Cracked pepper
1 cup cilantro, loosely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Place all of the ingredients in a glass bowl, and mix. Cover with plastic wrap, and chill for at least an hour to allow the flavors to combine. Garnish with a few slices of jalapeño just before serving. This salsa can be served chilled or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
GREEN APPLE CHILI
SALSA
1 CUP
Try this salsa on your next cole slaw salad. Serve with sandwiches and in sandwiches for a wonderful crunchy delight in every bite!
1 Granny Smith apple, diced small
1 scallion, chopped
2 tablespoons small-dice red onion
¼ cup diced red bell pepper
2 tablespoons chopped cilantro
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lime juice
teaspoon chili powder
Pinch of kosher salt
Cracked pepper
1 tablespoon diced jalapeño
(optional)
Combine all the ingredients in a bowl (cracked pepper to taste), and mix well. Cover with plastic wrap, and refrigerate for at least 1 hour. Store in an airtight container in the refrigerator for up to 3 days.
TOMATO SALSA
2 CUPS
This versatile salsa can be used as a topping over eggs, grilled meats, or fish or as a dip with tostada chips.
8 Roma tomatoes, peeled, seeded, and diced into small chunks (about 2 cups)
½ cup red onion, chopped small
¼ cup cilantro loosely packed, then finely chopped
2 scallions, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 tablespoon jalapeño, finely diced with the seeds (optional)
1 tablespoon olive oil
Bring 8 cups of water to a boil. Lop off the top portions of the tomatoes and place them in the boiling water for 30 seconds. Using a slotted spoon, lift the tomatoes from the boiling water and into a bowl. Immediately run them under cool water to peel the skins.
The skins should come off easily. If not, place back into the water for another 15 to 20 seconds.
Cut the skinned tomatoes in half lengthwise, and remove the core and seeds using a paring knife. Discard the skins, cores, and seeds.
Dice the seeded tomatoes into small pieces.
Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeño, and olive oil in a glass bowl, and mix well. Cover in an airtight glass container and place in the refrigerator for at least 3 to 4 hours before serving. This salsa can be made the day before and will last 3 to 4 days in the refrigerator in an airtight container.
SALSA VERDE
½ CUP
My daughter Alex makes this salsa verde a lot and puts it on everything, even her toast! It’s packed with flavor, so a little goes a long way. I spread salsa verde on bread for sandwiches instead of mayonnaise, ketchup, or mustard.
3 tablespoons finely chopped shallots
1 tablespoon chopped mint
1 cup packed Italian parsley, chopped
2 anchovy fillets, chopped
8 pitted green olives, finely chopped
2 tablespoons capers, rinsed and chopped
4 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Place all of the ingredients in a glass bowl and mix. Cover and let sit for 1 hour. Store in an airtight container in the refrigerator for up to 3 days.
PANTRY
AND STAPLE
ITEMS
It’s so important to keep a well-stocked pantry and a few staple items in your refrigerator at all times. There’s nothing worse than preparing a recipe and realizing halfway through that you are missing an important ingredient—it could be something as simple as an egg, salt, or oil.
If you keep a well-stocked pantry and staple items readily available, it will save you time, money, and the aggravation of getting into your car to go and get the one item you’re missing. That has happened to me one too many times in the past. Inevitably I would get stuck in a long line at the checkout counter while I anxiously waited behind people who were just as anxious as I was to get home. I would start to get a little fidgety when someone paid by check and then had to go fishing in his or her wallet for a driver’s license that was simply not to be found. I would keep reminding myself that if only I would remember to keep my pantry items in check, I wouldn’t have to go through this.
Having a well-stocked pantry also comes in handy when you forget to stop at the market or are just too spent to even think about making dinner. Some of my favorite resources are the Cheese Store of Beverly Hills, Williams-Sonoma, Gelson’s, the Santa Monica Farmer’s Market, and Whole Foods Market.
Lists of pantry and staple “must haves” begin on Ten Essential Items.
TEN ESSENTIAL ITEMS
If you keep these ten essential items in your kitchen, you’re ready to make a meal at any time, whether you’ve been to the grocery store or not!
1. Extra-virgin olive oil
2. Fresh lemons, at least 6
3. Kosher salt
4. 1 quart chicken broth, homemade or canned
5. 1 (15-ounce) can cannellini beans
6. Low-sodium soy sauce
7. 1 bunch of scallions
8. 1 (28-ounce) can chopped tomatoes
9. 1 jar Dijon mustard
10. 1 bulb fresh garlic
MUST-HAVE PANTRY ITEMS
These items will come in handy, especially on busy nights—or when unexpected guests arrive. You’ll have everything you need to prepare a fabulous meal and enjoy your company, too.
Oil
Extra-virgin olive oil
Canola oil
Peanut oil
Sesame oil
Vegetable oil
Cooking spray
Vinegars and Sauces
Apple cider vinegar
Balsamic vinegar
Seasoned rice wine vinegar
White wine vinegar
Mirin (you can find it in the
Asian section of your market)
Low-sodium soy sauce
Salsa
28 ounces of enchilada sauce
Condiments and Spices
Dijon mustard
Yellow mustard
Grainy mustard
Mayonnaise
1 bottle of ketchup
1 bottle of Tabasco sauce
1 box of kosher salt
1 box of table salt
Black peppercorns
Red pepper flakes
Stocks and Broths
2 quarts of organic chicken stock
2 quarts of vegetable stock
1 to 2 quarts of homemade chicken stock
Vegetables
2 (28-ounce) cans of chopped tomatoes
2 (28-ounce) cans of tomato puree
2 cans or tubes of tomato paste
2 (15-ounce) cans each of cannellini beans, white navy beans, black beans, garbanzo beans, baked beans
16 ounces of dried green peas
2 cans of nonfat refried beans
2 cans of corn
1 bottle of capers
Grains and Pastas
1 tube of polenta
1 (16-ounce) package each of assorted semolina pasta (angel hair, linguine, penne, farfalle, pastina, couscous)
1 box of Arborio rice (for risotto)
Brown rice
Panko (Japanese-style bread crumbs)
Bread crumbs
Bread (sourdough and whole wheat)
8-inch whole wheat tortillas and corn tortillas
Fish
2 (15-ounce) cans of water-packed tuna
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2 cans of minced clams
2 cans of anchovies
Wine and Sherry
1 bottle each of good dry red wine, dry white wine, and port
1 bottle of dry sherry
Marsala wine
Baking Needs
All-purpose flour
Cake flour
Baking soda
Baking powder
Powdered sugar
Sugar
Brown sugar
Honey
1 pound each raw almonds, walnuts, and pecans
Raisins
2 bags of semisweet chocolate chips
1 (9-ounce) bar each of semisweet, unsweetened, and bittersweet chocolate
MUST-HAVE STAPLE ITEMS
Even though some of these staples don’t have a long shelf life, they’ll stay fresh between trips to the market and inspire delicious meals every day of the week.
Fruits
6 lemons
6 limes
Vegetables
6 yellow onions
4 white onions
1 red onion
2 bunches of scallions (there are usually 8 to 10 scallions in a bunch)
4 shallots
2 garlic bulbs
1 bunch of celery
2 heads of romaine lettuce or your favorite lettuce
2 tomatoes
2 avocados
Assorted vegetables, such as zucchini, cucumbers, and broccoli
1 bag of carrots (at least 12 carrots)
1 (1-pound) bag of frozen peas
1 (1-pound) bag of frozen spinach
Herbs
1 bunch of Italian parsley
1 bunch of fresh basil
Dairy
1 dozen cage-free organic eggs
1 pound (4 sticks) unsalted butter
1 (8-ounce) package each of cream cheese and low-fat or nonfat cream cheese
8 ounces of Monterey jack and sharp cheddar cheese
6 to 8 ounces of feta cheese
6 to 8 ounces of goat cheese
Sour cream
1 quart buttermilk
1 pint half-and-half
1 quart each of low-fat and nonfat milk
Meat
Roasted chicken from the market
Spices
1 box of kosher salt
1 box of table salt
Black peppercorns
Red pepper flakes
Cayenne pepper
Garlic powder
Onion powder
Whole nutmeg
Chili
Ancho chili powder
Cumin
Coriander
Curry
Hungarian paprika
Dry mustard
Saffron
Dried oregano, rosemary, and thyme
Caraway seeds
Fennel seeds
Bay leaves
Ground ginger
Ground cloves
Vanilla extract
Ground cinnamon
Arrowroot
Cornstarch
Sesame seeds
ACKNOWLEDGMENTS
To God, who speaks to me every day. I can hear Him clearly when I stop, get quiet, and actually listen to what He is telling me.
My husband, Tony, is my soul mate and the most important person in my life. We have shared twenty-five years of crazy love, family, food, and working side by side with one goal, the strength of our family unit and devotion to each other. I’m crazy hyper; he is not. He’s grounded, centered, and beautiful. He gives me wings, watches me fly, and catches me when I fall.
To my mother, who devoted all of her life to her family and instilled in me, my sister, Diana, and my brother, Gino, the importance of love, giving back, loyalty, tradition, and keeping the family unit strong!
My daughters, Kathryn, Alexandra, and Arianna, are my reason for everything I do in my life. They are my joy and passion; just thinking of them fills my soul. Seeing or speaking with them is the happiest part of my day. The world stops when they call or come over.
To my stepchildren, Anne, Denis, and Mark, whose love and respect I work hard at because of my enormous love and respect for them. They are in every fiber of my heart and soul, and our family is one.
To my grandchildren, Claire, Kevin, Acacia, and Seraphina. Wow—who knew the added bonus that grandkids bring! I actually love them so unconditionally that they can do pretty much what they want and all I do is laugh, then give them hugs and too many kisses. They think I’m the best thing that has ever happened to them. I love them more than anything. They bring nothing but pure joy into my life. We cook and bake together, and they love everything I cook for them, and so . . . we continue on with tradition.
Jan Miller has been my literary agent and best friend for many years. I love her deeply, like a sister. I don’t know anyone like her. She is my mentor, and if I had to pick the one person I would most like to be like, it would be her. She inspires me and constantly amazes me with her boundless energy in every aspect of her life, especially when it comes to helping others. She is full of fiery passion and is fiercely (and I don’t use that term lightly) loyal, a razor-sharp businessperson, enormously fun and funny, and compassionate to a fault. No one makes me laugh like she does. She keeps me on my toes. She knew how much this book meant to me and made it happen, and I am so grateful to her.
Pat Moller is my soul-connection girlfriend who thinks exactly like I do. All we do is eat and laugh all the time. It doesn’t stop! I talk to her every day. She is my rock, and what I really like the most (no, I don’t) is that she tells it to me like it really is. She doesn’t sugarcoat anything and is brutally honest with me about everything. Pat and her husband, Finn (my pal too), were the guinea pigs for this book. They taste tested every single recipe in this book, and if it got past them, it made it into the pages of this book.
Annie Gilbar, my cherished friend, is my go-to person, whom I dubbed the Wise One. She is there when I need grounding, counsel, encouragement, hugs, and spell checks. A brilliant writer and editor, she helps me make sense of it all, even my life. She and her husband, Gary, are at our home often, and they taste test my food, even though all Annie ever wants to eat is angel hair pasta. We sit for hours over a meal and talk and talk and talk. Annie looks over my writing, is a mentor to my girls, and helps me personally in so many ways. She is my safe place. Fanny, we are forever!
Amy and Andy Heyward are our extended family. Every Sunday is movie night at the Heywards’. Amy always has a beautiful smile on her face; she’s full of life, extremely generous, kind, loving, and supportive; and she’s a load of fun to be with. We laugh a lot when we are together. We “get” each other and have a special heart connection. Amy is a vegetarian and makes unbelievable vegetarian food; she has shown me how to make some incredible dishes that have helped me shape a lot of the ways I cook and prepare veggies. Andy is like a brother to my Tony; he is also one of my guinea pigs, taste testing a lot of the recipes for this book. I love him, but he won’t eat anything green even though he’s married to a vegetarian! We share our lives together with food, family, friends, and lots of love. “LUMI.”
Suzy Unger, my dear friend, literally swooped into my life almost two years ago and attacked me in an exercise class demanding to know why I wasn’t back on TV doing a show. She was an agent at the William Morris Agency at the time, and in a matter of a few months I was back on the air. She is a tender, good-hearted, and loving person who is always there for me and my family. My girls love and adore Suzy and consider her their girlfriend. She has been and is a true blessing in my life, and I will hold on to her always.
A very special thank you to the Lerios family—Cory, Maria, Andrew, Michael, and Demitri—for their hospitality, support, and generosity. They brought so much joy, love, music, and laughter into our life and home. We tested a lot of recipes for this book with them and had so much fun doing it! I love and adore each and every one of them with all my heart. Thank you for opening up your beautiful hom
e to us and helping me with this book.
Sid and Cheryl Tessler are the foundation on which our family stands. Knowing that Sid and Cheryl are there keeps our whole family feeling grounded and safe. Sid and Tony are the best of friends and love each other deeply. I hang my hat on that, knowing that they are there and no matter what life throws at us we will be fine.
My sweet Marina Ponce has been our family backbone for eighteen years. I don’t think I would have been able to finish this book on time if it weren’t for her tireless effort in keeping my life and all the chaos in the kitchen in check as we prepared all of dishes and photographed them here in our home. You are a blessing to us all.
Diane Cu and Todd Porter took the amazing photos for this book. It was as if a special force brought us together somehow. The whole experience working with them was magical and effortless, even though we had the monumental task of getting more than two hundred photos finished in a very short time. I fell in love with the both of them on day one. Their passion for life, food, and each other is inspiring. Their kindness, patience, and generosity are overwhelming! Sometimes you get an unexpected gift in life that elevates you to a new place. Thank you, Diane and Todd—I can’t wait to do it again!
Thank you, Michael Fragnito, for being my champion on this project. I knew the instant that we met that Sterling was to be my new home. We made a connection, and you made this happen. This book is a true labor of love and means so much to me. It has been wrapped up in my head for so long, and this is a dream come true.
I am so grateful to you for going to bat for me, and I am so grateful to have had the opportunity to meet and work with you and everyone I have met at Sterling.
Jennifer Williams, usually editors scare me, but you are so amazing—all I wanted to do was make you happy! You are extremely kind, patient, and nurturing. This was a huge undertaking given the time frame we were given. I panicked; you did not. You helped keep me centered and focused and made me feel like I could deliver. That helped me keep my eye on the ball because all I wanted to do was make you proud. Thank you for your tireless effort in delivering this book.
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