Chef Kate's

487

Recipes

Braised Fennel With Parmesan

Posted by Chef Kate  

Via Deborah Madison, a very simple and quite deleicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish. MORE»

Recipe #392692

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How to Make Dried Chickpeas in a Crock-Pot

Posted by Chef Kate  

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me. MORE»

Recipe #392583

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Malaga Gazpacho

(1 reviews) Posted by Chef Kate  

Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 — a Craig Claibourne rendition of a home cook's (Manola... MORE»

Recipe #387656

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Basil-Caper Butter

Posted by Chef Kate  

From Steve Raichlen, a wonderful compound butter for fish or other grilled things. This makes a fair amount-- enough for 8 servings of, for example, grilled swordfish, though Raichlen calls it a recipe for 4. MORE»

Recipe #381963

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Rosemary-Crusted Porterhouse Steaks With Red Wine Sauce

Posted by Chef Kate  

Porterhouse is my favorite cut of steak and this is a great way to make it. Adapted from "Weber's Charcoal Grilling" by Jamie Purviance. MORE»

Recipe #377678

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Shrimp With Tomatoes, Olives and Basil

(2 reviews) Posted by Chef Kate  

This simple main course can be ready in about 20 minutes. MORE»

Recipe #377038

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Favorite Butter Cupcakes

Posted by Chef Kate  

Like my favorite chocolate cupcakes (posted separately), these are a little bit of work, but they're so very good. And they are like a primer in that you can change the extract, add citrus rind or fruit, use your imagination. But the basic... MORE»

Recipe #377023

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Favorite Chocolate Cupcakes

Posted by Chef Kate  

These are very rich and do require a little bit of effort, but oh they are good. By way of the LA Times. MORE»

Recipe #376983

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Braised Fennel With Fresh Figs

Posted by Chef Kate  

Adapted from a Wine Spectator recipe, featured as part of a Thanksgiving menu. Really quite simple to do and presents beautifully — an elegant starter which can be prepared entirely in advance.. MORE»

Recipe #375423

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Roasted Pork Loin With Garlic and Spice Rub

Posted by Chef Kate  

A Susan Nicholson recipe. Cooking time includes 24 hours marinating time. MORE»

Recipe #375413

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Bouchon's Sautéed Spinach With Garlic Confit

(1 reviews) Posted by Chef Kate  

Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month. MORE»

Recipe #375411

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Roasted Whole Striped Bass With Salmoriglio

Posted by Chef Kate  

Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish. MORE»

Recipe #375392

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Lucca-Style Roasted Olives

Posted by Chef Kate  

From Michael Chiarello, a great addition to an hors d'oeuvre/cocktail party spread. MORE»

Recipe #375336

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Clothilde's Chocolate and Zucchini Cake

Posted by Chef Kate  

From Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier. This can be made with either butter or olive oil, but if you use the oil make sure it is a really good one with a flavor that will complement the other... MORE»

Recipe #375322

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Jaleo's Sangria Blanca

Posted by Chef Kate  

A white sparkling version of the classic from Chef Jose Andres. MORE»

Recipe #375286

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Tomato and Watermelon Salad

(3 reviews) Posted by Chef Kate  

From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels. MORE»

Recipe #375264

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Beet Salad With Lemon, Cilantro and Mint

Posted by Chef Kate  

Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use... MORE»

Recipe #375108

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Caramelized Salmon With Soy-Orange Glaze

(1 reviews) Posted by Chef Kate  

Simple salmon with a knockout sauce. From the Wine Spectator. MORE»

Recipe #375096

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Village Whiskey's Spicy Pecans

(1 reviews) Posted by Chef Kate  

Named for Chef Jose Garces' newest Philadelphia venture, these pecans are lovely with a drink. Use the hot sauce of your choice--I like Crystal or Sriracha--and make it as hot as you like--I prefer just a hint of a burn. Time does not include... MORE»

Recipe #375090

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Spaghettini With Burst Cherry Tomatoes

(1 reviews) Posted by Chef Kate  

This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a... MORE»

Recipe #373738

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