Recipes By Craig Claiborne
282 recipes found
Fish Fillets with Seafood Sauce (Filets de Poisson A la Mariniere)
Lettuce Leaves Stuffed With Fish and Shrimp
The Coach House’s Deviled-Crab Cakes
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. “I have found that the dish has almost as many versions as clam chowder and fried chicken,” Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is “admirably moist in the center and crisp on the exterior.”
Crepes Maryland With Sauce Nantua
Cepes Provencale (Sauteed wild mushrooms with garlic)
Sweetbreads With Crab, Capers and Lemon
Baked Polenta With Wild Mushroom and Tomato Sauce
Sauce Forestiere (Wild mushroom sauce)
Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)
Le Tourin Gascon a la Tomate (Tomato Soup Gascon-Style)
Partridges With Morels
Rabbit in White Wine and Mustard Sauce
Chicken Breasts With Morels
Rabbit Pojarski
Kasha Or Buckwheat Groats
Macadamia Meringue Triangles
Veal Broth
Craig Claiborne’s Ambrosia
This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe. Need a few tips on how to segment citrus? Here's a video.