Salad Dressing with Garlic for Cold Pasta The New York Times Magazine Craig Claiborne with Pierre Franey Yield: 1 1/4 cups 1/4 cup wine vinegar 1 tsp. Dijon or other imported mustard 1 tsp. finely chopped garlic Salt and freshly ground pepper 1 cup olive oil Put the vinegar, mustard, garlic, paprika, salt and pepper to taste in a mixing bowl. Gradually add the oil, beating rapidly with a wire whisk. Stir this sauce vigorously prior to each use.

Chicken Cooked in Broth for Cold Pasta The New York Times Magazine Craig Claiborne with Pierre Franey 1 three-lb. chicken, cleaned weight 7 cups water Salt 12 peppercorns, crushed 1 bay leaf 2 sprigs fresh thyme or 1/2 tsp. dried 3 sprigs fresh parsley 1/2 cup chopped celery 1 onion stuck with 2 cloves 1 carrot, trimmed and scraped. Put the chicken in a kettle and add all the remaining ingredients. Bring to the boil and simmer about 20 minutes. Let cool.

Home

Table of Contents

Pasta Index

Poultry Index

Salad Index