Author: Molly O'Neill
Author: Molly O'Neill
Author: Linda Wells
Author: Barbara Kafka
Author: Andrea Reusing
Author: Jill Santopietro
Author: Molly O'Neill
Author: Molly O'Neill
Author: Zarela Martinez
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling...
Author: William Grimes
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here,...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Barbara Kafka
Author: Bruce Cost
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the...
Author: Malcolm Mclaren
Author: Moira Hodgson
Author: Linda Wells
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite...
Author: David Tanis
Author: William Norwich
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority...
Author: David Tanis
Author: Pierre Franey
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South...
Author: Florence Fabricant
Author: David Tanis