Wolfgang Puck Recipes
In the depths of winter, it feels like summer and its many eating pleasures are a long way off. But then, I remind myself that cooking just the right recipe can change one's spirits as is the case with this Viennese Fried Chicken
My recipe for Miso-Glazed Black Cod offers a good example of how you can cook smartly at home by creating meals that feature healthful ingredients while also enjoying delicious foods
I'd like to share with you here one of my all-time favorite hors-d'oeuvres recipe, a mainstay at Spago and all the glamorous functions I get to cater: Spicy Tuna Tartare in Sesame-Miso Cones. And you can make it without too much effort in your own home kitchen
I'd like to share with you my recipe for cookies-and-cream cheesecake. My doesn't feature store-bought sandwich cookies. Instead, both its crust and its filling feature a richly flavorful, crumbly, home-baked chocolate cookie dough
Let me offer one little suggestion that might ease your mind about that last-minute holiday baking: Keep it simple. Bake a batch of holiday buttermilk cupcakes!
Try my Autumn Pear and Burrata Salad with Eiswein Vinaigrette recipe to help you savor burrata at its best. Then have fun coming up with your own variations, making this part of your own repertoire
Let me intrigue you with a main dish that gets its distinctive character from pumpkin: Austrian-Style Boiled Beef with Pickled Pumpkin. It's a recipe inspired by a dish by renowned chef Heinz Reitbauer
One of my favorite salad stars, however, is the fresh, creamy goat cheese sometimes labeled with its French term, chevre. As you'll see in my recipe for Goat Cheese Salad with Arugula and Radicchio
Virtually every step of my recipe for Catalonian Fire-Roasted Lamb Rack with Romesco Sauce aims to deliver big flavor
My recipe for Sauteed Rib-Eye Steaks with Dijon Mustard Sauce and Crispy Onions is a good example of a dish you can be sure will seem appropriate regardless of what the weather is
One of the best ways to draw everyone to the table is to send out wonderful aromas from the kitchen. My recipe for Pork Chops with Sherry Vinegar Sauce will do exactly that, while being remarkably quick and easy
This Chocolate Raspberry Truffles recipe is simplicity itself: Melt together good-quality chocolate with cream and butter and you have a paste that you can mold into bite-sized spheres
The batter, bite-sized morsels, and dipping sauces for tempura are very easy to prepare in advance. Everybody loves the crispy, flavorful results. Serve a steady flow of tempura, and your guests will feel they've really had a memorable holiday party
One of my favorite inspirations is to feature turkey in lasagna. I chop up the turkey meat and moisten it with a good-quality tomato-based pasta sauce
Be prepared for the possibility that the guests at your table will lavish as much praise on this Focaccia with Fresh Thyme recipe as they do on your main course!
This Pan-Seared Fish Fillets with White Bean Ragout and Cherry Tomato Vinaigrette recipe makes a spectacular main course for a casual dinner party or a family supper alike
A pizza is a delicious edible canvas for a casual but artful combination of flavors and textures, shapes and colors. The art comes in selecting ingredients that complement each other as in this recipe
Part of the beauty of this recipe is that the prep is in your kitchen while the fire heats up outside. Then, you just pop outside to brown the fish briefly on all sides on the grill
Try substituting heirloom tomatoes for the usual kind in all kinds of fresh tomato recipes like the angel hair pasta recipe I share here
One of the most enjoyable meals I can think of to sit down to on a relaxed, sunny day is a flavorful mixture of seafood brimming with summer vegetables, fish fillets, and steamed clams and mussels
When summertime's heat begins to drag you down, no main course does a better job of making you feel refreshed and lightened than a main course salad. One of my favorite summer main course salads is Crab Louie
This Pear and Prosciutto Salad with Late-Harvest-Wine Vinaigrette recipe makes an ideal first course for a holiday meal, whether Christmas dinner or a New Year's Eve gathering. It highlights fresh pears
Squashes, broth and seasonings, make up the majority of this soup recipe ingredients. Yes, there's also some butter and cream. But, when you divide them by the maximum number of bowlfuls you get, 12, you see how healthy the soup really is
Making a great pumpkin risotto is one trick whose secrets I can reveal. It starts by selecting the right pumpkin
Start with your tried-and-true recipes, ones on which you know you can rely, and add a little trick or two. That's the spirit behind my recipe for Batty Bittersweet Chocolate Mousse with Chocolate Cookie Wings
When you toss pasta with a sauce featuring earthy vegetables along with creamy and tangy goat cheese, you have a main course that will be certain to sustain you. So, let me share with you my simple strategy for preparing such pasta dishes
It's surprisingly easy to make your own ricotta cheese. Use it as a dessert in its own right, simply sprinkled with confectioner's sugar and served with fresh berries
These beautiful, juicy summer fruits are at their absolute peak right now, not just in fresh-picked seasonal quality but also in their variety for this dessert recipe
This appetizer recipe is a perfect way to kick off a summertime outdoor dinner party: Curried Chicken Satay with Fresh Mint-Soy Dipping Sauce
The strawberry filling yields a wonderful surprise inside this recipe for Creme Brulee Tart. The fruit's combination of sweetness and perfume with a touch of acidity makes them a perfect complement
I'm happy to share one of my favorite recipes for barbecued pork, which will provide a good three hours of happy outdoor cooking. No matter your experience level, you should find it fairly easy to achieve great results
These little bite-sized ravioli cousins feature a filling of white corn freshly grated from the cob, mixed with cream, cheeses, and seasonings, tossed in a quick broth-and-butter sauce
One of my favorite puff pastry desserts is a Viennese specialty we called cremeschnitten, literally 'cream slices' or 'cream sandwiches'
My recipe for Fresh Pasta Rounds with Spinach-Ricotta Mousse will make any pasta lover look at the old favorite with fresh new interest
I offer my recipe for grilled shrimp skewers that incorporate two signature ingredients of the Thai kitchen, ginger and lemongrass
For the purpose of making Mexican-inspired meals extra easy, I'd like to focus here on the rice -- especially one of the easiest, most reliable ways to cook that staple today, with a rice cooker
The pizza recipe I share today is a classic in my restaurants and my home ever since I first made it, to his specifications, for my oldest son, Cameron, almost 20 years ago
One of my favorite ways to prepare asparagus is to turn it into a subtly flavorful, beautiful pale green asparagus soup
Don't be concerned about deep-frying your dessert. Cooked at the proper temperature, my Chocolate Beignets recipe will come out perfectly crunchy, tender, moist, and grease-free
Think of the New York strip steak as beef's equivalent of the tuxedo, clean-lined and elegant. This large, boneless steak comes from the top loin section. Full of rich flavor and with a firm yet tender texture, it has a long, uniformly thick shape that makes it perfect for pan-roasting
Make your own rotisserie chicken. It's so easy. After all, how do you think supermarkets make so many of them? Do you ever see a chef there carefully tending to each chicken? Of course not! Once you get it going, the rotisserie does all the work
Considering the dietary awareness that so many people understandably have these days, many are going to hear the same question: Can't you grill something healthy? This Grilled Chicken Breast and Watercress Salad is very satisfying combination for several reasons
As the weather warms up, you always hope to rely on is a good chicken salad -- cool, light, and satisfying. Just imagine the delicious flavors together in the following recipe -- chunks of juicy and flavorful chicken, crunchy celery and romaine lettuce, and cubes of ripe avocado. Doesn't sound like your usual kind of chicken salad, does it?
In the recipe I share here, the sauce, made with the thickly peeled edible skins of cucumbers, accompanies quickly pan-seared sea scallops dusted with curry powder
I love coming up with my own versions of some of the traditional Passover dishes. I'd like to offer two such recipes here
My chefs and I love to try new combinations of ingredients. That creative spirit led to my recipe here for Garlic Lamb and Vegetable Spring Rolls
Pudding has long been one of the ultimate comfort foods, both soothing and delicious. And, along with other old-fashioned treats like cupcakes and pies, the dessert has been coming back into vogue lately
My recipe for Minced Chicken with Asian Vegetable Salad in Lettuce Cups provides many ways for you to do the work in advance
All of the ingredients for this Garlic-Ponzu Shrimp with Lo Mein Noodles dish, adapted from a recipe developed at my Chinois restaurants, can be easily found in one trip to a well-stocked supermarket
Not only is this Tandoori Salmon with Pickled Cucumbers recipe healthy and delicious, but it's also easy to prepare. Yes, the ingredients list may look lengthy, but most are pantry staples you can use again and again
Cooking chicken on the bone and covered with skin helps keep the meat more juicy and flavorful, particularly over the intense dry heat over a backyard barbecue fire. Starting with a whole chicken has the added advantage that you don't pay a premium for the time the butcher spends cutting up the bird. And if you prefer
Whether I'm serving lunch at one of my fine dining restaurants, I always offer some kind of Asian-inspired chicken salad.
For some reason, many people think that if you're the chef of an upscale restaurant, you don't eat sandwiches. Even the most casual sandwiches can be creative. Take my recipe for Roast Chicken Breast Sandwiches with Basil Aioli.
Like many American citizens who came here from somewhere else, I've always loved adopting not only the traditions of my own new country but also those that have been brought here by other immigrants. That's why I find Cinco de Mayo so much fun.
I'm including two of my favorite salad recipes here to get your started. Try one, and have fun composing your own fresh salads throughout the spring and summer
This Marinated Swordfish With Marmalade-Ginger Glaze recipe is a quick yet creative approach to grilling that you can use again and again
My recipe for Banana Fritters seems a perfect way to raise some smiles at the table
Easy though it is to prepare, when you serve this rouladen it makes a big impact with its spirals of beef and colorful filling
The simplicity and speed of this traditional Austrian-inspired recipe gives you the opportunity to get creative with seasonings, sauces, and accompaniments for the pork chops
Take just a few ingredients, combine them creatively, and you can have a dessert that is nonetheless undeniably spectacular. This Baked Alaska recipe is a perfect example of that idea
Everybody loves roast chicken. Splitting and flattening the birds, stuffing them under the skin with a mixture of goat cheese and herbs before roasting, and then making a quick wild mushroom sauce -- not only sets the dish apart from the everyday but also speeds up the cooking time while delivering extra-crispy skin and moist, evenly cooked, flavorful meal
People ask me for easy ideas that will help them create something new, different and delicious. One excellent strategy is to make kabobs.
You know a recipe you've cooked is a classic when people remember it and crave it years, or even decades, after they first ate it. That's what happened with me recently when an old friend, a business mogul who had lived in London for many years and just moved back to California, stopped by for dinner at Spago in Beverly Hills.
Yes, I call it a soup, mainly because I like to serve it in a soup bowl. But the soup is so chockfull of chicken and vegetables, all coated in a thick and creamy broth, that if you ladled it into shallower bowls or plates you could be forgiven for swearing it was a delicious stew.
Here's a recipe that will make everyone in the family happy. My recipe for a classic chicken pot pie is packed with vegetables and chunks of white meat chicken, all bound together in a thick, creamy sauce
Pears in Season
Pears are delightful and make wonderful ingredients in savory and sweet dishes alike. I love the way they taste sauteed with chicken, duck, or pork, for example. Among my favorite ways of all to cook with pears is dessert pastries. So I'm delighted to share with you a classic recipe for Pear Tart with Caramel Sauce. It's a perfect winter dessert, and is surprisingly easy to make.
The most popular and classic sweet recipe based on Champagne or other sparkling wines is the rich, frothy dessert known in French as sabayon. That name, in turn, is a French pronunciation of the Italian zabaglione. I have come up with a version you can make ahead that stays stable until you're ready to serve it.
Once you have the right apples, it's time to start cooking them into a great fall dessert. And that doesn't mean you suddenly have to become a strudel-making expert -- or even make a traditional two-crust pie. In fact, I came up with a great, easy way to make an apple dessert in a matter of minutes improvising a recipe I playfully called Mississippi Apple Pie
What transforms this recipe into a great pie are some simple seasonal extras. Dried fruit and good brandy are classics of the Christmas table; so, I combine apricots, figs, prunes, Calvados, and Cognac with the apples to brighten the flavor, texture, and color
Make a wonderful chocolate dessert like my Bourbon Fudge Cake, and you'll fill your kitchen and probably the rest of your home with a wonderfully romantic aroma. Then, you can offer a sensually delicious flavor you both will enjoy. (For ladies who are reading this, I can tell you that we men will also love this treat, should you be doing the cooking on Valentine's Day.)
Two of my all-time favorite after-dinner treats combine in one perfect dessert: apple pie. It's a basic that all home cooks should have in their repertoire, a recipe you can rely on whenever you desire sweet comfort food.
My recipe for Banana Chocolate Chip Souffles will really get your loved one's attention. Its mixture of tropical fruit and chocolate is one of the great dessert flavor combinations, wonderfully tantalizing, complex, and satisfying
Tarter or sweeter as the plums you choose may be, they all become delightfully delicious when you turn them into pastries with my recipe for Plum-and-Almond Tartlets.
People often think of bread pudding as a dessert that people make to enjoy only on cold, wintery days. But when you think about it, the comforting mixture of egg custard and bread is really a dessert for all seasons. This versatile recipe can be embellished with whatever fresh, peak-of-season fruit you like
Chances are you've been thinking about something wonderful to do for Mom. In addition to the inevitable flowers, gifts, and cards, please allow me to suggest that you also cook something for her that will officially declare her the ruler of your household. That's easy to do with the help of one of my favorite childhood dishes, a Strawberry Pan Souffle known as Kaiserschmarrn
My pecan tart dessert recipe is surprisingly easy to make. And you can even feel free to use store-bought pie dough, if you wish. It all adds up to a dessert that you and your guests will find pleasingly familiar and yet surprisingly different. Add a touch of whipped cream or vanilla ice cream, or, if you must, a companion slice of your favorite pumpkin pie
Consider this trick: You take a simple, inexpensive countertop electric rice cooker, open its lid, and pull out before your guests' startled eyes a wonderful, warm chocolate cake? This Chocolate Crazy Cake recipe works so well because a rice cooker delivers just the right gentle, even heat and tightly enclosed cooking environment to produce a perfectly tender, moist cake
One of my favorite apple creation is my mother's Cheesecake with Caramelized Apples. It's a moist, rich cheesecake in which she hid, between the cheese mixture and the sweet pastry crust, a layer of apples that she first cooked in a sugar-and-butter caramel sauce as mellow tasting as honey. It's an easy recipe to prepare
From start to finish, most cupcake recipes take little more than half an hour as does this Lemon Cupcakes with Lemon Syrup Recipe.
Small, individually portioned cakes have been around for at least two centuries, and every American grownup I know remembers them fondly from childhood.
One of the ways you know that you've given the perfect gift is when the person who receives it wants to enjoy it again and again. By that definition, pound cake is an ideal treat for you to prepare for your mom, or your children's mom, this Mother's Day.
I knew just what I wanted to do: Put kiwi into a variation on France's classic clafoutis, a custardy baked pudding that usually features fresh summer cherries.
Let's complete the menu with dessert from the grill! That's right. It can be as easy to grill your dessert as it is the other courses of your meal. And I don't mean making s'mores. In this recipe, while the peach halves grill I quickly mash some fresh raspberries; then, I top each peach half with a small scoop of vanilla ice cream
As summer really starts to heat up, lovers of good food know that one of the best ways to cool down is to have some ice cream. One of my favorite flavor discoveries is honey-flavored ice cream. I hope you enjoy this honey ice cream with almond nougatine and sesame seed cup recipe
Just as sure as summer's heat comes around every year, so does my desire to cool off with an ice-cold dessert. And I don't mean just ice cream. In other words, it's granita time once again. Here's two Granita recipes
One of my favorite things about making granitas is how easy they are. Bring up a frozen dessert you make at home and most cooks instantly get stressed by the thought of having to haul out (or buy) an ice cream machine or, worse, cranking one of those old-fashioned models that call for a mess of ice and rock salt to freeze the mixture. But granitas are as easy as can be
Homemade ice cream sandwiches are a wonderful treat that everyone can enjoy on a hot summer's day. And, because you can buy good-quality ice cream for them in any supermarket, there's very little work involved apart from baking the cookies -- which is something you can and should do the day before.
My mother always loved to watch me eat. Moms everywhere are like that: No matter how hungry they might be, they always want to feed their children before they feed themselves. So it's important, I believe, that anything children, whatever their age, cook for Mother's Day this coming Sunday should be something both mother and child would enjoy.
After the harsh winter so many of us have had this year, it's a pleasure to celebrate the coming longer days and brighter skies with a cool and delicious dessert. That's why I'm happy to share my dessert recipe for Frozen White and Milk Chocolate Mousse
Citrus fruits are some of my favorite summertime tastes. With just the right balance of fruity sweetness and tart acidity, they refresh like nothing else can. Of course, citrus flavors are delicious and cooling in all kinds of frozen desserts. Sometimes, though, I prefer to highlight their wonderful flavors in a more impressive dessert: my Caramelized Lemon-Lime Tart
One of my favorite recipes for flavorful fresh strawberries is simply to slice them and arrange them on top of a layer of homemade almond paste, marzipan, in a simple sugar dough tart shell. The combination of crispy, crumbly pastry, sweet and mellow nuts, and fragrant berries is unbelievably good and pure. There's nothing complicated about the following Strawberry Marzipan Tart dessert recipe
You still have time to plan, shop for, and prepare a spectacular dessert for your Christmas dinner. It's easy if you make the recipe I share here for Sachertorte, a rich, beautiful Austrian layer cake that's one of the world's greatest chocolate desserts.
Whenever I think of the holiday season, the first memory that comes to my mind is the beautiful aromas that filled our kitchen when my mother started baking. From early December, she was busy making all sorts of treats, including crumbly vanilla crescents, delicate sponge balls, and feather-light meringues. But my favorite sweet holiday treats were always her Linzer tortes.
In past years, I've shared some of my favorite traditional Austrian Christmas cookies. Sometimes, though, you want an all-purpose holiday cookie, something straightforward but extremely versatile. That's where the following recipe for Basic Butter Cookies comes in
I can understand why many American adults still secretly enjoy that childhood favorite. After all, I fell in love with peanut butter as an ingredient in desserts, cookies, and candies. For instance, Chocolate-Covered Peanut Butter Cups ...
Thanks to modern airfreight, you can find melons in stores year round. I think many Americans take cantaloupe for granted. The Italians have always seemed to have a better understanding of cantaloupe's potential.
Refreshingly cool, smooth, and silken, panna cotta is one of the best desserts for summer or at any time. And it's so easy. Flavored with a touch of vanilla, it's a perfect complement to fresh summer berries.
Usually, just rinsing cherries with cool water and putting it in a bowl does nicely. Sometimes, though, it's fun to do a little bit more, like taking a page out of the book of the great French chef Auguste Escoffier and make Cherries Jubilee.
One of the ways you know that you've given the perfect gift is when the person who receives it wants to enjoy it again and again. By that definition, pound cake is an ideal treat for you to prepare for your mom, or your children's mom, this Mother's Day.
Cheesecake is an all-American favorite, not to mention a classic in Italy and other countries. Nowhere else but here in the U.S., however, does cheesecake continue to be adapted into a multitude of different creative treats.
This classic dessert is made by tossing the fruit with a little sugar and sweet spices; spreading it in a baking dish; scattering on a hand-crumbled mixture of flour, other grains, or nuts, sugar and butter; then baking the whole thing until the juices are syrupy and bubbly and the topping turns brown and crunchy.
As a chef and restaurateur with many restaurants, I should have a pretty good idea of what my guests will like. But every once in a while, even I am surprised. That's certainly what happened to me at the Governors Ball. It became clear that the vegetable paella recipe that I share with you today was the big hit of the event. Almost everyone asked for seconds and thirds
Yes, this risotto dish looks and tastes as elegant as it sounds. Yet, it is also surprisingly easy to prepare, especially with the help of some simple tips, making it a dish you could enjoy for casual family meals and special dinner parties alike
I'd like to share yet another risotto-style dish made with a naturally starchy ingredient: sweet potato
These days, risotto at home seems almost as common as pasta. Cooks everywhere have discovered that making it successfully is simply a matter of having the right ingredients, adding good broth and seasonings, and stirring, stirring, stirring.
I always think about cooking something simple that will go perfectly with whatever kind of sparkling wine you pour. I came up with what still seems to me a perfect recipe: pasta tossed with smoked salmon and caviar in a cream sauce
When it's cold outside, you need food that really comforts and sustains you. That's when I start thinking about making this delicious Italian-style gnocchi recipe
Whichever mushroom type you use, the most important factor in making the sauce is to saute them in a hot pan large enough to prevent overcrowding, so they'll color a bit and develop their flavor before they start giving up their moisture.
Seasonal vegetables are at their best when you prepare and eat them in the simplest of ways. That's why I like to serve them tossed with pasta, as I do in this recipe.
The humble rice cooker -- a staple in almost every Japanese home -- produces perfectly cooked rice every time. What most people don't know, however, is that you can use your rice cooker to cook other delicious dishes. One of my favorite rice cooker dishes is the macaroni and cheese recipe I share here
My recipe for Fettuccine with Roasted Red Peppers will show you just how easy it can be to serve pasta whenever you like -- even at every meal! It's a very simple recipe, true to the way so many Italians like their pasta. And it's quick.
If you know anything at all about history and geography, you realize that those sorts of national distinctions are flexible, and not just when it comes to food.
So many people still seem to believe that pasta is strictly Italian. Yes, they know that central Europeans and Asians eat all kinds of noodles. But noodles are noodles, they think, and pasta is pasta.
Fortunately for me, we lived in southern Austria, not far from Italy. So, when I did eat shellfish, I got to know one of the world's best ways to prepare them: as the Italians do, quickly cooked with olive oil and butter, white wine, lots of garlic, and a pinch of hot pepper flakes, then tossed with pasta.
Center-cut pork chops
Stir-frying is such a quick cooking technique for several key reasons. First, there's the fact that you cut up the solid ingredients into small, uniform, bite-sized pieces that cook through evenly in just a few minutes; and the liquid ingredients and seasonings are usually combined in advance and added to form a sauce virtually in seconds. Next, there's the cooking vessel you use.
Here's a fresh-tasting, delicious summer vegetable saute that goes perfectly with grilled or sauteed meat like the lamb featured here, poultry, or seafood. You'll find the flavors, textures, and colors so fresh, sweet, and appealing that you'll want to make it again and again
I thought it would be especially fun to share with you one of my favorite, easy recipes from China: Stir-Fried Garlic Lamb in Lettuce Cups, something you can cook not only in honor of Chinese New Year but also share with the one you love on Valentine's Day
Especially during the colder months, I always love a great stew. And it's not hard to understand why. Just imagine the ultra-tender, succulent, bite-sized pieces of meat, poultry, or seafood, all swimming in flavorful liquid. Every spoonful offers soul-satisfying pleasure.
Tender, sweet lamb is an ideal choice to top a salad, especially in springtime when the meat is at its best. But the recipe I share with you here will work equally well with beef, pork, chicken, or seafood.
If you are tired of the sometimes gray-looking lamb stew that often accompanies a St. Patricks Day celebration, then spice up your Saint Patricks Day menu this year with lamb kabobs.
Many popular ethnic cuisines all do wonderful things with lamb. But to me, the lamb recipes of the Indian kitchen really stand out. My favorite Indian way of cooking lamb is in the tandori style.
One of my favorite ways to offer lamb chops has been to saute them and then prepare a quick pan sauce with chopped shallots, vinegar, white wine and cream, a recipe I first learned back in the early 1970s at Oustau de Baumaniere in the south of France.
My favorite warming autumn suppers are those that almost cook themselves -- dishes that come together easily and efficiently -- combining on the plate to make spectacular meals. The recipe I share here, Cider-Glazed Pork Tenderloins with Braised Cabbage and Bacon, is a perfect example of that concept
My recipe for Pork Chops with Caramelized Onions is one of my all-time autumn favorites. It complements the natural sweetness of tender, meaty pork with that of onions, which have been sauteed until their sugars caramelize -- a quality emphasized by the addition of maple syrup to enhance their deep, rich seasonal color and flavor.
As you'll see in the recipe I share with you here for sauteed pork chops, deglazing and reduction will yield a delicious sauce -- here, using orange juice as the deglazing liquid -- in a matter of minutes instead of hours.
One of my favorite main-course combinations to cook is roasted pork with apples. Pork is such a wonderful meat. It's full of hearty flavor and texture, yet also mild and sweet. Apples, with their tangy-sweet flavor and crisp, juicy texture, pay the perfect complement to pork, resulting in dishes that are satisfying and down-to-earth.
Now that we're really in springtime, can grilling season be far away? The longer days and ever-warmer weather hold the promise of grilling under bright, clear skies. Spareribs are one of my favorite grilled foods. And the good news about cooking them is that you don't even need a grill, or good weather, to enjoy the following Spicy Honey-Glazed Baby-Back Pork Ribs Recipe
A lot of people assume that cooking a heartwarming dinner has to take lots of time.
I quickly fell in love with Thai cuisine and its combinations of seasonings offering dishes like this Pork Loin with Thai Sauce and Papaya Salad.
If you stock your pantry with a few basics from the Asian food section of a well-stocked supermarket, you'll have everything on hand to make the following Chinois Stir-Fried Orange Beef With Chilies stir-fried dinner recipe that's surprisingly easy to prepare
One thing my father always approved of was how I served the goulash -- with the little Austrian dumplings called spaetzle. Easy to make, they're a perfect way to soak up the delicious sauce, whether you're Austrian or Hungarian and whether you like your goulash mild or spicy
Special-occasion main course that these rib-eye steaks are, I like to offer a sauce with them. My Port-and-Green-Peppercorn Sauce takes a little while to make, because you have to reduce its combination of red wine, Port, and broth to produce a complex concentration of flavors and a rich coating consistency
Our fusion concept for this Szechuan Rib-Eye Steaks With Caramelized Shallot Sauce recipe is a simple one: Marinate a great rib-eye or New York steak with a blend of typical Asian seasonings, and then serve it with a delicious sauce featuring the perfect combination of spiciness and sweetness that so many people love in Asian cooking
When it comes to cooking at home steak seems more seasonal. People wait until the weather is warm enough for them to throw steaks on the outdoor grill. And that's a shame, because steaks are actually easy to cook indoors.
For many years now one of my most popular Passover main courses has been braised beef short ribs, a tough, gelatinous cut that becomes incredibly flavorful and tender with long, slow braising. The same holds true for shank, one of the most delicious cuts of beef you can imagine, and I'm happy to share with you a favorite recipe for it here.
Mild, sweet, tender veal is a tasty choice for an Easter or Passover dinner. Sure, you want to cook something special for an occasion like Passover or Easter. But that's no reason to slave over the stove.
Of all the different kinds of shellfish widely available in restaurants and seafood stores across North America, mussels have not received the level of appreciation they deserve. Oddly, that may be because they're already so familiar. Follow my recipe for Mussels Mariniere and you'll find the actual cooking easy
Substituting salmon for lobster in my California-style surf and turf has the advantage of making the cooking easier
Grilling is one of the best ways I know to prepare fish, as the intense direct heat cooks the delicate flesh quickly, giving it a beautifully browned, slightly smoky surface while keeping the interior wonderfully moist.
When you're entertaining in summer, something cool and refreshing is the way to go. You want something you can prepare in advance, ready to serve with drinks. It also helps if the dish works equally well as a sit-down first course or as a tray-passed hors d'oeuvre. One of my favorite stuffed-vegetable appetizer recipes is the following Crab-Stuffed Sweet Spanish Peppers recipe
When you're planning brunch for a special holiday like Easter or Mother's Day you want a dish that feels at once both reassuringly familiar and refreshingly new. It also needs to be something that's easy. With all those needs in mind, I've come up with an ideal recipe: Crab Cakes Benedict
In truth, many curries, among my favorites, are those that are beautifully balanced stews or sautes, combining hot and mild, sweet and pungent seasonings to provide very pleasing, well-rounded experiences. Most, like the recipe I share with you here for Coconut Curry Shrimp, don't even require bravery to eat them
We try to include ingredients that are considered to bring good fortune to those who eat them. And two of the most important of those ingredients are featured in the recipe I share with you here for Crispy Shrimp with Chinese Noodles and Spicy Garlic-Soy Sauce
Follow the recipe and, in minutes, you'll have a terrific appetizer to offer with some crusty bread for soaking up the sauce. Or serve the shrimp and sauce over pasta or rice, and you'll have a gratifying main course
So now is the time to grill some lobster! Yes, I know lobster can be expensive. But once in a while we all want to splurge and reward ourselves a little. And now is just the right time to do it.
Halibut is a perfect fish for letting your culinary fantasies run wild. Meaty yet very mild, moist, and tender, it goes well with so many different combinations of flavors. Make sure you purchase halibut that is wild-caught Pacific halibut from Alaska. (You can also try the recipe with long-line Pacific cod, striped bass, wild-caught red snapper from Hawaii, or almost any other sustainable fish you like.)
It's full of flavor, seasoned with citrus juice and marmalade, ginger and garlic. It's also beautiful, because those seasonings caramelize to form a tempting mahogany-brown glaze on the finished dish. And finally, it's healthy -- because the main ingredient is fish
Steaming is an ideal way to cook delicate fish filets that might otherwise fall apart or dry out if you try to saute, grill, or roast them. And it has one big advantage: instead of having flavor leave the fish and enter the cooking water, steam allows all of the flavor to stay inside the fish.
The Japanese term tataki refers to quickly searing a piece of seafood or meat to cook just the thinnest at its surface, leaving the interior raw. I like to serve tuna tataki as an appetizer, allowing each guest a small, satisfying taste. Of course, for those who already love sashimi or sushi, feel free to double the portion size and enjoy this as a main course
Grilled Fish as good as steak. We're beginning to reach that point when I regularly start telling people they ought to be grilling fish. Fish fillets are another matter. And meat lovers need not feel like they're missing out when fish stars on the menu.
A perfect example of the pleasures of good, simple ingredients can be found in abundance right now in supermarkets and farmers' markets: cherry tomatoes. In fact, peak-of-season cherry tomatoes are so flavorful that you don't even have to cook them to turn them into a fantastic sauce for seafood featured in the following Pan-Seared Sea Bass with Cherry Tomato Vinaigrette recipe
When it comes to dressing fish with vinaigrette, I'm serious.
It's hard to believe today, but two and a half decades ago grilled fish was still something of a novelty. 'Oh, you've got to try what Wolfgang does with fish,' people would say when they ate at my first Spago restaurant on the Sunset Strip in Hollywood. 'He actually cooks it on the grill!' Today, of course, almost everybody enjoys grilling fish
As you'll see from my recipe for salmon with celery root puree, a recipe I've prepared in the past for the stars attending the Governors Ball following Hollywood's Academy Awards ceremony, the celery root vegetable cooks as quickly as potato. You can even make this puree in advance
Many people understandably choose good-quality smoked salmon, bought from a delicatessen, a gourmet shop, or a well-stocked supermarket. Of course, that's hard to beat. But it's also fun to cure salmon yourself with this recipe ...
I'm happy to tell you that it is possible to cook a delicious dinner that's healthful and delicious. The secret lies in choosing the right cooking method and good ingredients. And the recipe I share with you here for salmon fillets steamed with Asian seasonings and served on a bed of robust brown rice -- a good source of fiber and nutrients -- is a perfect example of those principles
The sweet, smoky flavor of the fish goes well with sweet, tangy, spicy, and slightly bitter ingredients, like those in my recipe for Smoked Trout and Apple Salad. The Granny Smith apple and the lemony dressing provide both fruity sweetness and tart, zesty tang.
Classic Italian Calzones
I'd like to share with you a variation that stays close to tradition: the calzone. A cross between a pizza and a turnover, the calzone encloses and seals the filling inside a half-moon of dough. I love making them. For the recipe I share with you here, I've stuck to classic Italian ingredients -- artichoke hearts, porcini mushrooms, garlic, herbs, and mozzarella and fontina cheeses
I've chosen a really easy and delicious recipe that will make your Oscar night pizzas a snap. Even better, you can prepare the pizza dough up to a couple of days in advance, and then have the toppings ready to spread on the rolled-out dough in just moments. After just 10 to 12 minutes of baking, the pizzas will be ready to enjoy
Before you plan to serve the pizzas, preheat the oven with a pizza stone or baking tiles to the specified temperature. Unwrap the frozen or refrigerated pizzas and continue baking until they are hot, browned, and bubbly. The results will be so delicious that your family and friends are sure to award you the gold medal for cooking!
I'm not talking here about the usual pizza with tomato sauce, cheese, and maybe pepperoni. I mean a pizza that is really ideal for a weekend morning meal.
I want to offer another simple recipe you can use to round out your awards night entertaining: succulent oven-baked balls of fresh, homemade sausage, accompanied by a quickly prepared mustard-mayonnaise sauce.
'How do you make such delicious flatbreads?' That's a question we're asked all the time in my restaurants when we serve those thin, crispy pieces of freshly baked bread. Here's how ...
One of the first Indian dishes I learned to make is an excellent introduction for anyone to that country's foods and spices: Samosas, small pastry turnovers filled with a mixture of spiced potatoes, garlic, onion, chilies and other vegetables.
Too often, we fall back on those old supermarket standbys, tearing open bags of chips and pretzels and presenting them with familiar dips made with sour cream or mayonnaise. Instead, how about starting off your party with a bang this year by making your own tempting, freshly fried chips? And not only that, but also serving them with homemade warm cheese sauce?
Whenever possible, I like to plan entire meals that I build around the grill. One of my favorite ways to do this is to cook vegetables to smoky tenderness and then turn them into a flavorful, aromatic dip. A perfect example of that kind of recipe is the kind of roasted eggplant dips you find all over North Africa and the Middle East
I know we're truly into springtime when farmers' market stands are piled high with beautiful bunches of asparagus. Those bright-green, tender-crisp stalks are a perfect taste of the season, so fresh and vivid
The recipe I share here showcases how easy it is to make a spectacular summer tomato recipe. A variation on the classic Italian antipasto salad of tomatoes, mozzarella, and basil, it showcases red and yellow cherry tomatoes by arranging them on skewers along with chunks of cheese and whole basil leaves. To complement the skewers, I also include an easy vinaigrette
For something lighter, serve it with your favorite vinaigrette dressing. Either white or green asparagus may be used for this recipe.
What better salad could there than the classic Caesar? To go with my Caesar salad recipe, I'm also including my recipe for Garlic-Herb Bread
This combination gives you multiple satisfying treats in one tidy meal. What wonderful contrasts they offer, too: hot and cold; smooth, soft, crispy, and crunchy; robust and delicate; savory, tangy, and even sweet; and so on, depending on the choices both cook and eater make
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