Silver palate recipes

Although you can serve this as a first course, I prefer to make a meal of it in the summer. I have basil coming out of my ears this year...

You all know I grew up on Silver Palate recipes, and this one is an all-time favorite. My Mom’s been making this for years and it’s the ultimate comfort food (meatless or not). The only…

INGREDIENTS 4 tablespoons (½ stick) unsalted butter 6 leeks, trimmed, well washed, and thinly sliced 2 eggs 2 egg yolks 1 cup half-and-half 1 cup heavy cream Salt and freshly ground black pepper, to taste One 9-inch shell of Pâte Brisée, partially baked ½ cup grated Gruyère cheese DIRECTIONS Melt the butter in a skillet over low heat. Add the sliced leeks and cook, covered, until the leeks are tender and lightly colored, about 30 minutes. Stir frequently or the leeks may scorch. Remove from…

Pasta Sauce Raphael - A bold and zesty pasta sauce from The Silver Palate Cookbook. This is delicious served hot or cold!

Posts about Silver Palate Good Times Cookbook written by kitchengirl

If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007…

I recently bought an old, well worn paperback copy of the 1980's classic cookbook ~ The Silver Palate Cookbook ~ for $1 at a library...

Serve this thick, tomato-rich ragoût with buttered pasta or mashed potatoes and follow it with a tart green salad. A hearty red wine—perhaps the one with which you cooked the ragoût—would be the id...

Serves 4 INGREDIENTS 3 tbsp butter 1 tbsp olive oil 2 cups finely chopped yellow onions 4 large leeks, white part only, well cleaned and thinly sliced 1/2 cup chopped shallots 3 green onions…

Italians have long used walnuts for pesto, as they lend a rich earthiness to the sauce. This foolproof recipe from my treasured dogeared copy of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, quips that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil-garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or…