Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down...
Author: Moira Hodgson
Author: Craig Claiborne
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Author: Moira Hodgson
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition...
Author: Kay Chun
Author: Glenn Collins
Author: Moira Hodgson
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Henry Alford
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Mark Bittman
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn't always include...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe...
Author: Alexa Weibel
Author: Linda Wells
Author: Julia Reed
Author: Moira Hodgson
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance....
Author: Alexa Weibel
For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage....
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: William Grimes
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Trish Hall
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake...
Author: Martha Rose Shulman
Author: Alice Hart
Author: Florence Fabricant
Author: Mark Bittman
Author: Florence Fabricant
Author: Maura Egan