This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Amanda Hesser
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North...
Author: The New York Times
Author: Pierre Franey
Author: Moira Hodgson
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Author: Regina Schrambling
Author: Pierre Franey
Like pinot noir, mushrooms are Oregon's pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment,...
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Julie Powell
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Author: Martha Rose Shulman