Recipes By Molly O'neill

NYT Cooking

Cod In A Mustard Caraway Coat

NYT Cooking

Mushroom And Tofu Soup

NYT Cooking

Le Cirque's Gingered-Chicken Fricassee

NYT Cooking

Pistachio Sauce For Strawberries

NYT Cooking

Caribbean Jerked Pork Tenderloins

NYT Cooking

Jalapeno-Stuffed Game Hens

NYT Cooking

Amaretto Crepes

NYT Cooking

Turkey Hash With Lemon Chili Mayonnaise

NYT Cooking

Chili-Orange Avocado Soup

NYT Cooking

Baked Tuna Salad With Fennel

NYT Cooking

Madras Burgers

NYT Cooking

Peanut-Butter-Banana Coffeecake

For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can satisfy a multiplicity of appetites. They can be served with coffee for breakfast or with cheese and soup for lunch or become part of the evening's bread basket. But expediency is the least of it. Specialty breads, whether they're made from nuts, fruit or vegetables, taste good. They make the house smell warm and cozy, and they make the baker feel like Santa Claus anytime of year.

NYT Cooking

Pear and Celery Root Salad

NYT Cooking

Pico de Gallo Salsa Fresca

NYT Cooking

Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth

NYT Cooking

Flounder Saute With Asparagus And Crab Vinaigrette

NYT Cooking

Flounder Saute With Mushrooms And Wilted Spinach

NYT Cooking

Kaneez's Tandoori Chicken

NYT Cooking

Avocado With Spiced Tahini-Yogurt Dressing

NYT Cooking

Little Fish Cakes in Banana Leaves

NYT Cooking

Dried-Anchovy Condiment

NYT Cooking

Roasted Yellow Tomatoes With Saffron

NYT Cooking

Curried Chicken Steamed in Banana Leaves

NYT Cooking

Poolish