Recipes By Molly O'neill

1157 recipes found

Plum-and-Grapefruit Salsa
cooking.nytimes.com faviconNYT Cooking

Plum-and-Grapefruit Salsa

40m2 cups
Curried Mousse
cooking.nytimes.com faviconNYT Cooking

Curried Mousse

10m6 servings
Frozen Maple Mousse With Sauteed Maple Apples
cooking.nytimes.com faviconNYT Cooking

Frozen Maple Mousse With Sauteed Maple Apples

6h 45m4 servings
Ginger Brittle
cooking.nytimes.com faviconNYT Cooking

Ginger Brittle

45mAbout 1 cup
Fred's Macaroons
cooking.nytimes.com faviconNYT Cooking

Fred's Macaroons

20mAbout 40 cookies
Salmon With Spiced Eggplant Broth
cooking.nytimes.com faviconNYT Cooking

Salmon With Spiced Eggplant Broth

1hFour servings
Veal With Artichoke, Black Olive And Mushroom Saute
cooking.nytimes.com faviconNYT Cooking

Veal With Artichoke, Black Olive And Mushroom Saute

10mFour servings
Vegetable Tagine With Jerusalem Artichokes
cooking.nytimes.com faviconNYT Cooking

Vegetable Tagine With Jerusalem Artichokes

30m4 to 6 servings
Daube Provencal
cooking.nytimes.com faviconNYT Cooking

Daube Provencal

2h 45mFour servings
Brandade Of White Beans With Artichokes And Truffle Vinaigrette
cooking.nytimes.com faviconNYT Cooking

Brandade Of White Beans With Artichokes And Truffle Vinaigrette

1h 15mFour servings
Veal Loin With Artichokes And Spinach With Paprika Sauce
cooking.nytimes.com faviconNYT Cooking

Veal Loin With Artichokes And Spinach With Paprika Sauce

45mFour servings
Romaine Lettuce With Black Beans
cooking.nytimes.com faviconNYT Cooking

Romaine Lettuce With Black Beans

15mFour to six servings
Crab and Artichoke Stew With Garlic Croutons
cooking.nytimes.com faviconNYT Cooking

Crab and Artichoke Stew With Garlic Croutons

This stew is an amalgam of West Coast flavors: fresh artichokes, Dungeness crab, citrus and, yes, chardonnay. You'll start by making crab stock from the Dungeness crabs, cooking them in water, picking them clean of meat and boiling their shells to extract as much flavor as possible from these giants of the sea. Orange zest brightens the broth and artichoke hearts, diced potatoes and crab meat give the stew enough heft to warm you on a foggy afternoon. Make extra croutons. Diners will want seconds, or thirds.

2h 45m6 to 8 servings
Penne With Artichokes And Mushrooms
cooking.nytimes.com faviconNYT Cooking

Penne With Artichokes And Mushrooms

20mFour servings
Chicken Baked With Morels, Artichokes And Peas
cooking.nytimes.com faviconNYT Cooking

Chicken Baked With Morels, Artichokes And Peas

50mFour servings
Roasted Potato And Cabbage Soup
cooking.nytimes.com faviconNYT Cooking

Roasted Potato And Cabbage Soup

45m4 servings
Crown Roast With Artichoke Stuffing
cooking.nytimes.com faviconNYT Cooking

Crown Roast With Artichoke Stuffing

1h 10m6 to 8 servings
Connemara Lamb Stew
cooking.nytimes.com faviconNYT Cooking

Connemara Lamb Stew

45mFour servings
Pave of Tomato and Cabbage With Basil Broth
cooking.nytimes.com faviconNYT Cooking

Pave of Tomato and Cabbage With Basil Broth

2h4 servings
Soy-Roasted Chicken
cooking.nytimes.com faviconNYT Cooking

Soy-Roasted Chicken

1hFour servings
Table Salsa
cooking.nytimes.com faviconNYT Cooking

Table Salsa

45m1 cups
Yunnan Steamed Chicken Soup (QiguoJi)
cooking.nytimes.com faviconNYT Cooking

Yunnan Steamed Chicken Soup (QiguoJi)

3h 15m4 servings
Greek Artichoke And Garlic Dip
cooking.nytimes.com faviconNYT Cooking

Greek Artichoke And Garlic Dip

10mFour servings
Red-Chili-Braised Chicken With Potatoes And Mushrooms
cooking.nytimes.com faviconNYT Cooking

Red-Chili-Braised Chicken With Potatoes And Mushrooms

2h 45mFour servings