About Rozanne Gold

Rozanne Gold is the author of a dozen acclaimed cookbooks, a four-time winner of the James Beard Foundation Award, and winner of the IACP/Julia Child Award. She began her cooking career at 23 as chef to New York mayor Ed Koch and now writes for the New York Times, Bon Appetit, O: The Oprah Magazine, and Cooking Light. She lives in Brooklyn, NY, with her husband and daughter. @rozannegold

A white plate with a piece of pan-seared Moroccan salmon on a bed of orange slices, red onion, and greens with three black olives on the side.

Pan-Seared Moroccan Salmon

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These sexy salmon fillets have got “come hither” appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.

A cooked crisp potato cake on a white plate with a spoon resting in the potato cake.

Crisp Potato Cakes

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A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.