The Frugal Gourmet Cooks with Wine by Jeff Smith

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    • Categories: Appetizers / starters; Spanish
    • Ingredients: shrimp; garlic; olive oil; parsley
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    • Categories: Appetizers / starters; Spanish; Vegan; Vegetarian
    • Ingredients: blanched almonds; ground cumin; coriander leaves
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    • Categories: Stews & one-pot meals; Appetizers / starters; Spanish
    • Ingredients: canned sardines; roasted red peppers
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    • Categories: Egg dishes; Appetizers / starters; Spanish
    • Ingredients: eggs; canned anchovies; mayonnaise; parsley; canned pimentos; capers
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    • Categories: Appetizers / starters; Spanish
    • Ingredients: ground beef; parsley; ground cumin; breadcrumbs
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: olives; dried oregano
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    • Categories: Appetizers / starters
    • Ingredients: ham; tomato sauce; chile powder
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    • Categories: Appetizers / starters
    • Ingredients: squid; marinara sauce
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: kidney beans; vinaigrette; parsley; red peppers
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: mushrooms; vinaigrette; parsley; green onions
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: zucchini; milk; mint
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: black olives; canned anchovies; milk
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    • Categories: Pancakes, waffles & crêpes; Appetizers / starters
    • Ingredients: milk; beer; peanut oil; frozen spinach; carrots; zucchini; marjoram; Parmesan cheese
    • Accompaniments: White cheese sauce; Italian gravy
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: cheese of your choice; breadcrumbs
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    • Categories: Stocks
    • Ingredients: beef bones; carrots; celery
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    • Categories: Stocks
    • Ingredients: chicken necks; chicken backs; celery; carrots
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    • Categories: Soups; Main course; Italian
    • Ingredients: pork shoulder; fennel seeds; bay leaves; parsley; dried red pepper flakes; Parmesan cheese; sausage casings; white beans; salt pork; celery; canned tomatoes; carrots; potatoes; basil; zucchini; kale
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    • Categories: Soups; Main course
    • Ingredients: lentils; sherry; bacon; celery; green peppers; Worcestershire sauce; Tabasco sauce; cream; rosemary; chives
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    • Categories: Soups; Main course
    • Ingredients: bacon; celery; canned clams; thyme; potatoes; milk; tomatoes
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    • Categories: Vegan; Vegetarian
    • Ingredients: dried red chiles; sherry
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    • Categories: Soups; Main course
    • Ingredients: canned clams; creamed corn; milk; dried dill
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    • Categories: Soups; Main course
    • Ingredients: pumpkins; celery; minute tapioca; curry powder; nutmeg; half and half cream
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    • Categories: Soups; Main course; Cuban
    • Ingredients: black beans; green peppers; peanut oil; green chiles; bay leaves; cumin seeds
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    • Categories: Soups; Main course
    • Ingredients: pork shoulder; cabbage; garlic sausages; tomato paste; paprika; juniper berries
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    • Categories: Soups; Main course
    • Ingredients: lima beans; Parmesan cheese; pork hocks; celery; tomatoes; Italian sausages; bay leaves; parsley
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Notes about this book

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Notes about Recipes in this book

  • Meatballs

    • wester on May 06, 2018

      Good everyday meatballs.

  • Eggplant meatballs

    • wester on May 05, 2018

      I only made the meatballs, not the sauce. I liked the silky mouthfeel that the eggplant gave them. I do want to dice the eggplant really finely (or grate it) for eggplant-disliking son next time. The basil wasn't noticeable, I think I'll leave it out next time.

  • Squid in mustard and ginger sauce

    • KarenS on October 29, 2016

      Delicious and unusual treatment for squid. I used half & half instead of cream (because that's what I had in the refrigerator). 4-5 minutes in the simmering sauce yielded perfectly cooked calimari, tender and toothsome. A sprinkle of parsley would have been nice at the end for a bit of color. Serving it over black rice would be gorgeous.

  • Rabbit in red wine

    • Maya12 on March 23, 2016

      I prepare this in advance and reheat in a slow oven (300F) for 60-90 minutes.

  • Baked polenta

    • Maya12 on March 23, 2016

      Made this many times and it's always a hit. The variation with rosemary and crushed garlic is also excellent.

    • LR.eatingright on July 17, 2021

      Amazingly delicious! Serve with a salad and grilled meat or roast chicken for a complete meal.

  • Grilled pork New Orleans

    • LR.eatingright on July 17, 2021

      My go-to dish for an easy company meal. Best grilled over charcoal for the taste. I serve it with the Baked Polenta on pg 161.

  • Green onion pasta

  • Pasta with three meats and peas

    • LR.eatingright on July 17, 2021

      Delicious! And making the sauce was fun; it curdles then smooths out.

  • Pork with grapes and wine sauce

    • LR.eatingright on July 17, 2021

      This was fabulous! A great company dish, can be made in advance (keep meat separate from gravy in the fridge). My tips: If you can’t find pork butt steak, its name has changed so ask your butcher. You can substitute boneless pork loin rib chops, cut 1-1/4” thick. Use the crockpot on low for the simmering, for about 2 hours. To thicken, I stirred 1 tbsp flour into the cream instead of making a roux.

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  • ISBN 10 0688058523
  • ISBN 13 9780688058524
  • Linked ISBNs
  • Published Jan 01 1986
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

The popular author of the 700,000 copy bestseller The Frugal Gourmet now offers this companion book to the new 26-part national public television series, "The Frugal Gourmet Cooks With Wine". Includes over 400 recipes and tips on choosing, storing, and matching food with wine. Black-and-white illustrations.

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