Author: Moira Hodgson
Author: Florence Fabricant
Author: Joanna Pruess
Author: Jacques Pepin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices...
Author: Francis Lam
Author: Craig Claiborne And Pierre Franey
Author: Patricia Wells
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Author: Patricia Wells
Author: Moira Hodgson
Author: Mark Bittman
Author: Joyce Howe
Author: Pierre Franey
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness....
Author: Nigella Lawson
Author: Molly O'Neill
Author: Molly O'Neill
This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.
Author: Alex Ward
Author: Christopher Idone
Author: Florence Fabricant
Author: Joan Nathan
Author: Melissa Clark
Author: Amanda Hesser
Author: Barbara Kafka
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim...
Author: Florence Fabricant
Author: Craig Claiborne
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Ken Hom
Author: Mark Bittman
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic...
Author: John Willoughby
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Marian Burros
Author: Joyce Howe
Author: Molly O'Neill
Author: Marian Burros
Author: Moira Hodgson
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't...
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Moira Hodgson
Author: Jacques Pepin
Author: Marian Burros
Author: Alex Witchel
Author: Mark Bittman