Author: Jacques Pepin
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would...
Author: Julia Moskin
The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard of milk and eggs, as homey and much loved as...
Author: Marian Burros
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Barbara Kafka
Author: Florence Fabricant
Author: Pierre Franey
Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe? Anyone who says this Spanish-Italian creation...
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Barbara Kafka
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Barbara Kafka
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Barbara Kafka
Author: Craig Claiborne And Pierre Franey
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would...
Author: Julia Moskin
Author: Jacques Pepin