Author: Robert Farrar Capon
If your Swiss chard has wide stems, keep them handy. You can use them in a number of dishes, including this rich gratin.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Joan Nathan
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Bryan Miller
Author: Marian Burros
Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that...
Author: Sam Sifton
Author: Molly O'Neill
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Robert Farrar Capon
Author: Marian Burros
Author: Molly O'Neill
Author: Julie Sahni
Author: Barbara Kafka
Author: Molly O'Neill
This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single...
Author: Sam Sifton
Author: Florence Fabricant
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out...
Author: Sam Sifton
Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions,...
Author: Pierre Franey
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta...
Author: Alison Roman
Author: Florence Fabricant
Author: Florence Fabricant
This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single...
Author: Sam Sifton
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Author: Martha Rose Shulman
Author: William L. Hamilton
Author: Pierre Franey