Recipes By Nancy Harmon Jenkins
155 recipes found
Lemon-Glazed Cardamom Pear Tea Bread
Deerfield Inn Indian Pudding
Old-Fashioned Clam Chowder
Pastiera
Shrimp Sauce
Mediterranean Vegetable Soup
More or Less Mexican Harvest Stew
Egg and Bacon Pie
Spaghetti With Garlic, Oil and Hot Red Peppers
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Agnello Cacio E Uova (Neapolitan Fricassee Of Spring Lamb)
Pease Porridge
Fish Pockets
Leg of Lamb or Mutton
Hanoi Beef And Rice-Noodle Soup
Corkscrew Pasta With Tomatoes And Basil
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Pirao (Manioc polenta)
A Cream for All Seasons
Fethi Solak's Eggplant With Meat and Rice
Gratin Of Fennel And Potatoes
Timothy Maxson's Oyster And Chanterelle Pudding
Oven-Poached Pears With Red Wine
Summer Pudding Lyn Hall
Lemon-Pepper Vodka
