Craig claiborne recipes

A mashup of all the best pasta sauces—tomato, asparagus, and carbonara—with surprisingly harmonious results. Adapted slightly from The New New York Times Cookbook (Crown, 1979)

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well. (Photo: Rikki Snyder for The New York Times)

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send…

This is a Classic Caesar Dressing and is the tastiest and very close to the original with personal variations. The volumes have ranges as Caesar dressings are the best to play with for your own taste buds. I prefer with more garlic

In 2018, Food & Wine named this chocolate mousse recipe from Craig Claiborne one of our 40 best recipes ever. The key to this recipe is to use the very best semisweet dark chocolate you can find.

This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes. This is an excellent quiche Lorraine, which comes out light and fluffy. 1 9” Pie crust 4 slices of bacon 1 onion, thinly sliced 1 cup of Gruyere cheese, cubed ¼ cup of Parmesan cheese, grated 4 Eggs, lightly beaten 2 cups of heavy cream ¼ teaspoon of Nutmeg ½ teaspoon of salt ¼ teaspoon of white pepper Preheat oven to 450F. Line a nine-inch pie plate…

A silky and decadent chocolate cake garnished with raspberries and whipped cream—and it’s gluten free!

From the kitchen of One Perfect Bite...I thought you might like to meet the man who was instrumental in helping the careers of many of the women who appear on the Gourmet Live list of 50 Women Game Changers in food. His name is Craig Claiborne and while he might look like a leprechaun, his life was one of contradiction and personal unhappiness. He had a difficult childhood and his adult life was plagued by demons he could not conquer. His personal story is fascinating, but rather than…

This cheesecake, from former New York Times food critic Craig Claiborne, is easy to make and sure to be a crowd pleaser.

The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.