Recipes By Linda Wells
44 recipes found
Fried Chicken With Cornmeal
3h 30mEight to 10 servings
Herbed Mashed Potatoes With Roquefort
35mFour to six servings
Herb Dip
5mAbout two cups of dip
Biscotti Cioccolato
2h 30mAbout 40 biscotti
Tomatoes Stuffed With Goat Cheese
20m4 servings
Rhubarb Soup
45mTwelve servings
Wolfgang Puck's Salmon With Celery-Root Puree
50mFour servings
Game Chips
20mEight to 10 servings
North Chinese Roast Eggplant
15mFour to six servings as a side dish or salad
Mushroom Crostini
30mForty small crostini, or about 15 to 20 servings
Risotto With Wild Mushrooms
20m4 - 6 servings
Potato Lasagna With Wild Mushrooms And Herb Sauce
1h 15mFour servings
Fried Chicken (From Teddy Edelman)
3h 15mEight to 10 servings
Sweet Peppers Stuffed With Lamb And Minted Couscous
50m6 servings
Craig Claiborne's Roast Chicken With Mustard Sauce
1h 20m8 - 12 servings
Steak Salad With Vegetables
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
3h 30mFour servings
Cold Stuffed Roast Of Veal
2h 30mEight to 10 servings
Rick Moonen's Cioppino
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
1h 30m12 servings
Fresh Berry-Filled Cones
45mTen to 12 cones
Summer Vegetables In Vodka Marinade
40mTen servings