Author: Pierre Franey
Author: Bryan Miller
Author: Pierre Franey
Author: Craig Claiborne
Author: David Tanis
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy...
Author: Martha Rose Shulman
Author: Marian Burros
Author: David Tanis
Author: Molly O'Neill
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small - about 1/8 inch dice. The sweet...
Author: Martha Rose Shulman
I love curry, but on the whole I am not interested in cooking that involves too much spice-grinding or many-layered processes. Thus this chicken masala is my version of a curry: it demands little effort...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Florence Fabricant
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy...
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Jeremy Gerard
Author: Anthony Bourdain
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini...
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Trish Hall
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Author: Leslie Bruni
Author: Marian Burros
Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Author: Oliver Schwaner-Albright
Author: Molly O'Neill
Author: Kim Severson
Author: Meredith Etherington-Smith
Author: Craig Claiborne