Author: Sarah Belk
Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but...
Author: Mark Bittman
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Pierre Franey
"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design"...
Author: Julia Moskin
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called...
Author: David Tanis
Serve this hearty ragout on its own or with pasta or whole grains.
Author: Martha Rose Shulman
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn...
Author: Julia Moskin
Author: Molly O'Neill
When I create a dish, I am apt to give it a name - at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded...
Author: Pierre Franey
Author: Marialisa Calta
Author: Craig Claiborne
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Jacques Pepin
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Elaine Louie
Author: Moira Hodgson
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients - the best bay scallops you can find, butter, scallions, lemon juice and toasted...
Author: Mark Bittman
Author: Bryan Miller
Author: Molly O'Neill
Author: Molly O'Neill
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Robert Farrar Capon
Author: Elaine Louie
Author: Sam Sifton
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers'...
Author: Martha Rose Shulman
Author: Jacques Pepin
Beans are traditionally fried in lard, but I use a small amount of grapeseed or sunflower oil instead, and rely on the broth from the beans for flavor. This is a great buffet dish for a Mexican dinner...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Richard Flaste
Author: Molly O'Neill
The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with...
Author: Kim Severson
Author: Robert Farrar Capon
Author: Amanda Hesser
Author: Craig Claiborne
Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands...
Author: Mark Bittman
Author: Joanna Pruess