“I don’t cook for just one or two people,” says James
Whiteside, stirring a pot on his stove. “My mom taught
me to cook and she had ;ve kids. So I don’t cook much,
but when I do, I go in!”
Aside from breakfast (usually bacon, egg and cheese
on an English muf;n), the American Ballet Theatre prin-
cipal rarely cooks for himself during ABT’s seasons. He
prefers to “forage” for his lunch and go out or order in for
dinner, saving the real cooking for when he has friends or
colleagues to feed. “I like to have a lot of people tell me
my food is delicious,” he quips.
One of his favorite dishes to prepare for friends is
chicken pot pie, using his mother’s recipe as a base and
combining it with one he found on the
internet. “Every time I visited her I would make her teach
me how to make something,” he says of his mother, who
passed away last summer. “She was an amazing cook.
I know everyone says their mom is a good cook, but
Despite what the complicated dish would lead you
to believe, he’s not one for being exact with ingredi-
ents—he might measure out the milk, add it to the pot,
then shrug and pour in more from the quart. “Cook-
ing for me isn’t a fancy affair,” he says. “It’s incredibly
personable and casual. It’s about getting people you like in
one room and having a good time.” ■
BY COURTNEY ESCOYNE
In the Kitchen with
salad is cookies.
chip cookies at
the Met cafeteria
are so good.”
1. Preheat oven to 375ºF.
2. In a large pot, combine chicken, bouillon cube,
carrots, peas and celery. Cover with water and
boil for 15 minutes. Remove from heat, drain and
set aside. Remove chicken, cube or shred, and
return to pot.
3. In a large saucepan over medium heat, cook
onions in butter until soft and translucent. Stir in
flour, salt, pepper and celery seed. Slowly stir in
chicken broth and milk. Add a dash of hot sauce.
Simmer over medium-low heat until thick. Add
chicken/vegetable mixture and stir.
4. Place the bottom crust in a nonstick pie pan
and fill with chicken mixture. Cover with top crust,
seal edges and cut away excess dough. Brush top
crust with egg white. Make several small slits in
the top to allow steam to escape.
5. Bake for 35–40 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10
minutes before serving.
Makes: One 9-inch pie
• garlic salt
• English muffins
• Emeril’s Big Easy Bold
• peanut butter
“You know, anything that’s
really good for you,”
• 1 lb skinless boneless chicken breast
• 1 cube chicken bouillon
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 2/3 cup butter
• 1/2 cup chopped onion
• 2/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 3 1/2 cups chicken broth
• 1 1/3 cups whole milk
• dash of hot sauce
(Whiteside uses Cholula)
• 2 unbaked pie crusts ( 9 inches)
• 1 egg, separated
“I eat a lot of protein.
One of my favorite rehearsal
snacks is beef jerky. I also like
I eat a lot of chocolate
because I expend sugar
Chicken Pot Pie