Author: Molly O'Neill
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Author: Florence Fabricant
Author: Daniel Patterson
Author: Melissa Clark
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne
Author: Florence Fabricant
This recipe requires an oven with a top broiler.
Author: Sandra Ballentine
Author: Susan Herrmann Loomis
Author: Molly O'Neill
Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic...
Author: Sam Sifton
Author: Florence Fabricant
Author: Molly O'Neill
Author: Fred Ferretti
Author: Hal Rubenstein
Author: Molly O'Neill
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite...
Author: David Tanis
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo,...
Author: Dana Bowen
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve...
Author: Nigella Lawson
Author: Molly O'Neill
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority...
Author: David Tanis
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble...
Author: Amanda Hesser
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Jonathan Reynolds
Author: David Tanis
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South...
Author: Florence Fabricant
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When...
Author: Florence Fabricant
Author: William Norwich
Author: Molly O'Neill
Author: Pierre Franey
Molly O'Neill brought this recipe to The Times in 2000. It calls for brining the meat for 8 to 12 days, but you can cheat. Even a few days will yield tender results.
Author: Molly O'Neill
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue...
Author: Florence Fabricant
Author: Julia Reed
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning...
Author: John Willoughby
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen...
Author: David Tanis
Author: Nigella Lawson