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    502 Recipes

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    By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera..

    Recipe #460683

    If you are lucky enough to have a fig tree (or a neighbor with a fig tree) you can have this wonderful dish for the cost of a modest bottle of white wine. If you have neither, the splurge may well be worth it. Non-vegans can top their figs with crème fraiche or whipped cream. Any excess poaching liquid should be saved--it's lovely over almost anything. Cooking time includes half an hour for chilling. From Kitchen Herbs by Sal Gilbertie

    Recipe #460676

    This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.

    Recipe #460675

    Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.

    Recipe #460673

    From Chef Eric Ripert, an updated version of the classic, served on a bed of carrots. I love it. It is a relatively simple recipe, though it does require an overnight marinade (which accounts for most of the prep time). I've made as written and without the bacon and like both very much. I've also cut back on the flour and on the butter in the carrots and it works perfectly well with a liitle less fat and calories. It freezes beautifully.

    Recipe #458621

    From the blog “Sprouts in the Hood” and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.

    Recipe #457718

    This pate, adapted from Alma Lach, is as close as I've been able to come to the lovely thick slice of pate one gets in a French bistro--on a thick oval plate, served with a little pot of mustard and a little pile of tiny cornichons and some great bread. You can add pistachios or whatever other little touches you like, but know that it's worth the time and effort -- though most of the time is marinating and cooling. The serving amount is a guestimate.

    Recipe #457715

    From Jack Bishop’s Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.

    Recipe #452950

    Quick and easy. Credit goes to Vegetarian Fast and Fancy by Renny Darling. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand.

    Recipe #452949

    From Colette Rossant, a really remarkable sauce for kofta that really can be used on all sorts of dishes--grilled lamb brochette, grilled or roasted vegetables, etc. And it's very easy to make. Substitute vegetable stock for the chicken stock and you have the makings of a lovely vegetarian meal. Most of the time is soaking time--though you can find dried Turkish apricots which are quite soft and require little or no soaking.

    Recipe #452891

    From Colette Rossant's charming memoir of growing up in Egypt and France, "Apricots on the Nile." She writes that the soft portion of this rice is served in one dish and the crispy bottom pieces in another. Both parts are delicious.

    Recipe #452889

    These rolls are traditional in French Tunisia. You can make this by hand but a stand mixer will do a fine and much easier job. Much of the prep time is rising time.

    Recipe #452887

    From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.

    Recipe #447728

    Recipe adapted from Avec Eric by Eric Ripert. Very easy, very delicious. There are great za'atar recipes posted on the site.

    Recipe #447725

    These are really simple and use much less butter than some. They are mildly sweet and mildly spicy---those who love super spicy will have to add cayenne, etc. They are a lovely complement to a glass of sherry or a cheese board to be served with wine. They are a great addition to salads and can be chopped and included in any number of sweet and savory pastries.

    Recipe #413686

    This is a wonderful method for making baguettes which I learned in bread class. This is an adaptation of Prof. Calvel's method and works beautifully if you have the patience and will be in the kitchen anyway for the afternoon. The result is rich brown crusty bread with a superior flavor and lovely crumb. I sometimes make small roll-sized baguettes which are great for sandwiches. This will make 3 full-sized baguettes, but if your oven is not very large, you may need to shape the dough into four baguettes. The instructions may seem long, but it is not a hard process and well worth the effort.

    Recipe #406562

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

    Recipe #392692

    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.

    Recipe #392583

    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 Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.

    Recipe #387656

    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.

    Recipe #381963

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