Blogs about: New American Chef
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Chicken and prunes ain't just for grandma
Chicken Tajine with Prunes Recipe by Adbel Rebbaj, from The New American Chef, page 413 Morocco has turned out to be quite the boon for the cooking Crowes, coming to the tasty conclusion of chicken wi… more →
the cooking crowes
RECIPES: Williams-Sonoma New American Chefs
nicky wrote 4 months ago: BLUE MAXX BREAKFAST SKILLETS Ingredients 2 lb. Yukon Gold potatoes (about 10), cut into wedges 3 sli … more →
Chicken and prunes ain't just for grandma
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cookingcrowes wrote 2 years ago: Chicken Tajine with Prunes Recipe by Adbel Rebbaj, from The New American Chef, page 413 Morocco has … more →
Lambs Love Lemons
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cookingcrowes wrote 2 years ago: Lamb Tajine with Lemons and Olives. New American Chef, page 409, recipe by Rafih and Rita Benjelloun … more →
Pho, deconstructed
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cookingcrowes wrote 2 years ago: Pho, from The New American Chef, page 383, recipe inspired by Pho Bang. To end our week of Vietnames … more →
Sweet and Sour Success
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cookingcrowes wrote 2 years ago: Wow, success two nights in a row? Are we pushing our luck? Tonight’s New American creation was … more →
cheeky halibut
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cookingcrowes wrote 2 years ago: We have received some complaints of late as to our lack of identification when writing, or who’s who … more →
True Disaster Strikes
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cookingcrowes wrote 2 years ago: Arroz Negro: Catalan Black Rice Recipe by Jose Andres Looks can kill, your taste buds, that is. Two … more →
Tortilla, it ain't corn!
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cookingcrowes wrote 2 years ago: Finally, success. What was needed, here in our petite kitchen, was something to regain some confiden … more →
The Recipe From Hell
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cookingcrowes wrote 2 years ago: Good lord, $25 bucks worth of ingredients and 8 hours of cooking time, 1 glorious pound of butter, a … more →
Kick off, out first. Halibut.
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cookingcrowes wrote 2 years ago: For our first recipe out of the New American Chef we chose the Barcelona-style Flounder with Raisins … more →
Month 1. New American Chef
cookingcrowes wrote 2 years ago: For our first month we choose the cookbook The New American Chef, by Andrew Dornenburg and Karen Pag … more →
