Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Jason Epstein
Author: Molly O'Neill
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
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the...
Author: Julia Moskin
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
Author: Bruce Cost
Author: Linda Wells
Author: Christopher Idone
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
Author: Joanna Pruess
Author: Barbara Kafka
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter...
Author: Jason Epstein
Author: Joan Nathan
Author: Jacques Pepin
Author: Moira Hodgson
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook....
Author: David Tanis
Author: Molly O'Neill
Author: Molly O'Neill
Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use...
Author: William Norwich
Author: Amanda Hesser
Author: Joan Nathan
Author: Moira Hodgson
Author: Jacques Pepin
Author: Molly O'Neill
Author: Fred Ferretti
Author: Florence Fabricant
Author: Shizuo Tsuji
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Author: Florence Fabricant
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: John Willoughby
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Craig Claiborne
Author: Melissa Clark
Author: Moira Hodgson