Wolfgang Puck This French Style omelet recipe goes so quickly that you can easily make the omelets one at a time, as they should be.  Each time, you'll come closer to mastering the technique. But…

Wolfgang PuckAt home, baking these is one of the easiest and tastiest ways I know to make a great impression on your dinner guests. Most recipes, including my own, call for just a few ingredients —…

Wolfgang PuckI like to bake the shortcake just before I plan to serve the dessert, so it's rich, warm smell complements the sweet, juicy berries. But if you want to make them ahead of time, just re-warm…

The combination of the herbs and red wine make for such a bountiful and refreshing dish. Opting for the turkey products is a very figure-friendly choice and using the lemon juice and zest in the meatballs…

Wolfgang Puck Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular,…

Wolfgang Puck From start to finish, you'll have a wonderful home-cooked dinner on the table in about an hour. And you don't even have to tell anyone you made it with the help of the supermarket's rotisserie!

Wolfgang PuckI like to grill larger items that call for the indirect-heat method of grilling. By that, I mean the technique by which you turn the grill into a sort of outdoor oven, arranging the fire…

Wolfgang Puck One of my favorite true convenience foods now widely available in markets is the cooked, ready-to-eat rotisserie chicken. Rubbing a whole chicken with seasonings and then cooking it on…

If you bake them in individual ceramic ramekins, you don't even have to unmold the extras. Just keep them covered with plastic wrap in the refrigerator and enjoy them up to several days later, right out…

Being sheltered and shaded by those higher up on the plant, they simply grow to a size that seems immature by comparison. Like many true baby vegetables, however, baby artichokes are more tender and have…

Wolfgang PuckThe recipe makes a beautiful first impression when served as an appetizer. Just be sure to wait 10 minutes after you take it from the oven before cutting and serving it, to give the layers…

Wolfgang PuckWhen you don’t have a lot of time to spend in the kitchen, yet you want something warming for a cold winter evening, soup is the perfect dish to make. Hands-on work usually takes just a…

Wolfgang PuckCook rhubarb and berries together and they develop a beautiful pinkish-red color, their textures and flavors intermingling to achieve a wonderful balance of sweet and sour, with each tasting…

Wolfgang PuckEnjoy pineapple raw on its own, in fruit salads, or as an ingredient in tropical-style main-course salads. It's also delicious cooked, a form in which you'll now often find it on the menu…

Wolfgang PuckAs you'll see when you make the following main course or appetizer recipe adapted from my Chinois restaurants, you'll feel like you're done cooking almost before you've started. Which is…

Wolfgang PuckOne of the best, easiest, most economical ways I know to impress people with your cooking skills is to make a pot of stew. Yes, old-fashioned, home-style stew. It's the perfect dish for casual…

Wolfgang PuckWho needs to cook tomato sauce for pasta? Like many cooks, I find that sun-ripened tomatoes can give you the intense taste of a long-simmered sauce with virtually no cooking at all. Your…

Wolfgang PuckTo make great chicken soup, start by making chicken stock from bones, necks and even feet from your butcher. This will give your soup a foundation of rich flavor and body. Then, poach a good,…

Wolfgang PuckServe my Pad Thai as part of a pan-Asian meal or on its own, as a simple light meal for two. Instead of the chicken I call for, use shelled and deveined fresh shrimp or strips of pork, beef…

Wolfgang PuckThe real variety in fondue making comes from the cheeses you use and what you dip. Traditional fondues feature nutty-tasting Gruyere or Emmenthaler. But you can substitute any cheese or blend…

Wolfgang PuckEspecially in North America, people love to eat chowder at this time of year. When I put it on the menus of my restaurants, we always sell every last drop. The thick, chunky soup really satisfies…

Wolfgang PuckIt’s easy to understand why tiramisu is Italy’s most popular dessert — not just on Columbus Day, which will be celebrated on Monday, Oct. 9, but year-round. When you’ve got one dish…

Wolfgang PuckOne of my favorite ways to enjoy sugar snap peas is as the featured vegetable in Chinese-style fried rice. Quickly stir-fried until barely cooked, the sugar snaps maintain their bright-green…

Wolfgang PuckThe Chinese New Year starts this year on Feb. 18. Of the 12 annual zodiac signs in that culture’s calendar, this year’s is the pig, a symbol of fun and plentiful times ahead.Click here…

Wolfgang PuckAn old Asian tradition holds that eating long noodles helps ensure that you live a long — and presumably happy — life. With the Western world’s New Year just a few days away, it seems…

Wolfgang Puck However you cook your rib-eyes, let them rest for 10 minutes on a foil-covered platter to give the bubbling-hot juices time to settle back evenly into the meat. Then transfer them to…

Wolfgang Puck Give me a handful of good oatmeal cookies any day. I like to use quick-cooking oats for the recipe that follows; but you could substitute old-fashioned rolled oats if you'd prefer coarser,…

Wolfgang PuckSome of the most thoughtful gifts I know are those from the kitchen. Especially during the holidays, treats that you make yourself and wrap simply but beautifully tell their recipients that…

Wolfgang Puck My Flourless Chocolate Cake, so dense and rich that it's almost like a sublime fudge, is an excellent choice not only because it's so easy to make well in advance but also because it…

Enjoy these real summer tomatoes at their most natural. Slice them up and drizzle with fruity olive oil, maybe a splash of good vinegar, and a sprinkle of coarse salt and freshly ground black pepper.…

Wolfgang Puck That's it: perfect fried chicken. I love to fry fresh parsley or lovage leaves at the last minute for a garnish. Then, I serve the chicken with mashed potatoes and a romaine lettuce salad.…

We had family over for Halloween this year and I made this soup as a starter. I roasted two fresh sugar pumpkins and a couple sweet potatoes along with some spices, which filled the house with such a…

Wolfgang PuckNorthern Italy's most famous category of dishes is risotto. Based on short, plump grains of rice with lots of surface starch that dissolves in the cooking liquid to form a rich-tasting, creamy…

Wolfgang Puck To this day, I still love good, freshly made guacamole. Of course, I've come up with my own version, adding roasted garlic for another rich dimension. And I plan to eat some this coming…

Wolfgang PuckThe time is long overdue to welcome pork back to a proud place on our tables. Not only is it delicious, economical, and versatile, but it is also nothing like the meat that so many people…

Wolfgang PuckYou've probably seen panini on the lunch menu of some casual cafe you frequent. The word, which literally means "little breads," refers to Italian-style sandwiches cooked in a heated sandwich…

Wolfgang PuckAmong the pasta recipes I make again and again, Pasta Puttanesca ranks very high. It’s quick and simple to make, featuring just a few widely available ingredients, and it has an exciting…

Wolfgang PuckRich tasting, hot-from-the-broiler salmon makes a wonderful topping for the cool salad. Allow at least three hours to marinate the fish, though you can also leave it overnight. Substitute…

Wolfgang PuckI love how honey and apples taste together. Anyone can enjoy them on their own as an easy dessert. Cut the fruit into wedges and sprinkle with lemon juice to keep it from oxidizing. Give…

One of my favorite recipes for blue cheese, though, is in a salad with spinach, apples and spicy caramelized pecans. I love the contrast of the sharp-tasting, creamy, salty cheese with the crispy, sweet…

Wolfgang PuckIn winter, when you want to eat something that warms, fills, and satisfies you, a stuffed baked potato can be more welcome than the finest caviar. It makes a perfect companion to grilled…

As someone who named his own first restaurant Spago, Italian slang for spaghetti, I like to turn my pasta green — and not just on March 17. On another occasion, I've shared with you one of my favorite…

Wolfgang PuckStarchy and filling, grain are nevertheless very light on the palate. The tiny individual grains work together to create a pleasingly complex texture with every bite, and they mix well with…

Wolfgang Puck As long as you use a deep-frying thermometer to ensure the oil is hot enough, I learned, there’s nothing greasy about the results. The beans have a fairly nonabsorbent surface, unlike…

Wolfgang PuckMy favorite way to enjoy organic produce when springtime comes around is in a big main-course salad. I love to go down to one of our local farmers' markets in the Los Angeles area, or to…

Wolfgang Puck Try my recipe for classic blini, little buckwheat pancakes, topped with a dab of sour cream and a slice of smoked salmon: the perfect combination of rich, earthy, and salty tastes to…

Wolfgang PuckOne of the most delightful things about sorrel is that it's the only vegetable I know that becomes a smooth puree all by itself. Expose the leaves to just a little bit of heat in a saucepan…

Wolfgang PuckFor centuries, however, smart chefs have known another, much easier way to produce a fine texture in a frozen dessert: Base it on sweetened meringue, folded together with whipped cream and…

I also make sure the vegetables come out right by grilling them over indirect heat — that is, cooking the vegetables on the cooler side of the grill, not right above the heat, so they are less likely…

Wolfgang Puck In the recipe that follows for Chocolate and Orange Swirl Muffins, the batter is divided into two batches, each differently flavored, which are then put into the muffin C. in alternate…

Wolfgang Puck Serve this up at a wintry weekend lunch or dinner, and there's no chance your guests will gaze wistfully out the window. Their attention will be riveted right on the dining table, where…

Wolfgang PuckIn winter, while I was growing up in the Austrian village of St. Veit, green vegetables never appeared in my mother’s kitchen. Every vegetable we ate during the cold months came from our…

Wolfgang PuckThe spice paprika, and the other seasonings that accompany it, pays the perfect compliment to the flavor of a good-quality free-range bird. But even if you're using a more bland-tasting chicken,…

Wolfgang PuckHealth-conscious home-cooked meals can be packed with flavor and satisfaction, as my recipe here demonstrates. Give the chops a richly caramelized surface by searing them in just a little…

Wolfgang PuckBecause the vegetables probably won’t come straight from your garden, you have my permission to use good quality chicken, beef, or vegetable broth instead of water, to give your soup the…

Wolfgang PuckThe most important secret for success with both potato salad and cole slaw is to season them very well. Remember that both salads are served well chilled, and cold temperatures tend…

Wolfgang Puck Delicious dates are widely available, abundant and reasonably priced at the perfect moment for our celebrations. As holiday baking recipes go, this one is fairly easy. The results, however,…

Wolfgang Puck I hope you'll try this recipe for a special dinner on a cool fall evening. And you don't have to go foraging for the mushrooms. Nowadays, it's so easy to find great mushrooms in the supermarket…

Wolfgang Puck I especially love embellishing focaccia dough before baking. One of my favorite additions, however, is something sweet: seedless grapes. The Red Flame variety, so plentiful right now,…

Wolfgang PuckWhat folks in Texas call a "bowl o' red" - or what we Austrians might call American goulash. And, just like goulash, it tastes even better reheated the next day.

Wolfgang Puck Of course, I like ordinary cultivated mushrooms, also called button mushrooms because of the neat little way they look when immature, their caps still tightly closed. I also go for wild…

Wolfgang PuckHot Spinach and Artichoke Dip has long been one of the top menu items at my Wolfgang Puck Cafes, something people automatically ask for at the same time they order their drinks. Its deep-green…

Wolfgang Puck In the recipe that follows, I grill fresh pineapple as the basis for a chunky salsa that I spoon alongside each serving of ahi. You could also substitute papaya with equally good results.…

Wolfgang Puck My mushroom essence, which you can prepare well in advance, has such a rich taste that just a few spoonfuls make a big impression upon four servings of pasta. The rest of the essence…

Wolfgang PuckThe fine consistency of the ingredients, and the richness of the butter and nuts, results in cookies so tender that they literally melt in your mouth. And the utter simplicity of the recipe…

Wolfgang Puck When you want to cook with bananas, wait until they're slightly overripe, with lots of brown spots and the fruit slightly mushy and glossy. It's smart to have a banana bread recipe on…

Wolfgang Puck Spinach improves with the application of just a little heat. Drizzle on a hot dressing and the leaves wilt slightly while retaining a pleasant contrasting edge of crispness; their flavor…

Wolfgang PuckWhen I first set out to make meat loaf here in America, I knew mine had to be interesting. For great, complex flavor, I started with equal parts ground beef, pork, and veal, rather than just…

Wolfgang PuckThere’s no trick to getting a Spanish omelet to come out a perfect shape, because it will be the same round shape as the pan. And if you use a nonstick pan, there’s even less…

Wolfgang PuckTurkey is a great choice for making your own sausages, because its so lean and takes so well to Italian seasonings like garlic, cayenne pepper and whole fennel seeds (toast these beforehand,…

Test for doneness with an instant-read grilling thermometer inserted into the thickest part; 130 to 140 F indicates a juicy medium-rare steak. All that's left is to serve it however you like — on its…

Wolfgang Puck Grilled cheese sandwiches aren't just a convenient weekend lunch for kids anymore. Now that Italian trattorias have popularized them as panini ("little breads"), and French bistros as…

Wolfgang PuckNothing satisfies like a well-made sandwich. In the process, I followed some simple rules that you can use to make great sandwiches for school or work lunchboxes.There's nothing like biting…

Wolfgang Puck Italian for "cooked cream," panna cotta is barely cooked at all. In fact, it is a gelatin-thickened dessert in which the creamy element is scalded for just a couple of minutes on the stove.…

Wolfgang PuckTry sauteing zucchini quickly in a little oil over high heat, which keeps the vegetable crisp and fresh-tasting. Add aromatics such as garlic and fresh basil leaves for a Mediterranean touch,…

Wolfgang PuckIt’s the New Year — or, as I sometimes like to call it, the end to the Big Holiday Splurge. For the past six weeks (or nine, if you count Halloween among your holiday observances),…

Wolfgang Puck The recipe is so easy, requiring just a few minutes of mixing before you leave the simple yeast-leavened dough alone to rise; then another few minutes of rolling out and filling the doughnuts.…

Wolfgang PuckLiterally "bathed bread" in the local dialect, the name describes how the peasant loaf on which it is based soaks up the flavorful juices of the filling, which features sun-ripened tomatoes…

Wolfgang PuckFor a special occasion, I like to take the recipe one step further and present the eggs inside individual brioches, the classic French egg-and-butter bread, which you can find in many good…

Wolfgang Puck I’m happy to say that I played a part in the rise of that salad. When we opened Spago on Hollywood’s Sunset Strip back in 1982, my version was on the menu from day one. Everybody…

You could also substitute New York or rib-eye steaks if you prefer. Whichever cut becomes your London broil, my Chinois marinade complements its rich flavor and enhances its tenderness. It shouldn't spend…

Wolfgang PuckNext to Oscar and Emmy parties, probably the most sought-after reservation at Spago Beverly Hills is the Seder we hold each spring to celebrate the Jewish holiday of Passover. This meal is…

¡Feliz Cinco de Mayo!

Wolfgang PuckYou don't have to do anything that elaborate at home to enjoy Chinese New Year. In fact, please let me suggest one of the most delicious and easiest ways to celebrate at home: Make a stir-fry…

Wolfgang PuckEvery year at Easter, my mother would roast a ham for our family table. It made a glorious main course: deeply browned and glazed outside, rosy pink within, succulent, tender, with the perfect…

Wolfgang PuckLeek whites are sauteed along with potatoes and garlic for the base of the soup; then, still more are deep-fried in a little oil to make a golden garnish. Since we all eat food first with…

Wolfgang PuckCold soups aren’t any harder to make than hot ones. You simmer the featured ingredient in broth, and then puree the mixture. If you want a smoother texture, you might then pass…

I like to cook the eggs in more of a European style than some Americans are used to, continuously stirring them over low heat so they form soft, creamy curds. Melting some fresh goat cheese into the eggs…

To give it a fresh summery flavor, I like to bake it in a crust of breadcrumbs and fresh basil puree, which also helps to seal in the fish's moisture and provides a good crunchy contrast to its texture.…

Wolfgang PuckBased on a mixture of sweet corn and fresh shell beans, the dish takes its name from msikwatach, a Narragansett tribal word for boiled corn kernels. Add not only the essential lima beans…

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One of the most refreshing ways I know to start a summer meal is with a cold soup. The beautiful color, showcasing the bright colors of fresh seasonal produce. The first sip, which reveals vivid flavors…

Wolfgang Puck One of the best things about French toast is how spectacular the results are compared with how easy it is to make.The only really tricky part is the actual dipping of the bread in the…

Wolfgang Puck The result of this recipe will be burgers that bring more delight with each bite than you might have dreamed possible - whether Dad does the grilling as usual, or you surprise him and…

Wolfgang PuckSomething magical happens to humble red cabbage when you slowly cook it with apples, onion, sugar, red wine, orange juice, vinegar, cinnamon and ginger. All those earthy, tangy, sweet and…

Wolfgang PuckBefitting its humble origins, French onion soup is simplicity itself to cook. The secret to its rich flavor comes from cooking the onions slowly until their natural sugars caramelize, turning…

You bought the steaks, chicken, hamburgers or hot dogs. You've stocked up on charcoal or a freshly filled propane tank. You were sure to get an extra package of paper plates, the extra-sturdy kind that…

Wolfgang Puck When food lovers I know talk to me about their desire to eat more healthily during the winter months, one thing I hear them say most often is that they want to try to cook more vegetarian…

Wolfgang Puck Try substituting pears for apples in any of your favorite recipes. Or use them to add wonderful flavor to savory dishes such as my recipe here, in which the pears are poached with red wine,…

Wolfgang PuckUnlike the powerful, pungent mature garlic most people are used to, green garlic has a very subtle, mild, even delicate flavor, like a cross between garlic and fresh chives. Most people who…

Wolfgang PuckPick a firm, crisp apple variety that you’d use in a pie, one that holds its shape well during cooking. Some of my favorites are Golden Delicious, Northern Spy, Pippin, and Rhode Island…

Wolfgang PuckSummer is the perfect time to make this sandwich. You’ll find the best tomatoes, firm yet juicy and full of sweet-tart flavor. Of course your grill will be out, ready to fire up and cook…

Wolfgang PuckOne of my favorite things about pesto is that, easy as it is to make, it provides a platform for almost endless variations. I like to add other ingredients when I toss the pesto with the…

Wolfgang PuckTake a look at my recipe and you’ll get a good idea of its versatility. While Chinese restaurants typically use iceberg lettuce cups. For example, I like to use radicchio leaves for their…

Wolfgang PuckIn springtime and summer, when cooks enjoy their pick, literally, of the widest variety of wonderful produce, there's nothing I like better than starting dinner with a vegetable salad - or…

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Wolfgang PuckWedges of that pizza, washed down with Champagne, will be the first things many stars eat when they head into the Governors Ball following the Oscars ceremony. And you can enjoy it before…

Wolfgang PuckAs you’ll see in my recipe for Butterflied Baked Shrimp, all the shrimp are prepped together and go into the oven at the same time. The recipe here serves four; but all you need to double,…

Wolfgang PuckFor my taste, however, Meyer lemons really come into their own in desserts like the lemon curd tart recipe that follows. The tart is fairly simple to make, especially if you use a store-bought,…

Wolfgang Puck Try Italian-style polenta in place of mashed potatoes the next time you serve a family supper. Or, on a weekend morning, serve it for breakfast, just like a loving Austrian mother would.

Wolfgang PuckAt this time of year, it seems as if everybody is looking for a way to lighten up the recipes they love to cook. Doing that successfully results from using the right ingredients, often as…

Wolfgang PuckOne of my all-time favorite recipes is coq au vin, the classic French braise of chicken slowly simmered in red wine. It makes a satisfying main course on a cold weekend night, with…

Wolfgang PuckEvery cook has his or her own special way to prepare a whole Thanksgiving turkey. Some brine the bird first, soaking it for several hours or more in a seasoned saltwater solution before cooking;…

Wolfgang PuckIn Latin America, you’ll find such ceviches typically presented in sundae glasses or cocktail glasses, on top of a bed of shredded lettuce. While that’s a perfectly pretty way…