied journalism at the University Colorado in Boulder and so his move to New Mexico was logical. Once in Santa Fe, he worked nearly full time as a writer but also worked for Cookworks, a kitchen and tabletop store with locations in Dallas and Bal Harbour, Florida, as well as Santa Fe where he was the cooking and lifestyle book buyer for six years.


Michael wrote articles for magazines such as Cook’s Magazine, Bon Appétit, Food & Wine, and House Beautiful. He also helped many cookbook authors prepare their manuscripts for publication, often, as friends said, turning “mundane fare into something exciting.”


Michael died in July of 2002 at the age of 53.

Latest Recipes

Mango, Peach, and Strawberry Shortcakes

Every great meal should end with a fantastic dessert. Luckily, this recipe for Mango, Peach, and Strawberry Shortcakes will fit the bill! A medley of fresh fruit and whipped cream are sandwiched between shortcakes, resulting in a dessert that's refreshing without feeling heavy. You'll love using in-season fruit in this delicious dessert recipe. This recipe is also easy to make, allowing the busy host or hostess additional time to linger with guests after finishing the meal. You'll find that this dessert will quickly become part of your go-to summertime recipes!

(0 Votes)

Grilled Eggplant Dip with Sweet and Smoky Flavors

Rich and spicy-sweet, tinged with the smoke of the grill as well as smoldering heat of chipotle chiles, this easy dip is about as good as...

(0 Votes)

Tequila-Cured Salmon with Lime Cream

In this recipe, the salmon undergoes the same curing process that produces the Scandinavian fish preparation known as gravlax. The salt a...

(0 Votes)

Lime Cream

This cream adds moisture, color, and a pleasantly acidic citrus shock to various grilled foods, particularly fish and shellfish. It keeps...

(0 Votes)

Grilled Fish Tacos with Citrus Slaw

Along the coast of the Sea of Cortez, fish tacos are a popular street snack, one that has now established a beachhead in San Diego, becom...

(0 Votes)

Citrus Slaw

Though originally conceived to top fish tacos, this slaw is good enough to serve on other sandwiches or to stand alone as a crunchy accom...

(0 Votes)

Soft Tacos of Grilled Orange-Garlic Shrimp

Like most of the world’s great pick-up meals, these messy tacos are compelling food: Start and you won’t want to stop. Those really getti...

(0 Votes)

Avocado-Tomatillo Salsa

This relish is a close cousin to guacamole, made tarter and lighter by the inclusion of tomatillos. Their berrylike acidity adds a fresh ...

(0 Votes)

Quick Red Rub

When it comes to rubs, usually less is more. This easy all-purpose rub is one I use extensively and it does the job of coloring and flavo...

(0 Votes)

Grilled Split Lobsters with Lime Aioli

This is more method than recipe, but when you’ve tried lobsters grilled this way; you’ll want to prepare them often. (Just remember that ...

(0 Votes)

Slow and Smokey Beef Brisket from the Grill

Though this technically is a grill book, it’s hard not to occasionally celebrate a few of the other things the grill can do, chief among ...

(0 Votes)

Cajeta Caramel-Pecan Bars

Cajeta is a thick Mexican caramel sauce sometimes based on goats’ milk, although the common brand available here in jars seems to be made...

(0 Votes)

Mexican-Chocolate Shortbread Cookies

Among the cookie recipes I have developed over the years, these remain the most popular. Lately I have been adding a bit of ancho chile p...

(0 Votes)
Cookbooks, etc

Sign In to Your Account

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