838 chargrilled turkish Recipes

leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups), confit duck legs at room temperature, pitted prunes, coarsely chopped, armagnac or cognac, rendered duck fat or extra-virgin olive oil, cremini mushrooms, trimmed and halved lengthwise, extra-virgin olive oil, dry white wine, turkish or 1/2 california bay leaf, thyme sprigs, by 1-inch) lemon zest, by 1-inch) orange zest, reduced-sodium chicken broth, water, divided, yukon gold potatoes, quartered

dried white beans such as cannellini (2 1/2 cups), picked over and rinsed, confit duck legs at room temperature, extra-virgin olive oil, onions, finely chopped, carrots, finely chopped, celery ribs, finely chopped, garlic cloves, finely chopped, turkish bay leaves or 1 california, thyme sprigs, reduced-sodium chicken broth, water, diced tomatoes, drained, armagnac or cognac, chopped flat-leaf parsley

milk, moulard duck breasts* (1 3/4 to 2 lb total ), kosher salt or 2 tsp table salt, black pepper, chopped fresh thyme or 1/4 tsp dried, crumbled, chopped fresh marjoram or 1/8 tsp dried, crumbled, ground allspice, ground ginger, tawny port, cognac or other brandy, heavy cream, egg, lightly beaten, shelled pistachios (2 1/2 oz), dry red wine, red-wine vinegar, sugar, kosher salt or 1/4 tsp table salt, fresh thyme sprig, turkish or 1/2 california bay leaf, shallots, peeled and trimmed, sheets pork fatback (without rind), cut from about a 5- by 8-inch slab (6 oz) by butcher, or caul fat

fresh duck legs (7 to 11 lb depending on amount of fat on legs), shallots, peeled and, if very large, halved, parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise), minced garlic, chopped fresh thyme or 1 tsp dried, crumbled, turkish bay leaves or 1 halved california bay leaf, salt, black pepper, ground allspice, dry white wine, chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz), garnish: fresh thyme sprigs

leeks (white and pale green parts only), chopped, fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped, carrots, chopped, celery ribs, chopped, garlic cloves, finely chopped, extra-virgin olive oil, herbes de provence, california or 4 turkish bay leaves, cayenne, crumbled saffron threads, whole whiting , perch, or cod (preferably with heads), cleaned and rinsed well, tomatoes, chopped (4 cups), dry white wine, by 1-inch) strips fresh orange zest, water, tomato paste, baguette , cut into 3/4-inch-thick slices, saffron rouille

whole sockeye salmon (preferably wild), cleaned , discarding head but leaving tail intact, onion (3/4 lb), sliced, turkish or 2 california bay leaves, whole black peppercorns, whole allspice, table salt, mayonnaise, sour cream, dijon mustard, whole-grain or coarse-grain mustard, chopped fresh dill, chopped fresh tarragon, grated fresh lemon zest

red potatoes, sliced bacon , cut crosswise into 1/4-inch-wide strips, chopped scallions (from 2 bunches), fresh or frozen corn, chopped garlic (3 cloves), chopped fresh thyme, turkish or 1/2 california bay leaf, dried hot red-pepper flakes, whole milk, heavy cream, salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces, salt, black pepper, fresh lemon juice, garnish: chopped fresh chives

thick) baguette slices, extra-virgin olive oil, garlic clove, halved, live lobster, tomatoes, peeled and coarsely chopped, onion, chopped, garlic cloves, chopped, extra-virgin olive oil, boiling potatoes, chopped fennel fronds (sometimes called anise), turkish or 1/2 california bay leaf, crumbled saffron threads, coarse sea salt, black pepper, white fish stock (or store-bought ), white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces, cockles or small hard-shelled clams, scrubbed, cultivated mussels , scrubbed and any beards removed, shrimp in shells, rouille

meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick), all-purpose flour, salt, black pepper, extra-virgin olive oil, onion, chopped (2 cups), garlic cloves, finely chopped, anchovy fillets, rinsed, patted dry, and finely chopped, turkish bay leaves or 1 california, dry white wine, whole tomatoes in juice , pulsed (including juice) in food processor until chopped, water, by 1-inch) strips fresh lemon zest, by 1-inch) strips fresh orange zest, chopped fresh flat-leaf parsley, grated fresh lemon zest, grated fresh orange zest, garlic clove, minced

leek (white and pale green parts only), chopped, olive oil, carrot, chopped, onion, chopped, garlic clove, dry white wine, water, soy sauce, fresh flat-leaf parsley sprig, fresh thyme sprig, turkish or 1/2 california bay leaf, crumbled dried porcini, quick-cooking tapioca, unsalted butter, olive oil, mixed fresh mushrooms , such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large, salt, black pepper, celery rib, thinly sliced diagonally, all-purpose flour, curry powder, skate fillet, halved crosswise if large, salt, black pepper, unsalted butter

olive oil, shallots (about 10 large or 15 medium), trimmed , leaving root end intact, and quartered lengthwise (halved if small), dry red wine, white balsamic vinegar, water, sugar, golden raisins, salt, black pepper, california bay leaf (or 2 turkish ), farm-raised striped bass fillet (1/2 inch thick), skinned, garnish: chopped fennel fronds

seedless cucumbers (usually plastic-wrapped; 3 lb total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices, russet (baking) potato (1/4 lb), onion, chopped, carrot, chopped (1/2 cup), celery rib, chopped, garlic clove, chopped, turkish or 1/2 california bay leaf, fresh thyme sprig, unsalted butter, water, black pepper, salt, scallop and sole mousselines, garnish: thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

thick) baguette slices, extra-virgin olive oil, garlic clove, halved, live lobster, tomatoes, peeled and coarsely chopped, onion, chopped, garlic cloves, chopped, extra-virgin olive oil, boiling potatoes, chopped fennel fronds (sometimes called anise), turkish or 1/2 california bay leaf, crumbled saffron threads, coarse sea salt, black pepper, white fish stock, mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces, rouille

all-purpose flour, confectioners sugar, salt, cold unsalted butter, cut into 1/2-inch cubes, egg yolks, heavy cream, sesame seeds, toasted, dried turkish figs, stemmed and finely chopped (1 1/2 cups), water, granulated sugar, cinnamon, sesame seeds, toasted, orange-flower water (preferably mymoune), heavy cream, mild honey, grated fresh orange zest, ground cardamom, fresh orange sections

garlic cloves, smashed and peeled, fennel bulbs, trimmed , reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices, tomatoes (preferably campari), halved, fennel seeds, sugar, turkish or 1/2 california bay leaf, by 1-inch) strips orange zest, extra-virgin olive oil, skinless halibut fillet (about 1 1/2 inches thick )

potatoes, peeled and cut into 1/2-inch cubes (1 cup), whole milk, garlic cloves, finely chopped, turkish or 1/2 california bay leaf, chopped fresh thyme or 1/8 tsp dried thyme, crumbled, salt, black pepper, white tuna packed in olive oil, bottled capers (not salt-packed), rinsed, drained, and chopped, extra-virgin olive oil, crostini

all-purpose flour, cold unsalted butter, cut into 1/2-inch cubes, confectioners sugar, egg yolks, damson plums or prune plums, sugar, white wine, turkish or 1/2 california bay leaf, heavy cream, vanilla bean , split lengthwise, sugar, grated lemon zest

red-currant jelly, turkish bay leaves or 1 california, balsamic vinegar, strawberries (1 quart), vanilla ice cream or plain thick yogurt such as greek