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Chicken Soup with Coconut Milk and Lemongrass

kath

From the kitchen of Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway Books, 1998)

Makes 4 servings

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combination of colors. The soup is yellow, with brown shiitake, white chicken, and bright green cilantro peeking through the broth.

The base of this can be prepared in advance and, in fact, tastes better when it is done a day ahead.

To turn into a main course, increase the amount of chicken to a pound or more, and serve with white rice, which can be eaten on the side or spooned into the soup.

Chicken Coconut Curry Soup

kath

Minestrone

marco

From the kitchen of Jan Gordon

Serve with plenty of good bread and the rest of the wine.

Chili

marco

From the kitchen of Better Homes and Gardens

You can prepare this hearty soup on the range top to save time or slowly in a crockery cooker.

New England Clam Chowder

kath