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Silver Palate Cookbook Recipes - Yahoo Recipe Search
Food.comThis is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.Bon AppetitThis recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 Cookbook Club pick. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.Food52This salad is exactly what you'll want to eat (and cook) the day after Thanksgiving—and includes a smart hack for quicker roasted garlic, too. Recipe adapted slightly from The New Basics Cookbook (Workman Publishing, 1989)EpicuriousWe took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.Food.comThis is my favorite hummus recipe. I adapted it from a recipe out of The Silver Palate Cookbook. Serve with pita bread, naan bread, crackers and/or veggies.CookingLightThis recipe for a braised chicken with olives, capers, and prunes is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went “viral” in the 1980s. It’s been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus.Food.comThis is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.Food52Mary Hickey adapted these bars from The Silver Palate Cookbook. This toffee bars recipe is so easy and tasty! They are perfect for get togethers and events.Food52I'm pretty sure my mom first added kale to get me to try the vegetable. And, oh, did it work! Serve with crusty bread—you won't want to waste any of that sauce. Recipe slightly adapted from the Silver Palate Cookbook.
