Recipes By Molly O'neill

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Roasted Vegetable Fagioli Soup With Winter Pesto

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Coffee Rum Whipped Cream

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Ruth Eichner's Frozen Raspberry Pie

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Mexican-Style Pot Roast With Raisins And Almonds

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Butter-and-Shortening Pastry Dough

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Chicken Broth

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Quick Harissa Sauce

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Almond Crusted Sturgeon

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Braised Octopus

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Cannelloni With Bitter Greens and Artichoke Saute

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Zucchini-And-Almond Soup

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Black Olive Paste

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Honey-Roasted Chicken

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Spiced Olives

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Francesca's Zucchini Carpaccio

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Morrocan Orange, Red Onion And Black Olive Salsa

This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.

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Pasta With Zucchini, Shrimp and Saffron

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Pecan Coffee Cake With Warm Caramel Sauce

This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to “special occasion dessert” status.

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Chilled Yellow Tomato Soup With Black-Olive Cream

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Garlic-and-Black-Olive Loaf

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Sambal Mentah

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Basic Chicken Soup

This recipe is adapted from “The Whole World Loves Chicken Soup” by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."

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Thai Shrimp And Scallop Chowder

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Baked Apple Cruch