Meatloaf can be casual, for a weeknight dinner, or fancy, for a Sunday feast. It can be made of turkey or beef, pork or veal. It is relatively cheap to make and, when combined with mashed potatoes, provides...
Author: Florence Fabricant
Author: Rena Coyle
Author: Joan Nathan
Author: Pierre Franey
Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.
Author: Jason Epstein
Author: Molly O'Neill
Author: Florence Fabricant
Biryani is a natural choice for Thanksgiving leftovers. With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices...
Author: David Tanis
Author: Pierre Franey
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book"Vegetable Literacy," which breaks down the universe of vegetables...
Author: Julia Moskin
Author: Colette Rossant
Author: Moira Hodgson
Use portobello mushrooms for this. They are meaty and make for a very substantial pie. You can omit the feta for a vegan version of this pie
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Pierre Franey
Author: Bryan Miller
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it is...
Author: David Tanis
Author: Pierre Franey
These should be prepared and fried as close to serving time as possible.
Author: Mimi Sheraton
Author: Craig Claiborne And Pierre Franey
Author: Eric Asimov
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: Robert Farrar Capon
When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among...
Author: Joan Nathan
Author: Nancy Harmon Jenkins
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten...
Author: John Willoughby and Chris Schlesinger
Author: Marian Burros
Author: Joan Nathan
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
"Sometimes the simplest paellas can be the most satisfying," David Tanis wrote in 2012, when bringing this recipe to The Times. Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved...
Author: David Tanis
Author: Craig Claiborne
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Melissa Clark
Author: David Mas Masumoto
Author: Molly O'Neill
Author: Pierre Franey
Author: Joan Nathan
Author: Pierre Franey
This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp...
Author: Sam Sifton
Author: Florence Fabricant
Author: Mark Bittman