Recipes By Regina Schrambling
67 recipes found
Benne Cheese Wafers
30m5 - 7 dozen
Vasilopita
1h 10m1 10-inch cake
Berries Brûlée
5m6 servings
Spinach, Oyster And Chorizo Stew
30m4 servings
Southwestern Beef Stew
1h 45mSix to eight servings
Sake Salmon With Black Bean Sauce
25mFour servings
Greens In Phyllo
1h5 dozen
Squash Tart
1h 20m1 tart
Dilled Potato Crab Cakes
30mFour to six first-course servings
Texas Caviar
Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become “Texas caviar,” a spicy, tangy (if sloppy) dip for tortilla chips.
5m3 cups
Crostini With Eggplant And Pine Nut Purée
30mAt least 18 crostini
Jerusalem Artichoke Gratin
40m4 servings
Cranberry-Lime Salsa
10mAbout two cups
Bakes
30mAbout 16 small bakes
Glogg
15m1 gallon
Olive Fritte (Fried Olives)
2hSix to eight servings
Veal With Chanterelles
25m4 servings
Goat Cheese Gnocchi With Caramelized Onion And Thyme
1h4 servings
Regina Schrambling’s Shaker Lemon Pie
2h 15mOne 9-inch pie, about eight servings
Winter Vegetables Braised In Vermouth
30mFour to six servings
Monkfish Roasted Like Lamb With Garlic And Fennel
1h 10m4 servings
Zuppa Pavese
20mOne serving
Roasted Squash
30m4 servings
Lamb Cassoulet
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.
5h6 servings