Recipes

Most of the recipes posted on this site have been tested by my growing family of volunteer recipe testers. Want to join them? Learn how.

Learn to cook at your own kitchen counter via single lessons or as a curated “class” designed as a online companion to the The Kitchen Counter Cooking School.

In addition, take a look at a handful of free lessons that I put together in my own kitchen on my YouTube channel.

$ = Good budget cooking recipe
V = Vegetarian
Q = Quick
W = Watch an online video lesson

Starters & Sides


Ahi Tuna Ceviche
Provencal spread V
Golden Onion Quiche V
Skinny Deviled Eggs V, $, Q
Wild Salmon Mousse
Grandma’s Yeast Pancakes V, $
Mushroom and Lentil Pate V, $, Q
Zucchini with Brown Rice (or pasta) V, $
Salade Niçoise
Perfect Mashed Potatoes
Cranberry Relish with Port and Orange

Soups

Chilled Asparagus and Spinach Soup with Avocado Garnish
French Onion Soup V, $
Cajun Gumbo with Turkey, Sausage and Seafood
How to Make a Gumbo Out of (Almost) Anything
Carrot and Rosemary Soup V, $
Chicken Noodle Soup for Flu Emergencies $
My Mom’s Minestrone Soup
Go with the Flow Lentil Soup
Ramen Soup Revisited

Main Dishes

Seafood

Salmon cakes with Avocado Sauce
Fragrant Salmon Cakes with Avocado Basil Dressing
Delaware-style Crab Cakes
Spicy Creole Shrimp Pasta in Saffron Tomato Broth Q
Fish Sauteed with Garlic and Tomatoes $, Q
Moules à la Mariniére
Paella Valencia

Garlicky Planked Halibut
Proscuitto Wrapped Stuffed Fish
Fish en Papillote (cooked in parchment/foil) $, Q (Video)

Poultry
 
Chicken Braised with Mustard Sauce $
Spicy Seared Chicken with Vermouth Q
Boneless Turkey Legs Stuffed with Wild Mushrooms
Butterflied Turkey Breasts Stuffed with Apples, Celery and Calvados
Cabbage and Chicken Stir-Fry $, Q
Risotto with wild mushrooms, chicken, arugula and lentils

Vegetarian (or can be made that way)


Risotto with lemons and peas V, $
Pasta with Green Olives, Tomatoes and Garlic V, $, Q
Miso Ramen with Shrimp, Chicken or Tofu V, $, Q
Thai Stir-Fry (for tofu, chicken or beef) V, $, Q
Pasta Pomodoro (simple tomato sauce) V, $, Q, (Video)
Easy Thai Curry

Beef, pork, lamb


Mushroom-crusted steak with red wine sauce
Classic Beef Stroganoff Q
Braised Pork with Cabbage, Tomatoes and Pasta $

Fundamentals


Ted’s Stock $
How to Use a Whole Chicken $
Basic risotto V, $
Simple vinaigrette (Video only)
Tips for Budget Cooking $
How to Bone and Stuff a Whole Turkey
Thoughts on Buying Fish
Basic Fruit Tart with Whole Wheat Crust

20 responses to “Recipes

  1. hi This is Laura Wilson again. I contacted you while I was at Le Cordon Bleu studying Basic Patisserie in the Intensive Session last winter. i am going back in November for Level II. I would like to test your recipes. i had trouble receiving the info on my computer while in Paris, but maybe it will be better now. I am so excited about your second book! Yea! My website is ladolcevitaculinary.com if you want to look at it. Please let me know how to test your dishes…

  2. Tara Cook

    I am currently reading “The Kitchen Counter Cooking School”. I am blown away by your thoughts on cooking and serving processed packaged foods. Rethinking what I serve my 6 year old daughter and am trying to stop any processed box cooking and am appalled and the ingredients list on such items. Can it really be that easy to serve fresher dishes on the fly? We both work and it is a challenge to put healthy food on the table with my unpredictable schedule. I am attempting this challenge…wish me luck.

    Tara Cook
    NC

  3. Lisa Brinker

    I am reading your book Kitchen Counter cooking………..wonderful.
    Made your chicken stir fry with cabbage to resounding comments then tried the rustic zuchinni with penne recipe and my family did not like it at all and I, found it barely tolerable. I don’t believe I did anything wrong in cooking it.
    Have you heard similar comments?

    Lisa B from Oxford MI

    • Kathleen Flinn

      Hi Lisa,
      When we did the testing, one thing we found was that it really needs to caramelize. Did you use a stainless steel pan, or a non-stick pan? With non-stick, I found that the zucchini never caramelized to achieve the “nutty” flavor that makes the recipe work. Let me know, as I’d be very interested to hear your thoughts.

  4. Jillian

    Just finished the new book and I can’t WAIT to pick up your first. As someone who loves to cook but feels inept at times in the kitchen, I really connected to the women and their stories and am so thankful that you can help simplify things! I’m looking at your recipes but some of your links are broken (French Onion Soup and Chicken Braised with Mustard Sauce, for example). Hoping you get things fixed soon!

  5. Kathy Gildez

    Kathleen: I read your book through while sitting in the jury duty waiting room. That was Monday. Since then I have made a loaf of artisan bread, roasted a chicken, made lemon asparagus risotto with leftovers and items in my kitchen cupboard, and made 14 cups of homemade stock from the chicken carcass. I will make a casserole with the leftover chicken and a soup from the broth. I am astonished by what I have learned from your book and how it has changed my attitude towards cooking in less than a week! I just googled your website today (why didn’t I think of that earlier in the week) and will definitely be signing up for the cooking classes. Oh, and just started your first book which I will devour as well. I am also excited by how my new learning skills will inspire my family.

  6. carol murray

    Just finished your book and loved it. Have loved cooking all my life and at 75 yrs. old I am just getting around to thinking about a good chef knife–about time! Is the Victorinox a good one? I need to watch the price and your book said between $25-50. What brand would you suggest

    • Kathleen Flinn

      I like that brand as a low-end version, although I wish that it had a full tang, the metal part that involves the blade. Henckels as a good knife with decent steel and balance that you can find online (at Amazon or similar) for around $60. It’s so hard to recommend knives as I feel they are ultimately very personal, like selecting a mattress!

  7. Kristine

    I just finished Kitchen Counter Cooking School and found it to be the best non-cook cookbooks ever! I sprung a surprise salt taste test on my family, and we immediately made the switch to kosher salt. I adapted a favorite recipe according to your braising suggestions, and it was beyond fabulous! I’m planning to pick up The Sharper the Knife later today.

    I’m disappointed to come here and find broken links to both recipes I clicked on, French Onion Soup and Provencal. You need to get those fixed, or remove them from the recipe list!

    • Kathleen Flinn

      Thanks for the nice words, Kristine! And ack! Those recipes are from Sharper and were on my old site and so they stopped working over christmas. I’ll email them to you now and I will remove for now until I refresh them as new posts on this site.

  8. Love the new book! Thinking about volunteering to test recipes but not sure if I can pull it off. Have a whacky work schedule. I want to try the alfredo sauce mentioned in the book, but went to the store and nothing just said “cream.” There was sour cream, heavy cream, whipping cream, half and half… Is there actually something out there that just says “cream?”

  9. yvette gali

    Hi, just finish you book kictchen counter cooking school. Really enjoyed it. Was looking for your braised chicken and musturd. The page wont open up. Can you send me the recipe please. Thank you.
    Yvette G.

  10. Sonia L Morgenstern

    Hi Kathleen,
    LOVE your first book (my friend Sandra Perkins gave a signed copy) and got the Audiobook of your second one. Sadly I find the reader’s voice and diction so unnerving that I cannot concentrate on the book. I will have to get the printed version. I was a little disconcerted at what it seem like a battle against iodized salt from your part. The United States Food and Drug Administration recommends 150 micrograms of iodine per day for both men and women and not everyone eats seafood so having it in your salt is a good practical solution. They even make sea salt with iodine if you dislike Morton’s. Iodine is particularly important for pregnant woman and for anyone with a family history of goiter.
    I am off to get your book, thanks for making cooking fun and accessible!
    SLM

    • Kathleen Flinn

      I am actually shifting my general suggestion around salt to suggest cooking with sel gris or fleur de sel, both sea salts that contain iodine.

      My issue isn’t the iodine — an important mineral — but with the heavy amount of processing that is used to make industrial salt. It turns out that kosher salt is only a bit better. I’ve learned a lot about salt recently from selmelier Mark Bitterman from Portland, especially from his book Salted.

      So you’re right. Get the iodine, but get it from sea salt. But avoid overly processed salt.

  11. Adele Cerrelli

    I very much enjoyed reading “Kitchen Counter Cooking School” with my eyes then listening to the audio book with my ears, both from my local library. I have loved to cook for decades, but your book opened up new worlds for me. Now I’m experimenting with no-knead artisan bread recipes, learning knife skills, and just overall giving more thought to where cooking fits into my life. Thanks, it’s a great book.

    • Kathleen Flinn

      Great, I am so glad to hear it. I truly believe in the power of home cooking. It can change your life – and impact people around you, too. Especially kids.

  12. Pingback: Kitchen Inspiration « La Dolce Vita

  13. I very much like the look of your blog, which I’ve only just discovered. Many thanks for visiting and following mine.

  14. Love love ur book. Listened on audio…now want to cook the basics with ur recipes…confidence is the key….

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