Posts categorized as Recipes

newlyFED: Thanksgiving Edition

Our Thanksgiving table.

I love Thanksgiving. It may be an understatement – I really, really love Thanksgiving, a holiday that focuses on food and family. Whats not to love about that? While for years I enjoyed the day as a guest, the past couple of years my mom has let me cook with her. I have mostly focused on sides, and I get so excited I wind up making a lot of them. Last year I made more than a dozen sides, and the problem was with timing all the sides with one oven. It’s not an easy […]

10 minute meal- Italian stuffed portobello


Here’s a great one for a weeknight meal. Cook time – only 10 minutes!  The stuffed portobello is healthy, savory and also vegetarian. Directions (of course double, triple, etc. if you want to make several) 1 large portobello mushroom Extra virgin olive oil Parmesan cheese Fresh Mozzarella 1 clove garlic 1 small tomato Parsley Salt, freshly ground pepper Directions 1. Thinly slice tomato, mozzarella, and garlic – set aside 2. Heat up 2 tablespoons of oil on the stovetop, set the flame to high 3. Lightly coat the mushroom with oil […]

tagged in recipe, vegetarian

Episode 8: Paella on the roof


We’re back from our summer hiatus and have we got an episode for you! I visited my very talented and beautiful cousin Sarah in Park Slope to learn how to make Paella. Not only did we get the high end paella but we got to cook it on the roof with views of the city. If I didn’t love her so much, I’d hate her for how jealous I am of her setup and skills! The recipe looks intimidating, but trust me, its worth it. Check out episode 8 here: […]

tagged in fish, newlyfed

Episode 7: 4 Ideas for Tomatoes


Y’all, its too damn hot to cook!! My mom gave me a bunch of tomatoes and basil on Sunday and I thought “how can I eat all of these without turning on the oven?” Here are some simple recipes I came up with. I hope you like it and I hope you are not forced to use your oven too much in this heat! You can add anything of your preference to these recipes, some cured meats in the pasta salad, cucumbers to the salad, whatever your heart desires! Let […]

tagged in newlyfed, tomatoes

Episode 6: Basics of the Wok


I love cooking with a wok, and in this episode we go through a random recipe to exemplify some of the basics of cooking in a wok. (random meaning off the top of my head) We have a recipe here we posted a while back that will help with your first wok experience. Below are some tips to cooking in a wok, and hopefully the episode gets you familiar enough to start experimenting yourself! A few highlights on cooking in a wok: 1) Use a high frying temperature oil (peanut, […]

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Experimenting with Garlic Scapes

Garlic Scapes 3

On a recent visit, my friends John and Catherine brought me garlic scapes from their garden upstate on Wild Cat Mountain. I love when I get something out of the ordinary, you have to get creative with it. I had asparagus in the fridge which I usually make with garlic so I thought this would be a good combo. Scapes have a mild garlic flavor and are a bit sweet. I chopped the garlic scapes and put them in extra virgin oil (my go to is Colavita). I cooked these in my […]

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3 Dishes, 2 Hours, 1 Traditional Southern Italian Meal


I was nervous as we approached the door but in true Italian flare, we were welcomed as family.  Mrs. A explained what Susanne and I would be cooking. “I want to start with something easy, I cook dinner for myself every night, it doesn’t have to take a long time.”  We got straight to work after walking in the door of Mrs. Abbracciamento’s Breezy Point home. Mrs A. is the wife of the late Sal Abbracciamento, acclaimed New York City restaurateur. I was sincerely honored to be invited into her home, to […]

tagged in breezy point, italian, soup

Episode 3: Quinoa & Veggies


For this episode of newlyFED, we have a different view on food, literally, it’s filmed from the top of my refrigerator. This recipe is a good quick side for these dog days of summer! I made it for our Mother’s Day BBQ and the crowd loved it! Ingredients 2 tbsps olive oil 6 cloves of garlic diced 1/3 cup of basil chopped 5 oz Spinach 12 oz Roasted Red Peppers 4.9oz Box of Quick cook Quinoa ( I use Near East and got the Roasted Red Pepper and Basil Flavor) 1.5 […]

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Spinach and Ricotta Noodle Kugel


I received the book Make It Ahead – Barefoot Contessa as a gift and I’ve been using it all the time lately! Cooking in advance is stress-free! Here’s one that was a hit at our Easter Brunch. This recipe is a spin off of a traditional Passover kugel. Spinach and Ricotta Noodle Pudding 2 1/2 cups seasoned croutons 1 lb. roll sausage 4 eggs 2 1/4 c.milk 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 (10) oz) package frozen chopped spinach, thawed and squeezed dry 1 (4 […]

Thank Thomas Jefferson for introducing Mac & cheese to America


Macaroni and Cheese dates back to the 14th century’s. It was first recorded in the Liber de Coquina, one of the oldest medieval cookbooks. America was introduced to Mac & Cheese in the late 1700’s thanks to Thomas Jefferson. The future American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both […]

tagged in cheese, history, recipes