The Silver Palate Cookbook by Julee Rosso, Sheila Lukins, Patrick Tregenza (Photographer)

From the Publisher

Celebrate the Silver Anniversary Edition of THE SILVER PALATE COOKBOOK, now with a feast of full-color photographs throughout and a vibrant new cover. This edition is the perfect gift to replace the millions of bedraggled copies in kitchens across America and will introduce its timeless pleasures to a new generation of cooks. An incon with over 2.3 million copies in print, it feels as fresh and exciting as the day it was published, mixing remarkable recipes (Salmon Mousse, Curried Butternut Squash Soup, Decadent Chocolate Cake, the entire pasta chapter, and of course, Chicken Marbella) with those passionate sidebars, boxes, tips, and lore that make every reader fall I love with food all over again.

What People Are Saying

Thomas Keller
"It is hard to believe that it's been 25 years! The Silver Palate Cookbook remains as fresh and beloved as when it was first released. Congratulations to Julee and Sheila for achieving this milestone - and for the constant inspiration" --(Thomas Keller, author and chef and owner of The French Laundry)

Martha Stewart
"The Silver Palate is a wonderful, useful cookbook. How nice to have a beautifully illustrated version of the original."--(Martha Stewart, author and founder of Martha Stewart Living Omnimedia)

Ina Garten
"With The Silver Palate Cookbook, Julee and Sheila connected with how people really wanted to cook - fresh, easy, and very delicious - and they changed the cookbook world forever."--(Ina Garten, author and Food Network star)

Rachael Ray
"What tasty food innovations - I have definitely riffed on Sheila and Julee's themes often. The Silver Palate Cookbook will be around for another 25 years . . . maybe it will be called The Gold Palate Cookbook then!"--(Rachael Ray, author and Food Network star)

Paula Deen
"A big old Southern toast to The Silver Palate ladies. They got people into the kitchen who never would have turned on the stove. This new edition of their classic cookbook (with pictures!) should be in your kitchen; it is in mine."--(Paula Deen, author and Food Network star)

Giada De Laurentiis
"As someone who grew up in an Italian home, cooking primarily Italian food, I've always considered The Silver Palate my go-to source when I needed a recipe for quintessentially American food - that's just as true today as when I started cooking from it as a teenager!"--(Giada De Laurentiis, author and Food Network star)

"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart

Product Details

• Table of Contents
• Read an Excerpt
• View a Recipe

Table of Contents

Read an Excerpt

View a Recipe

This has become a Silver Palate classic. It was with us the first day we opened and the only time that it is not in the refrigerator on any given day of the year is when we've sold out. It is light, pretty, refreshing and one of those foods that you enjoy time after time.

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/2 cup Hellmann's mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon finely grated onion
• dash of Tabasco
• 1/4 teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped dill
• 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
• 1 cup heavy cream

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes,or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.

Makes at least 12 portions

Chicken Marbella

This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.

The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.

• 4 chickens, 2 1/2 pounds each, quartered
• 1 head of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Makes 16 pieces, 10 or more portions

PECAN SQUARES

These are like tiny pecan pies-chewy, gooey, and thick with pecans. Try them slightly warmed as an accompaniment to good ice cream.

CRUST:
• 2/3 cup confectioners' sugar
• 2 cups unbleached all-purpose flour
• 1/2 pound (2 sticks) sweet butter, softened

TOPPING:
• 2/3 cup (approximately 11 tablespoons) melted sweet butter
• 1/2 cup honey
• 3 tablespoons heavy cream
• 1/2 cup brown sugar
• 3 1/2 cups shelled pecans, coarsely chopped

1. Mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.
2. Return to oven and bake for 25 minutes more. Cool completely before cutting into squares.

Makes 36 squares

Excerpted from The Silver Palate Good Times Cookbook. Copyright (c) 1985. Reprinted with permission by Workman Publishing.