Recipes By Molly O'neill
1157 recipes found
Pan Seared Duck Breast With Pumpkin Polenta
Rissa's Chilled Grilled Eggplant
Creamy Cabbage Soup With Ham and Roquefort Croutons
Roasted Peanuts
Pho Bo (Hanoi Beef Soup)
Savoy Cabbage Pie With Bacon, Stilton and Pears
Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo
This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.
Rice With Andouille And Kale
Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Roasted Vegetable Garbure
Split Pea and Smoked Duck Soup
Cold Loin Of Veal With Celery-Steamed Leeks
Crawfish Boil
Fried Chicken and Andouille-File Gumbo
Mustard-and-Curry- Roasted Veal
Sweet-Potato Tian With Spiced Shrimp and Prosciutto
Charles Michener's Potted Veal
Shrimp Etouffee
Shrimp and Duck Gumbo
Crawfish Etoufee
Ma'amoul (Miniature Date-Nut Pastries)
Luxury Chicken Potpies
Black Pepper Ice Cream
Grilled-Pork Skewers
Zvia's Afghan Spice Rub
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.