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: Jill Santopietro
Author: William Norwich
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Author: Patricia Wells
Author: Fran Schumer
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Hal Rubenstein
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Andrea Reusing
Author: Mark Bittman
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: Amanda Hesser
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant,...
Author: Matt Lee And Ted Lee
Author: Jonathan Reynolds
Author: Marian Burros
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Marian Burros
Author: Julia Reed
Author: Craig Claiborne
Author: William Grimes
Author: Molly O'Neill
Author: Zarela Martinez
Author: Nigella Lawson
Author: Liz Smith
Author: Christopher Idone
Author: Moira Hodgson
Author: Ken Hom
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish, which accompanied a piece on British chefs by Molly...
Author: Molly O'Neill
Author: Maura Egan
Author: Craig Claiborne And Pierre Franey
Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow...
Author: Molly O'Neill
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Author: Craig Claiborne
Author: Amanda Hesser
Author: Bruce Cost
Author: Florence Fabricant
Author: Barbara Kafka
Author: Moira Hodgson
Author: Mark Bittman
Author: Craig Claiborne
Author: Molly O'Neill
Author: Bryan Miller And Pierre Franey
Author: Craig Claiborne