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
Author: Florence Fabricant
Author: Joanna Pruess
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook....
Author: David Tanis
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the...
Author: Malcolm Mclaren
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Linda Wells
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jacques Pepin
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting...
Author: Eric Asimov
Author: Maura Egan
Author: Jason Epstein
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Joan Nathan
Author: Barbara Kafka
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Craig Claiborne
Author: Molly O'Neill
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter...
Author: Jason Epstein
Author: Shizuo Tsuji
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Linda Wells
Author: Molly O'Neill
Author: Joan Nathan