Recipes By Molly O'neill
1157 recipes found
Colonial Bacon-and-Oyster-Stuffed Brisket
4h 30m10 to 12 servings
Geraldine's Pot Roast
3h 30m10 to 12 servings
Bozeman Flank And Beans
4hSix servings
Rice With Roasted Peppers And Beans
3h 15mEight servings
Brisket in Coffee-Barbecue Sauce
3h 45m10 to 12 servings
Corned Beef
Molly O'Neill brought this recipe to The Times in 2000. It calls for brining the meat for 8 to 12 days, but you can cheat. Even a few days will yield tender results.
3h 15m1 corned beef
Arroz con Habichuelas (Beans and Rice)
2h 45mSix to eight servings
Antipasto Salad With Marinated Black Walnuts
10m4 servings
Poblano Guacamole
45m1 cup
Blueberry Lattice Pie
Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.
2h 30m8 servings
Grilled-Onion Guacamole
1h 20mFour to six servings
Smoked Ham Hock Cassoulet
2h 20mSix servings
Jim Kelley's Roasted-Garlic-and-Pepper Soup
25m6 servings
Chicken With Scotch-Bonnet Peppers and Pomegranate-Molasses Jerk Sauce
15m6 to 8 servings
Romano Tamani's Beans And Sausage
2h6 servings
Cassoulet Toulousain
5hTwelve servings
Mushroom Casserole With Ancho Chile and Epazote
1h 40mFour to six servings
Oven-Dried Grapes
2h 45mOne cup
Chinese Pepper Steak
50m6 servings
Three Pepper Pie
1h 30mFour servings
Paillards Of Chicken With Pepper And Onion Salad
15mFour servings
Corn Risotto With Okra And Shiitake Mushrooms
1hFive servings
Cherry-Cheese Strudel
1h 15mFour servings
Spicy Ketchup
45m1 cup