Recipes

Mushroom Croustades Recipe
Mushroom Croustades Recipe

Preheat the oven to 400°F (205°C). Cut the French bread in half lengthwise. Cut a scoop out of the soft middle of each half, leaving a thick border all the way around. Brush the bread with oil, place on...

2 to 4
Wolfgang Puck’s Lyonnaise Potatoes
Wolfgang Puck’s Lyonnaise Potatoes

Lyonnaise Potatoes You must do this in a nonstick pan; otherwise the potatoes will not unmold properly. Preheat oven to 400°F (205°C). Sauté sliced onions in 1 tablespoon butter until lightly golden...

To serve 6
Chicken Mole Recipe
Chicken Mole Recipe

Chicken Mole The chocolate in this classic Mexican dish makes for a very rich, somewhat mysterious and delicious sauce. We first tasted mole in Cuernavaca, where it was prepared by a superb local cook,...

8 to 10
French Toast Casserole Recipe
French Toast Casserole Recipe

French Toast Casserole When my sister and I were young, our favorite mornings were when Mama would prepare French toast for breakfast. The smell of butter, kissed with cinnamon, combined with the head...

8
Slaughterhouse Five Ribs Recipe
Slaughterhouse Five Ribs Recipe

Slaughterhouse Five Ribs [This recipe comes from Joy and Jeff Stehney of Oklahoma Joe’s Barbecue and Catering, Kansas City, Kansas.] In a small bowl, combine the sugars, paprika, seasoned salt, chili...

4 to 8
Orecchiette with Snow Peas & Prosciutto
Orecchiette with Snow Peas & Prosciutto

Orecchiette with Snow Peas and Prosciutto This is an adaptation of a dish that I had a number of years ago in a small trattoria in Parma, Italy. I recall that tender young fresh peas were used, so use...

4
Classic Brioche Recipe
Classic Brioche Recipe

Brioche Brioche is an elegant yeasted dough, a cross between bread and pastry. It is rich with butter and eggs, just a little sweet, pullable – a gentle tug, and the bread stretches in long, lacy stra...

State Fair Sausage & Pepper Sandwich
State Fair Sausage & Pepper Sandwich
Feeds 6

State Fair Sausage & Pepper Sandwich “How ’bout a nice sausage sandwich?” From 1983 to 1988 my partner, Mike, and I belted that line out thousands of times at fairs and festivals up and down the East ...

Chili Sauce Recipe
Chili Sauce Recipe
1-1/2 cups

Chili Sauce In a heavy-bottomed saucepan, combine the tomatoes, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Simmer, uncovered, for 1 hour. Add the green pepper and simmer 30 minutes more. Ad...

Vegetarian cream of asparagus soup
Vegetarian cream of asparagus soup
4

Creamy Asparagus Soup A springtime green soup, with a delicate yet sturdy base of celeriac. Cut the asparagus into 1″ lengths. Set aside stems to add to soup pot. Lightly steam the tips separately and...

Tomato Marmalade Recipe
Tomato Marmalade Recipe

Tomato Marmalade This is a wonderful use for the last of fall’s tomatoes and the first of winter’s citrus. You can use either red or yellow tomatoes. Try this marmalade with pot roast. 1. If the oran...

about 2-1/2 pints
Roquefort and Walnut Shortbreads Recipe
Roquefort and Walnut Shortbreads Recipe

Roquefort and Walnut Shortbreads Our most elegant appetizer – crisp, light and delectable. Once baked, you can keep the shortbreads for a week or so in an airtight container. Sandwich them up to two h...

40 to 50 filled shortbreads – allow 2 or 3 per guest
Split Pea Soup Recipe
Split Pea Soup Recipe

Split Pea Soup 1. In a large saucepan, heat the butter and oil over moderately low heat and in it sauté the carrot, celery, and onion until soft. Add the garlic for the last minute of cooking. 2. Add...

6 to 8
Italian Meringue Recipe
Italian Meringue Recipe

Italian Meringue Beat the egg whites at slow speed until the foam throughout, add the salt and cream of tartar, gradually increase the speed to fast, and beat to soft peaks. Turn the machine to slow as...

Roasted Garlic Purée, from Not Afraid of Flavor
Roasted Garlic Purée, from Not Afraid of Flavor

Roasted Garlic Purée Intrinsic to our cooking from the beginning, this purée goes into many of our soups, sauces, vinaigrettes, marinades, and mayonnaises. Easy to make, it keeps indefinitely, refrige...

Rick Tramonto’s House Dressing Recipe
Rick Tramonto’s House Dressing Recipe

Tramonto’s House Dressing In the jar of a blender, combine the wine vinegar, Champagne vinegar, water, sugar, dry mustard, Dijon mustard, and garlic. Process until blended. With the motor running, ad...

about 2 cups
Ruth Wakefield’s Mincemeat Recipe
Ruth Wakefield’s Mincemeat Recipe

Ruth Wakefield’s Mincemeat Boiled cider, which has the density of maple syrup, is bottled commercially in Vermont and is obtainable at specialty food stores. It can be made by boiling fresh cider to 2...

Make about 9 pints
Green Pepper Couscous Recipe
Salad Green Pepper Couscous Recipe

Green Pepper Couscous Gassenheimer. Couscous dates from earliest times and is really another form of pasta, made by moistening hard durum wheat and rolling it in flour to form tiny pellets. An authent...