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Rozanne Gold head shot - Epicurious

Rozanne Gold

Rozanne Gold is an award-winning chef, author, journalist, and philanthropist known for her storied career. At 24, she was first chef to New York Mayor Ed Koch, and became consulting chef to the legendary Rainbow Room and Windows on the World. A four-time recipient of the James Beard Award, Ms. Gold is the author of 13 acclaimed cookbooks, more than 600 articles about food and cooking, and was the entertaining columnist for Bon Appétit for five years. She has written and produced stories for the New York Times, Wall Street Journal, Gourmet, and Huffington Post, among others. A graduate of Tufts University with an MFA in poetry from the New School, she is a Board Director of Brooklyn Poets, and a finalist for the 2020 Sappho Poetry Prize.

As chef-director of renowned consulting group Baum & Whiteman, Ms. Gold has cooked for President Carter, Prime Minister Menachem Begin, Brigadier General Wilma Vaught, supervised dinner for 5000 for the Women in Military Service for America War Memorial, and was one of “Four Women Chefs for Peace” on a mission to Israel. After Hurricane Sandy, Ms. Gold established a pop-up kitchen in Brooklyn delivering 185,000 meals for those-in-need, and after Hurricane Maria helped rebuild the Zen Monastery in Puerto Rico.

Recipes & Menus

Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.
Recipes & Menus

BLT Chicken with Rosemary-Lemon Mayonnaise

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.
Recipes & Menus

Salmon "Bulgogi" with Bok Choy and Mushrooms

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.
Recipes & Menus

Steak Fajitas with Fresh Lime

Serve with purchased guacamole.
Recipes & Menus

Chicken with Fresh Herbs and Sherry Wine Vinegar

Even lovelier atop coarsely torn escarole.

Hot Milk Cakes with Strawberries and Cream

Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with berries and whipped cream.
Recipes & Menus

Chocolate-Honey Tart

Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Recipes & Menus

Sauteed-Strawberry Ice Cream Sundaes

Just a few minutes in a hot skillet gives the sauce a complex flavor. If you've got an extra minute or two, skip the chocolate chips and garnish the sundaes with chocolate curls shaved off the edge of a chocolate bar with a vegetable peeler.
Recipes & Menus

Little Lemony Ricotta Cheesecake

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.
Recipes & Menus

Warm Rhubarb Compote with Walnut-Coconut Crunch

One of our favorite spring ingredients— rhubarb—shines in this dessert. The compote can be served warm, at room temperature, or cold.
Recipes & Menus

Pineapple, Honeydew, and Mango with Ginger and Fresh Herbs

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.
Recipes & Menus

Swordfish Peperonata

VLC (Very Low Carb)
5.5 grams Carbs that Count Peperonata is a yielding compote of colorful peppers that stew in extra-virgin olive oil and their own sweet juices. Terrific served warm atop juicy swordfish, it is also delicious at room temperature or chilled.
Recipes & Menus

Dill-Cured Pork Crostini with Sweet Mustard Sauce

Start this at least one day before serving.
Recipes & Menus

Smoked Salmon Rillettes on Tortilla Wafers

Rillettes, potted meat spreads, are a French specialty traditionally done with pork and goose. This lighter version makes for a delicious, contemporary canapé.
Recipes & Menus

Fire and Spice Nuts

A great cocktail snack to have on hand, these will keep for a week before serving.
Recipes & Menus

Hungarian Nut Cookies

Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine.
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Dark Moist Chocolate Cake

If Original Sin were a cake, this would be it.
Recipes & Menus

Gratin Dauphinoise

A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer, preventing the potatoes from drying out.
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Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance.
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Lemon-Kissed Wilted Spinach

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