United States Chef
Recipes by Chris Patil
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Caramelized Brussels sproutsLate fall -- the Brussels sprouts are utterly perfect, and this recipe has become my own definitive preparation. It's obviously not a very… |
Nov 2008
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1 vote
1973 views
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Applepicker (cocktail)Invented over the weekend by my friend Eddy. We had gone apple-picking in Peabody Mass, just outside of Boston, and came home with a peck of… |
Oct 2008
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1 vote
2206 views
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Dr. P's tamarind barbecue sauceThis sweet, tangy, complex sauce is especially good on pork. For baby back ribs, cook the racks for three hours in a 300°F oven with a pan of… |
Jul 2008
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1 vote
3017 views
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Pickled turnipsLast Thanksgiving, I went up to Portland to enjoy the holiday with a group of old friends. By Saturday, we were all stuffed and vaguely tired of… |
Apr 2008
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3 votes
6459 views
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Asparagus bread puddingIt’s spring, the asparagus is in, and it sometimes seems like there aren’t enough ways to eat it. This dish can stand alone as a vegetarian entrée… |
Apr 2008
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3 votes
4696 views
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Baked ziti with pork raguThis is a giant, lusty dish that plays on our basest desires. It has become my go-to entree for large parties of carnivores, especially when cooking… |
Mar 2008
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4 votes
7397 views
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Carrot-ginger soupVery subtle Indian influence but otherwise a simple celebration of the carrot. Ginger provides the heat and keeps them guessing. The recipe… |
Feb 2008
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1 vote
2505 views
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"Tandoori" grilled chickenWhile this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end… |
Feb 2008
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11 votes
8397 views
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Cioppino "Imperiale"Based on the traditional fisherman's soup served in Portuguese immigrant households in the San Francisco Bay Area, this recipe is major crowd… |
Feb 2008
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1 vote
2616 views
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Nkatekwan (groundnut soup)This is a vegetarian adaptation of a traditional Ghanaian soup usually made with chicken. |
Feb 2008
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3 votes
3258 views
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