Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic...
Author: Sam Sifton
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve...
Author: Nigella Lawson
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble...
Author: Amanda Hesser
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers...
Author: Sara Bonisteel
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite...
Author: David Tanis
Author: Bryan Miller
Author: Amanda Hesser
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo,...
Author: Dana Bowen
Author: Amanda Hesser
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority...
Author: David Tanis
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans...
Author: Gish Jen
Author: Molly O'Neill
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times...
Author: Amanda Hesser
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When...
Author: Florence Fabricant
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy...
Author: Matt Lee And Ted Lee
Author: David Tanis
Author: Florence Fabricant
Author: Molly O'Neill
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied...
Author: Molly O'Neill
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing...
Author: Ligaya Mishan
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning...
Author: John Willoughby
Author: Wolfgang Puck
Author: Marian Burros
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South...
Author: Florence Fabricant
Author: Dorie Greenspan
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes this chicken, which is stuffed with a savory pork...
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor,...
Author: Florence Fabricant
Author: Mark Bittman
Author: Pierre Franey
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking. It takes planning (you'll need to find all the ingredients), time...
Author: Melissa Clark
Author: Moira Hodgson
Author: Amanda Hesser
Author: William Norwich
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares...
Author: Tejal Rao
Author: Barbara Kafka
Author: Florence Fabricant
Author: Mark Bittman
Author: David Tanis
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next...
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
Author: Amanda Hesser
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale...
Author: Jonathan Reynolds
Author: Molly O'Neill
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen...
Author: David Tanis
Author: William Norwich
Author: Jill Santopietro
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk,...
Author: Amanda Hesser
Author: Florence Fabricant