Artichoke Dolmades with Lemon Sauce

Page 20

Cajun Spiced Pecans

Page 22

Mykonos Taramasalata

Page 23

Classic N'Awlins Shrimp Boil

Page 24

Ashley's Pickled Shrimp

Page 27

Spanish-Style Shrimp with Smoked Paprika and Basil

Page 28

Cornmeal-Crusted Crawfish Pies

Page 29

Slow-Scrambled Eggs with Potatoes, Mushrooms and Bacon

Page 32

Bahamian Conch Fritters with Cat Island Cocktail Sauce

Page 34

Smoked Salmon Beignets with Brandied Tomato Sauce

Page 37

Asparagus Flan with Smoked Salmon Potato Salad

Page 39

Smoked Salmon Potato Salad

Page 40

Gravlax

Page 41

Crabmeat Gratin with Mushrooms and Artichokes

Page 42

Oyster, Eggplant and Tasso Gratin

Page 44

Poached Oysters with Leeks and Bacon

Page 46

Pork Quesadillas with Ancho-Mango Sauce

Page 48

Seared Scallops with Spinach, Bacon and Tomatoes

Page 51

Portobello Mushrooms Stuffed with Italian Sausage

Page 53

Indonesian Pork Sates with Spicy Peanut Sauce

Page 56

Pork and Shrimp Pot Stickers with Chile-Soy Dipping Sauce

Page 58

Layered Crepe Gateau with Prosciutto, Ham and Chese

Page 61

Peppered Tuna with Asian Guacamole and Hoisin Dipping Sauce

Page 65

Spicy Shrimp with Tasso Cream and Green Chile Grit Cakes

Page 67

Bayons "Chicken Wings" with Fines Herbes Butter

Page 70

Goat Cheese Croutons with Wild Mushrooms in Madeira Cream

Page 72

Grilled Shrimp with Black bean Cakes and Coriander Sauce

Page 75

Crayfish and Curried Cream Cheese Turnovers

Page 78

Smoked Duck Hash in Puff Pastry with Apple Cider Sauce

Page 80

Croutons

Page 88

Seasoned Pita Chips

Page 89

Sesame Wonton Crisps

Page 89

Classic French Vinaigrette

Page 90

Smashed Blue Cheese Vinaigrette

Page 90

Creole Buttermilk Black Pepper dressing

Page 92

Classic N'Awlins Emoulade

Page 93

Butter Dressing with Chestnut Honey

Page 94

Balsamic Vinaigrette

Page 95

Bayona House Salad with Balsamic Vinaigrette

Page 95

Green Salad with Dried Figs, Blue Cheese, Walnuts and Sherry Vinaigrette

Page 97

Sherry Vinaigrette

Page 97

Autumn Salad with Apples, Comte and Hazelnuts

Page 98

Cider Dressing

Page 99

Bayona Caesar with Arugula

Page 100

Bayona Caesar Dressing

Page 101

Parisian Bistro Crudite Plate

Page 102

Roasted Red or Golden Beet Salad

Page 102

Celery Root Remoulade

Page 104

Grated Carrots with Lemon and Walnut Oil

Page 105

Cucumber Onion Salad

Page 106

Watermelon, Cucumber and Feta Salad

Page 107

French Braised Leeks with Dijon Vinaigrette

Page 109

Cracked Wheat Salad with Green Olives and Golden Raisins

Page 111

Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes

Page 113

Simple Orzo Salad with Black Olives and Feta

Page 115

Summer Crab Salad with arrots, Basil and Lime

Page 117

Asian Noodle Salad with Spicy Peanut Sauce

Page 119

Barbecued Chicken Salad with Corn, Avocado and Creamy Poblano Dressung

Page 121

Creamy Poblano Dressing

Page 122

Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing

Page 123

Jalapeno Dressing

Page 124

Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing

Page 125

Rosemary-Dijon Dressing

Page 126

Bourbon-Molasses Dressing

Page 127

Crispy Smoked Quail Salad with Bourbon Molasses Dressing

Page 127

Spicy Thai Salad with Shrimp, Pork and Crispy Rice Noodles

Page 129

Cream of Garlic Soup

Page 138

Cream of Celery Soup

Page 141

Indonesian Peanut-Celery Soup

Page 142

Farmer's Market Chicken and Vegetable Soup

Page 143

bouquet Garni

Page 145

Elegant Oyster and Eggplant Soup

Page 146

Mexican Green Gazpacho with Shellfish

Page 147

Herbsaint Shrimp and Tomato Bisque

Page 149

Smoked Duck and Andouille Gumbo

Page 150

Gumbo z'Herbes (Green Gumbo with Oysters)

Page 152

Jalapeno-Roast-Pork on Ciabatta with Pickled Cabbage and Creole Mustard

Page 154

Prosciutto-Wrapped Tuna Muffuletta

Page 155

Roast Turkey with Blue Cream Cheese on Multigrain Bread

Page 157

Crawfish Croque Monsieur

Page 158

Danish Roast Beef Sandwich with Crispy Onions

Page 160

Shrimp Salad with Herbed Cream Cheese on Brioche

Page 162

Grilled Andouille Po-Boy "Creolaise"

Page 163

Hibachi Souvlaki with Cucumber-Yogurt Sauce

Page 164

Smoked Duck "PBJ" with Cashew Butter, Pepper Jelly and Apple-Celery Salad

Page 166

Apple-Celery Salad

Page 167

Scotch Almond Tart

Page 171

White Bean Hummus

Page 172

Green Olive Tapenade

Page 173

Herbed Goat Cheese with Garlic Confit

Page 174

Smoked Salmon Spread with Lemon and Herbs

Page 175

Skordalia (Greek Garlic-Almond Sauce)

Page 176

Moroccan Charmoula Marinade and Sauce

Page 177

The Best Chimichurri Sauce

Page 178

Citrus Chili Glaze

Page 179

Fast and Foolproof Lemon Tahini Sauce

Page 180

Basic Mayonnaise

Page 181

Lavender Honey Aioli

Page 182

My Kind of Tartar Sauce

Page 183

Roasted Red Pepper Rouille

Page 184

Pumpkin Seed Pesto

Page 185

Sun-Dried Tomato-Pistachio Pesto

Page 186

Green Pea or Fava Bean Puree

Page 187

Fava Bean Pesto with Mint and Anchovy

Page 188

Butternut Squash Puree

Page 189

Luscious Cauliflower Cream

Page 190

Eggplant Caviar

Page 191

Black Olive Tapenade

Page 192

Garlic Confit

Page 193

Preserved Lemon

Page 194

Pickled Jalapenos

Page 195

Pickled Red Onions

Page 196

Vegetable Stock

Page 204

Fish Fumet

Page 205

My Favorite Chicken Stock

Page 206

Cornmeal-Crusted Catfish with Silky Red Bean Sauce

Page 207

Pecan-Crusted Fish with Citrus Meuniere

Page 209

Grouper Baked in Grape Leaves

Page 211

Seared Scallops with Corn Cream and Maque Choux

Page 213

Crispy Risotto Cakes

Page 215

Mediterranean Roasted Shrimp

Page 215

Big City Salmon with Martini Sauce

Page 219

Gulf Coast Bouillabaisse

Page 220

Speedy Shrimp with Tomatoes, Feta Cheese and Basil

Page 222

Sauteed Snapper with Grapefruit-Basil Butter

Page 224

Shrimp or Crayfish Clemenceau

Page 226

Southern Shrimp Stew

Page 228

Shrimp Stock

Page 229

Seared Yellowfin Tuna with Walnut Red Pepper Sauce

Page 231

Salmon with Choucroute and Gewurztraminer Sauce

Page 233

Vegetable and Cheese Enchiladas with Ancho-Tomato Sauce

Page 241

Polenta Gratin with Savory Vegetables

Page 244

"Cajun Style" Chicken Breast with Chili Bean Maque Chooux

Page 246

Pan Roasted Chicken Breast with Vinegar, Mustard and Tarragon

Page 248

Roasted Chicken with Olives, Lemon and Garlic

Page 251

Crispy Turkey Piccata

Page 253

Indian-Spiced Turkey Breast with Creamy Red Lentils

Page 255

Hoss's Rabbit 'n Dumplin's

Page 257

Pan-Roasted Quail with Dried Cherries and Pinot Noir Sauce

Page 259

Roasted Duckling with Orange-Cane Syrup Sauce

Page 262

Seared Duck Breast with Pepper Jelly Glaze

Page 264

Seared Pork Chops with Satsuma-Horseradish Marmalade

Page 266

Jalapeno Roast Pork

Page 269

Soy-Glazed Pork with Quick Fried Rice

Page 271

Pork "Saltimbocca" with Marsala Sauce

Page 273

Grilled Steak with Arugula, Tomato, Blue Cheese and Shoestring Salad

Page 275

Seared Steak with Rosemary and Broccoli Rabe

Page 277

Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce

Page 278

Turkish Stuffed Eggplant with Spicy Lamb and Rice

Page 280

Herb-Roasted Lamb Loin with Goat Cheese and Zinfandel Sauce

Page 283

Sauteed Sweetbreads with Sherry Mustard Butter

Page 285

Smoked Vegetables

Page 293

Honey-Glazed Carrots and Turnips

Page 294

Braised Red Cabbage

Page 295

Brown Butter Cauliflower

Page 296

Smothered Greens with Smoked Onions

Page 297

Five Bean Picnic Salad

Page 298

Shiitake Mushroom Saute with Asian Flavors

Page 299

The Best Stuffed Artichokes, Italian Style

Page 300

Eggplant Roulades with Garlic Goat Cheese and Roasted Tomatoes

Page 303

Spinach and Artichoke Phyllo Crisps

Page 305

Fragrant Basmati Pilaf

Page 307

Red Rice, Green Rice

Page 308

Caribbean Crab Pilaf with Coconut Milk

Page 310

Wild and Dirty Rice

Page 311

Rice Calas

Page 313

Alice's Spoon Bread

Page 314

Bayona Extra-Cheesy Spoon Bread

Page 315

Butternut Squash Spoon Bread Souffle

Page 317

Alice's Bread and Herb Stuffing

Page 318

Shrimp, Corn Bread and Andouille Stuffing

Page 319

Creole Cream Cheese Spaetzle

Page 320

Onion and Carrot Bhajis

Page 321

Sweet Potato Brioche

Page 323

Best-Ever Almond Cookies

Page 328

Spice Inc. Mudslides

Page 329

Old Fashioned Glazed Pumkin Cookies

Page 330

Double Ginger Gingersnaps

Page 331

Banana-Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing

Page 332

Pecan Roulade with Praline Mousse

Page 335

Silky Butterscotch-Banana Pie

Page 338

Epiphany Lemon Tart

Page 340

Sweet Tart Crust

Page 340

Classic Crepes

Page 342

Sumptuous Chocolate Crepes

Page 343

Lemon Crepes with Goar Cheese Filling and Louisiana Kumquat Compote

Page 344

Crispy Cinnamon-Dusted Banana Fritters

Page 347

Espresso Pots de Creme

Page 348

Danish Rice Pudding with Dried Cherry Sauce

Page 351

Sicilian Cannoli with Bittersweet Chocolate Filling

Page 353

Galaktaboureko -- Greek Semolina Custard Baked in Phyllo

Page 355

Coconut Cream Pie

Page 357

Brandy Creme Brulee

Page 359

Molasses Gingerbread with Lime Cream

Page 361

French Semolina Cake with Pistachio Creme Anglaise

Page 363

Mint Julep Ice Cream

Page 365

Cashew Meringues with Chocolate Basil Mousse

Page 366

Chocolate Hazelnut Phyllo Turnovers

Page 368

Classic Sazerac

Page 376

Simple Syrup

Page 376

Ramos Gin Fizz

Page 377

Pisco Sour

Page 378

Cotillion

Page 379

Half Sinner, Half Saint

Page 379

Kaffir Lime Kick

Page 380

Lychee Champagne Cocktail

Page 380

Satsuma Margarita

Page 381

Passion Fruit Margarita

Page 382

Brandy Milk Punch

Page 383

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

All Recipes (209)

Other Editions 1