Recipes By Molly O'neill
1157 recipes found
Lemon-Chili Green Sauce
5mAbout 1/2cup
Fig-and-Prosciutto Stuffing
20mabout 12 cups
Sottha Khunn's Roasted Foie Gras With Figs and Grapes
5h 30m6 servings
Crab-Filled Tortillas With Avocado Sauce
20mFour servings
Ricotta Gnocchi With Herbs
30mAbout 1 1/2 pounds (6 servings)
Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates
50m4 to 6 servings
Pear-and-Fig Tart
50mEight servings
Apple-and-Bread Dumplings in Juniper-Scented Chicken Broth
1h 45m4 servings
Horseradish Sauce for Corned Beef or Brisket
10m1 cup
Tennessee Corn and Truffle Flan
45m8 servings
Seared Sea Scallop Saganaki With Feta
4h 45m12 servings
Juniper-Flavored Gravlax
2h 45m12 to 16 first courses
Gnocchi With Wild-Mushroom Saute
20m4 servings
Intricate Green Gazpacho
15m4 servings
Dominican Braised Lamb
3h 40m4 servings
Zabar's Black-and-Whites
The black-and-white cookie, that frumpy and oversize mainstay of New York City bakeries and delis, has not endured by dint of its taste. Unlike other edible icons, like New York cheesecake or bagels, there is no such thing as a delicious black-and-white cookie. They are either edible or inedible. Fresh-baked and home-baked are the best.
1hAbout 24 cookies
Potato Galettes
1h4 servings
Fig Brochettes With Tapioca Cream
1h12 servings
Tomato Pudding in Cherry-Tomato Cups
40m12 servings
Figs With Duck Prosciutto and Sorrel
15m12 servings
Fresh Figs And Pears With Rosemary Syrup
1h 15m4 servings
Chilled 'Gin' Custards
2h 30m4 servings
Veal Chops With Sage
2h 30m4 servings
Chopped Summer Salad With Beets and Goat Cheese
1h 10m4 servings