Author: Moira Hodgson
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut...
Author: Martha Rose Shulman
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged...
Author: Sam Sifton
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Elaine Louie
Author: Elaine Louie
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Robert Farrar Capon
Author: Moira Hodgson
Author: Frederic Van Coppernolle
Author: Jacques Pepin
Author: Elaine Louie
Author: Moira Hodgson
Author: Julia Moskin
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly....
Author: Mark Bittman
Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate...
Author: Molly O'Neill
The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they...
Author: Martha Rose Shulman
Author: Regina Schrambling
Author: Craig Claiborne
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute...
Author: Melissa Clark
Author: David Tanis
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the...
Author: Marian Burros
Author: Julia Reed
Author: Molly O'Neill
Author: Molly O'Neill
Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't...
Author: Martha Rose Shulman
Author: Pierre Franey
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising),...
Author: Melissa Clark
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto,...
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Donna St. George
Author: Floyd Cardoz
Author: Pierre Franey
Author: Melissa Clark
Author: Amanda Hesser
Author: Pierre Franey
Author: Moira Hodgson
Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.
Author: Melissa Clark