Recipes By Molly O'neill

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Deep-Dish Mushroom Pie

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Chicken Tamales Leopoldo

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Wild Mushroom Broth

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Shrimp and Artichoke Risotto

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Gnocchi With Wild Mushrooms

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Scallion Oil

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Tim McNulty's Skate Wings Piccata

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Holy Bean Soup

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Grapefruit Oil

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Sour-Cherry Sauce

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Red Pepper Balsamic Vinaigrette

A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.

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Cod in Red Wine Sauce

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Napoleon Of Tuna With A Mosaic Salad

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Faux Balsamico

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Char-Grilled Tuna With Toasted Corn Vinaigrette And Avocado Salad

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Grilled Tuna Kebabs

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Ecuadorean Shrimp Ceviche

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Potato Salad With Yogurt-and-Mint Dressing

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Roasted Garlic and Eggplant Jam

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Spicy Lemon-Mint Jelly

This easy jelly, which you can store in your refrigerator for a week or so, adds a jazzy note to lamb, pork, even an oily fish. The mint’s coolness is balanced by tart lemon, and a tone of red-pepper flakes answers them both. Think of it as a musical riff on the old staid green mint jelly.

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Vidalia Onion And Garlic Jam

This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.

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Nobu's Chicken Stock

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Mushroom Stock

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Veal Stock