Author: Molly O'Neill
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring...
Author: Molly O'Neill
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and...
Author: Sam Sifton
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of...
Author: Martha Rose Shulman
Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex,...
Author: Alexa Weibel