Author: Liz Smith
Author: Molly O'Neill
Author: Molly O'Neill
Author: Joan Nathan
Author: Molly O'Neill
Author: Marian Burros
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: Craig Claiborne
Author: Christopher Idone
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Nora Kerr
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
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Craig Claiborne
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Author: Martha Rose Shulman
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here,...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Barbara Kafka
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling...
Author: William Grimes
Author: Marian Burros
Author: Nigella Lawson
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne
Author: Barbara Kafka
Author: Jonathan Reynolds
Author: Amanda Hesser
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the...
Author: Julia Moskin
Author: Marian Burros
Author: Molly O'Neill
Author: Jacques Pepin
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.
Author: Joyce Wadler
Author: Florence Fabricant
Author: Linda Wells
Author: Nigella Lawson
Author: John Willoughby
Author: Molly O'Neill