188 prig recipes

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Light western omelets with turkey ham, red and green bell peppers, and extra egg whites for volume without extra fat. A low-calorie high-protein breakfast ready in 20 minutes.

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.