Recipes By Jonathan Reynolds
158 recipes found
Matcha Almonds
Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs
Basic Crudo
Eric Ripert's Turkey Two Ways
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002. The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
Mushy Zucchini
Stilton-and-Broccoli Soup
Gateau aux Marrons
Lee Remick's Barbecued Chinese Duck
Fried Sage Leaves
Deep-Fried Okra
Jean Halberstam's Deep-Fried Peaches
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco — yes, Crisco; “Nothing else makes them as crisp,” she said — until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Tagliatelle Bolognese
Chef Chan's Ma Paul Tofu With Minced Pork
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu.
Onion Phyllo Pie
Corn Upside-Down Tart
Nantucket Bay Scallops or Sweet Maine Shrimp Crudo
Peach Cake
Giancarlo Quadalti's Capon Broth
Alain Ducasse's Gratin of Blueberries With Vanilla
Cacao Polenta Cookies
Salt-Baked Potatoes
Savory Suet Pastry
Caprese Salad With Blueberry Croutons