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cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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Homemade sauerkraut can be a quick-and-easy side dish using 9 simple ingredients. It pairs perfectly with kielbasa.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
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Mayonnaise and the juice from canned maraschino cherries bring together an assortment of fruits and celery to make a crowd-pleaser of a fruit salad.
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This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.