Recipes

an easy place to find all the recipes referenced in these stacks

Slice of Midlife (Substack edition) turns six months old today! One of my favorite features of the old Slice was the recipe page, so I decided to recreate that here.

For context, each recipe is linked to the stack where it first appeared. I will update this page each week.

Enjoy!

Appetizers

Penelope Casas’ Goat Cheese, Piquillo Peppers, and Honey Canape

Naz Deravian’s Pomegranate Walnut-Marinated Olives

Joshua McFadden’s English Pea Toast

Bread

Moosewood Cookbook’s Delicious Cornbread

Macrina Bakery’s Squash Harvest Loaf

Joanne Chang’s Banana Cinnamon Bread Pudding

Meat/Seafood Entrees

Silver Palate Chicken Monterey

Silver Palate Chicken Marbella

Marcella Hazen’s Red and Yellow Bell Pepper Sauce with Sausages (served over rigatoni)

Marcella Hazen’s Bolognese with Tagliatelle

Rudy Lopez’s New Mexico Green Chile Stew with Pork

David Leite

‘s Alentejan-Style Pork With Clams

Ginger, Garlic, and Honey Grilled Baby Back Ribs

Bademiya’s Justly Famous Bombay Chili-and-Coriander Chicken

Eric Kim’s Gochugaru Shrimp with Roasted Seaweed Grits

Green Chili with Hatch Peppers

Vegetarian Entrees

Alison Roman’s Tomato Tart

Joshua McFadden’s Israel-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

Diana Henry’s Huevos Rotos

Meera Sodha’s version of Saag Paneer

Ali Slagle’s Crisp Gnocchi with Brussels Sprouts and Brown Butter

Yotam Ottolenghi’s Sweet and Sour Tofu with Barberries

Veggie Sides

Miso Charred Brussels Sprouts from Adventures in Starry Kitchen

Tahini-Honey Roasted Carrots

Salad

Joshua McFadden’s Wild Rice Salad with Beets, Cucumbers and Dill

emily nunn

Shaved Melon Salad with Lime Honey Vinaigrette

Dishoom’s Mango Paneer Salad

Vietnamese Chicken Salad

Sabrina Ghayour’s Fig, Fresh Pecorino, and Walnut Salad

Tassajara Warm Red Cabbage Salad

Soup

Tsukune Miso Nabe (Chicken Meatball Hotpot in Miso Broth)

Carrot and Ginger Soup (Silver Palate Good Times Cookbook)

Armenian Chicken and Lentil Soup with Apricots

Greg and Lucy Malouf’s Red Pepper Soup with Bulgur, Chickpeas, Mint, and Chile

Sandwiches

Grilled Chicken Banh Mi

Dessert

Alison Roman’s Simple Fruit Tart

Ottolenghi’s Honey and Yogurt Set Cheesecake

David Tanis’ Fig and Almond Cake

Ottolenghi’s Peach and Chile Galette with Pistachio Frangipane

Marion Burros’ Plum Torte

Pear Clafoutis from Mastering the Art of French Cooking (Volume 1)

Alison Roman’s Cold Carrot Cake

Drinks

Renee Erickson’s Melon and Mint Mojito

Bricia Lopez’s Frozen Watermelon Mezcal

Naz Deravian’s Ranch Water

St. Germain Spritz

Passionfruit Sangria