Mary Beth Clark

Culinary Educator · Consultant · Author

Blog

A steak-lover's delight, Tuscan Beef Sugo with Porcini and Cornmeal Polenta is a quintessential beef ragù of Tuscany.

Baked Phyllo Tart with Cauliflower, Chickpeas, Salame, and Feta. Every now and then along comes a recipe that’s fun to make, fun to serve, and a joy to eat. Impromptu party!

Spanish Pork Stew with Chorizo and Sweet Potatoes intrigues with its deft blend of smoky, sweet, spicy flavors, and succulent fork-tender morsels. It is addictively good.

Fry eggs in deep oil like Catalonian chefs do, making them souffle. Salmon Hash with Barcelona-Style Fried Eggs is exceptional and makes a great meal served anytime of the day.

Grilled Cheese Sandwich of Black Truffle Cheese and Pears. Only four ingredients make this enticing appetizer or main dish. Pure indulgence!

Baked Vegetable Tetrazzini presents your holiday leftovers in a delectable pasta casserole. Make it with cauliflower, carrots, peas, chestnuts, mushrooms, green beans, peppers…

Baked Turkey and Ham Tetrazzini is a right-of-passage dish for holiday cooks. Here is How to Make Great Tetrazzini. Silken, Supple, Luscious.

Celebrate Autumn and the upcoming Holidays with Roasted Mushrooms, Potatoes, Seckel Pears, and Lady Apples with Walnuts, a delicious seasonal side dish.

With a crunchy pine nut topping and oozing melted cheese, Fennel, Apple, and Potato Gratin makes a scrumptious casserole for holidays and winter meals.

Raw Tuna Carpaccio with Olive Oil and White Truffles are magical together! It's white truffle season, so buy some sushi-grade or sashimi-grade tuna and enjoy. Sublime!

How To Fire-Roast Whole Eggplant is a venerated multi-cultural technique for making smoked eggplant. Include in mezze, cooked vegetable salads, pasta sauces, casseroles, soups, and stews.

Celebrate the season's harvest with Roasted Fruit and Vegetable Platter of squash, pumpkin, apples, pears, nuts, and pomegranates. Serve as a roasted salad, side dish, or main dish with flat breads, cheese, and wine.

Salsa Verde, Italian Green Sauce, is a fresh parsley sauce loved in Italy. Make in advance, store up to 2 weeks. Great with grilled, poached, or roasted meat, poultry, fish, and vegetables. 

Warm Chocolate Nutella Lava Cake is the perfect chocolate cake dessert. Easy technique with Michelin-star chef tips.

Bumper crop of zucchini? Make Fried Zucchini with Pine Nuts, Chili, Mint, and Basil Leaves. It's great with pasta or grains, as a side dish or savory bed for grilled fish, meat, or poultry.

Butternut Squash Tarte Tatin with Nuts, Amaretti, and Chocolate tastes divine. The only cooking you do is melt a pat of butter, then assemble, and bake. It is a spectacular dessert.