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Sample recipes from Nigella Express

Juicy Beef Skewers with Horseradish Dip

This is another recipe that you can bring into play as something to eat for people who are standing up milling around, or seated at a ta...

(1 Votes)

Buttermilk Roast Chicken

This Buttermilk Roast Chicken recipe makes for a winning dinner any night of the week. Garlic and peppercorns give this dish a dash of spice while maple syrup adds a hint of sweetness that other roast chicken recipes lack. The result is a mouthwateringly juicy roast chicken that cooks quickly and is ideal for the summertime. Make this roast chicken for a cookout or a weeknight dinner for a meal everyone can enjoy.

(1 Votes)

Gravlax Sashimi

This was not intended to be the Swedish portion of the book, but it occurred to me after making some gravlax a Christmas or so ago that t...

(1 Votes)

Lamb Rib Chops with Chile and Black Olives

No one does lamb chops better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point...

(1 Votes)

Instant Chocolate Mousse

Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk set...

(1 Votes)

Peaches in Muscat

The Italians have a way of making a special dessert out of unmessed-up simple ingredients. It’s something to do with their touch. I mean ...

(1 Votes)

Irish Cream Tiramisu

I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think, with this, ...

(1 Votes)

Pineapple Upside-Down Cake

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would...

(1 Votes)

Chicken, Mushroom, and Bacon Pie

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know yo...

(1 Votes)

Chopped Fruit Salad

This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the...

(1 Votes)

Breakfast Bruschetta

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I...

(1 Votes)

Mellow Meatballs

This recipe uses many of the same standby ingredients as my chicken curry, but what it makes tastes very different. I buy organic beef mi...

(1 Votes)

Flash-Fried Steak with White Bean Mash

When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions th...

(1 Votes)

Lazy Loaf

It is heartening to know that you can be in a permanent hurry and not spend more than a few minutes at any time anywhere, let alone just ...

(1 Votes)

Butternut Squash with Pecans and Blue Cheese

This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftove...

(1 Votes)

The Instant Canapé — Quick Crostini with Avocado and Green Pea Hummus

I love avocados and I’ve already confessed my faiblesse for processed peas, so it stands to reason that one day I was going to try them t...

(1 Votes)

Cheese Fondue

I don’t suppose this is ever going to win plaudits from the World Health Organization, but a cheese fondue is surely the stuff of dreams....

(1 Votes)

Coq Au Riesling

I have always loved the Alsatian version of coq au vin and this is it, stunningly streamlined. I replace the onion with leek, buy bacon a...

(1 Votes)

Curry in a Hurry

This is such a favorite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in t...

(1 Votes)

Chowder with Asian Flavors

This is the perfect supper on those days when a knife and fork seem like just too much work. It’s instantly comforting, but is lively eno...

(1 Votes)

Chopped Ceviche and Mexicola

I don’t deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way), but there...

(1 Votes)

Smoked Cod and Cannellini

Of all my reliable standbys, this is one of my speediest. Of course there’s more to it. I’m too greedy to settle for mere efficiency. I f...

(1 Votes)

Jumbleberry Crumble

Since you never know when you might be in urgent need of a crumble, I make up enough for at least four and let it sit safely in the deep ...

(1 Votes)

Red Shrimp and Mango Curry

This is one of the easiest suppers to make and somehow, however much I know this, it always surprises me. Not in the cooking, so much as ...

(1 Votes)

Wasabi Lime Dressing

This beautiful green dressing packs a real punch: I love it on watercress and avocado salad and, indeed, on anything that is served with ...

(1 Votes)

Anchovy Red Wine Dressing

Again, this is good on robust bitter leaves, but acts as a glorious contrast to the soft sweetness of grilled peppers. I keep packages of...

(1 Votes)

Crispy Duck

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “c...

(1 Votes)

Duck Breasts with Pomegranate and Mint

This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free ...

(1 Votes)

Eton Mess

There is no variation of this dessert I don’t like, and I must have made several in my time. This one uses bottled, proper fresh pomegran...

(1 Votes)

Seared Salmon with Singapore Noodles

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it’s part of your cupboard stash. If y...

(1 Votes)

Flourless Chocolate Brownies

However much people have eaten there is always, I’ve noticed, room for a brownie. This is a different kind of a brownie, most definitely ...

(1 Votes)

Chocolate Peanut Butter Fudge Sundae

This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuf...

(1 Votes)

Ham Steaks with Parsley

Of course I’m tempted to do a ham steak with pineapple, and I wouldn’t begin to stop you, but I really think parsley is the key here. Whe...

(1 Votes)

Glitzy Chocolate Puddings

If you’ve got an electric mixer — either a handheld one or a freestanding mixer — this is very low effort indeed, but it is a real showst...

(1 Votes)

Go Get ’Em Smoothie

This is truly a weekday special: a breakfast that combines food and drink for people who don’t feel they’ve even got time to sit down in ...

(1 Votes)

Red-Leaf, Fig, and Serrano Ham Salad

This salad takes mere minutes to make, and yet is so enduringly beautiful. I don’t overstate the case; there is something positively pai...

(1 Votes)

No-Churn Pomegranate Ice Cream

It’s not hard to think of a dessert that can be made in advance. But mostly the advantage is simply that all the effort is upfront and ea...

(1 Votes)

Roast Pencil Leeks

I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...

(1 Votes)

Linguine with Lemon, Garlic, and Thyme Mushrooms

This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncontrovers...

(1 Votes)

Seafood Pot

In France and Italy, and across much of Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on...

(1 Votes)

Spaghettini with Shrimp and Chile

This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification a...

(1 Votes)

Pappardelle with Escarole

This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and...

(1 Votes)

Blackberries in Muscat Jelly

This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And th...

(1 Votes)

Potato and Mushroom Gratin

There are few sights as uplifting in the kitchen as a golden, bubbling gratin coming out of the oven. It’s strange to be saying this, but...

(1 Votes)

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