Author Archives: Phyllis Quinn

Solutions for Your Turkey Leftovers

Ask Chef Phyllis I have this problem every year so I decided to call the turkey hotline for answers. They were helpful with the cooking of the bird, but with the leftovers not so much. I like leftover turkey with dressing, gravy, cranberry sauce, and mayonnaise on a sandwich. Most often, I slice the turkey […]

Fire-Roasted Salsa

I never could have guessed that one day I’d be writing a post while taking refuge from a wildfire at a friend’s home during a mandatory evacuation. Life has a mind of its own, it seems. But on second thought, I have made—with and without fate interfering—many of my own choices. I chose to reside […]

Tomato Abbondanza? Make Cosmo Salad!

Tomatoes love the heat, and right now it seems like hundreds of small, homegrown cherry tomatoes, bursting with flavor and aroma, are growing before our eyes each day. (At least it seems like hundreds when you’re the kid picking them!) Who doesn’t love layering a thick slice of beefsteak tomato, dripping with its seeds and […]

Cabbage:
The Cold-Storage Vegetable that Lasts Forever

Grilled Cabbage

The most forgettable vegetable is currently having its day in the limelight (or day in the sun, if you prefer). Kale was in, but now it’s so last year. Brussels sprouts were all the rage—but after roasting them in the oven, they gave many of us gas. (Which says more about the state of our […]

Liver and Onions Country Style

When I moved to Aurora, Colorado, in the early 1980s my first job was at Wag’s Restaurant in the Aurora Mall. Like Woolworth’s, Wag’s had a soda fountain. We had table service, or patrons could sit on stools along the front counter. The restaurant was cheerful, and everybody enjoyed the familiar ice cream-parlor atmosphere. Our […]

Beef Steak in the French Style

Ask Chef Phyllis While traveling in Germany and France many years ago, we had the good fortune to eat in a small town near the French border. Their specialty was a steak, so tender and succulent, with onions and potatoes. I’m not sure if you ever answer questions like this, but can you shed some […]

Vegetarian Moussaka:
A Classic Casserole from Greece

When I receive more than three emails from readers on the same subject—especially when they’re requesting recipes that go beyond mac and cheese or beans and rice and want more exotic fare—my interest is piqued. Lately, I’ve been seeing a lot of interest in vegetarian casseroles. It crossed my mind recently that casseroles have lost […]

Traditional Finnish Cardamom Bread:
Breads of the World #6

It’s been ages since I’ve even thought of making Christmas breads. But now, with our world turned upside down, many of us have been making our own bread—so I thought, why not? These aromatic and spicy loaves are simple to make. Although it’s a yeast dough, the process is still uncomplicated, and your dough hook […]

Chicken and Broccoli Divan from Leftovers

When it comes to leftovers, it often seems that the husbands rather than the children don’t want to eat yesterday’s meal. (But as I’m fond of saying, this is the meat and potatoes of another post.) My dear readers, perhaps you’re old enough to remember that ladies’ luncheons in the 1960s always served chicken divan. […]

Chicken Cacciatore:
One Dish, No Fuss Cooking, Huntress-Style

Ask Chef Phyllis My family loves a good chicken dish. They demand chicken breasts, although my mother always bought whole chicken and used every part. I usually make chicken breasts in the slow cooker, and though it’s good, the breasts get too dry and lack flavor after six hours in the pot. I have a […]

Reflections on Baking:
How to Make a Dessert Out of Nothing at All

Here’s a novel idea: a sumptuous dessert from your already depleted pantry. And it’s easier than you ever imagined. Did your mom ever make fruit cobblers? Or perhaps a baked apple with cinnamon and raisins in the middle? Nothing is easier than a baked apple, and in my opinion, nothing appeals to the senses quite […]

Food in a Troubled World:
New England Clam or Fish Chowder from the Pantry or Freezer

Practice is “the actual application or use of an idea, belief, or method, as opposed to theories relating to it.” What can you put into practice? If you are of Italian, French, or Greek ancestry, perhaps you were raised as I was, with your conversations revolving around food—good food, fresh from the garden, and the […]

Whipping Cream That’s Getting Old

Ask Chef Phyllis What can you tell me about whipping cream that I’ve already opened and has been in my fridge a little past its “best use” date? In this time of stay at home, I do not wish to waste anything. It smells fine, but it’s thicker than when I opened it. Can I […]

Pandemic Reflections and Quick Meals for
Canned Vegetables and Leftovers

I woke up Wednesday morning with the notion that all was well. But then in a New York minute, I remembered that I’m living through a pandemic—never before known by my generation or, for that matter, anyone I know. (My dad talked of the Great Depression, and to this day my memory of him hoarding […]

Turning Pantry Staples into Delicious Meals

This year of 2020 is a particularly difficult time in the world. Indeed, it’s a time of crisis. Just a few months ago, this hysterical news would have sounded like Orson Welles’ “War of the Worlds” did back in 1938. My friends, not knowing what the future holds touches all of us. We all need […]

A Simple Guide to the Art and Preparation of Paella

In a post from about six years ago, I wrote about feasting (and I do mean feasting) on paella at a restaurant called Trader Vic’s in Puerto Rico. It was a truly memorable and romantic evening in February. Back in early 1960s, many in-the-know New Yorkers would jet off to sunny Puerto Rico to escape […]

The Mediterranean Lifestyle:
Salsa al Pomodoro

This post is about a treasured recipe: the best pomodoro sauce ever! Pomodoro translates to “golden apple,” although we know it is the Italian word for tomato. This sauce, which is everywhere, really is the golden apple of Italy. (Word origins do fascinate me.) My family has enjoyed this recipe for generations on traditionally lazy […]

American Goulash for the Slow Cooker

Ask Chef Phyllis It seems like just yesterday it was New Year’s Day, but as I glance at the calendar, I see that we’re already at the end of February! Any time now, these slow, bitterly cold, never-enough-sunlight days will be coming to an end. However, though spring is just around the corner, winter is […]