Recipes By Molly O'neill
1157 recipes found
Spring Green Soup
1h 5m8 servings
Lemon-Zest Glaze
5mAbout 1/2 cup
Venison Mincemeat
30mAbout enough for 3 pies
Almodrote de Berengena (Turkish Eggplant Flan)
2h 15mEight servings
Cranberry-Mincemeat Pie
1h1 9-inch pie
Yellow-and-Red-Pepper Yin-Yang Soup
1h6 servings
Oaxacan Yellow Mole Filling
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico).
45m4 servings
Pumpkin Tamales With Black-Bean Filling
2h 30m4 servings
Oyster-Sage Dressing
1h8 servings
Cranberry Stollen
4h 30mTwo large loaves
Corn Pancakes With Creme Fraiche and Gold and Black Caviar
25m24 pancakes
Molly O'Neill's Vegetable Broth
2h 30mFour cups
Lamb Shanks and Prunes
2h 10m6 to 8 servings
Celery Root Gnocchi In Roasted Apple-Carrot Broth
2h 15mFour servings
Smoked Turkey And Basil-Goat-Cheese Filling
35m
Herb Risotto With Bitter Greens And Sea Bass
1h 15m4 servings
Egidiana's Bollito Misto
3hEight servings
Celery Root With Black Truffle Oil Vinaigrette
30mSix to eight servings
Potato-Celery Root Stuffing
1h 15mTwelve cups
Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise
45mFour servings
Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag
1h 30mFour servings
Fresh Mushroom Bisque
20mFour servings
Cranberry Ketchup
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of butter on bread and toast.
30mOne and one-quarter cups
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
1h 15mFour servings