Recipes By Molly O'neill
1157 recipes found
New-Wave Piccalilli
This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.
10mTwo cups
Paratha
1h 10m12 breads
Peppered Loin of Lamb
1hFour to six main-course servings
Squid, Tomato And Roasted Poblano Stew
2hFour servings
Pasta With Smoked Mussels And Tomatoes
20mFour servings
Spiced Pepper Rub
5mOne-quarter cup
Grilled Bread Topped With Celery Heart And Goat Cheese
15mFour servings
Grilled Chicken With Grapefruit Mustard
35mFour servings
Pasta With Red Onion And Mace
20m4 servings
Susanna Foo's Grilled Chicken Breasts
20mFour servings
Grilled Chicken Topped With Mixed Melon Salsa
25mFour servings
Saffron Thai Grilled Chicken
1h 20mFour servings
Red Pepper Mousse
40mFour servings
Wild Mushroom Broth With Buckwheat Noodles
45m2 main course servings or 4 first course servings
Red Lentil Dip
1hFour cups
Igor's Tuscan Grilled Chicken
1hFour servings
Raspberry-Tarragon Vinegar
20mTwo cups
Basic Tamales
1h 45m4 servings
Sweet-and-Sour Dipping Sauce
10m0 1/2 cup
Ketchup
50mAbout 2 cups
Spaghetti Squash With Oyster-Mushroom-and-Pearl-Onion Ragout
2h4 servings
Curried Beef And Bitter Greens
25mSix servings
White-Bean Croquettes
20m12 servings
Red Pepper and Cumin Vinaigrette
This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.
5m1 cup