Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Alex Ward
Jean-Georges Vongerichten's recipe here, for fried cakes of sushi-style rice topped with chipotle mayonnaise and raw scallop, then painted with a thin glaze of a soy-honey mixture, is just irresistible....
Author: Mark Bittman
Author: Moira Hodgson
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Author: Julia Moskin
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that...
Author: Joe Drape
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs...
Author: Melissa Clark
Author: Bryan Miller
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Author: Melissa Clark
Author: Marialisa Calta
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Kathleen Beckett-Young
Author: Elka Gilmore
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Author: Florence Fabricant
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Florence Fabricant
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as...
Author: Sam Sifton
Author: Florence Fabricant
Author: Thomas Vinciguerra
Author: Linda Wells
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They...
Author: Martha Rose Shulman
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat...
Author: Sam Sifton
Author: Moira Hodgson
Author: Mark Bittman
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season...
Author: Julia Moskin
Author: Craig Claiborne And Pierre Franey
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey,...
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Author: Martha Rose Shulman
Author: Moira Hodgson