Author Archives: Phyllis Quinn

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 […]

Heirloom Tomatoes: Summer’s Gift of Love

Heirloom tomatoes

Ask Chef Phyllis: I hear a lot about heirloom tomatoes these days. They’re very expensive in the supermarket, but I must admit…delicious. What is an heirloom tomato? Our short growing season limits heat-loving crops, so I buy them at farmers markets in the summer. Do you have some recipes using heirlooms? —Marianna Appledorn from Cottage […]

Sumptuous Shrimp: Never Out of Season

Sumptuous Shrimp

Ask Chef Phyllis: I love all-you-can-eat shrimp and the shrimp festival at Red Lobster…I never miss an opportunity to get my fill. Though I should mention that the shrimp at these events are good but not great. Recently, my husband surprised me and took me to a little bistro that served shrimp in a wine-butter […]

Riso e Formaggio (Rice and Cheese Casserole)

Rice & Cheese Casserole

Ask Chef Phyllis: Several  years ago, we backpacked through Northern Italy. At local homes or in little specialty restaurants, it was easy to find nutritious vegetarian dishes. The one that lingers in my mind was Riso e Formaggio, a dish baked in a casserole and served hot or cold. It didn’t have broccoli or spinach […]

Substitution Chart for Today’s Cooks

Chocolate chip cookies

Ask Chef Phyllis: Years ago I had a refrigerator magnet that displayed equivalent amounts for baking, like 4 quarts equal 1 gallon and other basic information that most cooks know already. Now I’m looking for a different kind of substitution chart that has more up-to-date equivalents. For example, healthier swaps such as a better fat […]

Fabulous Fungi: Everything You Need to Know About Mushrooms

Mushrooms

Ask Chef Phyllis: Recently on TV I heard that mushrooms are very good for you, but I don’t buy them often—mostly because I know very little about them. The supermarket had many different kinds but no information on how to use them. My experience with mushrooms is limited to sliced raw mushrooms on a spinach […]

St. Patrick’s Day Feast: Irish Pork Shoulder with Colcannon

Colcannon

Ask Chef Phyllis: My Irish-born “from the old country” grandmother never made corned beef and cabbage for St. Paddy’s day. Why, it wasn’t even any kind of beef at all. It was an inexpensive piece of pork (which she called pork butt) slowly cooked with Irish whiskey for hours and served with boiled potatoes and […]

Chicken Breast Cacciatore: A Special 30-Minute Dinner

Chicken Cacciatore

Ask Chef Phyllis: This fall we became empty nesters, and because of that I sometimes work longer hours than I used to. I come home tired and want to get a nutritious and fast dinner on the table in 30 minutes or less. I buy chicken breasts often—they’re a fast, easy, good protein—and I do […]

Dark Chocolate Truffles with Honey and Lime

Truffles

Ask Chef Phyllis: I was lucky enough to be in Paris around Valentine’s Day. I stopped by a patisserie that featured many kinds of truffles. I tried a few of them, but my absolute favorite was a dark chocolate truffle with lime and honey. They were expensive but absolutely worth the price. Can truffles be […]

Chef’s Tips for New Orleans One-Pot Creole Gumbo

Creole Gumbo

Ask Chef Phyllis: I love New Orleans, but I’ve only gone to Mardi Gras once. I like Creole food too. Most of the restaurants have a specialty, so it’s hard to decide what to order. My husband and I tried the Muffaletta sandwich at one place as well as the gumbo from the famous Cochon […]

Getting the Most Out of Your Side of Beef: Chef’s Tips for Short Ribs

Short ribs

Ask Chef Phyllis: After purchasing a half side of beef last summer, I have very little of the better cuts like steak, filet mignon, and roast left by the end of the year. I saw your recipe for French Beef Stew on Facebook (I’m Jena’s friend) and decided to try it. The beef cubes were […]