2020
Search results
Scott Conant Recipes - Yahoo Recipe Search
TastyOne of the reasons why I chose to work with the Alzheimer’s Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that’s fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can’t convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I’m always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we’re through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!Food and WineChef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds. Slideshow: More Summer Salad RecipesFood and WineChef Scott Conant featured this recipe at the Food & Wine Classic in Aspen, during a demo called Soul of Italian Cooking.Food and WineThese classic Greek stuffed vegetables from chef Scott Conant are filled with ground beef and rice seasoned with onion, tomato, parsley and thyme. Slideshow: More Bell Pepper RecipesFood and WineChef Scott Conant's sweet, warming pudding with walnuts and pine nuts is just as good for breakfast as it is for dessert. Slideshow: More Pudding RecipesFood and WineBy soaking whole fish in salted water before it’s grilled, chef Scott Conant keeps the flesh moist and ensures crispy skin. Slideshow: More Grilled Fish RecipesFood52Right okay, Odysseus returns to Ithaca after finishing shopping for the stuff that Penelope asked him to pick up on the way back from the Trojan wars. He arrives home in time to run a spear through Ted Allen and Scott “I hate raw onions” Conant. “Oh Penny, I’m home.” “Ody did you pick up the fregola in Sardegna?” “Yes, dear and I grabbed some blood oranges and olives in Sicily. Has little Telemachus finished his homework?” “Yes, he’s upstairs playing with his Izeus whatever that is. OH! And is this for me? Mint from the hills of Corsica. How sweet of you.” Yuck, yuck, yuck. This is a recipe that I adapted from an old standby for leg of lamb which I use often. Good challenge in that I was able to tweak a bunch of ingredients and still have it turn out well. You are not going to find Greek lamb in America anytime soon, but I’d advise you to avoid the siren song of the stuff that is raised in the antipodes (Australia and New Zealand) if at all possible; it’s not that good but it’s what is flooding the market (and COSTCO). There is a better domestic product from Colorado (which I used), but very fine lamb is coming from Iceland as well.Food and WineChunks of fresh tomato in a vinaigrette add a little heft to a lettuce salad, like this beautifully arranged one from chef Scott Conant.More Delicious Green Salad RecipesFood NetworkScott Conant tested the recipes in his newest cookbook, Peace, Love, and Pasta, in a way he never has before: in his home kitchen, surrounded by his family. The Chopped judge wrote the entire book during quarantine. “It really represents this transition I’ve had over time, from cooking all my meals in restaurants to cooking at home for my children,” he says. Instead of filling the pages with complicated, chef-y recipes, he decided to share takes on Italian-American classics, like these chicken cutlets with burrata and tomato sauce — a simple twist on chicken parm. “The flavors are so vibrant,” Scott says. And because the cutlets are cooked on the stove, not baked, they’re faster than classic chicken parm, too!
Related searches
Movies & TV Shows
Searches related to scott conant recipes
food network scott conant recipes scott conant spaghetti recipe scott conant recipes on today show chef scott conant recipes scott conant meatball recipes
