Author Archives: Phyllis Quinn

A Glossary of Grains That’s Easy to Understand and Use

Easter Pie

All my life, every Easter my family—guided by three generations of matriarchs—would make a traditional specialty called Easter Wheat Pie (pastiera di Grano). One of the main ingredients is grano, Italian for wheat berries. You might have seen wheat berries in the bulk section at the health food store, but unless you grind or mill […]

What Is Cow’s Milk Paneer Cheese, and Can I Make It at Home?

Mattar Paneer

Ask Chef Phyllis: I just discovered Indian cuisine, which I always thought was just curry. But recently I ate something called Peas with Paneer (Mattar Paneer) at my new and maybe soon-to-be favorite restaurant. It was very good. They told me it wasn’t made from soy (since I thought I was eating tofu), but it […]

“Oven Easy” Casserole Creations for Lent—Or Any Time of Year

Salmon

Ask Chef Phyllis: Lent seems much longer than 40 days when I don’t have any ideas for new meatless meals. I get tired of mac and cheese and fried fishcakes or BLT’s without the bacon—and certainly wouldn’t serve these to guests. It wouldn’t be so dreary if we entertained more. I need tasty dinners; fish […]

Tuesday Is Fish Taco Night at the Covered Bridge Inn

Many years ago, this New York City girl got transplanted to the Adirondacks. As I look back, it was a good decision for my soon-to-begin-high-school teenagers. Now they thank me when they recall that in New York City they would have been little fish in a very big pond. Upstate, in Glens Falls, they were […]

A Season That Shines…with Holiday Traditions

Gingerbread

Ask Chef Phyllis: I want to have a holiday tradition that will make memories like the one I remember most from my grandmother. We only had her German goodies like Lebkuchen and Pfeffernusse at Christmas time, which made them special. But the thing I remember most of all was her gingerbread…it was the best, more […]

Roast Turkey with Sausage, Rice, and Mushroom Dressing: A Thanksgiving to Remember

roast turkey

Ask Chef Phyllis For years, our parents roasted a 25-plus pound turkey that my mom started to cook at 2 A.M. That very large bird was more often than not dry and tough. The side dishes saved the day. Momma made a delicious sausage and Italian chestnut dressing that was bread stuffing. Now with new […]

Garden Ratatouille: Late Summer Variety

Ratatouille

Ask Chef Phyllis: My mother never told me of this season in a marriage—I call it “late-summer boring squash season.” My husband (my “can’t waste anything” backyard gardener) brings me ripe zucchinis, some plump as bowling pins and others as skinny as broomsticks, and stacks these and other late summer veggies such as small peppers, […]

Shrimp Scampi from the 1939 New York World’s Fair

Shrimp Scampi

Ask Chef Phyllis: About a year ago, a friend emailed me your Q&A column concerning his parents and their dining experience at the ’39 World’s Fair. We have a disagreement in our family over Shrimp Scampi since the ingredients in most recipes are nothing like what our grandparents ate at that same fair. They said […]

Recipes for Yak Meat: From Sizzling Steaks to Ground Meat

Chili con Carne

Yak meat is growing in popularity and availability. My friends in the know are all talking about it. They say it’s leaner than beef, just like bison, and doesn’t have any gamy taste. That’s a nice catchphrase. But yak meat is sweeter and has a depth of flavor—meaning it hits different taste buds on your […]

Cultured Milk and Cream for Easy Ice Cream Making

Homemade Ice Cream

Summer is the perfect season to experiment with cultured frozen ice cream. Are you ready? How about a classic dessert from India called Shrikhand: rich, creamy Greek yogurt streaked with golden, orangey saffron threads and studded with exotic fruits and nuts. Inspired by this dish, at one of my cheese making classes about two years […]