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Honey Cake - 09/02/2010
From Claire Sauerhoff of The Exceptional Brownie, for Rosh Hashanah or any time of year.
Rigatoni tossed with caramelized zucchini and grated Parmesan cheese.
Seasoned and cooked like ratatouille but featuring zucchini.
Peach Crisp - 08/19/2010
A simple and homey baked dessert that combines the best of summer's sweet peaches with ginger's complex and subtle kick.
Salty and rich, this salad is like an accessory if served on its own, or a pungent contrast if on a platter with other salads.
A light, creamy dressing is a luxurious finish to summer tomatoes.
Panzanella - 08/05/2010
A tomato and chopped vegetable salad made with either stale bread or large croutons fried in olive oil.
Make the most of acutely fresh and bountiful summer watermelon and local tomatoes. The combo of sweet and acid is a perfect balance.
A recipe from a city cook in New Orleans where folks know about the need for cool summer cooking.
Spaghetti is coated with a pesto of fresh asparagus and the aromatic flavor of garlic scapes.
Inspired by classic crab cakes from Maryland's Eastern Shore.
Insalata Caprese - 07/08/2010
Named for the island of Capri, a summer classic salad of tomatoes, fresh mozzarella, and basil.
This easy oven roasted fish is flavored with a rub that uses Asian flavors and served with lemon rice. It's perfect for salmon or another full-flavored fish.
Lemon Jasmine Rice - 07/07/2010
A fragrant and simple-to-make side dish for fish.
Part of a Saturday night dinner in Brooklyn: The main course.
Potato salad isn't just for summer picnics. This one is good enough for a dinner party -- with no mayo.
Potato Salads - 06/24/2010
Tossed with mustard vinaigrette or mayonnaise, it's a summer favorite.
This simple cold soup makes a refreshing supper on a hot summer night. Add a piece of whole grain bread to complete the meal.
Sweet berries are one of summer's best rewards. This recipe uses store-bought biscuit topping on top of your choice of berries. Blackberries would be perfect.
Couscous Carnevale - 06/17/2010
Faintly sweet, satisfying and colorful, this couscous salad comes from the kitchen of a great New Orleans home cook. A perfect hot weather recipe.
A bright and simple sauce gives pan cooked salmon a special kick.
Clay pot cooking produces juicy flavor without any added fat. In this recipe, orange juice and soy sauce season the chicken while creating a complex and fragrant sauce.
Spring and early summer bring us the gift of big flavors from green garlic, garlic scapes and spring onions. Don't know what to do with them? Make a pesto and transform shrimp.
Chili Mac - 04/08/2010
From Cook's Country Best Potluck Recipes by the Editors at America's Test Kitchen.
Tabbouleh - 03/25/2010
A cracked wheat, parsley and chopped vegetable salad. Big flavor and very satisfying.
Crispy Chickpeas - 03/18/2010
An easy and healthy snack, cooked in olive oil.
Baking Fish - 02/25/2010
Methods for cooking fish in the oven, including a slow-roasting method.
Flank steak becomes tender when marinated and then sliced on the bias. This one is broiled and served on a lemony arugula salad.
An introduction to buying and cooking with a slow cooker.
Use a variety of fresh mushrooms for added flavor.
An alternative to Buffalo chicken wings.
Hummus - 02/04/2010
A simple but flavorful purée of chick peas and tahini compliments raw vegetables or chunks of tender bread.
Sliced Steak Salad - 02/04/2010
Slices of seared steak tossed with crispy romaine lettuce and a bright balsamic vinaigrette.
Lemon Risotto - 01/21/2010
A classic risotto fragrant with lemon rind and rich with grated Parmigiano-Reggiano cheese.
A satisfying salad that makes a perfect match between winter's grapefruit and the year-round avocado.
Fried Penne - 01/06/2010
From The Silver Spoon Pasta, a way to cook pasta as if it were risotto.
Penne Arrabbiata - 01/06/2010
From The Silver Spoon Pasta, a much-loved Italian classic spicy tomato sauce.
A classic pasta made with fresh clams, garlic and a bit of heat.
Veal Roast - 12/10/2009
A simple way to cook a perfect piece of veal. Make it the centerpiece of a special dinner.
Adding slow roasted cherry tomatoes makes this gorgeous soup more complex and brighter.
Sweet, small and in season only through December.
Tomato Crisp - 11/26/2009
Turn juicy cherry tomatoes into a savory side dish.
A cross between broccoli and cauliflower, this winter vegetable gets added flavor from garlic and Parmigiano-Reggiano cheese.
Lagane e Ceci - 11/05/2009
From The Southern Italian Table, by Arthur Schwartz.
Mixing and grinding your own curry transforms puréed butternut squash into a complex and satisfying soup.
Adding color and flavor, bell peppers are a year-round vegetable that are at their local peak in the fall.
With a bright, rich flavor -- and no cream -- plus a beautiful orange color, this is probably my favorite soup. It's easy to make and it freezes well.
Duck Breasts - 10/04/2009
Duck breasts are often rejected by home cooks as either hard to make or having too much fat. Instead, they're easy to cook and the meat is lean. Give them a chance.
Plain roasted asparagus gets more personality with crispy, golden garlic chips.
The better the potatoes the more flavorful this dish.
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