366 pound recipes

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.