 | 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 main courses.
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| 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, chewier cookies. Of course, my recipe includes just about everything I like to add to a bowl of oatmeal in the morning: butter, sweet spices, brown sugar, raisins and walnuts. If you like, try replacing the raisins with dried cranberries or dried cherries. In fact, you might want to hide this article from the children, or they'll demand cookies for breakfast!
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| 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.
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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, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!
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 | 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 the batters or breadcrumbs coating of most deep-fried foods. | 6363 | |
| 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 offers such decadent pleasure for lovers of chocolate.
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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! | 13721 | |
| 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. I always make extra to enjoy cold the next day, a perfect summer meal with coleslaw or potato salad. Please try my recipe, and rediscover how wonderful spring chicken can be!
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|  Wolfgang Puck
Serve 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 or turkey. Or leave out any kind of meat and enjoy Pad Thai as a side dish with a grilled or roasted main course, Asian or Western. Click here for Wolfgang Puck's full introduction.
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An old Asian tradition holds that eating long noodles helps ensure that you live a long — and presumably happy — life. |
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|  Wolfgang Puck
At 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 — chocolate, butter, sugar, eggs, and a dash of flour. You combine them very quickly. And the cakes don’t take long to bake — barely more than 10 minutes. |
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|  Wolfgang Puck
Some 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 you’ve made an effort to share something special. |
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In 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 or broiled steak or other meat, poultry, or seafood.
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|  Wolfgang Puck
When 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 few minutes, and then you leave everything to simmer slowly on the stove. The result is something hot, satisfying, and delicious. And, if you include some sort of meat or poultry along with starchy ingredients like potatoes, noodles, rice, or even bread, you have that ideal of easy, casual cooking: a meal in a bowl. Click here for Wolfgang Puck's full introduction.
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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 it belongs.
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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 serving plates and sit back to watch your guests, whatever their gender, enjoy a truly manly main course.
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| 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 a slowly turning spit is an excellent way to produce juicy, flavorful meat.
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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 or farmer's market. Wild varieties such as chanterelles, porcini and Portobellos are now cultivated. As you'll see in the recipe, I prepare them close to the end, adding them almost as a garnish, which only highlights their rich autumnal flavor in the finished dish.
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It’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), many of us have been eating and drinking our fill of delicious foods and drinks that have no other reason for being than to delight us. |
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| 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. Or use them in one of my favorite summer recipes: classic Italian-style bruschetta, made by toasting country bread slices under the broiler or on the grill, rubbing the toast with olive oil and garlic, and then topping it with a simple chopped tomato salad.
It makes a wonderful appetizer, on its own or garnished with Parmesan shavings. Or add some fresh, creamy goat cheese and enjoy the bruschetta as a perfect light summer lunch.
Click here for Wolfgang Puck's full introduction.
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