Author: Moira Hodgson
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
Author: Florence Fabricant
Author: Mark Bittman
Author: Moira Hodgson
Author: Barbara Kafka
Author: Florence Fabricant
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
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom...
Author: Martha Rose Shulman
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
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated....
Author: Nigella Lawson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Bryan Miller And Pierre Franey
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: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Mark Bittman
Author: Pierre Franey
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: Julia Reed
Author: Moira Hodgson
Author: Linda Wells
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
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
Cooks often wonder why there's vodka in this classic recipe: wine, not the hard stuff, is usually used in cooking. The answer is that it lightens the dollops of heavy cream and Parmesan cheese in the sauce,...
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
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: Trish Hall
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Maura Egan
Author: Moira Hodgson
Author: Mark Bittman
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
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze...
Author: Julia Moskin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill