You are in: Home / Cookbooks / Famous Chefs - Michael Chiarello
Lost? Site Map

24 recipes in

Famous Chefs - Michael Chiarello

Known for Napa Valley icon, the Tra Vigne Restaurant, Chef Michael Chiarello is host of Easy Entertaining with Michael Chiarello on Food Network. He is also the creator of NapaStyle specialty foods and handcrafted products for kitchen, home, and garden. He is the author of Michael Chiarello’s Casual Cooking (Chronicle Books, 2002), Napa Stories (Stewart, Tabori & Chang, 2001), Tra Vigne Cookbook (Chronicle Books, 1999), and Flavored Oils and Flavored Vinegars (Chronicle Books, 1995).
« Previous 1 2 Next »
Displaying up to 20 pages of results. To see all results, or register.

source: Michel Chiarello, Fog City Diner, San Francisco printed in the San Jose Mercury News, 3/4/1987

Recipe #114851

A wonderful and delicious way to personalize a ham. From Michael Chiarello.

Recipe #114579

This is delicious!! It is a recipe from Michael Chiarello and is just incredible. I have made only the Mango Sauce (I cut the sauce recipes in 1/4 as they make a huge amount of sauce) -- but it was so good I cannot wait to make this again and try the caramelized onion sauce as well. The ultimate object is to alternate the two sauces on the zucchini to have sweet and savory flavors contrasting. I loved the flavor of it plain too -- removing the prosciutto and eating the zucchini alone after having cooked it wrapped. Any way we cut it, we loved it totally and hope you do too! Note: Preparation time is for the zucchini only -- not for preparing either of the sauces.

Recipe #110597

I make this every year for our turkey! It is so potent when you've first ground it, but don't worry, since once it's cooked you're left with a wonderfully spiced turkey (but nothing unusually flavored). People will not be able to pick out the spices, but will comment how great the turkey tastes. It makes the best gravy. It is so dark and rich with a great savory taste. Second time I brined turkey and it was super moist, although the flavor was the same when it was not brined.

Recipe #107646

« Previous 1 2 Next »
Displaying up to 20 pages of results. To see all results, or register.
Advertisement

Free Weekly Newsletter

Get the latest recipes and tips delivered right to your inbox.

Your e-mail is safe. Privacy Policy
Advertisement