Author: Florence Fabricant
Author: Jacques Pepin
Author: Pierre Franey
Author: Richard Flaste And Pierre Franey
Author: Nigella Lawson
Author: Christine Muhlke
Author: Molly O'Neill
Author: Amanda Hesser
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: Molly O'Neill
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: Melissa Clark
Author: Moira Hodgson
Author: Elaine Louie
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: Ken Hom
Author: Moira Hodgson
Author: Joyce Howe
Author: Moira Hodgson
Author: Marian Burros
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: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
"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: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Randy Kennedy
Author: Susan Herrmann Loomis
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
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: Mark Bittman
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Marian Burros
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: Florence Fabricant
After the first two festive days, typical Sukkot meals are casseroles and stews - like sofrito batatas, a spiced veal stew with fried potatoes mixed in - that can be easily transported to the sukkah, and...
Author: Julia Moskin
Author: Jonathan Reynolds
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: John Willoughby
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