Terrific with roast pork, roast duck, or roast goose
The unmistakable taste of the exotic Spanish South is in this great dish of marinated olives
This dish features the chocolaty flavor of ancho chilies.
A classic, catered to your tastes
This is the classic, meltingly soft bowl of our favorite comfort food, just waiting for its crown of butter and cheese.
Black Bean Chili with Eggplant
A great vegetarian dish.
Eggplant's not traditional in chili, of course - but it furnishes a fabulous, meaty chew next to the chew of the beans in this deep, dark, delicious chili. Serve in bowls as a vegetarian main course. Serves 4 as a main course.
Dean & Deluca
Tapenade is wonderful as a spread on garlicky bread and as a condiment for grilled fish, meat and poultry. Use the best quality olives you can find, French nicoise or Greek kalamatas are good choices
A round, braided loaf studded with raisins for Rosh Hashanah.
Chana Vazi Chickpeas are the one legume that comes in a canned form that is good enough to recommend. Using canned chickpeas, or garbanzos, in this richly flavored Indian recipe makes it weeknight heaven. Just make sure to rinse the beans under cold water before using. Serves 4 as a side dish Dean & Deluca
A traditional dish that's become a Chinese restaurant staple
The flavors in this dish are subtle—which puts the focus on the beans, and transports you to a hot wok spot in Chinatown
A brothy pot of chickpeas, with lots of meat and vegetables added—kind of a Spanish pot-au-feu.
But this may be the best creamed corn you've ever tasted
This light-textured, dry and airy stuffing has tremendous depth of flavor, Southwestern-style
This unusual tabouli-style salad- made with couscous, not bulgur wheat- is the lightest, fluffiest tabouli we've ever tasted
Couscous with Lamb, Chicken, Merguez, Hearty Vegetables, and Harissa
There are many versions of couscous across North Africa.
Americans are probably most familiar with the Algerian/Tunisian style, because this is the type of couscous dish served at the ubiquitous couscous restaurants of Paris. It is
Onion rings have been popular for decades -- but in the eighties and nineties they graduated from bar food to one of the pet dishes of New American chefs.
Dolmades are stuffed grape leaves, found in many different countries around the eastern Mediterranean-which is why the name has many different variations (including dolmas and dolmathes).
The most famous dolmades are from Greece and Turkey. Turkish cooks believe that if you stuff the leaves with
European Soldier Beans with Gorgonzola and Fresh Sage Here's a recipe that never fails to astonish. When we tell people how easy it is to make at home, they raise a skeptical eyebrow. Follow this recipe and prove it to yourself. If you cook the beans in advance, this is a 10-minute miracle. Substitute cannellini,
In Tuscany, this traditional recipe calls for beans to be cooked overnight in a Chianti flask
Great sandwiches or a unique first course.
These deep-fried balls with irresistible Middle Eastern flavor have become street-corner staples in large American cities, where thousands of them are sold from pushcarts daily. But they're also easy to prepare at home. You can make them with chickpeas, with
Firm Polenta Cut-Outs
A delicious side dish.
By cooking polenta longer, you will achieve a firmer mass - which can then be spread out, cooled, and cut into shapes that have a springy, resilient texture. There is a classic Northern Italian board, called a tagliere, on which the polenta is spread. But you can
Flageolets à la Bretonne
Beans in an herbed tomato sauce.
There is a classic northwestern French pairing of flageolets with lamb, in which the pale young beans are cooked with plenty of garlic and served in their own sauce. Less well known is the abovedish, which is the other customary use in Brittany for
The following recipe yields perfect results every time: fluffy rice that's dry and a little chewy -- just like in Chinese restaurants.
French fries as interestingly textured and as good as the ones you enjoy in great restaurants
This wonderful dish was inspired by one we tasted at Alain Senderens's L'Archestrate in Paris many years ago
This perfectly simple preparation makes one of our favorite pasta dishes
A new classic of creative American restaurants
What's particularly interesting about this bean puree is that it's not made with olive oil;
Finally, the mayonnaise you've been waiting for -- though this spectacular New American version is different from any standard potato-and-mayonnaise salad you've ever tasted
A modernized version with an intriguing twist
The classic potato gratin, from eastern France
This is a fabulous, deep-tasting dish; the flavor of green pepper works wonderfully with the more usual cast of Greek characters
This delicious dish is great on its own, or over grilled slices of bread, as an appetizer
These little ears create perfect pockets for catching sauce
Spicy, sweet and easy to make.
Hoppin John This mildly spicy bean-and-rice combo is a classic in the low country (that's the area around Charleston, South Carolina). Most agree that it was brought here by African slaves, but no one can figure out where it got its name. No one's even sure if the original dish contained black-eyed peas, pigeon
We're crazy about this Middle Eastern chickpea-and-sesame-paste puree;
An ideal accompaniment to any Indian main course
Fabulous accompaniments to saucy meat dishes, like chicken cacciatore
This robust side dish is a fabulous accompaniment to meats
Kasha Varnishkes This combination of kasha and noodles came to America by way of the Eastern European shtetl, where it once provided a cheap, nutritionally balanced meal. Today, of course, it's usually served as a side dish to the main course. Originally, fresh, flat noodles were used-but the standard in America
We love biryanis-those super-flavorful Indian pilafs
This classic, ancient Lebanese dish has many different names and many different preparations
The joy of this risotto is the beautiful balance of lemon and bell pepper.
This delightful room-temperature treat is alive with the flavors of the Italian Riviera.
Louisiana Red Beans and Rice A plate of red beans and rice, garnished with ham hocks, is the traditional Monday lunch in New Orleans after the Sunday ham dinner. But we think this recipe's too good to be thought of as a solution for leftovers. Serve it anytime! Furthermore, the creamy ooze of red beans that this
Our twist on the quintessential comfort food
Preceded by Middle Eastern salads and followed by grilled Fish with olive oil, manti would be the centerpiece of a spectacular dinner party
We think this is a great alternative to buttery potatoes—especially when the greenest, most pungent olive oil is used.
The pronounced potato flavor that results stands up nicely to the sweet roasted garlic
The crispiest french fries -- and our favorite
This fabulous recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany
Mexican Rice Salad with Mussels, Corn, Lime and Cilantro We suggest using a long-grain brown rice for this refreshing summer dinner entree, or anytime lunch. The bran that remains on brown rice serves to keep the grains separate; stickiness is the last texture you want in a rice salad. Serves 4 as a lunch main
Molded Polenta Another great traditional way to treat firm polenta is to make a mold of it, and then scoop out the center. The hole in the center may be filled with any kind of stew; we're especially partial to a hearty, chunky sausage-and-pepper stew with polenta. The polenta you scoop out may be reserved for
Something like a Moroccan salsa — sensational on grilled fish or grilled chicken.
Risotti that use dried mushrooms are difficult to get right.
One of our favorite ways to use the oven-dried tomatoes is in building first-course timbales that also include baked eggplant and pesto.
You'll be amazed at the flavor and concentration of these tomatoes, which are simply baked in the oven at a very low temperature for many hours.
This amazing amuse-gueule (which means something like palate-opener in French) was devised by Joel Robuchon at the great Parisian restaurant Jamin
This light, fresh, summery pasta salad features the crunch of julienne vegetables.
Persian Rice Pilaf with Raisins, Mint, and Pine Nuts This is not a traditional Iranian dish-but it is a delicious one that captures the essence of that cuisine. It makes a fabulous accompaniment to shish kebab or any kind of grilled or roast lamb. Serves 4 as a side dish Dean & Deluca Cookbook 3 tablespoons
Polenta Taragna alla Valtellinese Dean & DeLuca and other specialty food shops carry a product called polenta taragna, which is loosely translated on the package as Indian corn flour with buckwheat flour. Italians have been making polenta out of buckwheat, as well as barley and other grains, for centuries, and
This wafer-thin, feather-light ring of potatoes became extremely popular in the old days of nouvelle cuisine
We think this recipe hits the nail right on the head: gnocchi that are light, but with just enough bite. A spectacular texture and taste that satisfies those autumnal cravings for comfort food.
This recipe strikes a chord of international Alpine harmony
Pumpkin and Pancetta Stuffing Makes enough stuffing for a 14 -- to 16-pound turkey Dean & Deluca Cookbook 5 cups 1/2-inch white bread cubes, crust included 1 small pumpkin (about 1 1/2 pounds) 2 tablespoons olive oil 1/4 pound pancetta, chopped 4 large shallots, sliced 1/4 cup celery, diced 3
Sun-dried tomatoes are great with pumpkin
Quinoa Pilaf with Mustard Seeds This recipe applies Madras style to the ancient Andean grain. The pilaf pairs well with meats or fish cooked with Indian or Middle Eastern spices; it might be best to avoid serving it with dishes that feature Mediterranean herbs. Serves 6 as a side dish Dean & Deluca Cookbook
This is a basic risotto
Roasted Poblano Chilies Stuffed with Coriander Rice Roast the poblano chilies for this delicious appetizer just as you would bell peppers ; once again, a charcoal fire is best. The combination of char, chili heat, spices, lime juice-and rice to soak it all up-is irresistible. Serves 4 as a first course Dean &
The pecans add a great texture, and the raisins add a lovely sweetness
The key to sautéing calves' liver is this: start with a thick slice of it
Shellfish risotto was made originally in Venice, and risotto with saffron is from Milan.
There has always been controversy about how to cook corn on the cob
This dish features very soft polenta with the creamy goodness of mascarpone and a subtle whiff of blue cheese. Serve this in wide soup bowls at a winter dinner party instead of pasta, after a salad and before a main course; your guests will swoon.
Spicy Coriander Tabouli
Enjoy this variation of regular ol' tabouli- we think it's even better than the original
Enjoy this variation of regular ol' tabouli -- we think it's even better than the original. We've added lots of fresh coriander to the usual parsley and mint, as well as toasted coriander seed and
Popular throughout Northern India, this dish is a lovely combination of tastes and textures
Spicy Pinto Bean Chili with Chorizo This is a delicious, chunky chili that focuses on the beans. It is mildly hot; if you wish to crank up the heat, add more jalapenos or more ground red pepper to taste. you can serve this in a bowl as a lusty stew, or you can brighten it up by placing it on dinner plates and
Steamed Tofu Ramekins with Soy Sauce, Scallions, and Nori And this lightning-fast Japanese meal-opener shows off the loveliness of soft tofu: inside their ramekins, the chunks of jiggly bean curd turn to virtual velvet. Combined with the vapors of the steamer, the tofu yields a delicious broth in the
Steuben Yellow-Eye Beans in Creamy Cumin Sauce with Mushrooms The south Indian character of this vegetarian dish is highlighted by the generous sprinkling of cilantro it receives at the end. The dish tastes best when served warm. Serves 4 as a main course Dean & Deluca Cookbook 9 ounces dried Steuben
Stir-Fried Bean Curd with Ground Pork and Oyster Sauce Use firm-textured bean curd for this spicy Szechuan treat. Serves 4 as part of a Chinese meal Dean & Deluca Cookbook 1/2pound ground pork 1 egg, beaten 1 tablespoon plus 2 teaspoons cornstarch 1/2teaspoon Chinese 5-spice powder 1/2 cup finely minced
These zucchini boats, stuffed with potatoes and cheese, come from a recipe supplied by our sun-dried-tomato guru in Liguria
A bright, lemony, perfectly balanced version of the classic Middle Eastern bulgur wheat and parsley salad
If you're making this deliriously delicious treat for a big dinner party, start it 5 to 6 days in advance
Triticale with Peanuts and Asian Seasonings This recipe makes a delicious and unusual side dish for any saucy stir-fry, or any roasted meat served with a sauce. Serves 4 as a side dish Dean & Deluca Cookbook 1 cup triticale berries 2 tablespoons canola or safflower oil 2 scallions, sliced very fine on the
When you turn to French-style potato salad, there's still no mayonnaise
It started as a California thing, but soon chefs everywhere were roasting whole heads of garlic, and using them in a variety of ways.
The apple-smoked bacon adds a lovely sweet-smoky character to this fantastic side. The star of the dish, however, is still the crunchy, nutty wild rice.