Recipes By Craig Claiborne
282 recipes found
Wild Duck With Figs
Chicken Breasts with Cabbage (Krauthendl)
Austrian Plum Toasts (Zwetschkenpofesen)
Potato Strudel (Erdaepfelstrudel)
Chicken Breast Satay
Cream of Red Beet Soup (Rote Rueben Cremesuppe)
Beef Satay
Satay Sauce
Beef Rendang
Won Ton
Roasted Red Pepper Puree
Monkey Bread
Back in 1982, a reader wrote in about a friend who had “once seen ‘monkey bread’ on a dinner menu,” asking Craig Claiborne if he'd ever heard of it. Mr. Claiborne, it turns out, hadn’t. “My dictionary informs me that monkey bread is the gourdlike fruit of the baobab tree,” he wrote. A couple of weeks (and “numerous” letters and phone calls) later, he corrected himself, running this recipe from James Beard’s 1973 book “Beard on Bread.” We've retested the recipe, and made a couple of updates. It’s still a little different from many of the pull-apart breads you may find online, and a showstopper. Its crispy, buttery edges are almost like sweeter dinner rolls, giving way to caramelized, gooey bits at the bottom. It makes a ton, so save it for guests — or freeze the leftovers for your next French toast casserole.
Pears in Red Wine With Fruit Compote
Srikhand (Yogurt-Based Sweet)
Muddle
Muddle is one of the oldest dishes of the Outer Banks of North Carolina, and this version is from the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C. “Muddle,” he told The Times in 1985, “originated with the first settlers, and the name means ‘a mass of fish.’”
Stuffed Crabs Caribbean Style
Soft-Shell Crabs With Ginger and Black Bean Sauce
Zucchini And Rice Casserole
Zucchini and Grits Custard
Crook’s Corner Shrimp and Grits
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook’s Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant’s best-known dishes.
Cooked Meat and Tomato Sauce Italian Style
Bourbon-Milk punch
Fillets of Sole Pavillon