Author: Craig Claiborne And Pierre Franey
For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus,...
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Melissa Clark
Author: Julia Moskin
Author: Moira Hodgson
Author: Molly O'Neill
A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours...
Author: Mark Bittman
Author: Pierre Franey
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the...
Author: Mark Bittman
Author: Florence Fabricant
Author: Trish Hall
Author: Marian Burros
Author: Marian Burros
Author: Bryan Miller
Author: Moira Hodgson
Author: Florence Fabricant
Author: Pierre Franey
Author: Celia Barbour
Author: Mark Bittman
Author: Eileen Yin-Fei Lo
Author: Pierre Franey
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Author: Julia Reed
Author: Molly O'Neill
This recipe comes from a longtime fisherman from the East End of Long Island, the husband of artist Annie Sessler (who makes fish prints). He prepares bass and bluefish with recipes from his days cooking...
Author: Brett Martin
Author: Craig Claiborne And Pierre Franey
Author: Jonathan Reynolds
Author: Nancy Harmon Jenkins
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried...
Author: Joan Nathan
Author: Moira Hodgson
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
At the chef Marc Forgione's restaurant Marc Forgione in the TriBeCa neighborhood of Manhattan, this dish is served as an appetizer, with small cull lobsters used as the main ingredient. Made with bigger...
Author: Sam Sifton
Author: Mark Militello
Author: Robert Farrar Capon
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod...
Author: Florence Fabricant
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light...
Author: David Tanis
Author: Julia Reed
This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian...
Author: Martha Rose Shulman
Author: Regina Schrambling
Author: Florence Fabricant
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight....
Author: Nigella Lawson
Author: Dena Kleiman
Author: Pierre Franey
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook....
Author: David Tanis
Author: Pierre Franey
Author: Nancy Harmon Jenkins