Recipes By Jonathan Reynolds
158 recipes found
Cumin-Scented Barley
Baked Tuna Belly in Porrata
Smoky Outdoor Salmon
This rub, adapted from Cook's Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can't think of an easier preparation.
Sake-Steamed Salmon With Sake Butter
Cataplana
Zabaglione
Ariane Daguin's French Kisses and Gascogne Sushi
Lemon Pizza
Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation.
Sponge Cupcakes
Skillet Corn
Scallops on Homemade Potato Chips
Roasted Onions
A Great Malted
Blood Oranges With Pomegranate Molasses
Date Shake
Wild-Striped-Bass Tartare With Chocolate 'Ivoire'
Dandelion Greens
Guinea Fowl
Alan Davidson's Favorite Trifle
Banana Caramel Sauce
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
Salmon en Gelée With Coconut Risotto
Pretty Darn Good Tofu Mayo
Choucroute-Style Sauerkraut