Author: Molly O'Neill
Author: Linda Wells
Author: John Willoughby
Author: Jacques Pepin
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Nigella Lawson
Author: Joanna Pruess
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
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
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: Linda Wells
Author: Mark Bittman
Author: Craig Claiborne
Author: Jason Epstein
Author: Craig Claiborne And Pierre Franey
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: 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: Molly O'Neill
Author: Maura Egan
Author: Joan Nathan
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Barbara Kafka
Author: Craig Claiborne
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Molly O'Neill
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: Joan Nathan