Author: Pierre Franey
Author: Florence Fabricant
Author: Jacques Pepin
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations,...
Author: Sam Sifton
Author: Marian Burros
Author: Mark Bittman
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday...
Author: Joan Nathan
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets,...
Author: Joan Nathan
Author: Moira Hodgson
Author: Kim Severson
Author: Elaine Louie
Author: Mark Bittman
Author: Susan Herrmann Loomis
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Author: Martha Rose Shulman
Author: Marian Burros
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about...
Author: Nick Fox
Author: Moira Hodgson
For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot's "Je Sais Cuisiner" ("I Know How to Cook"), an authoritative cookbook for French housewives first published in 1932, and...
Author: Julia Moskin
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Christine Muhlke
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Richard Flaste And Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Nigella Lawson
Author: Richard Flaste And Pierre Franey
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the green leaves and the fish - lots of prosperity. Saffron...
Author: Martha Rose Shulman
Author: Florence Fabricant
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi"...
Author: Joan Nathan
Author: Moira Hodgson
Author: Molly O'Neill
After the first two festive days, typical Sukkot meals are casseroles and stews - like sofrito batatas, a spiced veal stew with fried potatoes mixed in - that can be easily transported to the sukkah, and...
Author: Julia Moskin
Author: Molly O'Neill
Author: Molly O'Neill
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the...
Author: Nigella Lawson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant