Recipes By Marialisa Calta
40 recipes found
Basic Texas Meat Loaf
Corn O'Brien for 100
Firm Polenta
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. "Only a devoted mother will do this," says mine.
Red Cabbage Glazed With Maple Syrup
This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal.
Middle Eastern Meat Loaf
No-Frills Risotto
Potato Pancakes With Scallions And Prosciutto
String Beans Vinaigrette
Hazelnut Biscotti
Chinese Omelet With Stir-Fried Vegetables In Spicy Sauce
Spiced Amaretti
Goulash and Spatzle
Extra Special Meat Loaf
Rabbit In Wine Sauce
Zucchini Phyllo Pizza
Sawmill Farm Pancakes
Green Beans With Mustard Oil And Black Mustard Seeds
Jane And Michael Stern's Mashed Potatoes
Pecan And Hazelnut Roll
Natalie Haughton's Chocolate Almond Crunch Cookies
Chocolate Amaretti Torte
Chicken With Olives, Prunes And Capers
Sauce