The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

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  • Mozzarella, tomato, and basil salad

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: basil; tomatoes; mozzarella cheese; store-cupboard ingredients
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  • Warmed mozzarella with tomato and arugula

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: mozzarella cheese; tomatoes; arugula; store-cupboard ingredients
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  • Smoked mozzarella salad with grilled red peppers

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; Main course; Vegetarian
    • Ingredients: red peppers; mozzarella cheese; parsley; salad greens; smoked mozzarella cheese
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  • Salade Niçoise

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Main course; French
    • Ingredients: French beans (haricots verts); potatoes; red onions; canned tuna; Niçoise olives; shallots; canned anchovies; lettuce; eggs; tomatoes
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  • Stacked salade Niçoise with seared fresh tuna and creamy vinaigrette

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Main course; French
    • Ingredients: canned anchovies; tuna steaks; French beans (haricots verts); tomatoes; green peppers; red peppers; potatoes; eggs; parsley; Niçoise olives
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  • Frisée aux lardons with warm vinaigrette

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; French
    • Ingredients: French bread; salt pork; shallots; parsley; thyme; rosemary; frisée
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  • Frisée with crisped salmon skin and warm sherry

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish; Appetizers / starters
    • Ingredients: Italian bread; hazelnut oil; fresh ginger; frisée; salmon skin
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  • Caesar salad

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters
    • Ingredients: Italian bread; Worcestershire sauce; lettuce; Parmesan cheese; store-cupboard ingredients
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  • Caesar salad with Roquefort dressing and crispy walnuts

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters
    • Ingredients: canned anchovies; Worcestershire sauce; lettuce; dry mustard; Roquefort cheese; walnuts; ground cayenne pepper; store-cupboard ingredients
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  • Tabouli

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: bulghur; parsley; mint; tomatoes; red onions
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  • Spicy coriander tabouli

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: bulghur; coriander seeds; cumin seeds; fennel seeds; allspice berries; red onions; cucumbers; tomatoes; parsley; mint; scallions; ground cayenne pepper
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  • Couscous tabouli with raisins

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Small plates - tapas, meze; Side dish; Middle Eastern; Vegetarian; Vegan
    • Ingredients: tomato juice; couscous; tomatoes; green peppers; red peppers; cucumbers; raisins; mint; parsley
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  • Warm artichoke salad with bacon and mustard vinaigrette

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads
    • Ingredients: artichokes; bacon; parsley; store-cupboard ingredients
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  • Grilled eggplant with fresh mint and balsamic vinegar

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads
    • Ingredients: eggplants; tomatoes; mint; balsamic vinegar; canned anchovies; store-cupboard ingredients
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  • Tuscan bread salad

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads
    • Ingredients: Italian bread; cucumbers; sweet white onions; tomatoes; basil; store-cupboard ingredients
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  • Salade verte with herbs and warm goat cheese croûtes

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; Side dish; French
    • Ingredients: shallots; thyme; walnut oil; Italian bread; goat cheese; mesclun; parsley
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  • Fresh porcini salad with fennel, arugrula, and shaved Parmigiano-Reggiano

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: Parmesan cheese; fennel; arugula; truffle oil; porcini mushrooms
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  • Smoked salmon and lentil salad with walnut oil vinarigrette

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Main course
    • Ingredients: lentils; walnut oil; bacon; shallots; smoked salmon; dill; salad greens; sour cream; store-cupboard ingredients
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  • Salad of bitter greens and poached eggs and prosciutto fettunta

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Main course
    • Ingredients: shallots; balsamic vinegar; escarole; radicchio; bread; parsley; prosciutto; eggs; store-cupboard ingredients
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  • Grilled shrimp salad with sun-dried tomatoes, capers, fresh basil, and toasted pine nuts

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Main course
    • Ingredients: shrimp; canned anchovies; pine nuts; sun-dried tomatoes; capers; basil; store-cupboard ingredients
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  • Linguine with raw tomatoes and basil

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish
    • Ingredients: tomatoes; basil; linguine pasta; Parmesan cheese; store-cupboard ingredients
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  • Orzo salad with lemon, mint, and ricotta salata

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish
    • Ingredients: shallots; orzo pasta; yellow peppers; cucumbers; mint; ricotta salata cheese; store-cupboard ingredients
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  • Radiatore salad with olives

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish
    • Ingredients: sun-dried tomatoes; tomatoes; basil; black olives; green olives; parsley; store-cupboard ingredients
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  • Perciatelli with a vegetable julienne

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish
    • Ingredients: spaghetti pasta; scallions; carrots; zucchini; basil; store-cupboard ingredients
    show

  • Penne with roasted tomatoes and fennel

    from The Dean and DeLuca Cookbook The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

    • Categories: Salads; Side dish
    • Ingredients: penne pasta; tomatoes; fennel; olives; balsamic vinegar; dill; store-cupboard ingredients
    show

Notes about this book

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Notes about Recipes in this book

  • Fennel minestrone with white beans and sausage

    • Cheri on March 04, 2013

      This was really good. Used canned beans, for a speedy prep. Freezes nicely. Filling and comforting.

    • Breadcrumbs on December 12, 2012

      p. 55 - Belllissimo! Described as a lighter version than the standard dish, this hearty soup doesn’t disappoint. We especially loved the layers of fennel flavours not to mention the enticing aromas wafting through the house as this simmered atop the stove. A perfect winter-weather meal served with lots of warm, crusty bread of course. I didn’t have basil so I topped each bowl with some additional fennel fronds and a light dusting of fennel powder. Simple to prepare as well. Definitely a keeper!

  • Hoppin John

    • tracyfox on January 02, 2015

      This is the only way I've ever eaten Hoppin' John and for us it's a New Year's tradition. I simplify the recipe by substituting cubed ham for the ham hock, substituting a carton of vegetable broth for part of the water, and using frozen black-eyed peas. I just saute the vegetables, throw in brown rice and spices and cook for about 15 minutes. Then I add the bag of frozen black-eyed peas, cook 45 minutes more, and spice as directed at the end. For me it's the toppings that make this dish shine: the steaming bowl of rice and peas topped with parsley, mint, scallions and tomatoes is the perfect combination.

  • Indian split pea soup with seared shrimp and fresh tomato relish

    • katiesue28 on May 25, 2022

      This was so delicious and a very virtuous meal. Will definitely make again.

  • Garlic-roasted new potato salad

    • katiesue28 on October 03, 2022

      An elegant and delicious version of a classic. I roasted all of the garlic with the potatoes instead of adding in raw garlic at the end.

  • Herb-crusted rack of lamb

    • Sanyo12 on September 05, 2020

      I have made this several times over many years. Always comes out perfectly. While it would be wonderful any time of year, it is a summer / fall favorite for me because I can use fresh herbs from my garden. I grow french tarragon just to make this recipe!

  • Flageolets a la bretonne

    • Jardimc on September 09, 2022

      I made this with fresh flageolet from the farmer’s market, and it was decent. I didn’t notice any particular flavour of the cloves. Maybe my cloves were a bit old.

  • Gratin Dauphinois

    • markhayes on March 29, 2022

      Very good. I've cooked the potatoes in milk as indicated and they're excellent I've cooked the potatoes in chicken stock with good results. I've not pre-cooked the potatoes and this one is a little tricky. Took longer and I lowered the heat by 50 degrees with decent results. Best is original despite it being a pain in the neck.

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Reviews about Recipes in this Book

  • ISBN 10 0679770038
  • ISBN 13 9780679770039
  • Linked ISBNs
  • Published Jan 01 1997
  • Format Paperback
  • Page Count 563
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

With multimillion-dollar shops in New York and Washington and coffee bars everywhere, Dean & DeLuca has dominated the movement to upgrade the American palate and is now a household name for top-notch ingredients and culinary style. Dean & DeLuca's 400 recipes draw upon the world's greatest cuisines to provide a cookbook for quality and health-conscious cooks. Line drawings.

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