Courses: Main


New England Baked Haddock

I’ve never been completely happy with my results when I’d previously tried to make Baked Haddock (or any other white fish). But this time it came out really well. I kind of based it on...


Stuffed Eggplants

The basic method is from my old Moosewood cookbook, but I wanted to come up with something that had a more Spanish flavor using smoked paprika, and still keep it vegetarian. Save Print Stuffed...


Pasta with sausage, tomatoes and cream

This is one of our all time favorite pasta recipes. Usually I make it with bow-ties (farfalle), but this time I used another shape. The June 1990 copy of Bon Appétit that the original...