Author: Molly O'Neill
Author: Colette Rossant
Author: Daniel Patterson
Author: Molly O'Neill
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared,...
Author: Jacques Pepin
Author: Moira Hodgson
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Elaine Louie
Author: Barbara Kafka
The recipe for the beef is based on a simple and not terribly expensive roast of beef, crusted in a sort of dry rub that is rather more tropical than what you find in most parts of New England, save those...
Author: Sam Sifton
Author: Pierre Franey
Author: Matt Lee And Ted Lee
Author: R. W. Apple Jr.
Author: Pierre Franey
Author: Molly O'Neill
Author: Joan Nathan
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders...
Author: Sam Sifton
Author: Molly O'Neill
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day...
Author: Kim Severson
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Nancy Harmon Jenkins
Author: Heidi Julavits
Author: Barbara Kafka
Author: Molly O'Neill
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig)....
Author: Melissa Clark
Author: Marian Burros
Author: Bryan Miller
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: R. W. Apple Jr.
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with...
Author: Nigella Lawson
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most...
Author: David Tanis
Author: Moira Hodgson
Author: Molly O'Neill
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Author: Barbara Kafka
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly...
Author: The New York Times
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for...
Author: Melissa Clark
Author: Julia Reed
Author: Molly O'Neill
Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender...
Author: Melissa Clark
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her...
Author: Julia Moskin
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes...
Author: Melissa Clark
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced...
Author: Melissa Clark
Author: Molly O'Neill