Jennifer Clair

Jennifer ClairIn May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. She graduated from Peter Kump’s New York Cooking School (since renamed The Institute of Culinary Education) in 1998 after receiving a full James Beard Foundation scholarship. She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan.

Jennifer is also the author of the cookbook, Gourmet Cooking on a Budget (Globe Pequot Press, 2010).

Visit Jennifer Clair’s website: www.homecookingny.com

  • Roasted Beet and Yogurt Coulis

    2014-03-10
    This makes both an excellent topping for warm or cold poached salmon or cod, and a vibrant and flavorful dip for raw vegetables such as endive spears, celery, and cucumbers, and blanched cauliflower, broccoli, or snap peas.
  • Seared Tuna with Orange, Olive & Caper Vinaigrette

    2012-11-27
    This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper.
  • Asian Braised Fish, with Bok Choy & Ginger

    2012-11-27
    Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using.
  • Parchment Roasting Fish

    2012-11-27
    One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a light sauce to serve with the fish.
  • Pan-Fried Tilapia with Lemon Caper Sauce

    2012-11-27
    Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving.
  • Roasted Ratatouille with Eggplant and Zucchini

    2012-08-22
    Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. She worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living.
  • Paella with Chorizo and Mussels

    2012-07-24
    In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL)
  • Fish in a Tamarind Coconut Curry

    2012-07-24
    In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL)