Recipes By Molly O'neill
1157 recipes found
Jicama Coleslaw
Cumin-Baked Pork Chops
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Bok-Choy-and-Radish Coleslaw
Cool Shrimp And Cucumber Slaw
Baked Banana With Poppy-Seed-Honey Ice Cream and Chocolate Tuiles
Shad Fillets Braised With Wild Mushrooms And Tomatoes
Winter Slaw With Lemon-And-Orange Dressing
Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette
Tamarind-Glazed Pork Chops
Winter Fennel Slaw With Candied Walnuts
Mixed Green Slaw
Fred’s Peanut Butter Cookies
Paillard Of Squid
Pepper-Cumin Cookies
These cookies combine the banality of white sugar with the intensity of black pepper, the tartness of lemon zest and the pungency of cumin. When served with fruit — fresh, roasted or stewed — they will emphasize the fruit's natural sugariness. But when accompanied by a strong cheese like Roquefort or Stilton, the cookies turn indisputably sweet. Alone, they're a delightful combination of savory-sweet-spicy, reminiscent of a rosemary shortbread.
Green-Chili and Corn Bisque
Chilled Eggplant Bisque
Tomato-Cumin Bread
Dutch Hot Chocolate
Mini Orange-Sichuan Pepper Muffins
Roasted Squab With Sichuan-Peppercorn Marinade
Fettuccine With Mussels
Smoky Corn And Chili Chowder
Broiled Lobsters With Sichuan Peppercorns