Recipes By Craig Claiborne

NYT Cooking

Jan 20, 1988

Grilled Langoustines With Vegetable Vinaigrette

NYT Cooking

Jan 20, 1988

Scallops With Salad Greens

NYT Cooking

Jan 20, 1988

Ravioli With Foie Gras and Truffles

NYT Cooking

Jan 20, 1988

Mascarpone Sherbet

NYT Cooking

Dec 23, 1987

Craig Claiborne's Pastry Cream

NYT Cooking

Dec 23, 1987

Caramel Syrup

NYT Cooking

Dec 23, 1987

Craig Claiborne's Cream Puffs

NYT Cooking

Dec 16, 1987

Monkfish Cooked In a Paper Bag

NYT Cooking

Dec 16, 1987

Deep-Fried Whiting

NYT Cooking

Dec 16, 1987

Stuffed Clams

NYT Cooking

Dec 16, 1987

Shrimp and Artichoke Salad

NYT Cooking

Dec 16, 1987

Mussels With White Wine

NYT Cooking

Dec 16, 1987

Linguine With Lobster In Tomato Sauce

NYT Cooking

Nov 18, 1987

Pecan Tart

NYT Cooking

Nov 18, 1987

Corn-Bread Dressing

NYT Cooking

Nov 18, 1987

Yellow Lemon Cake

NYT Cooking

Nov 18, 1987

Oyster-and-Rice Dressing

NYT Cooking

Nov 18, 1987

Craig Claiborne’s Cornbread

NYT Cooking

Oct 14, 1987

Pumpkin Stew With Lamb

NYT Cooking

Oct 14, 1987

Marina Polvay's Pumpkin Pancakes

NYT Cooking

Oct 14, 1987

Pumpkin-Walnut Muffins

NYT Cooking

Oct 14, 1987

Pumpkin Soup With Shrimp

NYT Cooking

Aug 19, 1987

Stuffed Quail Gumbo

John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.

NYT Cooking

Aug 19, 1987

Creole Shrimp Viala