Recipes By Craig Claiborne
282 recipes found
Squid and Celery Salad
40m6 or more appetizer servings
Poached Lobsters (Homards Poches)
10m2 lobsters
Saucissons a l'Ail (French garlic sausages)
1h5 sausages
Chayotes Rellenos al Cari (Stuffed chayotes with curried beef)
1h6 servings
Curried Chicken Breast
30m1 serving
Craig Claiborne's Sorrel Soup
30mAbout five cups
Maple Sugar Creme Caramel
1h 20m4 servings
Spicy Tomato And Cherry Pepper Salad
10m6 or more servings
Sauce Verte (Green sauce)
5mAbout 1 1/4 cups
Boned Rack of Lamb With Mushroom Cream Sauce
30m6 servings
Green Salad With Gorgonzola Fritters
5m6 servings
Shiitake Mushrooms With Vermicelli
1h 10m8 or more servings
Chicken Curry
1h6 servings
Gorgonzola Fritters
1h 20m12 squares
Pigeon aux Endives Confites (Squab with endive)
1h 10m4 servings
Sweet and Sour Dill Sauce
30mAbout 3/4 cup
Cornish Game Hen With Prosciutto and Rosemary
45m1 serving
Cornish Game Hens With Rosemary
1h 10m4 to 8 picnic servings
Tournedos de la Foret (Filet Mignons With Morels)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.
45m4 servings
Braised beef rolls (Rouladen)
1h 30m4 servings
Siberian Pelmeni (Russian ravioli)
35mAbout 48 pelmeni
Pork and Sage Stuffing
10m6 cups
Fillet of Beef With Roquefort Butter (La Residence)
35m6 servings
Craig Claiborne's Ravioli
2hAbout 48 ravioli