Cookstr.com
Sample recipes from Recipes: A Collection for the Modern Cook

Potato “Tostones”

These twice-cooked potatoes remind me of plantain tostones that are fried, smashed, and then fried again. Here the potatoes are steamed f...

(1 Votes)

Semolina Garlic Bread

Garlic bread was one of the first things I learned to cook as a kid. I like to think I’ve improved on it here by grilling bread slices, r...

(1 Votes)

Golden Chicken Stock

If I go to the trouble of making homemade stock--and I do because it is well worth the effort--I want to get some poached chicken for sal...

(1 Votes)

Radicchio and Prosciutto Pizza

Radicchio makes a good pizza topping since it doesn’t require any precooking. It will lose some of its color in the oven, but not its fla...

(1 Votes)

Basic Pizza Dough

This basic dough is used for the pizzas in this book. If you want to make it a day ahead of time, it will only improve in flavor as it ri...

(1 Votes)

Roasted Tomato Tart

Most of the tomatoes’ moisture evaporates when they are slow-roasted, concentrating their flavor and making them ideal for using in a tar...

(1 Votes)

Tart Dough

This versatile dough can be handled in three ways for slightly different results. For most recipes, such as the Caramelized Onion and Bac...

(1 Votes)

Slow Roasted Tomatoes

Any size or type of tomato can be slow-roasted but the timing will vary depending on the size and juiciness of each tomato; just look for...

(1 Votes)

Caramelized Onion and Bacon Tart

How can something so lowly and so ordinary as the poor onion become so luxurious and so rich? The secret to caramelized onions is long an...

(1 Votes)

Caramel Apple Tart

Too often the apples become soggy in a tarte Tatin, the famous upside-down apple tart. By turning the tart right side up again, the apple...

(1 Votes)

Home Made Crème Fraîche

Crème fraîche is similar to sour cream, but it has a nutty, buttery flavor all its own. Unlike sour cream, crème fraîche can be boiled wi...

(1 Votes)

Boeuf Bourguignon

Everything old is new again. Every 1960’s housewife knew how to make this classic stew, and then it went out of style in favor of trendie...

(1 Votes)

Thyme-Roasted Carrots

Since decent carrots are available year-round, we don’t really think of them as having a season, but they do. Late fall, after the first ...

(1 Votes)

Potato Celeriac Mash

Celeriac, also called celery root, may look a bit scary, but once you slice off the gnarly skin, a versatile, semi-starchy vegetable with...

(1 Votes)

Brown Veal Stock

This is a good project for a rainy or snowy day or a Sunday when you plan to be around the house all day. Buy the bones from your butcher...

(1 Votes)

Osso Buco with Toasted Garlic Gremolata

Osso Buco, which means “bone with a hole” in Italian, is another braised dish that can be made one or two days ahead. It will only improv...

(1 Votes)

Risotto Alla Milanese

This bright yellow, saffron-infused rice is the traditional Italian partner for osso buco. It’s one of the few instances when risotto sho...

(1 Votes)

Toasted Garlic Gremolata

Gremolata, the garnish for osso buco, is traditionally made with raw garlic, lemon zest, and herbs, and adds a note of fresh, bright flav...

(1 Votes)

Saucepan Brownies

I tinkered endlessly with the proportions of basic brownie ingredients to come up with a recipe that I think is perfect. They have a deep...

(1 Votes)

Blueberry Cornmeal Crostatas

The crunchiness of cornmeal dough is ideal for rustic fruit tarts. This free-form wrapper for fresh blueberries makes a tart that’s Itali...

(1 Votes)
Other cookbooks by the authors

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password