Author: Regina Schrambling
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Fran Schumer
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: Linda Wells
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all of that. And if you follow my "recipe" (which includes...
Author: Mark Bittman
Author: Molly O'Neill
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: Hal Rubenstein
Author: Molly O'Neill
Author: Amanda Hesser
Author: Andrea Reusing
Author: Marian Burros
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Nigella Lawson
Author: Jonathan Reynolds
Author: Craig Claiborne
Author: William Grimes
Author: Craig Claiborne
Author: Florence Fabricant
Author: Ken Hom
Author: Molly O'Neill
Author: Molly O'Neill
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: Marian Burros
Author: Nancy Harmon Jenkins
Author: Zarela Martinez
Author: Julia Reed
Author: Barbara Kafka
Author: Mark Bittman
Author: Moira Hodgson
Author: Moira Hodgson
Author: Amanda Hesser
Author: Bruce Cost
Author: Moira Hodgson
Author: Maura Egan
Author: Florence Fabricant
Author: Barbara Kafka
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue...
Author: Florence Fabricant