Recipes By Craig Claiborne
282 recipes found
Sauteed Loin of Venison
40m4 servings
Venison Meatballs With Sour Cream
40m4 servings
Creole Oyster Stuffing
1hAbout 8 cups
Striped Bass with Zucchini (Bar Raye aux Courgettes)
30m8 servings
Poisson aux Epices (Fish with spices)
45m6 servings
Hot Chili Sauce With Avocado
5mAbout one and one-quarter cups
Chicken Legs Stuffed with Morels and Steamed (Et Farci aux Morilles)
2h4 servings
Roasted Yellow Pepper Sauce
40mAbout 1 2/3 cups
Salade Arabe Traditionnelle (Moroccan Tomato Salad)
10m4 to 6 servings
Winter Squash With Madeira
1h6 servings
Morels
15m2 servings
Sherbet Cocktail with Four Fruits (Sorbet Cocktail Avec Quatre Fruits)
15m12 servings
Fresh Mango Sherbet Egyptian Style (Gelati al Manga)
20m6 servings
M.F.K. Fisher’s Potato Chips
Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.
50m6 to 8 servings
Tart Shells
3hAbout 26 tart shells
Wine Granite
2h 10m4 servings
Monkfish Terrine (Terrine de Lotte)
2h8 to 10 servings
Coquilles St.-Jacques With Tomatoes
10m4 to 6 servings
Soupe de Poisson Avec Calmar (Fish soup with squid)
40m4 or more servings
Quail Roasted In Vine Leaves
45m6 servings
Charcoal-Grilled Stuffed Quail
The chef Bill Neal, of Crook’s Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family’s preoccupation in their small farming community near Gaffney, S.C. “Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking.”
30m4 servings
Sauteed Quail With Raisins
20m2 servings
Pork Chops With Clams
30m4 servings
Hot Chili Sauce (Pico de Gallo)
2mabout 2 1/2 cups