Author: Matt Lee And Ted Lee
Author: Mark Bittman
Author: Molly O'Neill
Author: Patricia Wells
Author: Nancy Harmon Jenkins
Author: Anna Winger
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au...
Author: Brett Anderson
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a whole veal breast with all the bones, but that makes...
Author: Joan Nathan
Author: Molly O'Neill
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Karen Kochevar
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
Author: Mark Bittman
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like...
Author: Mark Bittman
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright...
Author: Julia Moskin
Author: Melissa Clark
Author: Regina Schrambling
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Isabel Costa
Author: Marian Burros
Author: Linda Wells
Author: Richard Flaste And Pierre Franey
Author: Craig Claiborne With Pierre Franey
Author: Amanda Hesser
Author: Kim Severson
Author: Molly O'Neill
Author: Barbara Kafka
Author: Julia Moskin
Author: Molly O'Neill
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Barbara Kafka
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk...
Author: Mark Bittman
Author: Molly O'Neill
Rabbits are so lean on their own that they benefit from some added fat - in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy. Once the pan juices from the roasted...
Author: Gabrielle Hamilton
Author: Ron Alexander
Author: Mark Bittman