Recipes By Barbara Kafka

166 recipes found

NYT Cooking

Apr 6, 1988

Light Mushroom Soup

16m4 cups

NYT Cooking

Apr 6, 1988

Peasant Tomato Soup

17m4 cups

NYT Cooking

Dec 2, 1987

Festive Fish Fillets

18m2 servings

NYT Cooking

Dec 2, 1987

Veal Savarin

17m2 servings

NYT Cooking

Oct 28, 1987

Chili Pecans

12mabout 2 cups

NYT Cooking

Oct 28, 1987

Marinated Lamb Riblets

55m25 to 30 pieces

NYT Cooking

Jun 3, 1987

Spring Stew of Chicken and Asparagus

18m4 to 6 servings

NYT Cooking

May 6, 1987

Artichoke-Hazelnut Soup

29m4 cups, or 4 to 6 servings

NYT Cooking

Apr 8, 1987

Chinese Bass

16m3 to 4 servings

NYT Cooking

Creamy Lemon Pasta

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

30m6 servings