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Sample recipes from The New Basics Cookbook

Our Basic Bruschetta

When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.

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Felipe Rojas-Lombardi’s Mussels Vinaigrette

It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In...

(1 Votes)

Split Pea and Ham Soup

We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special a...

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Haricots Verts in Mustard Sauce

These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.

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Broccoli and Walnut Stir Fry

A quick Oriental stir-fry adds an enjoyable sesame taste to a winter broccoli preparation.

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Cardoons a la Greque

Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to pr...

(1 Votes)

Bleu de Bresse Baked Potatoes

These potatoes are just about a meal on their own. Serve them with a crispy green salad and a Beaujolais-Villages.

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Spaghetti Squash with Curried Squash Sauce

Light, thin spaghetti squash becomes “pasta” to serve as a bed for a scrumptious curried yellow squash purée. It’s a great golden first c...

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Swiss Chard Strudel

Don’t think that strudel always means apples. Made with Swiss chard, nutty-flavored Jarlsberg, and fresh Parmesan cheese, all rolled up i...

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Sole Meuniere

The simplest of preparations for the sweetest of fish—a classic.

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Party Poached Pompano

Pompano, one of the favorites of all seafood lovers, is accented here with sweet juicy crabmeat and brought to perfection with fresh citr...

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Ellen’s Fried Chicken

When Ellen White was chef at The Silver Palate, she made this chicken for store customers, but we were often lucky enough to get the firs...

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Basic Tomato Sauce

This is a good light base sauce for pizza because it is just the right thickness, and its flavorings will not overwhelm other toppings.

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Turkey Croquettes

Moist and luscious patties of light and dark turkey chunks, egg, bread, onion, and parsley—these couldn’t be easier. They’re a good reaso...

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Orange Scones

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Corned Beef and Cabbage

Our corned beef and cabbage is too luscious to consider as just another weeknight meal. We love to present it on an antique blue and whit...

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Horseradish Cream Sauce

This is also delicious with smoked trout or fillet of beef.

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Tiramisu

Venice’s favorite dessert has become popular in chic Italian restaurants in America. The name means “pick me up,” and it does indeed give...

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Rabbit in Black Olive Sauce

Earthy, robust olives, balsamic vinegar, and tomato blend to creat a luscious sauce for this richly satisfying dish. And it’s an easy din...

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Cinnamon Raisin Bread

One of our favorites for breakfast. Try it toasted, spread with creamy sweet butter, and sprinkled with cinnamon sugar.

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Anne Rosenzweig’s Chocolate Bread Pudding with Brandy Custard Sauce

From the day the door first opened we have adored Arcadia, Anne Rosenzweig’s Manhattan restaurant. We always finish a meal there with thi...

(1 Votes)

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