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

  • 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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Notes about Recipes in this book

  • 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.

  • Fennel minestrone with white beans and sausage

    • 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!

    • Cheri on March 04, 2013

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

    • anya_sf on January 21, 2026

      Really good and fast enough to make on a weeknight. Like Cheri, I used canned beans. Stirred in some baby spinach at the end. Served bread on the side. The soup was quite thick and hearty - could add more broth to thin it. Served as a dinner main so got half the number of servings.

  • 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.

  • Pork sausage ragu with saffron

    • katiesue28 on March 27, 2023

      This was very good. Has a bit sweeter and brighter taste than a bolognese. I used the full sauce for 1 lb of rigatoni, not two. I also recommend topping with a little bit of fennel pollen before serving, if you have some on hand!

  • 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.

  • 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.

  • 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.

  • Posole salad with avocado, green chili, lemon, and cilantro

    • dabilock on July 07, 2024

      Posole verde 51-2

  • Crawfish in Cajun popcorn

    • stephen_kna028 on February 21, 2026

      Corn popping kernels is not an ingredient

  • Memphis dry-rub ribs

    • Soulkitchenjen on March 19, 2026

      This rub blend is absolutely delicious. Changes I made were less sweet paprika. I ran out. I used what I had with some smoked. I used ancho chili I also used garlic powder instead of fresh

  • 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!

  • Greek stuffed peppers with avgolemono sauce

    • Jardimc on August 08, 2023

      This is a weekend meal, when more time allows. I had plenty of - okay, way too many - green bell peppers from the CSA veg box and was casting around for what to do with them all. EYB to the rescue! This dish is absolutely delicious, and the sauce adds a piquant touch that brightens everything. The peppers themselves came out tender and delicious. I followed the recipe faithfully, salting and seasoning to taste at every step. No work arounds or adjustments were needed. Hurray for that. The serving size of three pepper halves worked perfectly, and for my dinner guests who raved about it, a second helping of a half pepper was just right. This dish is a show stopper. Stuffed veg are rarely in my repertoire due to time constraints.

  • Moussaka

    • SaraLena on January 05, 2026

      I riffed a bit and used ground beef and sesame crackers instead of breadcrumbs. delicious!

  • Shepherd's pie

    • emily_8dn385 on April 05, 2026

      Comfort food at its best. Easy to prep and very satisfying. Might recommend cooking the carrots down a bit more.

    • emily_8dn385 on April 05, 2026

      Comfort food at its best. Easy to prep and very satisfying. Might cook down the carrots a bit more so they have a little less crunch.

  • Chicken korma

    • dabilock on May 26, 2026

      Requires a quart of heavy cream and the recipe serves 4

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  • ISBN 10 0679434631
  • ISBN 13 9780679434634
  • Published Sep 02 1997
  • Format Hardcover
  • Page Count 576
  • Language English
  • Countries United States
  • Publisher Random House (NY)
  • Imprint Random House (NY)

Publishers Text

Salad Nicoise with Seared Fresh Tuna. Pad Thai. Tuscan Bread Soup. Quesadillas. Couscous with Lamb. Authentic Italian Risotto. Good old American Shrimp Gumbo. These are dishes that Americans have learned to love over the last twenty years, a time of extraordinary culinary expansion. And Dean & Deluca, the great innovative food store in New York's SoHo district, was there.

Now, together with a team from Dean & Deluca, renowned food writer and TV chef David Rosengarten has compiled an encyclopedic collection of recipes for these new classics, presented for home cooks in the clearest, simplest, and liveliest possible way. Drawing upon his vast culinary wisdom, Rosengarten explains everything from how to make the best green salad or a perfect pizza to how to choose your Chinese noodles, know your Indian spices, and serve your bouillabaisse. Here are two Thai methods for fluffy rice and seven steps to great French fries (and fifteen other potato recipes, from baked and mashed to Gaufrettes and Gratin Dauphinoise). Rosengarten's epic compendium is spiced with delightful information--from the etymology of "squash" to the history of bisques, from cassoulet controversies and gazpacho wars to trends in miniature corn.

You'll find here definitive recipes for such traditional European classics as Cassoulet, Paella, and Pesto Genovese, alongside "new" favorites such as Frisée aux Lardons and Panzanella. Here too are Middle Eastern classics--Tabouli, Persian Rice Pilaf, and Lahmajun (Turkish pizza); Asian classics--Tom Yung Kung, Chicken Tandoori, and Tempura; and classics from the New World--from crab cakes to Posole Verde. You will also find old comfort foods, from clam chowder to meat loaf, as well as the latest innovations from our country's most innovative chefs. Along the way you'll learn how to feel for fresh fish, how to recognize wild mushrooms, and how to approach a chicken.

If you learned to love it in the last twenty years, it's here--and now you can cook it brilliantly at home. Thanks to Rosengarten's enthusiasm, knowledge, and wit, The Dean & Deluca Cookbook is a delectable, delightful, friendly, and comprehensive guide to the new joy of cooking.

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