Recently, we asked PAR authors to send us their favorite recipes for a series of blogs. The first three are presented here.

“I’ve been eating this potato salad ever since I can remember. My dad, Dr. Ira Cohen, always made it for summer barbecues, picnics, and even my birthday parties in August. I became a professional chef about 8 years ago, but I’ve still never tasted a better homestyle potato salad recipe. Recently, I turned this recipe into an appetizer for a party that my company Gastronaut catered by hollowing-out steamed baby new potatoes and stuffing them with this salad. Making it finger food was probably the only way I could improve on my dad’s classic recipe. As with most family recipes, it should be seasoned to taste (and checked by my dad!), so feel free to play with the quantities, especially the vinegar and mayo. It should be well-coated and pretty soft. I hope you enjoy it as much as my family does!”

—Mirit Cohen

CEO, Gastronaut


Ira Cohen’s Potato Salad

5 lbs. Yukon Gold potatoes

3 large eggs, hard-boiled (To hard boil, bring eggs immersed in cold water to a boil, cover, turn off heat, and let sit for 6 minutes. Drain and plunge into an ice bath to cool.)

1 large or 2 medium-small yellow onions

2 large carrots

2 stalks celery

1½-2 cups mayonnaise

½ cup white vinegar

1 tbsp. dried oregano

Salt and pepper to taste

  1. Mix mayonnaise, white vinegar, salt, pepper, and oregano in large mixing bowl.

  2. Bring whole potatoes in their skins to a low boil and cook until tender. Drain, run under cold water, and peel—the skins should come right off.

  3. Dice potatoes into 1-2” chunks and add to large mixing bowl.

  4. Using the shredder attachment of your stand mixer, shred carrots and yellow onion, retaining the juice from the onion. Add to bowl of potatoes.

  5. Finely dice celery into ¼” cubes and add to bowl.

  6. Grate the hard-boiled eggs on a box grater or slice both ways in an egg slicer and add to bowl.

  7. Mix all ingredients together with the oregano. Adjust to your taste with more salt, pepper, vinegar, and/or mayo.

  8. Enjoy! It’s always a hit when my dad makes it.

Dr. Cohen is the author/coauthor of the PDD Behavior Inventory™ (PDDBI™) and the PDD Behavior Inventory™ Screening Version (PDDBI™-SV).

“I have too many favorite recipes to list, but here are three simple ones—one for each meal. All are very tasty and time-tested.”

—Bruce Bracken, PhD

Breakfast: Bruce’s Favorite Omelet

Dice equal proportions of flavorful ham, sweet onion (e.g., Vidalia), fresh broccoli spears, and mushrooms and sauté in butter until onions are translucent. Season mix with freshly ground pepper, salt, and, most importantly, yellow curry. Set mix aside. Pour three well-beaten eggs into buttered omelet pan and cover. Heat should be set to medium-low so the egg does not burn or dry out. When egg is firm, spoon curried vegetable and ham mix over half of the omelet, top with grated mozzarella cheese, and fold the remaining half over. Turn off the burner, recover pan, and let omelet set until cheese melts. Serve hot.

Lunch: Stuffed Avocado

Cut a ripe avocado in half, remove seed, and fill cavity with one of the following fillings:

  • Soy sauce blended with wasabi

  • Bruschetta

  • Roasted tomato chipotle roja

  • Soy sauce blended with anchovy paste

Dinner: Scallops and Spinach

Six pieces of applewood smoked bacon

2 lbs. scallops

2 large bags of fresh baby spinach

Parmesan cheese

  1. Fry six pieces of bacon until crisp; set aside and pour off excess grease. When cool, crumble the bacon.

  2. Dredge scallops in sugar and fry until lightly brown on both sides.

  3. Simultaneously, steam the spinach. Place spinach (well-drained) on plate and top with scallops.

  4. Sprinkle dish with parmesan cheese and crumbled bacon.

Dr. Bracken is the author/coauthor of the Clinical Assessment of Behavior™ (CAB™), the Clinical Assessment of Depression™ (CAD™), the Clinical Assessment of Attention Deficit–Adult™ (CAT-A™), the Clinical Assessment of Attention Deficit–Child™ (CAT-C™), and the Clinical Assessment of Interpersonal Relations™ (CAIR™).

“The following recipe is best served with basmati rice, whole cranberry sauce, and chilled Chardonnay.”

—Jeff McCrae, PhD

Creamed Chicken Dijon

2 cups chicken stock

1 split bone-in chicken breast

1 rib celery, chopped

4 sprigs thyme (or ¼ tsp. dry)

1 bay leaf

4 cloves

1 bunch Swiss chard (or spinach), ribs removed, coarsely chopped

3 tbsp. butter

3 tbsp. flour

2 tsp. Dijon mustard

Salt and white pepper to taste

  1. Bring stock, chicken, celery, thyme, bay leaf, and cloves to a boil, then simmer just until the chicken is cooked—about 25 minutes. (Turn the breast after 15 minutes if the stock does not cover it.)

  2. Remove chicken, strain stock, and return to the heat; reduce to 1 cup liquid.

  3. Steam the chard for 5-8 minutes. Salt lightly.

  4. In another pan, melt the butter and add the flour to make a roux; add the reduced stock and whisk until thickened. Simmer for five minutes. Add the mustard, then add salt and pepper to taste.

  5. Bone the chicken and dice the meat; add to the sauce for a few minutes to reheat.

  6. Serve over the steamed chard. Serves two.

Dr. McCrae is the coauthor of the NEO™ family of products.