Author: Linda Wells
Author: Molly O'Neill
Author: Nora Kerr
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Jonathan Reynolds
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale...
Author: Jonathan Reynolds
Author: William Norwich
Author: Ken Hom
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes this chicken, which is stuffed with a savory pork...
Author: Craig Claiborne And Pierre Franey
Author: Nigella Lawson
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk,...
Author: Amanda Hesser
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen...
Author: David Tanis
Author: Marian Burros
Author: Mark Bittman
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Author: Patricia Wells
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares...
Author: Tejal Rao
Author: Mark Bittman
Author: Molly O'Neill
Author: Fran Schumer
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Andrea Reusing
Author: Craig Claiborne And Pierre Franey
Author: Liz Smith
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next...
Author: Mark Bittman
Author: Amanda Hesser
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting...
Author: Eric Asimov
Author: Mark Bittman
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Amanda Hesser
Author: Regina Schrambling
Author: Florence Fabricant
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish, which accompanied a piece on British chefs by Molly...
Author: Molly O'Neill
Author: Jill Santopietro
Author: Molly O'Neill
Author: Marian Burros
Author: Jonathan Reynolds
Author: Bryan Miller And Pierre Franey
Author: Moira Hodgson