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Showing only recipes by “Christopher Styler.”

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9224
basic-chicken-stock

Basic Chicken Stock

As I roast chicken frequently, I break up the leftover carcass and add it, along with any gizzards, hearts and bones from the plate, to ...

9226
chicken-peanut-butter-stew

Chicken Peanut Butter Stew

This is a variation on an African stew. For more authenticity, use yams instead of sweet potatoes.

Comments (2)
9227
peanut-brittle

Peanut Brittle

The recipe for this treat, which works well in a microwave oven, first appeared in my book Microwave Gourmet. The microwave is a miracle ...

Comment (1)
9231
crostini

Crostini

These are thin, flat croutons that the British used to call “sippets” and cut into fanciful shapes—hearts and diamonds. When made with ol...

9237
fresh-tomatillo-salsa

Fresh Tomatillo Salsa

In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They a...

9238
shirred-eggs-with-herbs-tomatoes-and-cream

Shirred Eggs with Herbs, Tomatoes and Cream

When trying to think of a last-minute first course, I don’t ignore the loyal eggs waiting in the refrigerator. These shirred (baked with...

9244
asparagus-and-beef-stir-fry

Asparagus and Beef Stir-Fry

In a small bowl, stir together the stock and the soy and hoisin sauces. Set aside. Pat the beef dry with paper towels. Heat the oil in ...

9246
oven-braised-parsnips

Oven-Braised Parsnips

I don’t remember what brought this somewhat nutty combination to my mind, but it works splendidly.

9253
gratin-of-radicchio

Gratin of Radicchio

With a larger baking dish, this can be doubled for a larger party. It is definitely party food, say with roast veal.

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