Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Zarela Martinez
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the...
Author: Malcolm Mclaren
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Maura Egan
Author: Barbara Kafka
Author: William Grimes
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue...
Author: Florence Fabricant
Author: Hal Rubenstein
Author: Craig Claiborne
Author: Molly O'Neill
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor,...
Author: Florence Fabricant
Author: Julia Reed
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Nigella Lawson
Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow...
Author: Molly O'Neill
Author: Joan Nathan
Author: Molly O'Neill
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Craig Claiborne
Author: Molly O'Neill
Author: Marian Burros
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Author: Craig Claiborne
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.
Author: Joyce Wadler
Author: Craig Claiborne
Author: Florence Fabricant
Author: Molly O'Neill
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne
Author: Molly O'Neill
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Marian Burros
Author: Molly O'Neill