Recipes By Moira Hodgson
470 recipes found
Easy Apple Tarte Tatin
1h4 to 6 servings
Rosemary Roasted Vegetables
1h 20m8 servings
Apricot Gratin with Almonds and Kirsch
1h6 sevings
Plum Tart With Red-Currant Glaze
1h8 servings
Grilled Duck Legs With Frisee Salad
35m2 servings
Duck Legs With Cabbage and Tomatoes
Braised duck legs, falling off the bone, has long been a match for vegetables such as cabbage, turnips or white beans. This recipe, based on a dish by Paul Bertolli of Chez Panisse featured in “The Open Hand Cookbook” (Pocket Books, 1989), can be doubled or quadrupled easily.
4h 10m2 servings
Roast Duck Breast With Carrots
2h 30m2 servings
Alfredo Viazzi's Quails Hunter Style
30m6 servings
Eggplant Brochettes With Yogurt Coriander Sauce
15m4 servings
Blueberry Crumble
55m8 servings
Roast Pheasant With Morels
1h 5m2 generous servings
Roast Veal With Morels
3h 15m6 servings
Rabbit Braised With Celery
45m3 to 4 servings
Risotto With Asparagus And Prosciutto
30m4 servings
Spicy Stir-Fry Chicken And Asparagus
20m4 servings
Spaghetti With Shrimp And Asparagus
1h4 servings
Quick Spicy Shrimp
25m4 servings
Ken Hom's Shrimp With Cashew Nuts
30m4 servings
White Bean Puree With Thyme
1h10 to 12 servings
Fried Squid With Red Pepper Mayonnaise
25m4 servings
Stir-Fried Squid With Chinese Vegetables
35m2 servings
Grilled Quail With Porcini Sauce
30m2 servings
Linguine With Dried Porcini And Green Peppercorns
20m8 first-course servings or 4 main-course servings
Penne With Dried Porcini And Italian Sausage
30m8 first-course servings, 4 main-course servings