Author: Joyce Howe
Author: Amanda Hesser
Author: Nigella Lawson
Author: Florence Fabricant
For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot's "Je Sais Cuisiner" ("I Know How to Cook"), an authoritative cookbook for French housewives first published in 1932, and...
Author: Julia Moskin
Author: Ken Hom
Author: Richard Flaste And Pierre Franey
Author: Ken Hom
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations,...
Author: Sam Sifton
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste...
Author: Nigella Lawson
Author: Marian Burros
Author: Marian Burros
Author: Melissa Clark
Author: Moira Hodgson
Author: Marian Burros
Author: Elaine Louie
Author: Marian Burros
Author: Susan Herrmann Loomis
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Christine Muhlke
Author: Pierre Franey
Author: Mark Bittman
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable,...
Author: Ken Hom
Author: Florence Fabricant
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit...
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Randy Kennedy
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi"...
Author: Joan Nathan
Author: Florence Fabricant
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jacques Pepin
Author: Marian Burros
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey