Author: Pierre Franey
Author: Marian Burros
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: Craig Claiborne
Author: John Willoughby
Author: Florence Fabricant
Author: Richard Flaste And Pierre Franey
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Barbara Kafka
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté...
Author: Jacques Pépin
Author: Molly O'Neill
Author: Pierre Franey
Author: Jacques Pepin
Author: Marian Burros
Author: Mark Bittman
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the green leaves and the fish - lots of prosperity. Saffron...
Author: Martha Rose Shulman
Use wheat berries or spelt for this hearty, nutrient-dense winter dish. The squash will fall apart as it simmers with the wheat berries, adding a sweet flavor to the mildly spicy broth.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Barbara Kafka
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and...
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Florence Fabricant
Author: Barbara Kafka
Author: Mark Bittman
Author: Marian Burros
This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.
Author: Alex Ward
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Jason Epstein
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Sam Sifton
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent...
Author: Alex Witchel
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Author: Martha Rose Shulman
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical...
Author: Fuchsia Dunlop
Author: Mark Bittman
This is a popular Singapore dish, prepared with either fish steaks, chicken or pork chops.
Author: Patricia Wells
Author: Pierre Franey
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Pierre Franey