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Dish "Entrées"
 
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A recipe from a city cook in New Orleans where folks know about the need for cool summer cooking.
Inspired by classic crab cakes from Maryland's Eastern Shore.
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.
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.
From Sausage: Recipes for Making and Cooking with Homemade Sausage, by Victoria Wise.
From Sausage: Recipes for Making and Cooking with Homemade Sausage, by Victoria Wise.
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.
A late spring and early summer treat, these crabs have shed their protective hard shells, making them completely edible, soft shell and all.
Chili Mac - 04/08/2010
From Cook's Country Best Potluck Recipes by the Editors at America's Test Kitchen.
An alternative to confit de canard -- a fraction of the cooking time and just as much satisfying flavor.
Salmon Gefilte Fish - 03/16/2010
A Passover tradition made with fresh and smoked salmon.
How to corn your own brisket of beef and cook it -- without cabbage.
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 alternative to Buffalo chicken wings.
Sliced Steak Salad - 02/04/2010
Slices of seared steak tossed with crispy romaine lettuce and a bright balsamic vinaigrette.
City Pork Ribs - 01/07/2010
How to make slow-cooked barbequed pork ribs in a city kitchen.
How to roast a bone-in leg of lamb.
A menu and recipes for Christmas dinner.
Veal Roast - 12/10/2009
A simple way to cook a perfect piece of veal. Make it the centerpiece of a special dinner.
Your turn to cook?  The City Cook can help with tips for menu planning, recipes, buying ingredients, ordering ahead, and budgeting your Thanksgiving dinner.
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.
Making City Pizza - 08/13/2009
Tips on technique, hardware and ingredients for making pizza at home.
A classic combination of sweet mango, black beans, tangy lime juice and some jalapeno heat.
From Well-Preserved, Recipes and Techniques For Putting Up Small Batches of Seasonal Foods.  By Eugenia Bone.
From the food traditions of a great New Orleans family. The acidic addition of vinegar makes it particularly good for pork and poultry.
Chicken Soup - 04/02/2009
From Soup, A Way of Life, by Barbara Kafka.
Steak Tacos - 03/19/2009
From Best Skillet Recipes, from the Editors of Cook's Illustrated.
From The Amish Cook At Home, by Lovina Eicher with Kevin Williams.
Provencal Pizza - 03/12/2009
A savory tart made with frozen puff pastry, from Puff, by Martha Holmberg.
A quick-to-cook Italian lamb stew made with leg of lamb and fresh rosemary.
You can still enjoy the bright taste of tomatoes during the cold weather.
A classic, old-fashioned pot roast from Beth Hensperger and Julie Kaufmann's excellent cookbook, Not Your Mother's Slow Cooker Cookbook.
A country style slow braise of beans, topped with goat cheese.  From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann.
From Art of the Slow Cooker by Andrew Schloss.  A slow-cooked soup with big and spicy flavor.
Vegetable Tagine - 02/12/2009
A spicy Moroccan vegetable stew, from Art of The Slow Cooker, by Andrew Schloss.
Cobb Salad - 01/29/2009
The original chopped salad. You can make it in a traditional way or as you like it.
Pork chops are quickly sautéed and finished with an easy white wine and mustard sauce.
French Toast - 12/18/2008
A classic and favorite breakfast made with challah bread.
Suggestions for last minute menus and recipes for the upcoming holidays.

Looking to save on food costs … but you still want to eat well?  The City Cook can help with advice, recipes, tips for setting up a basic kitchen, and smart places to buy ingredients.

 

A beginner's introduction to the delicious and diverse world of game meats and birds.
A hearty soup with a base of smoked bacon and onions.  From Goat Cheese by Maggie Foard.
Goat Cheese Souffle - 10/23/2008
A surprisingly easy way to turn tangy cheese, herbs and eggs into a savory first course or supper dish.
If you think soufflés are old fashioned and tricky, think again.  They are easy to make, sturdy to cook, and an affordable favorite, whether sweet or savory.
Braised Veal Breast - 10/09/2008
A value-priced cut of veal is slowly braised with stock and aromatic vegetables to become tender and full-flavored.
From Fat, An Appreciation of a Misunderstood Ingredient, With Recipes, by Jennifer McLagan.
A quick-cook recipe from Oranges & Olives, a new cookbook by Sara Jenkins and Mindy Fox that celebrates the foods of the Mediterranean.
Saumon Au Frisee - 06/12/2008
A perfect lunch or a light supper on a steamy summer night. From the wonderful new cookbook, Fish Without A Doubt.
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