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Meal "Lunch"
 
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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.
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.
Chevre Pesto Mousse - 07/08/2010
Goat cheese and basil pesto combine to make a tangy and garlicky dip.
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.
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.
Flank steak becomes tender when marinated and then sliced on the bias. This one is broiled and served on a lemony arugula salad.
Tangy, spicy and what a color.
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.
A satisfying salad that makes a perfect match between winter's grapefruit and the year-round avocado.
The Cheese Course - 12/10/2009
A restaurant cheese course may be intimidating to create for yourself. Help from a first-rate cheese monger is essential.
Adding slow roasted cherry tomatoes makes this gorgeous soup more complex and brighter.
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.
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.
A classic combination of sweet mango, black beans, tangy lime juice and some jalapeno heat.
City Picnics - 07/02/2009
Summer means home cooked meals served outdoors at a neighborhood park, on a rooftop, or your favorite urban oasis.
From Well-Preserved, Recipes and Techniques For Putting Up Small Batches of Seasonal Foods.  By Eugenia Bone.
Chicken Soup - 04/02/2009
From Soup, A Way of Life, by Barbara Kafka.
From The Art & Soul of Baking by Sur la Table and Cindy Mushet.
From Mollie Katzen's Recipes: Desserts, by the author of the Moosewood Cookbook.
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.
You can still enjoy the bright taste of tomatoes during the cold weather.
Vegetable Tagine - 02/12/2009
A spicy Moroccan vegetable stew, from Art of The Slow Cooker, by Andrew Schloss.
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.
A version of the popular Roman salad made with a local chicory called puntarella and dressed with a robust garlic and anchovy vinaigrette.
There are many salads that are well suited to winter ingredients.
Cobb Salad - 01/29/2009
The original chopped salad. You can make it in a traditional way or as you like it.
Roasted beets add sweetness and complexity to peppery arugula and tangy goat cheese.
A winter alternative to summer's Caprese salad, made with artichokes and plum tomatoes that have been slow-roasted to an intense flavor.

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 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.
A French salad that combines bitter endive with slices of sweet and juicy pears and the salty flavor of Roquefort cheese.
Ratatouille - 10/02/2008
A traditional French mix of peppers, eggplant, tomatoes and zucchini. Serve hot or cold.
Fattoush - 09/07/2008
Popular in Lebanese and Syrian cuisines, this chopped salad makes great use of late summer vegetables and day-old pita bread.
Welsh Rabbit - 09/04/2008
Welsh rabbit or Welsh rarebit? Either way, this traditional cheese dish makes a satisfying snack or lunch. From Fat, by Jennifer McLagan.
A simple mix of cottage cheese and crunchy vegetables makes a perfect take-to-work lunch.
Local strawberries have arrived in our markets. Here's how to buy, store and add them to our summer tables.
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.
With a little planning, you can eat better and save money by making, not buying your weekday lunches.
A pre-roasted whole chicken can be a city cook's secret weapon.
A way to use leftover roasted chicken and baked ham, or else buy a rotisserie chicken and a thick deli slice of boiled ham.
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