a | b | c | d | e
f | g | h | i | j
k | l | m | n | o
p | q | r | s | t
v | w | z
Aïoli, 363
BLTs, 137–38
Alsatian choucroute garni, 126–27
Anchovies, 353
Caesar salad dressing, 355–56
green goddess salad dressing, 352–53
linguine puttanesca, 255
beef, chilled red-cooked, 65–67
chicken, chilled white-cooked, 150–52
chicken liver, chopped, 192–93
crab cakes, deviled, 245–46
crab cakes with Asian flavors, 246–47
eggplant caponata, 318–19
see also Dips; First courses
Apple oat crisp, 418–19
Applesauce, spiced, 303
eggplant, Chinese and Japanese, 121
fish sauce, 241
ginger, fresh, 227
kaffir lime leaves, 15
lemongrass, 236
panko, 180
sesame oil, 342
shrimp, dried, 286
see also Chinese ingredients
Asian-style dishes:
crab cakes, 246–47
pork saté with spicy peanut sauce, 116–18
spinach salad, cooked, with soy and sesame, 341–42
see also Chinese-style dishes; Thai-style dishes
Avocado(s):
ripening, 36
soup, chilled, 37
Baba ghanouj, 320–21
Bacon:
aïoli BLTs, 137–38
cooking, 138
beets with, 306–7
marinated tomatoes with basil and, 344
Barbecued ribs, oven-roasted, 110–11
Barley-mushroom soup, 26–27
Basil:
marinated tomatoes with balsamic vinegar and, 344
roast chicken stuffed with, 146–47
Bay leaves, 21
Bean(s):
baked, Sabrina’s, 304–5
black, soup, 22–23
black, stew with pig parts, 108–9
green, cooking, 305
red, venison chili with, 77–79
see also Black bean(s) (Chinese fermented); Chickpeas; Lentil
Bean sprouts, stir-fried rice noodles with scallions and, 282–83
Béchamel sauce, 311–12
Beef, 45–77
borscht, hot, for Aunt Gertie, 4–5
brisket, braised, with carrots, Mom’s, 55–56
burgers, David’s, 72–73
cottage pie, 74–75
crispy orange, 48–51
fillets with star anise, 52–54
flank steak, lime-marinated, 47
hot and sour soup, 6–8
meatballs, Italian, 69–70
meat loaf, Italian style, 70–72
pot-au-feu, 63–64
red-cooked, chilled, 65–67
roast, dinner, 45–46
roast, hash, 68–69
short ribs braised in beer, 58–59
sloppy Joes, 76–77
stew with red wine and vegetables, 60–62
tripe soup with lemon, Greek-style, 12–13
Beefed-up veal stock, 38–39
Beer, beef short ribs braised in, 58–59
Beets:
with balsamic vinegar, 306–7
beef borscht, hot, for Aunt Gertie, 4–5
Beurre manié, 62
Beverages:
mint juleps, Chanterelle style, 397
white wine spritzers, 396
Biscuits:
blackberry cobbler, 420–21
cornmeal-onion, 380–81
herbed, 382–83
Bistro-style dishes:
brisket, braised, with carrots, Mom’s, 55–56
chicken with tomato and tarragon, 166–67
Black bean:
soup, 22–23
stew with pig parts, 108–9
Black bean(s) (Chinese fermented):
Chinese eggplant with pork and, 120–21
sauce, braised mini ribs with, 114–15
sauce, clams in, 250–51
sauce, shrimp with, 240–41
Blackberry cobbler, 420–21
Black mushrooms, chicken with Chinese sausage and, 160–61
Black vinegar, Chinese, 49
BLTs, aïoli, 137–38
Blue cheese:
chicken cordon bleu cheese, 176–77
dressing, 357
Bok choy, in Chinese-style meatballs for a crowd, 128–30
Borscht, hot beef, for Aunt Gertie, 4–5
Bourbon:
and butternut squash soup, 34–35
mint juleps, Chanterelle style, 397
Wild Turkey glazed ribs, 113–14
Braising, 57
buttermilk corn muffins with orange, 377–78
challah, pudding, 424–26
challah French toast, 384–85
chapati, 404–5
cornbread, 381–82
cornmeal-onion biscuits, 380–81
croutons, crisp, 356
garlic, 402
herb and garlic focaccia, 400–401
herbed biscuits, 382–83
Parmesan, 403
pizza, eggplant, 297–99
scones, breakfast, Chanterelle, 378–79
stuffing, Sara’s, 196–97
Bread crumbs:
making, 279
panko, 180
Breakfasts, 27
see also Brunch fare
Brine, pickling, 215
Brisket, braised, with carrots, Mom’s, 55–56
Broccoli rabe, in spaghetti with potatoes and greens, 260–61
Broccoli with oyster sauce, 307–8
lamb, 92–93
for red-cooking, 67
Brownies, our favorite, 419–20
Brunch fare, 375–405
buttermilk pancakes, half-inch-high, 392–93
challah French toast, 384–85
ham and cheese crêpes with tarragon cream sauce, 386–89
herbed crêpes, 389
oatmeal pancakes, 393–94
polenta with spicy tomato sauce and poached eggs, 398–99
shirred eggs with Smithfield ham and tarragon, 395–96
waffles, breakfast, Chanterelle’s, 390–91
see also Bread(s)
Buffalo wings, Manhattan, 191–92
Burgers:
David’s, 72–73
fancier, 73
Butter:
beurre manié, 62
clarifying, 391
sauces, separated, 217
seasoned, in fancier burgers, 73
Buttermilk:
corn muffins with orange, 377–78
pancakes, half-inch-high, 392–93
Butternut squash and bourbon soup, 34–35
Cabbage:
beef borscht, hot, for Aunt Gertie, 4–5
cider vinegar slaw, 310
meatballs for a crowd, Chinese-style, 128–30
red, braised, 309
stuffed, Gaby’s Hungarian-style, 122–24
Thai rice noodles (pad thai), 284–86
Caesar salad dressing, 355–56
Cakes (savory):
cod, crispy, 238–39
crab, deviled, 245–46
crab, with Asian flavors, 246–47
noodle, flipping, 288
Cakes (sweet):
cream cheese pound, 412–13
fallen chocolate soufflé, 413–14
spiced-up honey, 415–17
linguine puttanesca, 255
Caponata, eggplant, 318–19
Carrots:
cider vinegar slaw, 310
ginger pickled vegetables, 343
Cashews, chicken with, 182–83
Cauliflower:
ginger pickled vegetables, 343
gratin, 310–12
sautéed penne with chickpeas and, 262–63
Challah:
bread pudding, 424–26
French toast, 384–85
Chapati, 404–5
Cheese(s):
blue, dressing, 357
blue, in chicken cordon bleu cheese, 176–77
cauliflower gratin, 310–12
cream, pound cake, 412–13
and ham crêpes with tarragon cream sauce, 386–89
lasagne for a crowd, 268–70
ricotta, stuffed shells with prosciutto and, 280–81
tortellini with cream, peas, and ham, 276
tortellini with sun-dried tomato cream, 274–75
two, macaroni and, 265–66
see also Parmesan
Chicken, 141–93
with black mushrooms and Chinese sausage, 160–61
breasts stuffed with curried couscous, 178–79
cacciatore, 175–76
with cashews, 182–83
cordon bleu cheese, 176–77
and dumplings, Melicia’s, 164–66
fat, rendering, 143
with forty cloves of garlic, 144–45
fried, David’s famous, 157–58
gumbo, 184–85
innards, 147
and lamb couscous, 92–95
liver, chopped, 192–93
McWaltucks, 180–81
with olives and preserved lemons, 172–74
paprikás, 162–63
pot-au-feu, 63–64
potpie and I don’t care, 154–56
red-cooked, chilled, 148–49
and rice, Dominican, 169–71
roast, stuffed with basil, 146–47
roast, with root vegetables and cider, 142–43
salad, curried, 187
for salads, 186
salad with tarragon, 188
soup with fresh herbs, 9–12
stock, 39–40
with tomato and tarragon, bistro-style, 166–67 à la trip to Puerto Rico, 168–69
white-cooked, chilled, 150–52
whole, cutting up, 159
wings, honeyed-hoisin grilled, 189–90
wings, Manhattan Buffalo, 191–92
curried, three-can, 315–16
hummus, herbed summer, 317–18
sautéed penne with cauliflower and, 262–63
Children, in restaurants, 416
Chili:
seasoning, 79
venison, with red beans, 77–79
black vinegar, 49
five-spice powder, 54
hoisin sauce, 190
oyster sauce, 308
sausages, 161
star anise, 54
wood ears and lily buds, 8
beef, chilled red-cooked, 65–67
beef, crispy orange, 48–51
beef fillets with star anise, 52–54
broccoli with oyster sauce, 307–8
broth for red-cooking, 67
chicken, chilled red-cooked, 148–49
chicken, chilled white-cooked, 150–51
chicken wings, honeyed-hoisin grilled, 189–90
chicken with cashews, 182–83
clams in black bean sauce, 250–51
duck, braised, with shiitakes, 200–201
eggplant, Chinese, with black beans and pork, 120–21
fish, crispy, with spicy sweet-and-sour sauce, 228–29
fish fillets, sesame-crusted, with garlic-ginger sauce, 230–31
hot and sour soup, 6–8
meatballs for a crowd, 128–30
noodles, two-sides-brown, with mushrooms, 287–89
rice noodles, Singapore-style, 289–91
shrimp fried rice, highly adaptable, 294–95
shrimp with black bean sauce, 240–41
vegetable lo mein, 292–93
Chocolate:
brownies, our favorite, 419–20
chip cookies, oaty, 430–31
soufflé cake, fallen, 413–14
Choucroute garni, Alsatian, 126–27
Chowder, clam, New England, 16–17
Cider, roast chicken with root vegetables and, 142–43
Cider vinegar slaw, 310
Cilantro, in spicy green dipping sauce, 151–52
Citrus peel, drying, 51
in black bean sauce, 250–51
chowder, New England, 16–17
fish stew, Provençal, 232–33
sauce, linguine with, 257–59
Clarifying butter, 391
Cobbler, blackberry, 420–21
Coconut rice, 335
Cod:
cakes, crispy, 238–39
salt, 239
Composed salads, 351
Condiments:
citrus peel, drying, 51
lemons, preserved, 174
maple syrup, spiced, 385
vanilla sugar, 379
Confit of duck, 201–4
Conversion table, 434
oatmeal, stamp-of-approval, 432–33
oaty chocolate chip, 430–31
peanut lovers’, 429–30
refrigerating or freezing dough for, 431
tuiles, 427–28
Corn:
creamed, summertime, 313
double-cutting, 312
muffins, buttermilk, with orange, 377–78
Cornbread, 381–82
skillet, 381
Corn dogs, 139
Cornish hens, 153
Provençal, 152–53
Cornmeal-onion biscuits, 380–81
Cottage pie, 74–75
Court bouillon, lemongrass, 236–37
Couscous, 95
curried, chicken breasts stuffed with, 178–79
lamb and chicken, 92–95
steaming, 94–95
Crab(meat):
cakes, deviled, 245–46
cakes with Asian flavors, 246–47
seafood salad, Thai, 235–37
Crabs, soft-shell:
cleaning, 242
sautéed, with sorrel butter, 243–44
Cranberry soup, zesty, 409–10
Cream cheese pound cake, 412–13
Creamed:
corn, summertime, 313
spinach, 340–41
Crème anglaise, 425–26
ham and cheese, with tarragon cream sauce, 386–89
herbed, 389
tips for, 387–88
Crisp, apple oat, 418–19
Croquettes, fresh salmon, 218–19
Croutons, crisp, making, 356
Cucumber salad with red onion and Chinese sausage, 314–15
Curry(ied):
chicken salad, 187
chickpeas, three-can, 315–16
couscous, chicken breasts stuffed with, 178–79
duck, Thai, 198–99
mayonnaise, 361
rice, 336
rice noodles, Singapore-style, 289–91
Daikon radish, in ginger pickled vegetables, 343
Degreasing stock, 40
Desserts, 407–33
apple oat crisp, 418–19
blackberry cobbler, 420–21
brownies, our favorite, 419–20
challah bread pudding, 424–26
cranberry soup, zesty, 409–10
cream cheese pound cake, 412–13
crème anglaise, 425–26
dried fruits in spiced red wine, 408–9
fallen chocolate soufflé cake, 413–14
ginger shortcakes, summertime, 422–23
litchi sorbet, 411
spiced-up honey cake, 415–17
see also Cookies
Deviled crab cakes, 245–46
Dipping sauces:
spicy green, 151–52
tamarind, 372–73
aïoli, 363
baba ghanouj, 320–21
green goddess dressing, 352–53
green sauce, 364–65
honey mustard, 371
horseradish sauce, 369–70
hummus, herbed summer, 317–18
Dominican chicken and rice, 169–71
Dressing a salad, 354
Dressings, 347–62
blue cheese, 357
Caesar salad, 355–56
green goddess, 352–53
Italian, creamy, 358
salad, David’s, 349
vinaigrette, ultra mustardy, 350
see also Mayonnaise
Dried fruits in spiced red wine, 408–9
braised, with shiitakes, 200–201
confit of, 201–4
confit of, in black bean stew with pig parts, 108–9
curry, Thai, 198–99
Dumplings, chicken and, Melicia’s, 164–66
Eggplant:
baba ghanouj, 320–21
caponata, 318–19
Chinese, with black beans and pork, 120–21
Chinese and Japanese, 121
Parmesan, 278–79
pizza, 297–99
Eggs:
challah French toast, 384–85
poached, polenta with spicy tomato sauce and, 398–99
safety concerns and, 359
shirred, with Smithfield ham and tarragon, 395–96
Escarole, in spaghetti with potatoes and greens, 260–61
Fallen chocolate soufflé cake, 413–14
Fennel salad, 321–22
avocado soup, chilled, 37
butternut squash and bourbon soup, 34–35
composed salads as, 351
fennel salad, 320–21
lentil salad, warm, 322–23
salmon, gingered pickled, with wasabi sauce, 214–15
see also Appetizers
’n’ chips, 234
cod cakes, crispy, 238–39
crispy, with spicy sweet-and-sour sauce, 228–29
fillets, sesame-crusted, with garlic-ginger sauce, 230–31
with ginger-scallion sauce, 225–27
lotte with leeks, 222–23
monkfish with roast shallots and garlic, 224–25
stew, Provençal, 232–33
stock, 41
testing for doneness, 213
tuna with two marinades, 220–21
see also Clam(s); Salmon; Seafood; Shrimp
Fish sauce, Asian, 241
Five-spice powder, 54
Flank steak, lime-marinated, 47
Focaccia, herb and garlic, 400–401
Food mills, 31
Frankfurters, in corn dogs, 139
French dishes:
aïoli, 363
brisket, braised, with carrots, Mom’s, 55–56
chicken with tomato and tarragon, bistro-style, 166–67
choucroute garni, Alsatian, 126–27
Cornish hens, Provençal, 152–53
crème anglaise, 425–26
fish stew, Provençal, 232–33
onion soup, 35–36
pork chops, sautéed, with sauce charcutière, 103–4
pot-au-feu, 63–64
rémoulade, 366
tuiles, 427–28
French toast, challah, 384–85
Fried rice, shrimp, highly adaptable, 294–95
Fries, our favorite, 327–29
Fritters, Vidalia onion, 326–27
Garlic:
aïoli, 363
bread, 402
chicken with forty cloves of, 144–45
ginger sauce, sesame-crusted fish fillets with, 230–31
and herb focaccia, 400–401
lentil soup with garlic vinaigrette, 24–25
monkfish with roast shallots and, 224–25
peeling forty cloves of, 145
sausage, rustic homemade, 132–34
vinaigrette, 25
Ginger(ed), 227
garlic sauce, sesame-crusted fish fillets with, 230–31
pickled salmon with wasabi sauce, 214–15
pickled vegetables, 343
scallion sauce, fish with, 225–27
shortcakes, summertime, 422–23
wasabi marinade, 221
Goulash, pork, Szeged style, 106–7
Gratins:
cauliflower, 310–12
potato, 329
Greek-style tripe soup with lemon, 12–13
Green beans, cooking, 305
Green goddess dressing, 352–53
Greens, spaghetti with potatoes and, 260–61
Green sauce, 364–65
Grilled fare:
beef fillets with star anise, 52–54
chicken wings, honeyed-hoisin, 189–90
flank steak, lime-marinated, 47
lamb, butterflied leg of, 87–88
quail with soba salad and scallions, 204–5
tuna with two marinades, 220–21
Gumbo, chicken, 184–85
Ham:
black bean stew with pig parts, 108–9
and cheese crêpes with tarragon cream sauce, 386–89
cheese tortellini with cream, peas and,
chicken cordon bleu cheese, 176–77
choucroute garni, Alsatian, 126–27
pea soup with, 20–21
roast, with honey-mustard glaze, 102–3
Smithfield, shirred eggs with tarragon and, 395–96
stock, 20–21
Harissa, doctored, 368–69
Hash, roast beef, 68–69
biscuits, 382–83
crêpes, 389
dried, maximizing, 71
and garlic focaccia, 400–401
hummus, summer, 317–18
pinwheel pork loin, 100–101
ravioli with Parmesan, butter and, 277
see also specific herbs
Hoisin sauce, 190
honeyed grilled chicken wings, 189–90
Honey(ed):
cake, spiced-up, 415–17
hoisin grilled chicken wings, 189–90
mustard dip, 371
soy marinade, 221
Horseradish:
fresh homemade, 370
sauce, 369–70
Hot and sour soup, 6–8
Hot dog onions, 324
Hummus, herbed summer, 317–18
Hungarian-style dishes:
chicken paprikás, 162–63
pork goulash, Szeged style, 106–7
stuffed cabbage, Gaby’s, 122–24
Ice cream, 410
Indian flatbread (chapati), 404–5
Ingredients:
recipes with long list of, 283
sticky, measuring, 111
see also Asian ingredients; Chinese ingredients
Italian dishes:
chicken cacciatore, 175–76
eggplant caponata, 318–19
eggplant Parmesan, 278–79
eggplant pizza, 297–99
herb and garlic focaccia, 400–401
meatballs, 69–70
meat loaf, 70–72
risotto with porcini, 295–97
tripe, braised, alla Fiorentina, 82–83
see also Pasta
Italian dressing, creamy, 358
Julienning, 293
Kaffir lime leaves, 15
Lamb:
broth, 92–93
and chicken couscous, 92–95
grilled butterflied leg of, 87–88
shanks, Moroccan, 88–89
shanks with tomato and rosemary, 90–91
tagine with prunes and honey, 96–97
Lasagne for a crowd, 268–74
Latkes, potato, Paul’s, 330–31
Leek(s):
lotte with, 222–23
and potato soup, 30–31
Lemon(s):
preserved, 174
preserved, chicken with olives and, 172–74
tripe soup with, Greek-style, 12–13
Lemongrass, 236
court bouillon, 237
salad, warm, 322–23
soup with garlic vinaigrette, 24–25
Lily buds, 8
hot and sour soup, 6–8
Lime:
butter sauce, salmon with, 216–17
kaffir, leaves, 15
-marinated flank steak, 47
Linguine:
with clam sauce, 257–59
puttanesca, 255
Litchi sorbet, 411
Lo mein, vegetable, 292–93
Lotte with leeks, 222–23
Macaroni and two cheeses, 265–66
Manhattan Buffalo wings, 191–92
Maple syrup, spiced, 385
Marinades:
ginger wasabi, 221
honey soy, 221
Mashed potatoes, everyday, 334–35
Matzoh balls:
chicken soup with fresh herbs, 9–10
homemade, 11–12
aïoli, 363
basic, 360
curried, 361
tarragon, 362
Measuring sticky ingredients, 111
Meat, 43–139
braising, 57
oxtail stew with olives, 80–81
tripe, braised, alla Fiorentina, 82–83
veal chops with mustard and cream, 84–85
veal shank, roasted, 85–86
venison chili with red beans, 77–79
see also Beef; Ham; Lamb; Pork; Sausage(s)
Meatballs:
Chinese-style, for a crowd, 128–30
Italian, 69–70
Meat loaf, Italian style, 70–72
Middle Eastern dishes:
baba ghanouj, 320–21
hummus, herbed summer, 317–18
preserved lemons, 174
Mint:
juleps, Chanterelle style, 397
tomato soup, creamy, 32–33
Mirepoix, 39–40
Mise en place, 283
Monkfish:
lotte with leeks, 222–23
with roast shallots and garlic, 224–25
seafood salad, Thai, 235–37
Montana fried “pork chop” sandwiches, 136–37
Moroccan-style dishes:
lamb shanks, 88–89
lamb tagine with prunes and honey, 96–97
Mushroom(s):
barley soup, 26–27
black, chicken with Chinese sausage and, 160–61
chicken cacciatore, 175–76
hot and sour soup, 6–8
porcini, risotto with, 295–97
porcini-tomato sauce, 273–74
sautéing, 272
stuffing, Sara’s, 196–97
two-sides-brown noodles with, 287–89
Mussel(s):
cleaning, 19
fish stew, Provençal, 232–33
soup with saffron, 18–19
spaghetti with tomatoes, cream and, 256–57
Mustard honey dip, 371
Mustardy vinaigrette, ultra, 350
Nam pla, 241
New England clam chowder, 16–17
Noodle(s), 282–93
cakes, flipping, 288
rice, Singapore-style, 289–91
rice, stir-fried, with bean sprouts and scallions, 282–83
rice, Thai (pad thai), 284–86
soba salad, 337–38
two-sides-brown, with mushrooms, 287–89
vegetable lo mein, 292–93
see also Pasta
North African–style dishes:
chicken with olives and preserved lemons, 172–74
harissa, doctored, 368–69
lamb and chicken couscous, 92–95
lamb shanks, Moroccan, 88–89
lamb tagine with prunes and honey, Moroccan, 96–97
Nutmeg, freshly grated, 281
Oat(meal):
apple crisp, 418–19
chocolate chip cookies, 430–31
cookies, stamp-of-approval, 432–33
pancakes, 393–94
Olive(s):
braised rabbit with tomato and, 208–9
chicken with preserved lemons and, 172–74
linguine puttanesca, 255
oxtail stew with, 80–81
paste, 81
rice salad with pine nuts and, 338–39
Onion(s):
cornmeal biscuits, 380–81
hot dog, 324
pork chops, smothered, 105–6
red, cucumber salad with Chinese sausage and, 314–15
soup, French, 35–36
Vidalia, fritters, 326–27
yummy, 325
Orange:
beef, crispy, 48–51
buttermilk corn muffins with, 377–78
peel, drying, 51
Oxtail stew with olives, 80–81
Oyster sauce, 308
broccoli with, 307–8
Pad thai (Thai rice noodles), 284–86
Panacea vegetable soup, 28–29
Pancakes:
buttermilk, half-inch–high, 392–93
oatmeal, 393–94
potato latkes, Paul’s, 330–31
see also Crêpes
Panko, 180
chicken McWaltucks, 180–81
Paprika:
chicken paprikás, 162–63
Hungarian, 163
pork goulash, Szeged style, 106–7
stuffed cabbage, Gaby’s Hungarian-style, 122–24
Parmesan, 267
bread, 403
eggplant, 278–79
macaroni and two cheeses, 265–66
ravioli with butter, herbs and, 277
Parmigiano-Reggiano, 267
Parsley:
green goddess dressing, 352–53
green sauce, 364–65
Pasta, 253–81
cooking, 259
lasagne for a crowd, 268–74
linguine puttanesca, 255
linguine with clam sauce, 257–59
macaroni and two cheeses, 265–66
penne, sautéed, with cauliflower and chickpeas, 262–63
ravioli with Parmesan, butter, and herbs, 277
shapes of, 263
shells, stuffed, with ricotta and prosciutto, 280–81
spaghetti with mussels, tomatoes, and cream, 256–57
spaghetti with potatoes and greens, 260–61
tortellini, cheese, with cream, peas, and ham, 276
tortellini, cheese, with sun-dried tomato cream, 274–75
ziti, fried, 264–65
see also Noodle(s)
Pastry dough, 156
Pea(s):
cheese tortellini with cream, ham and, 276
soup with ham, 20–21
Peanut:
lovers’ cookies, 429–30
sauce, spicy, 117–18
Penne, sautéed, with cauliflower and chickpeas, 262–63
Peppers (bell):
ginger pickled vegetables, 343
red, in cider vinegar slaw, 310
sausage and, 131–32
stuffed with rice and sausage, 124–25
Pickled foods:
gingered salmon with wasabi sauce, 214–15
vegetables, ginger, 343
Pickling brine, 215
Picnics, 112
Pies (savory):
chicken potpie and I don’t care, 154–56
cottage, 74–75
Pine nuts:
rice salad with olives and, 338–39
toasting, 339
Pizza:
dough, 299
eggplant, 297–99
no-sauce, 298
Polenta with spicy tomato sauce and poached eggs, 398–99
Porcini:
risotto with, 295–97
tomato sauce, 273–74
Pork, 99–139
aïoli BLTs, 137–38
black bean stew with pig parts, 108–9
changes in, 101
Chinese eggplant with black beans and, 120–21
chops, sautéed, with sauce charcutière, 103–4
chops, smothered, 105–6
“chop” sandwiches, Montana fried, 136–37
goulash, Szeged style, 106–7
loin, herbed pinwheel, 100–101
meatballs, Chinese-style, for a crowd, 128–30
mini ribs, braised, with black bean sauce, 114–15
ribs, oven-roasted barbecued, 110–11
ribs, Wild Turkey glazed, 113–14
saté with spicy peanut sauce, 116–18
stuffed cabbage, Gaby’s Hungarian-style, 122–24
wiener schnitzel, 118–19
see also Ham; Sausage(s)
Potato(es):
baking, 331
boiling, 332
cottage pie, 74–75
fries, our favorite, 327–29
gratin, 329
latkes, Paul’s, 330–31
and leek soup, 30–31
mashed, everyday, 334–35
roast beef hash, 68–69
salad, slightly Southern, 333
spaghetti with greens and, 260–61
Pot-au-feu, 63–64
Potpie, chicken, and I don’t care, 154–56
Poultry:
Cornish hens, Provençal, 152–53
quail, grilled, with soba salad and scallions, 204–5
turkey, roast, the Waltuck way, 195–96
see also Chicken; Duck
Pound cake, cream cheese, 412–13
Prosciutto, stuffed shells with ricotta and, 280–81
Provençal dishes:
Cornish hens, 152–53
fish stew, 232–33
Prunes, lamb tagine with honey and, 96–97
Pudding, challah bread, 424–26
Puerto Rico, chicken à la trip to, 168–69
Quail, grilled, with soba salad and scallions, 204–5
Rabbit:
braised, with Dijon mustard, 206–7
braised, with tomato and olives, 208–9
Ravioli with Parmesan, butter, and herbs, 277
Red beans, venison chili with, 77–79
Red cabbage, braised, 309
Red-cooked dishes, 149
beef, chilled, 65–67
broth for, 67
chicken, chilled, 148–49
duck, braised, with shiitakes, 200–201
Red wine:
beef stew with vegetables and, 60–62
spiced, dried fruits in, 408–9
Rémoulade, 366
Rendering chicken fat, 143
Ribs:
beef short, braised in beer, 58–59
mini, braised, with black bean sauce, 114–15
oven-roasted barbecued, 110–11
Wild Turkey glazed, 113–14
Rice:
bell peppers stuffed with sausage and, 124–25
chicken and, Dominican, 169–71
coconut, 335
converted, 171
curry, 336
risotto with porcini, 295–97
salad with olives and pine nuts, 338–39
shrimp fried, highly adaptable, 294–95
stuffed cabbage, Gaby’s Hungarian-style, 122–24
Rice noodles:
Singapore-style, 289–91
stir-fried, with bean sprouts and scallions, 282–83
Thai (pad thai), 284–86
Ricotta, stuffed shells with prosciutto and, 280–81
Risotto with porcini, 295–97
Root vegetables, roast chicken with cider and, 142–43
Saffron, 174
Salads:
chicken, curried, 187
chicken, with tarragon, 188
chicken for, 186
cider vinegar slaw, 310
composed, 351
crisp croutons for, 356
cucumber, with red onion and Chinese sausage, 314–15
dressing, 354
eggplant caponata, 318–19
fennel, 321–22
lentil, warm, 322–23
potato, slightly Southern, 333
rice, with olives and pine nuts, 338–39
seafood, Thai, 235–37
soba, 337–38
soba, grilled quail with scallions and, 204–5
spinach, cooked, with soy and sesame, 341–42
see also Dressings
fresh, croquettes, 218–19
gingered pickled, with wasabi sauce, 214–15
with lime butter sauce, 216–17
sautéed, with brown butter, lemon, and capers, 212–13
Sandwiches:
aïoli BLTs, 137–38
beef, red-cooked, 66
burgers, David’s, 72–73
“pork chop,” Montana fried, 136–37
sloppy Joes, 76–77
Saté, pork, with spicy peanut sauce, 116–18
Sauces, 364–73
béchamel, 311–12
beurre manié as thickener for, 62
butter, separated, 217
crême anglaise, 425–26
green, 364–65
harissa, doctored, 368–69
horseradish, 369–70
peanut, spicy, 117–18
rémoulade, 366
spicy green dipping, 151–52
tamarind dipping, 372–73
tartar, kitchen cupboard, 367
tomato, tasty basic, 271
tomato-porcini, 273–74
wasabi, 214–15
see also Dips; Dressings; Mayonnaise
Sauerkraut, 127
choucroute garni, Alsatian, 126–27
pork goulash, Szeged style, 106–7
stuffed cabbage, Gaby’s Hungarian-style, 122–24
bell peppers stuffed with rice and, 124–25
black bean stew with pig parts, 108–9
casings, 135
Chinese, 161
Chinese, chicken with black mushrooms and, 160–61
Chinese, cucumber salad with red onion and, 314–15
choucroute garni, Alsatian, 126–27
garlic, rustic homemade, 132–34
making, 135
and peppers, 131–32
pot-au-feu, 63–64
stuffing, Sara’s, 196–97
Thai rice noodles (pad thai), 284–86
Scallion(s):
ginger sauce, fish with, 225–27
grilled quail with soba salad and, 204–5
stir-fried rice noodles with bean sprouts and, 282–83
Scallops:
fish stew, Provençal, 232–33
seafood salad, Thai, 235–37
Scones, breakfast, Chanterelle, 378–79
Seafood, 211–51
crab cakes, deviled, 245–46
crab cakes with Asian flavors, 246–47
mussels, spaghetti with tomatoes, cream and, 256–57
mussel soup with saffron, 18–19
salad, Thai, 235–37
soft-shell crabs, sautéed, with sorrel butter, 243–44
squid stew, 248–49
see also Clam(s); Fish; Salmon; Shrimp
Sesame:
cooked spinach salad with soy and, 341–42
-crusted fish fillets with garlic-ginger sauce, 230–31
oil, Asian, 342
tahini, 316
Shallots, monkfish with roast garlic and, 224–25
Shells, stuffed, with ricotta and prosciutto, 280–81
Shiitakes:
braised duck with, 200–201
hot and sour soup, 6–8
stuffing, Sara’s, 196–97
Shortcakes:
ginger, summertime, 422–23
strawberries for, 423
Short ribs, beef, braised in beer, 58–59
with black bean sauce, 240–41
dried, 286
fried rice, highly adaptable, 294–95
seafood salad, Thai, 235–37
Singapore-style rice noodles, 289–91
soup, Thai, 14–15
Thai rice noodles (pad thai), 284–86
Side dishes, 301–45
applesauce, spiced, 303
baba ghanouj, 320–21
beans, baked, Sabrina’s, 304–5
beets with balsamic vinegar, 306–7
broccoli with oyster sauce, 307–8
cauliflower gratin, 310–12
chickpeas, curried, three-can, 315–16
corn, creamed, summertime, 313
cucumber salad with red onion and Chinese sausage, 314–15
eggplant caponata, 318–19
fennel salad, 321–22
fries, our favorite, 327–29
ginger pickled vegetables, 343
green beans, 305
hummus, herbed summer, 317–18
lentil salad, warm, 322–23
onion, Vidalia, fritters, 326–27
onions, hot dog, 324
onions, yummy, 325
potatoes, baked, 331
potatoes, boiled, 332
potatoes, mashed, everyday, 334–35
potato gratin, 329
potato latkes, Paul’s, 330–31
potato salad, slightly Southern, 333
red cabbage, braised, 309
rice, coconut, 335
rice, curry, 336
rice salad with olives and pine nuts, 338–39
slaw, cider vinegar, 310
soba salad, 337–38
spinach, creamed, 340–41
spinach salad, cooked, with soy and sesame, 341–42
tomatoes, marinated, with balsamic vinegar and basil, 344
zucchini coins, fried, 345
Singapore-style rice noodles, 289–91
Slaw, cider vinegar, 310
Sloppy Joes, 76–77
Soba salad, 337–38
grilled quail with scallions and, 204–5
Sorbet, litchi, 411
Sorrel butter, sautéed soft-shell crabs with, 243–44
Soufflé cake, fallen chocolate, 413–14
Soups, 3–41
avocado, chilled, 37
beef borscht, hot, for Aunt Gertie, 4–5
black bean, 22–23
butternut squash and bourbon, 34–35
chicken, with fresh herbs, 9–12
clam chowder, New England, 16–17
cranberry, zesty, 409–10
hot and sour, 6–8
leek and potato, 30–31
lentil, with garlic vinaigrette, 24–25
matzoh balls for, homemade, 11–12
mushroom-barley, 26–27
mussel, with saffron, 18–19
onion, French, 35–36
pea, with ham, 20–21
shrimp, Thai, 14–15
tomato mint, creamy, 32–33
tripe, with lemon, Greek-style, 12–13
vegetable, panacea, 28–29
see also Stocks
Southern fare:
pork chops, smothered, 105–6
potato salad, slightly Southern, 333
Soy honey marinade, 221
Spaghetti:
with mussels, tomatoes, and cream, 256–57
with potatoes and greens, 260–61
Spiced-up honey cake, 415–17
Spices:
chili seasoning, 79
five-spice powder, Chinese, 54
ginger, fresh, 227
nutmeg, freshly grated, 281
paprika, Hungarian, 163
saffron, 174
star anise, 54
Spinach:
cooked, salad with soy and sesame, 341–42
creamed, 340–41
fresh, wilting, 340
green sauce, 364–65
Spritzers, white wine, 396
Squash, butternut, and bourbon soup, 34–35
Squid:
cleaning, 249
fish stew, Provençal, 232–33
seafood salad, Thai, 235–37
stew, 248–49
Star anise, 54
beef fillets with, 52–54
Stews:
beef, with red wine and vegetables, 60–62
beurre manié as thickener for, 62
black bean, with pig parts, 108–9
chicken à la trip to Puerto Rico, 168–69
chicken and dumplings, Melicia’s, 164–66
choosing meat for, 61
fish, Provençal, 232–33
lamb tagine with prunes and honey, 96–97
oxtail, with olives, 80–81
pork goulash, Szeged style, 106–7
pot-au-feu, 63–64
rabbit, braised, with tomato and olives, 208–9
squid, 248–49
venison chili with red beans, 77–79
Stir-fried rice noodles with bean sprouts and scallions, 282–83
chicken, 39–40
degreasing, 40
fish, 41
ham, 20–21
veal, beefed-up, 38–39
see also Broths
Strawberries, for shortcakes, 423
Stuffed:
bell peppers, with rice and sausage, 124–25
cabbage, Gaby’s Hungarian-style, 122–24
shells with ricotta and prosciutto, 280–81
Stuffing, Sara’s, 196–97
Sugar, vanilla, 379
Sweating vegetables, 29
Sweet-and-sour sauce, spicy, crispy fish with, 228–29
Syrup, spiced maple, 385
Tagine, lamb, with prunes and honey, 96–97
Tahini, 316
Tamarind:
dipping sauce, 372–73
pulp, 372
Tangerine peel, drying, 51
Tarragon:
chicken salad with, 188
chicken with tomato and, bistro-style, 166–67
cream sauce, ham and cheese crêpes with, 386–89
mayonnaise, 362
shirred eggs with Smithfield ham and, 395–96
Tartar sauce:
kitchen cupboard, 367
rémoulade, 366
duck curry, 198–99
fish with ginger-scallion sauce, 225–27
pork saté with spicy peanut sauce, 116–17
rice noodles (pad thai), 284–86
seafood salad, 235–37
shrimp soup, 14–15
Thanksgiving fare, 194
stuffing, Sara’s, 196–97
turkey, roast, the Waltuck way, 195–96
Tomato(es):
marinated, with balsamic vinegar and basil, 344
mint soup, creamy, 32–33
peeling and seeding, 33
porcini sauce, 273–74
sauce, tasty basic, 271
Tomato(es), sun-dried:
cream, cheese tortellini with, 274–75
linguine puttanesca, 255
Tortellini, cheese:
with cream, peas, and ham, 276
with sun-dried tomato cream, 274–75
Tripe:
braised, alla Fiorentina, 82–83
buying and cooking, 83
soup with lemon, Greek-style, 12–13
Truffles, black, matzoh balls with, 11
Tuiles, 427–28
Tuna with two marinades, 220–21
Turkey:
roast, the Waltuck way, 195–96
stuffing for, Sara’s, 196–97
Two-sides-brown noodles with mushrooms, 287–89
Vanilla sugar, 379
Veal:
chops with mustard and cream, 84–85
pot-au-feu, 63–64
shank, roasted, 85–86
stock, beefed-up, 38–39
ginger pickled, 343
lo mein, 292–93
soup, panacea, 28–29
sweating, 29
see also Side dishes; specific vegetables
Venison chili with red beans, 77–79
Vidalia onion fritters, 326–27
Vinaigrettes:
garlic, 25
ultra mustardy, 350
Vinegar:
Chinese black, 49
see also Balsamic vinegar
Waffles, breakfast, Chanterelle’s, 390–91
Wasabi:
ginger marinade, 221
sauce, 214–15
White wine spritzers, 396
Wiener schnitzel, 118–19
Wild Turkey glazed ribs, 113–14
Wine:
red, beef stew with vegetables and, 60–62
red, spiced, dried fruits in, 408–9
white, spritzers, 396
Wood ear mushrooms, 8
hot and sour soup, 6–8
Ziti, fried, 264–65
Zucchini coins, fried, 345
