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Boneless loin of pork is an extremely elegant cut, and was always a joy to serve
Lemon is a perfect foil for the richness of the Bluefish
Though it does sound a little unusual, the glaze in the recipe lends a lovely color and flavor to the exterior of the ham
Traditionally in France, the crust is made of salt -- which congeals and holds during the baking process, and is then shattered and removed before serving.
The grilled cheese sandwich of the nineties
Freshly made crepes are filled with caviar and creme fraiche, then bunched
Introduced to many Americans in the sixties by Julia Child, and featured early on at many French restaurants in America, this white stew with mushrooms and onions was the first clue to many American diners that stewed veal can be glorious
Perhaps the first ethnic beef stew that made a big splash in America, along about the sixties, was this potful of wine-soaked beef from Burgundy
Lobsters cooked in water, or over water, are delicious -- and easy to prepare
This delicious, chorizo-stuffed breast is great with garlicky roast potatoes or rice flavored with saffron
The dish is superb with any side-dish starch that features a bit of Parmigiano-Reggiano
Serve with braised Italian greens, like broccoli rabe or escarole
Marinate the thigh and cook quickly for the best chicken part you've ever tasted
Probably the most famous of all salt cod dishes is brandade de morue, the great Provençal purée that tempers the saltiness of the dish with potatoes, milk, and olive oil.
If you love the taste of butter, this highly unusual stuffing is for you
When you cut into a brick-weighted soft-shell crab, it's like cutting into a crispy piece of lobster meat
Whatever happened to ham and Swiss?
Here's one solution that will make any pork chop, even loin chops, more appealing in texture: soak 'em in brine.
In our minds, there's not much in this world that a sprinkle of gremolata won't make better
This is a supremely simple way to cook halibut -- perfect for showing off the intrinsic quality of the fish.
A technique we learned from the New York steak houses offers the best of both worlds: by boiling then broiling the lobster, you get juicy lobster with that extra measure of broiler flavor
Here, the bacon and the broiler combine to drive even more brown flavor into salmon fillets
If you're especially fond of the interplay between smoked salmon and oyster -- which we are -- this one's for you
This great version of steamed mussels is often made with clams in Chinatown restaurants—but it's just as delicious with mussels
Steamed whole fish is a Cantonese classic, almost always served at an important banquet, or to an important guest, or for a New Year dinner.
In this lovely dish, the chicken gets an egg-white-and-cornstarch coating, which creates a texture the Chinese imagine to be velvety.
This fabulous stew, based on an idea from Belgian cuisine, is cooked with a delicious secret ingredient: beer.
We especially like slices of it served as a first course on top of a tangle of salad greens,
To the Indian chef, a korma is a type of stew in which the meat is braised, then mixed with something creamy
Admit it -- you ate a lot of frozen pot pies when you were growing up. That's why, when pot pies got revived in the eighties and nineties, they seemed so comforting and attractive
This is our best-selling fresh sausage
To turn this into a great brunch or luncheon main course, slip a few poached or fried eggs on top.
Serve with some bread, or potatoes, and a pitcher of beer.
This pate has the unmistakable tang of rural France about it
In delicious version, the wine tastes as good in the pot as it does in the glass
If you want to stray from tradition—but you're feeling a little timid about your journey—why not stay close to home, and prepare this creative Southern variation of Southern fried chicken?
This is one of our favorite dishes in Cantonese restaurants, where it is also called crab soong
Cream sauces, like cod, are not the height of fashion...but cod and cream taste so delicious together you may want to swim against the stream for one night only.
Cubans love roasting pork -- particularly in the form of a whole suckling pig.
This is an ideal pass-around starter for a night of Latin American dining adventure
This fabulous Caribbean recipe for salt cod comes from Geoffrey Holder, one of our customers.
With new interest in Mediterranean cuisine in the eighties, American chefs started looking toward Provence, not Burgundy, for their French beef stews.
The combination of flavors and textures is remarkable- something like a fruit and cheese and bread course in one manageable package
Dean & DeLuca's Potato Pancakes These potato pancakes are light, lacy, and flavorful—the best you've ever tasted. Delicious with smoked salmon, a dollop of crème fraîche and a sprinkle of fresh, chopped chives. Makes 16 pancakes Dean & DeLuca 4 large russet potatoes (about 2 pounds) 1 medium onion,
A fancier version of the tuna on white with mayo.
This is a great dish for the start of a dinner party.
The following delicious pate brims with duck flavor, and gains a delicious, subtle sweetness from dried apricots
Eggplant Madras
Eggplant deliciously soaks up the warm spices of Indian cooking
Eggplant deliciously soaks up the warm spices of Indian cooking. Serves 8 as a side dish
Dean & Deluca Cookbook
4 1/2 pounds eggplant
1/4 cup vegetable oil
1 cup minced yellow onion
4 large garlic cloves, minced
Eggplant deliciously soaks up the warm spices of Indian cooking
One of the most popular eggplant dishes in America -- understandably
This terrine highlights the color and the flavor of the its ingredients. Consider the introduction of an infused herb oil, drizzled over the terrine and onto the plate before serving.
We have tweaked the tradition of this dish by adding the sweetness of roasted red peppers to it
By all means, however, slather a great Kansas City barbecue sauce on these meaty ribs for a quick and satisfying treat.
This recipe yields a roast chicken with a particularly subtle flavor of Indian spices
For Bouillabaisse
The simplest pizza served in Neapolitan pizzerias
This simple recipe yields the crispiest squid you'll find. We like it with salt alone, maybe a little lemon
The same method can be applied to almost any fish or shellfish you wish to fry, including shrimp and oysters.
Lovely as an appetizer, especially when served atop a lightly dressed tangle of frilly greens.
If you can get the incredibly sweet and succulent scallops of Peconic Bay, Long Island, New York, or of Nantucket, Massachusetts, your scallop fry will be truly memorable.
This tweaked version of fried squid yields a crispy result
Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection.
They love octopus in the northwest corner of Spain, in Galicia, where every tapas bar features a dish of boiled, paprika-scented octopus with potatoes
Mouth watering, tender pork roast
An ideal picnic sandwich, especially when a crisp, cool bottle of Sancerre or Pouilly-Fume is at hand.
Of the many Italianesque pounded chicken breast sautés with melted cheese, this one's our favorite.
A rich variation on the theme
This gravlax has a terrific interplay of sweet and salty elements -- serve it on dark bread as an opening pass-around at a party
Cooking this fabulous, subtle stew with bone-in lamb adds more flavor to the dish
Serve with ice-cold glasses of ouzo, of course
We like the small Japanese variety for this delicious first course.
This is a basic, pan-regional recipe for minced lamb shaped onto skewers.
Steak-house steak, after all, is nothing but indulgence.
Lots of restaurant chefs participating in the rabbit revival are marinating rabbit, then cooking it quickly over hot coals.
Made from cubes that are cut from salmon steaks, this dish features a slightly sweet, incredibly deep-tasting sauce
Served warm, this sandwich is an irresistible lunch
Nothing is better than the sardines -- served outside at picnic tables with an assortment of salads, bread, and bottled water
Shrimp on the grill are extraordinary; as the shell and flesh brown, they pick up wonderfully sweet additional flavors
Grilled Shrimp with Turkish Spices Serves 4 as an appetizer Dean & Deluca Cookbook 1 pound (16 to 20) large shrimp 1/2 teaspoon ground cumin pinch of cayenne pepper salt to taste 1/4 lemon 4 large garlic cloves, finely minced olive oil for drizzling the shrimp 2 tablespoons minced fresh parsley 2
This recipe holds nothing back, flavor-wise
One of our favorite veal recipes
Serve with rice and Latin American salads and salsas
This is a delicious coating for rack of lamb, giving the already-succulent meat a subtle ProvenÁal flavor
If you've turned up your nose at herring Wllets, try this terrific sandwich in which the herring combines beautifully with other ingredients
Honey-balsamic Roasted Duck Legs
Honey-balsamic Roasted Duck Legs
Honey-balsamic Roasted Duck Legs
4 duck legs
3 spring onions, finely chopped
2 garlic cloves, crushed
3 tbsp. balsamic vinegar
3 tbsp. honey
2 tbsp. soy sauce
Combine all ingredients for the marinade and pour 1/3 onto
Hot Italian Sausages Makes 6 sausages, each about 5 inches long Dean & Deluca Cookbook 2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes 2 tablespoons hot paprika 2 teaspoons dried hot pepper flakes 1/3 cup cold water 2 tablespoons fennel seeds salt and freshly ground
Ideal Prime Ribs
An easy recipe for a perfect prime rib.
Serves 8
Dean & Deluca Cookbook
5-rib prime rib roast
salt and pepper
1. Bring prime ribs to cool room temperature (about 1 1/2 hours out of the refrigerator). Make sure you know the weight of the roast.
2. Preheat oven to 275
This delicious saté is great for a summertime grill party.
The combination of flavors and textures is remarkable- something like a fruit and cheese and bread course in one manageable package
It's cheap and it's accessible, but kielbasa is nevertheless a delicious treat.
We prefer to eat them as we did on the street in Istanbul: rolled up in paper, like a gyro sandwich, and munched out of the hands
Lamb makes delicious sausage meat, more pronounced in flavor than sausage made from pork
This delicious, wintry dish is great with polenta.
Often known in this country as the hottest curry, vindaloo is a hot and pungent curry originally from Goa (on the southwestern coast of India), a Portuguese Christian settlement
This rich version of lasagna -- loaded with profound sauce bolognese and topped off with a palate-caressing white sauce -- is our hands-down favorite
A delicious dish, anyway, especially in the summer
This very simple preparation makes a dazzling starter for a fancy dinner party.
This is a delicious version of the dish, and not hard to make
Lugano Sausages
This delicious, fine-textured sausage, with its slightly cheesy taste, is very popular at the store.
This delicious, fine-textured sausage, with its slightly cheesy taste, is very popular at the store. Makes 6 sausages, each about 5 inches long
Dean & Deluca Cookbook
2 1/2 pounds
Although commonly misused, the French term magret refers strictly to the breast meat of the fattened Moulard duck
In Hawaii, at the best restaurants, mahimahi is often the star of upscale lunchtime sandwiches
Many of the most famous veal-scallop dishes are made with crumb-coated scallops
Veal scallops, quick, easy, and delicious
The debate rages: heavy matzo balls or featherlight ones? The following matzo balls satisfy both camps.
This flavorful dish goes in a Mediterranean direction. It's delicious with aioli- or another mayonnaises (such as lemon or saffron).
This method emphasizes whatever smoky flavor you're able to coax out of your home grill
In the Basque region, the dish is often served at table right out of its casserole; in fancier restaurants, a decorative arrangement of the ingredients is made on each plate
Mild Italian Sausages
Delicious sausages.
Makes 6 sausages, each about 5 inches long
Dean & Deluca Cookbook
2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes
3 ounces cold water
2 tablespoons fennel seeds
salt and freshly ground pepper to taste
Pass the
Owing to the immense popularity of Cajun food, no American soup has gotten as much attention in the American Soup Renaissance as gumbo.
The drumsticks, chickpeas, and raisins are terrific over a big platter of steamed couscous
The double marination (First dry, then wet) helps to drive the spice flavor into the fish
We love this Iberian version of steamed mussels, especially when good, strong-tasting New Zealand green-lipped mussels are at hand
A fantastically elegant opener for a dinner party.
Simple as can be -- and leads to perfectly crisp skin and meltingly tender duck meat
What's old-fashioned about this lasagna is that it contains the holy trinity of ricotta, mozzarella, and tomatoes
We love this cross-cultural collision of frittata, egg foo young, and Western sandwich (Western as in Denver)
Pad Thai with Shrimp
Try this recipe at your next Thai feast.
Serves 4
Dean & Deluca Cookbook
1/2 pound dried sen lek (flat rice noodles, 1/8 inch thick)
6 tablespoons water
1 teaspoon tamarind concentrate
1/4 cup palm sugar
3 tablespoons distilled white vinegar
3 tablespoons nam pla
Something like a salade nicoise on a roll -- you'll find it on every street corner in Nice
A fast and easy recipe that will stand up perfectly at an elegant dinner party
Panini are, literally, little breads,or rolls.
Known as Pasta Fazool in some circles, this dish remains a healthy favorite
The pepper on the scallops and the chilies in the sauce marry well
A tremendous comfort-food rating, and makes it a perfect partner for any pale gravy you'd like to pour over or around it
The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
A fabulous lunch (with a green salad) or a terrific opener for a Provencal dinner party
Sliced, uncooked cherry tomatoes and basil create a fragrant, simple dish.
To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner
Pizza with Mozzarella and Gorgonzola
A delicious pizza with a little flare.
Makes 1 pizza
Dean & Deluca Cookbook
1/4 dough from master pizza dough recipe
cornmeal for sprinkling
1/3 cup coarsely chopped mozzarella
1/3 cup coarsely chopped Gorgonzola
1 teaspoon extra-virgin olive oil
This is the simplest way imaginable to cook blue crabs -- in water only, with no seasoning
Poaching a tenderloin of beef is a marvelous way to emphasize its velvety texture
Serve with Portuguese bread, a green salad, and very cold vinho verde
Here's an utterly unclassic variation- but a damned delicious bowl of soup, rich with the sweet flavor of crabs
This fabulous French country dish did not make a grand comeback in the eighties and nineties -- but we're hoping it will over the next decade
This recipe deviates from the classic one in a few small ways, but yields one of the best confits we've ever tasted.
When stewed, the rabbit meat is moist and tender, like chicken, but with an extra layer of flavor.
Leg of lamb is infused with the old flavors of Provence
Though we're quesadilla purists, we find this embellished version to be irresistible
This fabulous seviche solves all the problems.
Serve with black beans, and mashed potatoes that have been mixed with roasted poblano chilies
A flavorful way to render your own duck fat.
If you wish to roast a medium-size bird, bistro-style, just skip the flavorings and use this oven technique anyway.
A terrific basic recipe for guinea hen.
Roast Shoulder of Lamb, Eastern Mediterranean Style
Shoulder of lamb is a very flavorful cut; unfortunately, the meat is not particularly tender.
Shoulder of lamb, normally weighing 4 to 6 pounds, is a very flavorful cut; unfortunately, the meat is not particularly tender. The following marinade solves the
Roasted Beef Tenderloin with Herbes de Provence and Marrow Serves 4 Dean & Deluca Cookbook 3 tablespoons herbes de Provence 1 teaspoon salt 3/4 teaspoon freshly cracked black pepper 2-pound chunk of beef tenderloin of even thickness (preferably cut from the chateaubriand section) 3-inch piece of beef
This is a very quiet but very comforting sandwich --a real crowd-pleaser over the years
Cod is a remarkable canvas against which bright colors may be splashed
The combination of freshly roasted lamb, garlic butter and herb-scented onion jam is simply irresistible
This is a wonderful country French treatment of monkfish, perfectly at home in a bistro or at your house during an informal dinner party
Sauerbraten is, quite simply, the best pot roast that we know of.
This is one of the great traditional appetizers of France
Phenomenal with this simple butter sauce, which really moves the monkfish in a lobstery direction
Today, you'll find versions of this dish in France both at fancy restaurants and at bistros; this is our version, perfect for casual family dining or high-end entertaining.
Salmon roe tastes best on this luscious sandwich, but any form of caviar or Fish roe will work well.
Seared-and-raw tuna has become especially popular in restaurants with multi-culti, East-meets-West themes
A drizzle of black truffle oil adds grand finish to this dish.
An almost bacon-like quality that enables the shad itself to stand in for the real bacon that's often paired with this fish
A sure hit for the apperitif hour.
For Bouillabaisse
Making this dish is easier than pie: though it's called a pie, there's not a crumb of pastry involved.
This Greek version of skewered lamb chunks is a particularly mirthful summer barbecue item.
A staple of Italian-American restaurants for decades, and its popularity has never faded
This is one of Scandinavia's favorite smorrebrod
This full-flavored, hearty, stew-like sauce is definitely on the Greek side of the Sicilian experience. Easily prepared in 30 minutes or less, it's a welcome addition to our repertoire of after-work autumn recipes.
While we prefer our squab rare, we -- along with many others -- prefer quail that's fully cooked through
Simple roasted squab is delicious when served with a dark-brown wine sauce, and with any of the potato dishes so often served in country French cuisine
Here's a smart variation on the clams oreganata theme: this dish uses mussels, which never have the rubbery texture of baked clams.
This recipe represents several important chicken-roasting principles, and provides a soul-satisfying meal
This variation features little ovals of the tartare arranged elegantly on plates as a first course
The boneless lamb in this delicious cassoulet-like stew makes for polite knife-and-fork eating
A dense moist cake of potato, egg, and onion, totally different from both the French omelet and the Mexican tortilla. It is more like a frittata than anything else.
A classic tapa, served in every region of Spain, is also classically simple to prepare
We're crazy about the pairing of tripe and red, paprika-scented sausage
This is the way they're done in the great crab houses of Maryland.
Go for it. Why not multi-culti fried chicken?
The original goulash was more of a soup, and this delicious recipe holds to that tradition
If you're looking for Cajun Fire, this one has it.
The delicious presence of spinach under the skin keeps chicken breasts juicy
It's hard to decide what this recipe's highest virtue is: it is made up of healthful ingredients; has a fresh and stunning taste; and a fine visual presentation.
This delicious, Thai-influenced recipe yields perfect, medium-rare steaks after 10 minutes of steaming
Asian-influenced sauce cuts through the richness of the shad roe, lightening it considerably
We love this bowlful of shells in broth
A very simple weeknight family dish that is interesting enough for guests
This spicy number is one of our favorite dishes in the whole Chinese repertory
You'll be amazed at the deep, charcuterie-like flavor in these wonderful turkey-and-meat bundles
A spicy stir-fry with tenderized pork
One bite, and you'll be transported to...midtown Manhattan, where thousands of sandwiches with similar Middle Eastern flavors are sold from fancy pushcarts every day. But they don't have the care and finesse that this sandwich has.
Thai Crisp-Fried Noodles with Crab, Pork, and Bean Sprouts (Mee Krob)
Flavorful and not too hot
Serves 8
Dean & Deluca Cookbook
2 1/2 tablespoons vegetable oil plus 2 cups for deep-frying
1 medium onion, finely chopped
3 cloves garlic, minced
6 dried Chinese mushrooms, soaked in warm water
Deep-frying whole fish is very popular in all parts of Asia; it creates a lovely, crunchy crust that goes well with strongly flavored sauces.
This is a perfect example of the Thai way with curries:the finished dish is remarkably fragrant
In Thailand, tender little clams are often served with a fragrant coconut milk-and-basil sauce. Those flavors transpose well into this remarkable version of steamed clams. A heaping bowl brought to the table makes for a stunning first course.
Traditional Asian noodle dishes, especially from Thailand, have become American restaurant instant classics. Make this quick dish a classic in your kitchen.
For some blasphemers, this sandwich may be an improvement on the classic BLT.
This dish is a Japanese-Italian hybrid of two great ideas.
This recipe is especially light thanks to lots of lemon and clean greens.
Lamb is the most commonly eaten meat in Turkey, and Turkish lamb dishes are among the best in the world
This tweaked version of fried squid also yields a crispy result
We think that this vitello tonnato sandwich is an improvement on vitello tonnato, or thin slices of veal served with a tuna-Flavored mayonnaise
If you've never had this fish prepared this way, and the whole proposition sounds boring to you -- would you please just try this once so you can see why a classic is irrefutably a classic?
Though most people don't associate mushrooms with Mexican food, funghi are an integral part of several regional cuisines
Austere, unsaucy, devoted singularly to the flavors of one ingredient- mushrooms