the-new-basics-cookbook

The New Basics Cookbook

Sample Recipes from The New Basics Cookbook

11906
our-basic-bruschetta

Our Basic Bruschetta

When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.

by Sheila Lukins and Julee Rosso

11907
felipe-rojas-lombardis-mussels-vinaigrette

Felipe Rojas-Lombardi’s Mussels Vinaigrette

It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In...

11920
split-pea-and-ham-soup

Split Pea and Ham Soup

We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special a...

by Sheila Lukins and Julee Rosso

11942
haricots-verts-in-mustard-sauce

Haricots Verts in Mustard Sauce

These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.

by Sheila Lukins and Julee Rosso

11944
broccoli-and-walnut-stir-fry

Broccoli and Walnut Stir Fry

A quick Oriental stir-fry adds an enjoyable sesame taste to a winter broccoli preparation.

by Sheila Lukins and Julee Rosso

11945
cardoons-a-la-greque

Cardoons a la Greque

Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to pr...

by Sheila Lukins and Julee Rosso

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