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1475 recipes found
Tomates A La Provencale (Baked Tomatoes)
Sourdough
Basic Dough
Fresh Pasta and Seafood Salad
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Soy Sauce Dip
Salt-Roasted Rack of Lamb
Basic Vegetable Broth
Cured Salmon Gravlax
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Spiced Lobster-And-Carrot Risotto
Corn And Green Pepper Salad
Risi Bisi
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Rhubarb Sherbet
Grapefruit And Cassis Sherbet
Orange Glaze
I Trulli's White Anchovy And Orange Salad
Lamb With Tomatoes And Olives
Southern Mesclun Salad
Sunchoke and Apple Salad
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Thai Shrimp And Scallop Chowder
Bay Scallops Provencal