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Showing only recipes by “Suzanne Goin.”

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Endive Salad with Meyer Lemon, Fava Beans, and Oil-C...

Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to i...

by Suzanne Goin


Braised Beef Stew with Red Wine, Tomato, Olives, and...

This robust stew is best in late winter or early spring, when there’s still a lingering chill in the air. Tomatoes, olives, and red wine,...

by Suzanne Goin

Comments (2)

Prosciutto and Grilled Asparagus with Whole Grain Mu...

When I was growing up, my dad and I had an ongoing asparagus arrangement: I would cut off the tips of my asparagus spears and trade them ...

by Suzanne Goin



Preheat the oven to 400°F. Heat a 10-inch cast-iron pan over medium heat for 1 minute. Add 8 tablespoons (1 stick) butter and cook 4 to...

by Suzanne Goin

Comment (1)

Lima Bean Salad

To cook the lima beansHeat a medium saucepan over high heat for 1 minute. Swirl in 2 tablespoons olive oil, and add the onion, garlic, a...

by Suzanne Goin


Cranberry-Walnut Clafoutis with Bourbon Whipped Cream

The clafoutis was invented in Limousin, France, to showcase that region’s famous cherries. Some compare the eggy consistency of clafoutis...

by Suzanne Goin


Braised Chicken with Saffron Onions, Italian Couscou...

While I’m not a fusion person, I do often find myself melding different cultures into a single dish. This chicken dish is a great example...

by Suzanne Goin


Roasted Beet Salad with Fried Chickpeas, Nyons Olive...

I was raised by a beet-hating mother, so we never ate them when I was growing up. But when I left the nest and actually tasted a “forbidd...

by Suzanne Goin

Comments (3)

Young Onion Tart with Cantal, Applewood-Smoked Bacon...

Lucques had been open only a few months when we were asked to host an Alsatian wine dinner. Working on the menu reminded me of a road tri...

by Suzanne Goin


Braised Beef Short Ribs with Potato Puree, Swiss Cha...

Every chef has a love-hate dish, the dish that made it into the first review, the one that customers call ahead for, the dish, therefore,...

by Suzanne Goin


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