Recipes By Elaine Louie
117 recipes found
Kenmare’s Asparagus Gratin
Vegan Broccoli Spigarello
Vegan Enchiladas
Eggplant Caponata Crostini
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)
Tacos de Calabacitas
Fregola With Corn
Persian Herb Frittata
This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It’s not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It’s the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown — without burning.
The Simplest Corn Pudding
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.
Bean Confit
Vodka Tonic With Mint
Miso French Onion Soup
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore. His wife, Eun Joo Lee, is a vegetarian. He created this soup for her.
Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce
Grilled Watermelon and Tomato Salad
Cabbage and Mushroom “Lasagna”
Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style
Broth for Mongolian Hot Pot
Mexican-Style Marinated Steaks
Potato and Swiss Chard Gratin
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Stewed Green Peas With Sausage
Brazilian-Style Steaks With Country Sauce
Mushrooms in Lettuce Wraps
Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Potato and Cheese Patties
