The New New York Times Cookbook by Craig Claiborne and Pierre Franey

  • Brie and Roquefort cheese loaf (a deep-fried cheese appetizer)

    from The New New York Times Cookbook The New New York Times Cookbook by Craig Claiborne and Pierre Franey

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: Roquefort cheese; Brie cheese; walnuts
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Notes about Recipes in this book

  • Baked mushrooms, noodles and ham Mornay

    • bktravels on January 05, 2020

      Warming, delicious and pretty with spinach fettucine.

  • Chili con carne with ground meat

    • bktravels on April 23, 2023

      This is a good template for quick, weeknight chili using ground beef. I have used additional herbs and spices, but otherwise just follow the recipe.

  • Linguine and clam sauce

    • bktravels on April 23, 2023

      We adapt this recipe using frozen clams and adding some of the clam juice to the sauce. It's delicious.

  • Mary Ann's fruitcake

    • Thredbende on August 10, 2011

      I make about 20 of these every November. It is the fruitcake for people who don't think they like fruitcake. It is basically a pound cake with raisins and pecans, but it is MUCH better than that. My family and friends nag me until they get their cake.

  • Meat and spinach loaf

    • L.Nightshade on June 04, 2011

      Made this loaf and reviewed in the ENYT entry.

  • Moroccan carrot salad

    • L.Nightshade on June 04, 2011

      I made this salad to go along with the Choresh Qormeh Sabzi. It was the perfect contrast of color and taste. This dish is very simple to prepare, you just need to allow for six hours of marinating after preparation. I used a rainbow bunch of carrots, so the yellow, white, orange, and purple carrots looked great with the chopped cilantro (I used the slice and boil method, not the grating method). The dressing is a tasty mix of salty and sweet, plus coriander and cumin. I'm looking forward to trying the same dressing over roasted golden beets.

  • Moules marinière (mussels in white wine)

    • bktravels on April 23, 2023

      A classic recipe. We always make fresh, hand-cut fries accompany the dish along with some good craft beers.

  • Pasta with ginger and garlic

    • Thredbende on August 10, 2011

      This is a delicious pantry pasta with fresh ginger, carrot, garlic and scallion. It is as delicious fresh as it is cold. Consider it for a picnic as a lovely vegetarian dish.

  • Penne or rigationi modo mio (pasta with cauliflower and ham)

    • JimCampbell on November 30, 2025

      A 2.5 out of 5. The dish is good. Not spectacular, but good. There's a small amount of oil and butter used sauteing the onion, so it's a much healthier version than say Biba's Pasta with cauliflower and pancetta (Pasta con cavolfiore e pancetta), which adds the fat from the pancetta. It doesn't have the same level of flavor either. We substituted a bag of frozen peas for the potatoes. We also blanched the vegetables separately rather than try to time them cooking with the pasta. Overall, not bad. BTW..... this recipe is also listed in EYB as Tubular pasta with cauliflower and ham (Penne or rigatoni modo mio) [Edward Giobbi] (page 88).

  • Quindin de yá-yá (an egg and coconut dessert)

    • robm on July 04, 2011

      This is Brazil's "national dessert," derived from traditional Portuguese sweets. This recipe makes a "quindao," a big quindin. (Pronounced keen-jeen). You can also pour this mixture into a buttered cupcake tin (12 holes) which can be set in the oven over a similar size pan of hot water. Bake until the quindins rise a bit and are lightly golden on top. Cool, unmold and invert. The coconut should be on the bottom, forming a crust, while the top should be vividly yellow, translucent and the consistency of a firm custard. One per person is plenty, these are VERY rich and sweet! A fine finish to a meal, or at afternoon tea!

  • Tapioca pudding

    • ldemeter on January 13, 2021

      Very nice when freshly made and warm or room temperature. Gets rubbery when refrigerated.

  • Zucchini and ham quiche

    • bktravels on April 23, 2023

      4/2023 Easy and good. A great way to use up zucchini.

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  • ISBN 10 0517122359
  • ISBN 13 9780517122358
  • Published Feb 25 1995
  • Format Hardcover
  • Page Count 751
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House Value Publications

Publishers Text

Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.

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