Recipes By Craig Claiborne
282 recipes found
Papeete I'a Ota (Tahitian Fish Salad)
1h 45mSix servings
Chakkah Yeh Seedor (Yogurt with garlic sauce)
2mAbout 1 cup
Fish stock (Fumet de Poisson)
25mAbout 7 1/2 cups
Mushroom Soup (Soupe Aux Champignons)
30m4 - 6 servings
Mousse au Chocolat Amer (Bitter chocolate mousse)
20m4 servings
Candied Fruit Cheesecake
5h 15m12 servings
Southern Whisky Cake
2h 30m10 servings
Agwah (Egyptian date filling)
5m1 1/2 cups
Zucchini Bread
1h 15m8 or more servings
Pumpkin and Walnut Pie
1h6 servings
Maida Heatter's Chocolate Madeleines
25m
Chocolate Mousse With Fresh Ginger
45mAbout 10 servings
Zucchini Cake Mousse (Gateau de Courgettes)
1h 30m8 servings
Walnut and Ginger Cake
2h 30m10 servings
Gratin of Flounder
3h6 servings
Crook’s Corner Hoppin’ John
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. “I try to make a personal statement.” An example was his hoppin’ John. A typical version of the time consisted basically of cooked peas — black-eyed or crowder — served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
1h 15m4 to 6 servings
Aushak (Scallion dumplings)
25m4 servings
Kottbullar (Swedish meatballs)
1h 15m8 or more servings
Pears With Raspberries And Meringue
1h6 servings
Pepperoni Bread
2h1 loaf
Manicotti With Cheese Filling and Bolognese Sauce
15m4 servings
Risotto With Prosciutto and Morels
1h 20m6 servings
Coconut Custard Pie
45m6 servings
Fig Spice Cake
1h 30m12 servings