Mark's Cookbook
Embark on a delicious adventure with Mark's Cookbook, a vibrant and growing collection of recipes spanning continents from Asia to the Americas, Europe to Africa. Heavily inspired by and in homage to my mother and her very own cookbook, Cathy's Cucina, this culinary tapestry weaves together sophisticated dishes crafted with French techniques — like silky crème brûlée and tender chicken Dijon — with charming vintage recipes, such as creamy avocado salmon mousse and classic Knorr spinach dip. From spicy Trini-Chinese chicken to hearty Irish beef stew, each chapter delivers both approachable and more complex recipes for cooks of all levels. Savor the global flavors and nostalgic comforts that make every meal a story worth sharing.
Chapter 1: Breakfast
1.1 The Best Pancakes
1.2 Breakfast Sausage
1.3 Breakfast Strata
1.4 Fisherman’s Shakshuka
1.5 Cabbage Egg Bhurji
Chapter 2: Entrées
2.1 Italian Baked Fish
2.2 Pan-Seared Teriyaki Salmon
2.3 Jiang You Ji (Soy Sauce Chicken)
2.4 Chicken Piccata
2.5 Chicken Marsala
2.6 Chicken Dijon
2.7 Taco/Burrito Beef
2.8 Chicken Tinga
2.9 Gringo Chicken Enchiladas
2.10 Chicken, Sausage, Peppers, and Potatoes
2.11 Egg Roll in a Bowl
2.12 Haitian Pork Griot
2.13 Trini-Chinese Chicken
2.14 Irish Beef Stew with Stout
2.15 Miso Braised Beef
2.16 Beef Braised in Red Wine
2.17 Saba-Braised Lamb Shanks
2.18 Bánh Mì with Pork Belly (Vietnamese Sandwich)
2.19 Franks and Beans
Chapter 3: Pasta, Noodles and Grains
3.1 Linguini with Clam Sauce
3.2 BLT Pasta
3.3 Creamy Ham and Butternut Squash Spaghetti
3.4 American Spaghetti Carbonara
3.5 Salmon and Leek Pasta with Crème Fraîche
3.6 Gochujang Garlic Noodles
3.7 Mexican Rice
3.8 Sushi Rice
Chapter 4: Appetizers, Salads and Side Dishes
4.1 Corn and Black Bean Salad
4.2 Knorr Spinach Dip
4.3 Herbed Oyster Crackers
4.4 Dill Pickles
4.5 Spinach Bars
4.6 Avocado Salmon Mousse
4.7 Golden Gazpacho with Peaches and Tomatoes
4.8 Broccoli Cheddar Soup
4.9 Summer Salad with Escarole, Fennel & Sweet Corn
4.10 Crispy Asian Cabbage & Herb Salad
4.11 Artichoke Rice Salad
4.12 German-Style Warm Potato Salad
4.13 Broccoli Casserole
4.14 Corn Pudding
4.15 Chipotle Coleslaw
4.16 Southwestern Cauliflower Salad
Chapter 5: Sauces, Dressings and Condiments
5.1 Marcella Hazan’s Tomato Sauce with Onion and Butter
5.2 Hearty Tomato-Basil Meat Sauce
5.3 Miso-Ginger Dressing
5.4 Vietnamese-Style Peanut Dressing
5.5 Champagne Vinaigrette with Mustard and Shallot
5.6 Classic Burger Sauce
5.7 Tartar Sauce
5.8 Homemade Mayonnaise
5.9 Kewpie-Style (Japanese) Mayonnaise
5.10 Homemade Crème Fraîche
5.11 Devonshire Clotted Cream
5.12 Xiang La Jiang (Fragrant-Spicy Sauce)
5.13 Nước chấm (Vietnamese Dipping Sauce)
5.14 Pikliz (Spicy Pickled Haitian Slaw)
5.15 Teriyaki Marinade and Glaze
5.16 Stir Fry Sauce
5.17 Sushi-su (Seasoned Sushi Vinegar)
Chapter 6: Spice Mixes and Seasonings
6.1 Rosemary Salt
6.2 Italian Seasoning
6.3 Greek Seasoning
6.4 Taco Seasoning
6.5 Berbere (Ethiopian Spice Blend)
6.6 Za’atar (Levantine Spice Blend)
6.7 Arabian Baharat (Middle Eastern Spice Blend)
Chapter 7: Breads
7.1 Flour Tortillas
7.2 Poolish Hamburger Buns
7.3 Italian Seeded Submarine/Hoagie Rolls
7.4 Ciabatta
7.5 Bánh Mì Baguettes
Chapter 8: Desserts and Sweet Treats
8.1 Ultimate Chocolate Chunk Cookies
8.2 GOAT Brownies (Greatest of All Time)
8.3 Peach Cobbler
8.4 Easy Wine Cake
8.5 Apricot White Chocolate Scones
8.6 Devonshire Clotted Cream Fudge
8.7 Easy Crème Brûlée
Questions, corrections, or feedback? Email me.