Author: William Norwich
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: Jill Santopietro
Author: Fran Schumer
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: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Marian Burros
Author: Molly O'Neill
Author: Hal Rubenstein
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: Molly O'Neill
Author: Andrea Reusing
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
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: Craig Claiborne
Author: Marian Burros
Author: Julia Reed
Author: William Grimes
Author: Molly O'Neill
Author: Nigella Lawson
Author: Zarela Martinez
Author: Christopher Idone
Author: Liz Smith
Author: Moira Hodgson
Author: Ken Hom
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: Craig Claiborne And Pierre Franey
Author: Maura Egan
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
Author: Bruce Cost
Author: Florence Fabricant
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: Mark Bittman
Author: Craig Claiborne
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
Author: Barbara Kafka
Author: Amanda Hesser