Author: Florence Fabricant
Author: Joanna Pruess
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the...
Author: Marian Burros
Author: Dena Kleiman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
This hearty soup, a favorite of Jamaican restaurants and home cooks alike, can easily pass as a stew. In fact, think of it as a chili alternative, just as thick and spicy. The dumplings are easy, and cook...
Author: Millie Peartree
Author: Moira Hodgson
Author: Jacques Pepin
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease...
Author: David Tanis
Author: Craig Claiborne With Pierre Franey
Author: William Norwich
Author: Barbara Kafka
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced...
Author: Sarah DiGregorio
Author: Florence Fabricant
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor...
Author: Martha Rose Shulman
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake...
Author: Sarah DiGregorio
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea...
Author: Florence Fabricant
Author: Molly O'Neill
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.
Author: Martha Rose Shulman
Author: Jane Sigal
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Author: Molly O'Neill
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular southern Iranian red lentil soup or stew reminiscent...
Author: Naz Deravian
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good with succulent young lamb. For optimal flavor,...
Author: David Tanis
Author: Jean Anderson
Author: Jonathan Reynolds
"The Babbo Cookbook," by Mario Batali, was published in 2002. Within two years I had made every recipe in it at least once, and by 2005 or so I was adapting the dishes to the ingredients I found at the...
Author: Sam Sifton
Author: Elaine Louie
Author: Joanna Pruess
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. This one-pot comforting donabe is made in a Dutch...
Author: Kay Chun
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered...
Author: Martha Rose Shulman
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter. But sometimes that is too simple a preparation....
Author: David Tanis
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly,...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday feast. He poaches foie gras, not a chicken, in broth...
Author: Florence Fabricant
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result, his freezer always has a stash of goose and duck...
Author: Kim Severson
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The...
Author: Naz Deravian
Author: Florence Fabricant
This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means "reboiled" in Italian). You can prepare it in a pot following a more traditional...
Author: Sarah DiGregorio
Author: Jonathan Reynolds