Recipes By Molly O'neill
1157 recipes found
Farfalle With Crawfish and Artichokes
20mFour servings
New-Wave Macaroni And Cheese
1h 15mEight to ten servings
Cold Pasta With Spicy Roasted Tomato Vinaigrette
1hFour servings
Pasta Fagioli
2hSix servings
Classic Tuna Salad
10m4 servings
Erinia's Ravioli
40mEight Servings (4 pieces each)
Grilled Tuna Salad
1hFour servings
Minted Orzo Salad With Grapefruit
2h 40mFour servings
Lemon Baked Squid
6h 30mFour servings
Field Fruit Tart
2h 30m1 tart
Marina's Kofte
1hFifteen servings (about 80 kofte)
Spiced Shrimp And Carrot Soup
10m4 servings
Supreme Hot Pot
This dish came to The Times in the late 1990s as part of a Chinese New Year story about the author Gish Jen. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish is her mother's.
5h 15mTwelve servings
Boiled Merry
1h 10m8 servings
Brother Juniper's Roasted Three-Seed Bread
3h 15m2 loaves
Skordalia (Garlic-Walnut Sauce)
10m1 1/2 cups sauce
Herb Bread Stuffing
45mTen cups
Pasta With Herbed Ricotta, Tomatoes and Spinach
15m6 servings
Stuffed Baby Artichokes, Izmir Style
5h 30mFour servings
Roasted Garlic Jam
Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.
10m2/3 cup
Risotto With Tomato Consomme And Fresh Cheese
40mFour servings
Chipotle Hamburgers On Gorditas
1h 45m8 hamburgers
Mushroom Ragout
50mAbout 6 cups
Risotto Primavera
35mFour servings