D The Cookbook

Cookbook_Cover

D: The Cookbook
By D Magazine and Dallas’ most celebrated chefs

APPETIZERS
Lobster Rolls
Champagne-Steamed Mussles
Hibiscus Crab Dip
Twig and Branch Flatbread
Shishito Peppers and Marcona Almonds
Lobster Scallion Shooters
Five-Spiced Chicken Wings
Parmesan Pepper Twists
Maytag Blue Cheese Potato Chips
Sissy’s Deviled Eggs
Gulf Fish Ceviche
Warm Lobster Tacos
Crawfish Beignets with Yellow Tomato Salsa and Jicama Salad
Crawfish Beignets
Parmigiano Cheese Puffs
Pickled Shrimp
Thai Pork Satay

SALADS
Ligurian Caesar
Al’s Salad
Mista Salad
Grandma’s Layered Salad
Endive, Duck Ham, 63° Egg
Cherry Tomato Bocconcini Baubles
Fried Green Tomato Salad with Smoked Pepper Vinaigrette and Paula’s Mozzarella
Five-Grain Salad with Pancetta Vinaigrette
Roasted Beet Salad with Orange, Feta, Cashews, and Mint
Panzanella Salad
Wild Rice and Orzo Salad
Tomato Salad with Smoked Tomatillo and Jalapeño Dressing, and Avocado Purée
Kale and Black Rice Salad

SOUPS
Spiced Carrot Soup with Gulf Shrimp Ravioli
Sevy’s Corn Chowder
Pecan Lodge Sweet Potato Bisque
Famous Mushroom Soup
Pozole Rojo de Puerco
Tortilla Soup Tribute
Caldo Verde

VEGETABLES & SIDES
Corn Succotash
Creamed Spinach
Green Bean Casserole
Collard Greens
Parigi Mashed Potatoes
Randall’s Biscuits
Roast Delicata Squash, Fromage Blanc, and Zip Code Honey
Bourbon Cream Corn
Grilled Cauliflower with Mint and Chile Arbol
Vegan Sweet Potato and Garbanzo Cakes with Wilted Greens
Matt’s Succotash
Vegan Cashew Mustard Potato Salad
Nahm Prik Noum (Grilled Chile and Garlic Relish with Steamed Vegetables)

ENTRÉES
Maple-and Black Peppercorn-Soaked Buffalo Tenderloin on Brazos Valley Jalapeño Grits and Crispy Butternut Squash Taquitos
Beef Tartare in Tomato Gelée with Quail Egg and Brioche Croutons
Garden Cafe Meatloaf
Braised Lamb Shank
Cassoulet Boulevardier
Black Bean Adobe Pie
Day Boat Sea Scallops with Capers, Raisins, and Cauliflower
Lentil Daal
Duck Confit and Goat Cheese Tamales
Shrimp and Grits
Roasted Chicken Stuffed with Goat’s Milk Ricotta
Chiles Rellenos
Sea Urchin Risotto
Chicken-Fried Steak
Short-Smoked Salmon
Slow-Roasted Cabrito with Goat Yogurt, Cucumbers, and Tomatoes
Seared Alaskan Halibut with Artichoke Ragout
Spaghetti with Breadcrumbs
Swine Blue Tacos
Vegan Risotto-Style Vegetables
Traditional Seafood Cioppino Stew
Spaghetti Alla Carbonara
Brisket Chili
Moroccan Spiced Salmon on Lentils
Shea’s Tamale Pie

DESSERTS
Italian Wedding Cake
Aunt Polly’s Banana Pudding
Peach Blackberry Cobbler with Larken Farms Peaches and Blackberries
Sour Cream Apple Pie
Chocolate Glob
Oatmeal Raisin Cookies
Heaven and Hell Cake
Three Citrus Pie
Vanilla Crème Brûlée with Raspberry Gelée
Panna Cotta with Strawberry-Rhubarb Compote
White Chocolate Rum Tile
Vanilla Mantecado Cake
Coconut Cream Pie

COCKTAILS
Bramble Smash Cocktail
Bloody Mary
The Bonnie and Clyde
Modern Star Canyon Margarita
Sammy’s Beach Bar Rum
Scarf Dancer
The Winston
Seasonal Smash
Seymour’s Delight

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