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Showing only recipes by “Christopher Styler.”

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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 ...

by Barbara Kafka and Christopher Styler


Chicken Peanut Butter Stew

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

by Barbara Kafka and Christopher Styler

Comments (2)

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 ...

by Barbara Kafka and Christopher Styler

Comment (1)


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

by Barbara Kafka and Christopher Styler


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...

by Barbara Kafka and Christopher Styler


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...

by Barbara Kafka and Christopher Styler


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 ...

by Barbara Kafka and Christopher Styler


Oven-Braised Parsnips

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

by Barbara Kafka and Christopher Styler


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.

by Barbara Kafka and Christopher Styler


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