Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Patricia Wells
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Moira Hodgson
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic...
Author: John Willoughby
Author: Elaine Louie
Author: Moira Hodgson
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't...
Author: Mark Bittman
Author: Pierre Franey
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness....
Author: Nigella Lawson
Author: Joan Nathan
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out...
Author: Sam Sifton
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Melissa Clark
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets,...
Author: Joan Nathan
Author: Joyce Howe
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about...
Author: Nick Fox
Author: Jacques Pepin
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Jacques Pepin
Author: Molly O'Neill
Author: Alex Witchel
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Joanna Pruess
Author: Charlie Trotter
Author: Kim Severson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Jeff Gordinier
Author: Marian Burros
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Christopher Idone
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Jacques Pepin
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday...
Author: Joan Nathan
Author: Molly O'Neill
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Author: Martha Rose Shulman
Author: Moira Hodgson