This is the place where I will keep the recipes to which I refer in the posts.   I will, generally, keep this space for specific recipes and references, and explain the simpler dishes I prepare within posts themselves.  Feel free to comment, but don’t do any of that Epicurious BS where you change the recipe completely and then post your not-this-recipe results; if you do so, expect some ridicule.  =)

I am hoping that you feel free to comment on the format of the recipes and their ease-of-use.  I am going to start off using the “Joy of Cooking” format for now, unless people find them difficult to follow or use.  If there is ever a go-to book for my kitchen, it is this one, so I think there must be something tried-and-true about their format.

Weekend Eggs

Avocado Mango Guacsa
My Basic Pesto

Caramel Ice Cream
Fresh Fruit Tart
Strawberry Pie

Main Dishes
Basic Risotto
Bolognese (My Version)
Fish Tacos
Fried Chicken
Green Curry
Grilled Indian-Spiced Halibut
Lamb Shank Ragu
Meatballs, Pasketti and
Pepper Steak Matzo Brei
Whole Wheat Pizza Crust
Salmon Cakes
Shrimp n’ Grits
Sloppy Joes

Basic-est Lentils
Lentil Salad


Curried Lentil and Rice Stew
New Chicken Corn Chowder
Roasted Vegetable Stock
Split Pea Soup with Smoked Turkey
Turkey Chili


5 thoughts on “Recipes

  1. kelly makaravage says:

    hey figgy….
    here is a recipe for you. raspberry jalepeno jam.
    1/2 cup chopped green peppers
    1/4 cup chopped jalepeno peppers
    3 cups sugar
    3/4 cup cider vinegar
    3 oz. liquid pectin
    1 cup raspberries (i throw in a few extra, and i’ve also used blueberries)

    boil everything but the pectin for 1 min. take off heat and let cool for 5 min. then stir in pectin, strain if you want, (i usually strain, but put half of the chunks back in… this way you get some of the yummy peppers without all the seeds) then put in jars and process ina water bath for 10 min, or just put in jars, and put in fridge.

    this is great with cheese and crackers (awesome with pastrami), we’ve had it with pork tenderloins,on sandwiches, but it’s best served as a dip for grilled jalepenos stuffed with cream cheese….

  2. amy says:

    i think that’s pretty funny what you said up there, because i too think it’s ridiculous when people post their results on a recipe page but they changed every ingredient. =]


  3. Katie says:

    Did you or did you not once make a lovely slalad with the following components: romaine, grilled chicken, tarragon something or other (probably on the chicken and also in the dressing, a tarragon infused vinegar), toasted green onions, yellow split peas… can you email me the recipe or where to find it, or post?

    If I don’t eat healthy this week, it has been confirmed that I will become a walrus. And due to my recent, fantastic bout of gluttony, I require flavor or I will turn into a self-pitying lump. The line between Walrus and self-pitying lump is sometimes hard to distinguish from the impartial observer. It’s mostly in the teeth.

    So, if not that slalad, but you have another idea to save my spirit, please send along.


    • fignatius says:

      Kate, I am so sorry that it took me forever to write back to this comment! The recipe is on 101 Cookbooks, which is one of my very favorite websites in the whole wide world. I hope your spirit is still with us and as beautiful as ever! I suggest a lovely, crisp sauvignon blanc and this lovely recipe for dinner or lunch this weekend: xoxoxo, f.

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