Richard Olney’s Soupe au Pistou

Pistou, similar to pesto but without the pine nuts, elevates this simple French vegetable soup. Let the season be your guide when choosing your vegetables.

  • Quick Glance
  • 40 M
  • 1 H, 10 M
  • 0

Gorgonzola Custards with Pears

Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.

  • Quick Glance
  • 45 M
  • 1 H
  • 1
Baked Seafood Imperial Recipe

Baked Seafood Imperial

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 0
Banana and Macadamia Nut Coffee Cake Recipe

Banana and Macadamia Nut Coffee Cake

Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.

  • Quick Glance
  • 15 M
  • 45 M
  • 1
Rugelach Recipe

Rugelach

These butter-and-cream-cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

  • Quick Glance
  • 1 H
  • 3 H, 35 M
  • 0
Chicken with Tomato Pilaf Recipe

Chicken with Tomato Pilaf

Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.

  • Quick Glance
  • 35 M
  • 1 H
  • 4