Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a...
Author: John Willoughby And Chris Schlesinger
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath...
Author: The New York Times
Author: Moira Hodgson
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a...
Author: Melissa Clark
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken...
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Jonathan Reynolds
Author: Leslie Kaufman
Author: Gary Shteyngart
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty...
Author: Melissa Clark
Author: Pierre Franey
Author: Enid Nemy
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Matt Lee And Ted Lee
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Marian Burros
Author: Craig Claiborne
Author: Barbara Kafka
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is...
Author: Nicole Taylor
Author: Barbara Kafka
Author: Mark Bittman
Author: Jacques Pepin
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are...
Author: Nigella Lawson
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Author: Martha Rose Shulman
Author: Roy Blount Jr.
Author: Craig Claiborne
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may...
Author: Martha Rose Shulman
Author: Daisann Mclane
Author: Florence Fabricant
Author: Moira Hodgson