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8665 recipes found
Pot Roast A La Marseillaise
Off-Oven Roast Beef
White-Bean Soup With Pesto
Slow Roasted Duck With Orange-Sherry Sauce
The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)
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.
Carrot-and-Red-Pepper Soup
Rick Moonen's Cioppino
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Mixed-Greens Pie With Cornmeal Crust
Italian Pot Roast (Stracotto)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Basic Pot Roast
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.
Pan-Seared Scallops With Cabernet Risotto And Lemon Broth
Baked fish with clam stuffing
Roasted Vegetable Fagioli Soup With Winter Pesto
Tom Colicchio's Summer Minestrone
This soup is flexible because the list of ingredients isn't fixed. If you can't find an ingredient, skip that item or substitute something similar. It is important to include the escarole, however. It adds a certain bitterness and gives character to the mixture. Once the soup is done, you could refrigerate it overnight (or up to a few days) and serve it cold. In that case, it's best to wait to cook and chill the fava beans, peas, green beans and wax beans, and add them, along with basil and olive oil, and even some tomato if you like, just before serving.
Roast Maine Lobster With Bourbon And Brown Butter
Olive-Oil-Poached Bay Scallops With Chickpeas
Sweet-and-Sour Pot Roast
Potato and Chickpea Soup With Yogurt
Stuffed corn husks
Baked Chicken Bajan Style
“It is difficult to travel abroad without picking up an idea or two about cooking,” Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, “mistakenly assumed that the chicken had been deep-fried Southern style.” Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
Tarte Au Maroilles (Maroilles Cheese Tart)
Crispy Day-Boat Scallops In A Carrot Reduction
Tangerine Tuna
