Author: Craig Claiborne
Author: Marian Burros
Author: Barbara Kafka
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
Author: Joan Nathan
Author: Molly O'Neill
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne
Author: Marian Burros
Author: Nora Kerr
Author: Craig Claiborne And Pierre Franey
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Author: Martha Rose Shulman
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
Author: Marian Burros
Author: Jonathan Reynolds
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: Nigella Lawson
Author: Nancy Harmon Jenkins
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: Moira Hodgson
Author: Barbara Kafka
Author: Marian Burros
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: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use...
Author: William Norwich
Author: Molly O'Neill
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: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne
Author: Linda Wells