Recipes By Craig Claiborne
282 recipes found
Craig Claiborne's Fried Chicken
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)
East 62nd Street Lemon Cake
Maida Heatter’s famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually found by her daughter, Toni Evins Marks, who lived on East 62nd Street at the time. Ms. Marks, who went on to illustrate a number of Ms. Heatter's cookbooks, sent it to her mother. She tinkered with it and renamed it. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it's still warm so it soaks into the cake. It's a timeless dessert that's perfect for practically any celebration. (Note: Some readers have mentioned in the notes below the recipe that "Maida Heatter's Book of Great Desserts" instructs you to bake this cake at 350 degrees. Our recipe, the one that Craig Claiborne ran in 1970, before Ms. Heatter's book was published, indicates 325. Either will work, but if you bake at 350, start checking for doneness just before the hour mark.)
Mustard Peas (Rai Walli Mattar)
Coleslaw With Lobster
Coconut Milk
Bulanee Kachalou (Turnovers with ground beef and green pepper)
Mustard-Ginger Chicken (Rai Adrak-Walli Murgh)
Kofta Keema (Meat sauce)
Pastry
Parsleyed Noodles
These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
Green Lentil Dal (Hara Masoor Ki Dal)
Roast Pheasant
Praline Baskets
Fried Rabbit Buffalo-Style
Cowgirl Beans
Tomato Sauce With Chili
Kreplach
Jerusalem Artichoke Pickles
My Mother’s Chicken Spaghetti
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
Almond-Chocolate Squares
Classic Remoulade Sauce
Ismail Merchant's Spinach Puree (Palak Bharta)
Salmon Steaks With Mustard and Dill
Soupe aux Truffes V.G.E.
Craig Claiborne brought this recipe to The Times in the summer of 1975, for a short profile of the acclaimed French chef Paul Bocuse. Guests at a lunch in East Hampton, N.Y., ate the soup out of dishes marked "Palais de l'Elysée, 25 Février 1975. soupe aux truffles V.G.E. Paul Bocuse," commemorating Mr. Bocuse's Legion of Honor award by then French President Valéry Giscard d'Estaing, the V.G.E. in question. Mr. Bocuse created the soup for the occasion and soupe aux truffles V.G.E. went on to become one of his most famous dishes.