Recipes By Nancy Harmon Jenkins
155 recipes found
Ragu di Salsicce e Funghi Porcini (Sausage and wild mushroom sauce)
North Carolina Fish Muddle
Oven Baked Griddle Corn Bread
Mele Alla Crema (Baked Apples With Cream)
Broccoli All'uvetta (Broccoli With Raisins)
Calamari Ripieni (Stuffed Squid)
Strawberry Shortcake
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Tabbouleh With Romaine Leaves
Paola di Mauro’s Roman Lamb
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome. She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles. Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that. Use the best ingredients you can find. Then let the simplicity of the preparations work its magic.
Pasta, Green Beans and Potatoes With Pesto
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Simple Blueberry Muffins
This recipe first appeared in The Times in a 1986 article by Nancy Harmon Jenkins that extolled the virtues, and the many delicious applications, of summer berries. There's nothing fancy about this muffin – it's mostly flour, eggs, butter and blueberries. But that's the beauty of it. It's the perfect sort of baking project to tackle on a lazy weekend morning. This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry.
Summerfield Vegetable Soup
Oeufs A La Neige Au Chocolat (Floating Island With Chocolate)
Steamed Salmon With Peas and Leeks
Lamb Shanks With Celery Root and Thyme
Poulet Roti Tout Simple (Simple Roast Chicken)
Lobster Salad With Roasted Chili and Baby Corn
Shortcake And More
Molho de Pimenta (Pepper sauce)
Salade Tiede Of Leftover Pot-Au-Feu
Grilled Soft-Shell Crabs With Scallions, Ginger and Deep-Fried Capers
Cranberry-Wild Rice Stuffing
Bread stuffing is classic for Thanksgiving, but it isn’t the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.
Pasta Appetizer